The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1911-10-12

~ ASA WV Odllto dltS, III
pound of %citron. one large glass brandy,
one large glass of wine, one cup of
molasses, II tablespoon each Of mace,
cinnamon, nutmeg and cloves, one tea
spoon soda dissolved In water, steam
two hours Il bake one hour; after
cake is removed from oven pour over
u one glass OF wine and put away un-
til seasoned.
White Sponge Cake.
One n one-half glass sugar,
(granulatedl, one heaping glass of
flour; sift the flour four or five times,
and the sugar four or five times; then
together; the whites OF 10 good sized
eggs %(beaten very stiff, one heaping
~t2aSpoonful of cream OF tartar, in a
very small quantity of -four, one tea
spoon lemon; put in the eggs before
Green Tomato Pickle.
Take green tomatoes and slice thin.
Put plenty of salt on them and let
stand over night. In the morning
drain we'll and add onions which have
been sliced thin. Put vinegar in a large
kettle. Add a little sugar, cinnamon
ana cloves. The spices can be put in
a sack IL desired. Put tomatoes and
onion in vinegar and let come to a
boil. Put in jars, and seal.
Corn Relish.
Eighteen large ears of corn, one
large head OF cabbage, four large on
ions, two large peppers (green), one
large pepper (red), one and
ter pounds light BROW sugar, one
quarter cup salt, 5 cents celery seed,
three heaping tablespoons ground
mustard, two quarts vinegar. Boil in
gradients Is minutes. Seal hot. Dilute
vinegar If too strong.
Purple Cabbage Pickle.
Chop one gallon of purple cabbage
fine, but on one-half CUP Of salt. Put
In stone jar. Over this pour boiling
water. Cover and let stand until cold;
drain well through a cloth. Again pour
on boiling water, drain as before, add
one cup of grated horseradish. Over
this pour two quarts Of boiling vinegar,
added. Cover and let stand until cold.
About Vegetables.
Most vegetables should be put on to
cook in freshly boiling water.
SAT- should be added when they are
about two-t!airds done.
Lying IN very cold water for an hour
or more will restore to wilted vege-
tables quality and freshness.
Every green vegetable should be
cooked rapidly and uncovered, to re-
tain it's color.
" ~ allCl II - III
toughens, darkens it and detracts from
it's flavor.
Potato Puffs.
One cup mashed potatoes, one egg,
one teaspoon salt. one cup sweet milk,
one heaping teaspoon baking powder;
flour enough to roll out; cut in fancy
shapes; fry in deep hot lard. Serve
hot with maple syrup.
Dreamed Spaghetti.
Take a half box Of spaghetti and
break up into one pint of water con-
tanning n teaspoon of salt; let boil
until tender; remove from stove and
drain off; then add to the spaghetti
a cream sauce made as follows:
One cup OF cream, one tablespoon of
flour, little butter, salt and pepper; put
In a baking dish; first, q layer of
spaghetti and cream, then q layer Of
grated cheese: cover top with cracker
crumbs and mall pieces of butter and
bake until brown.
Fried Corn.
To a can of corr add two well beaten
eggs, two tablespoons Of -four, a tea
spoon of salt and a little pepper; mix
thoroughly; put q tablespoon each of
butter and lard into a frying pan and
WREN moderately hot drop batter in a
spoonful at a time; fry to a nice brown,
v
French Fried Tomatoes with
Cream Dressing.
Take sliced tomatoes. cut IN s,,cas
one inch thick. dip in a well beaten
egg, h In -four, salt and epper
to taste; fry in plenty of butter to q
rich BROWN; take up and place on q
dish, then add one u OF sweet milk
and two tablespoons Of sugar to the
frying pan and let come to a boil and
turn over tiroIri anu serve very not:
a pinch of red pepper.
Shrimp Salad.
When canned shrinnps are used. they
thoroughly washed IN cold water.
Shrimps, tomatoes. hard boiled z
n watercress, with any good salad
dressing, form a surprisingly good
salad.
Cabbage Salad.
One cup of butter, eight egg one
cup sugar, one pint vinegar: cook to
custard in double boiler; shred the
cabbage nne; sprinkle one teaspoon
mustard. one teaspoon salt and pep
per to taste; pour custard warm over
cabbage.
Salmon Salad.
Take one pound tin OF best salmon
o~btainable, remove 1t from the tin and
divide 1t into not too fine pieces. Line
a BOWL or platter with lettuce leaves,
add he salmon, squeeze over 1t a little
lemon juice. Mask with salad dress
ing, garnish with lemon slices, e
rings and cut pickles.
Tomato and Corn Salad.
Pare and cut out the hearts of to-
natoes, set on ice until they are chilled
fill with green corn boiled on the cob.
then cut off and allowed to get perfect
y cold. In serving cover with French
dressing or mayonnaise.
Vegetable Salad.
Rub the salad bowl with garlic and
line with watercress. Take fine strips
of vegetables OF various colors, cooked
and cold, with peas and string beans.
carrots, beets, and tomatoes. Pour