Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1906-06-21
TESTED RECIPES.

bowl, and line it with thin slices of
hard boiled eggs: have yea and ham
both in very thin slices: place in the
bowl a layer OF veal, with pepper and
salt. then a layer of ham. emitting the
salt. Their a layer Of veal, and so on
alternating with veal and ham. until
the bowl Is filled: max a paste of Hour
and water. as stiff as it can be rolled
out: cover the contents of the bowl
with the paste. and over this tie a
double cotton cloth; put the BOWL into
q sauce pan, or other vessel. with wa
ter just to the rim Of the bowl. and
boil three hours; then take 1t from the
fire. remove the cloth and paste, and
let it stand until the next day. when
1t may be turned out and served In very
hin slices. An excellent lunch in trav-
cling.
Sweet Strawberry Cake-Three eggs.
n cupful of aga two Of flour, n
heaped, of baking powder. Beat the
butter and uga together, nj add the
egg we'll beaten. Stir in the flour and
baking powder we'll sifted together.
Bake in deep tin plate. This quantity
will fill four plates. With three pints
and mash them a little. Spread the
fruit between the layers OF cake. The
top layer OF Strawberries may be COW
cred with a meringue made with the
white of an egg n a tablespoonful OF
powdered sugar
them around in circles on the top in
the white frosting. Makes a very
fancy dish, as we'll as q most delicious
cake.
Pure Ice Cream-Genuine ice cream
is made Of h pure sweet cream In this
proportion: Two quarts Of cream one
pound OF sugar, beat up, flavor and
freeze.
For family use, select one of the new
patent freezers. as being more rapid
and less laborious for small quantities
than the old style turned entirely by
those with crank n revolving dashers
effect freezing in eight to fifteen min.
utes.
Cream Strawberry Tarts-After pick
ing over the berries carefully, arrange
them In layers in a deep pie tin lined
thickly between each layer: fill pie tin
pretty full. pouring in a quantity Of the
Juice: cover with a thick crust, with q
slit in the top. and bake. When pie is
baked. pour into the slit in the top
Of the pie h following cream MIXTURE:
Take a small cupful Of the cream from
the top Of the mornings milk. heat
1t until It comes to a boil, Their stir into
1t the whites of two eggs beaten light,
also a tablespoonful Of white sugar and
a teaSpOOnIul OF corn starch wet In cold
milk. Boil all together a few moments
until quite smooth: set It aside, and
when cool, pour It into the pie through
the slit in the crust. Serve It cold with
powdered sugar sifted over it.
Raspberry. blackberry. and whortle-
berry may be made the same.
Lettuce Salad-Take the yolks Of
three hard boiled eggs. and salt and
mustard to taste: mash it fine: make
a paste by adding a dessertspoonful of
olive oil or melted butter (use butter al
ways when 1t is difficult to get fresh
oil): mix thoroughly. and then dilute
by adding gradually a teacupful Of
vinegar. and pour over the lettuce.
Garnish by slicing another egg and lay
ing over the lettuce. This 10 SUFFICIENT
for a moderate sized dish. Of lettuce.
Potato Salad Hot-Pare six or eight
large potatoes. and boil till done, and
slice thin while hot: peel and cut up
three large onions. into small bits and
mix with h potatoes; cut up some
breakfast bacon into small bits. sufh-
cient to I'LL a teacup: and fry 1t a light
brown; remove h meat. and into the
grease stir three tablespoonfuls Of
vinegar. making a sour ravy. which
with the bacon pour over the potato
and onion; mix lightly. To b eaten
chen hot.