Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1911-10-05

MIX, one cup Oh Houi, one cup OF graz
ham flour, two tablespoons baking
powder, one-half teaspoon salt; beat
eggs without separating. add milk,
Hour, salt and baking powder; bake
in gem pans for 90 minutes.
Popovers.
One pint of sweet milk. sever or
(well beaten); bake in quick oven in
small cups or muffin rings. To be eaten
not with jam or preserves.
French Toast.
Beat four eggs very light; stir with
them a pint Of milk; dip in slices OF
bread and fry in hot butter.
Proper Sauces to Serve With
Meats.
Roast pork n roast goose. apple
sauce.
Roast beef. grated horseradish and
tomato catsup.
Roast veal, tomato or mushroom
sauce.
Roast mutton. currant jelly.
Boiled mutton, caper sauce.
Boiled lamb, mint sauce.
Boiled chicken, bread sauce.
Roast turkey. cranberry sauce.
Boiled turkey. oyster sauce.
Broilcd fresh mackerel, stew
~gooseberriee.
Venison or wild duck, black currant
jelly.
Boiled blue fish. white cream sauce.
Broiled shad. boiled rice and salad.
sauce.
Fresh salmon. green peas. cream
sauce.
Rice Mullins.
One cup of cold boiled rice. one pint
OF -four, two eggs, III quart of milk Cor
enough to make thin battery, one table
spoonful butter. n teaspoon salt;
heat lard and bake quickly.
Meat Balls.
One pint chopped beef: season with
salt. pepper. onion and lemon juice;
mix one tablespoon OF butter with one
tablespoon of -four: d gradually one
half cup of beef broth. then the meat:
boil two minutes; when cool add one
egg. beaten; put on a plate to- cool;
make into balls. dip in egg and pow
dered crackers and fry.
Veal Loaf.
Chop fine three pounds of zeal deg
or loin). three and one-iaif pounds salt
pork. eight tablespoons grated bread.
three eggs (well beaten). one cup sweet
cream. a lump of butter, as large as
walnut; season With thyme. pepper and
salt; bake n hour: grease pan we'll
and put in over dry for about fifteen
minutes: then d water.
Spanish Steak.
Take a flank of steak. Cutoff all the
rat and fry it brown in plenty of but
ter. lift out and put in u baking pan.
Sprinkle with salt and pepper and fry
a sliced onion brown in the butter re-
naming in tine frying pan. Spread
onions over the steak and cover it with
can of tomatoes juice. and all. Cover
and bake an hour in a SLOW oven, bast-
ing frequently. Make gravy of drill
pings remaining in the pan and serve
piping hot.
Little Turkeys.
Take pork tenderloin and cut length
wise through the middle. being careful
not to cut in half: fill with dressing
YOU would use for turkey: sew or pin
together with toothpicks: bake for 20
minutes III a a in which there is
enough water to cover the bottom
when baked. Make a gravy OF water
LETT in pam. Nice to add strip of bacon
over top.
Mexican Salad.
Take equal quantities of ~cucumbers
celery and tomatoes; chop each veRe-
table separately until fine, mix, add a
pepper cut into tiny slices (the scis-
sors should be used for this) and an
onion scraped to a pulp. Season with
a tablespoonful of vinegar, the Juice OF
one lemon. salt and pepper. Line the
salad bow with lettuce leaves or parx-
ley and turn the salad into 1t.
Club Salad.
This liz a novel and appetixinR dish.
which is easily prepared. For each
individual salad required saute three
rounds OF bread in hot butter until
crisp and brown. Put two OF these
together with q filing Of minced
chicken spread the top with finely
chopped celery M walnut meats and
lay on the third round of bread. Gar
nfsh this with slices OF radish, place
the whole on A bed of lettuce leaves
and serve with mayonnaise.
Ripe Tomato Salad.
One peck Of solid ripe tomatoes. two
cupsful OF brown sugar. one-half cup
full of salt. one cupful of chopped
celery. one cupful of chopped horse
radish. one cupful of chopped onion.
one-half cupful of celery seed. one
half cupful of mustard seed. and vine
gar enough to more than cover. Slice
: tomatoes in a stone jar and mix sugar,
salt. celery, radish. onions and seed
5 with the vinegar, and pour over and
cover all with a heavy cloth: no cook
Ing. and they will keep a year. These
pickles are good with cold meats.
TWO DAINTY SALADS.