The Florida agriculturist., 1907-08-14
The Greatest Utility Breed of the

tatOes to the sauce, turn into butter
ed saucepan and bake in steady oven
until the potatoes are perfectl tender
and the sauce absorbed. Fold over
like an omelet and turn out on a hot
dish. Garnish with parsley.
Pineapple Cake.-Cream together
half cupful of butter and one cup
ful of sugar, adding half cupful of
sweet milk and the whites of four
eggs beaten stiff Stir in one and
one-half cupfuls flour into which one
heaping teaspoonful of baking powder
has been sifted Bake the cake in
three layers in jelly tins. To make
the filling put in a bowl of whites of
two eggs, one tablespoonful of juice
from a chopped pineapple, and one
cupful Of powdered sugar. Beat until
light and white, go on beating, grad
ually adding little more sugar, until
the mixture is thick enough to be
spread without running off the cake.
Take out enough Of the icing to be
used for the top of the cake, and into
the remainder stir the finely chopped
pineapple until as much has been add
ed as the icing will hold and stick to-
gether When the cakes are cold
put a thick layer of this pineapple ic-
ing between them and cover the top
with plain icing.
Potato Salad With Cream-Take
about Six potatoes and cut them into
small dice, then mix with them the
chopped whites of three hard-boiled
eggs. Mix the yolks with a scant tea
spoonful of dry mustard and stir into
it a cupful of sour cream, add little
paprika and pour the dressing over
the potato and mix gently No salt
is needed if the potatoes are boiled
in salted water
Potato Dumplings, German Style
Take three cupfuls of mashed cold
potatoes, one cupful of bread with
out the crusts) and cut up small, two
eggs we'll beaten, little salt, pepper
and nutmeg to taste and some chop
ped parsley that has been heated in
butter. The mixture should be very
stiff. Mold into small balls and drop
into salted boiling water, keeping the
water boiling for fifteen minutes,
when the dumplings should be twice
the original size and done to the CEN
ter. They may be served with bread
crumbs Drowned in butter placed on
top of each.
Baked Squash squash is first
scrubbed clean, then slice is cut
from one end SO that it may stand
securely. 1t is then put in the oven
and baked until tender, but not soft.
1t will usually take about half an hour.
Cool until it can be easily handled.
Cut off the top and scoop out. the
inside, leaving but the shell. Cut the
squash pulp into small pieces and
mix with a rich cream sauce, then
return to shell in layers. Sprinkle
each layer with Parmesan Or dry
Edam cheese and bits of butter. Gov
er the top with bread crumbs, mixed
cheese and butter, and brown in the
oven just before serving.-Linda Hull
Larned.
Beef Tongue Salad.-B oil one
smoked beef tongue until thoroughly
Then take the yolks of four hard
Then take the yolks of four brad
boiled eggs, mash fine, and add two
tablespoonfuls of the best olive oil
to the eggs, and beat in we'll; then
add dessertspoonful of fine mustard,
mix half teaspoonfu1 of salt, pepper
to taste, and about a quarter of a
pint of good vinegar; beat the dress
ing we'll. Just before time to serve,
mix the dressing with the tongue.
Chicken and oyster salad may be made
the same way, adding celery to the
former