Williston graphic. (Williston, Williams County, N.D.) 1895-1919, 1899-05-19
FOR THE TAcLE.


-sR0mo Dishes That Are Truly IaA8C2Oses
Yet Easily Prepuress,
81 Veal Roast With Tomatoes.--W Wash
I fresh, tender roast Of veal, lard ltwell,
.alt and pepper it and dredge with -four
on both sides. Lay it in a baking pan
with hot water enough to nearly cover
Is it. and roast for an hour, basting with
the gravy every ten or IS minutes. Then
( turn on the other side, and to the roast
add quart Of peeled and mashed toma-
I toes, two or three onions chopped fine,
two sprigs Of parsely chopped fine and
black pepper. Pour this mixture over
the top and haste for another hour
every ten minutes, adding boiling
water as needed. Serve hot with it's
own gravy, which is to be eaten with
rice cooked dry.
Deviled Lobster Chop the meat fine
IS Of boiled lobster, after removing the
obnoxious portions, keeping the coral
by itself. Season. the mince meat with
cayenne, mustard, and some favorite
sauce pungent in quality, salt and stir
well together. Mix the coral smooth
with strong vinegar till of q creamy
consistency. Put the meat into
granite stew pan, with sufficient water
to prevent burning. Bring to a boil,
& add a tablespoonful of butter and the
prepared coral. When it all boils up re-
move from the fire.
Swilled Eggs. Boil one dozen eggs
hard, scut same lengthwise in halves,
slicing abit off the bottom to make them
stand. Extract the yolSs, rub to
smooth paste with little butter
melted, cayenne pepper, little mustard
and a dash of vinegar. Fill the hol-
lowed whites with this paste. Chop
1 sresses, season with pepper, salt, vine
gar and sugar. Spread same about two
inches thick on platter and lay tina
i eggs thereon in rotation. Can use let
thce or cabbage instead of crosses.
Scalloped Sweet Potatoes.-A dish of
I scalloped sweet potatoes is delicious.
Peel, wash and slice them in thin slices,
put layer of them in a large pudding
dish, sprinkle salt over them, with a
very little powdered cracker crumbs,
0nd put a bit of butter; then another
layer of the sliced potatoes, cracker
crumbs, salt and butter, until the dish
z is full. Don't be sparing of the butter,
as this requires more than the scallop
of white potatoes. Pour in milk enough
tn nearly cover and bake until nicely
Drowned.
Sweet Potatoes Creamed.-Boil the
potatoes. When cool enough peel and
cut in half lenghtwise, then cut each
half in three long pieces. Place on a
tin in hot oven, sprinkle with salt and
put two spoonfuls of butter in the
pan; when they have been in few
minutes pour over them a cupful of
sweet cream. When it is hot pour the
creamed potatoes into vegetable dish
and serve.
Cocoanut Pudding.-Cream one cup
ful of sugar with the yolks of six eggs,
and stir in one-half pound of grated
cocoanut (fresh grated is better than
the desiccated), one pint of rich milk,
and one-half cupful of stale sponge cake
crumbs, two teaspoonfuls of vanilla,
s and the whites of three eggs we'll
frothed. Put in the oven and bake for
40 minutes. Add to the top of the pud-
ding meringue made of the whites of
the other three eggsi beaten stiff into
which has been stirfe one-half cupful
Of powdered sugarf Let this brown
slightly, then serve.t st, Louis Repub-
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