Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1906-06-15
TESTED RECIPES.

veal for Lunch-Rutter q gooa s;xaa
po"i' n line 1t with thin slices OF
nara boiled eggs; have veal and ham
ooth IN very thin slices; place in the
DoWl a layer of veal, with pepper and
sdit' theh a layer OF ham, emitting the
Sall, men a layer Of veal, and so on
%thhoeillaling with veal and ham, until
the powl is filled: make a paste Of -four
ana water, as stiff as 1t can be rolled
out; cover the contents OF the bowl
WIN the paste, and over this tie a
uouple cotton cloth; put the bowl into
d sauce pan, or other vessel, with wa
Ter JUST to the rim of the bowl. and
Doll three hours; then take it from the
nLe' remove the cloth and paste. and
iet IL stand until the next day, when
~ may De turned out and served in very
mn slices. An excellent lunch in tray-
cling. ~
sweet Strawberry Cake-Three eggs.
one cuptul OF sugar, two of flour. one
tablespoonful of butter, a teaspoonful.
heaped, of baking powder. Beat the
butter and sugar together, and add the
esSE well beaten. Stir in the -four and
Daklhg powder we'll sifted together.
bake IN deep tin plate. This quantity
VIII Mi -FOUR plates. With three pints
Oh strawberries, mix q cupful of sugar
ana mash them a little. Spread the
Irult between the layers OF cake. The
top layer OF strawberries a be COW
ered with a meringue made with the
white of an egg and a tablespoonful of
powdered sugar.
save the largest berries. and arrange
them around in circles on the top in
the white frOsting. Makes a very
FANCY dish, as we'll as a most delicious
cake.
Pure Ice Cream-Genuine ice cream
IS MADE OF the pure sweet cream in this
proportions: Two quarts of cream. one
pound OF sugar, beat up, flavor and
freeze. 1900
For family use, select one Of the new
patent treezers, as being more rapid
ana less laborious for small quantities
IMAM the old style turned entirely nv
hand. All conditions being perfect,
those with rank and revolving dashers
erect freezing in eight TO fifteen min
utec.
Egg Sandwiches-Hard boil some
very fresh eggs, and when cold. cut
them into moderately hin slices, and
lay them between some bread and but
ter cut as thin as possible; season them
with pepper, salt and nutmeg. For pic
nc parties, or when one is travelling,
these sandwiches are far preferable TO
hard boiled eggs au natural.
cream Stra Wberry Tarts-After pick
ing over the berries carefully, arrange
them in layers in a deep pie tin lined
with puff paste, ]sprinkling sugar
thiCkly between each layer; fiji pie tin
pretty full, pouring in a quantity Of the
juice; cover with a thick crust, with a
slit in the top, and bake. When pie is
baked, pour into the slit in the top
of the pie the following cream mixture:
Take a small cupful Of the cream from
the top of the mornings milk. heat
1t until 1t comes to a boil, then stir into
1t the whites of two eggs beaten light,
also a tablespoonful of white sugar and
a t~easpoonful 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 old 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 it is difficult to get fresh
OLD; mix thoroughly, and then dilute
by adding gradually a %teacupful Of
vinegar, and pOuT over the lettuce.
Garnish by sliCing another egg and lay
ing over the lettuce. This is 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 the potatoes: cut up some
breakfast bacon into small bits. sufi-
cient TO fill a teacup; and fry it a light
brown: remove the meat, and into the
grease stir three tablespOonfuls of
vinegar, making a SOL gravy, which
with the bacon o u over the potato
and onion; mix lightly. To be eaten
when hot.