Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1911-09-21
Cookery

COOKERY
To Can Tomato Soup.
Peel and slice the tomatoes. add two
small red peppers or n green pepper,
minus the seeds. to Zach quart OF to-
matoes. III want sharper, put in more
peppers. Boil until soft and strain
through u coarse sieve: add salt. re-
heat n seal. When used add an equal
measure of meat stock.
Preserved Grapes.
A delicious preserve can be made
from California grapes. Cut each grape
open, with Il knife and extract the
seeds; add uga to the fruit. pound
Tor pound; cook slowly for a half hour
or longer. until the syrup and pulp Of
the grape are perfectly clear and trans
parent.
Ounce Marmalade.
Take one-half apple and one-half
ounces. Cut up fruit without peeling
or core it. but remove stems and flower
ends. Cook until tender in enough
Water to cover it Strain pulp through
Il fine sieve. Allow one pound OF sugar
to a pint and a half of pulp. Cook the
marmalade until it is stiff enough to
form, stirring frequently. as it burns
easily after the sugar is added.
Sweet Pickles.
Fifteen pounds of sliced green toma-
Toes let stand overnight with a little
saIt spflnkied over; drain: five pounds
or sugar: one quart of best cider vine
gar. one ounce of whole cloves, two
ounces of stick cinnamon; boil Is or 20
skim out and boil
the sirup. until thicker, IL preferred,
pu. ~ IS not necessary. The best l
ever tasted. l nave put these no every
seaI. ana they are praised by all who
taste them.
Mince Meat.
are. quarter. core and chop the APP
pies by running through the food chop
per: TO SIN bowls of the chopped apple
ada one bowl of molasses. one small
po"l or vinegar. three bowls of sugar,
one tablespoon of cinnamon. one table
spoon OF allspice, one-llalf tablespoon
OF cloves and one nutmeg. Cook until
the apples look clear, then can i'm fruit
Jars. When wanted for pie add the
chopped meat, chopped suet. cider, etc,
ana you viii find the making of mince-
meat "A pleasure instead of a task.
Creole Steak.
Take "A lank steak about one inch
thick. place in a baking pan containing
about a ~teaspoonful of lard. Chop fine
TWO green peppers. medium sized. or
one small red pepper, and one large
onion. Stir into this one cupful of to-
matoes. Mix we'll and spread on steak.
Salt well and bake slowly for one hour.
Delicious Meat Loaf.
Two pounds of round steak. one
pound of fresh pork, three green pep
pers, one-quarter of a nutmeg, one egg.
three biscuits rolled fine. one large cum
of stewed tomatoes. Season ali we'll
with salt n pepper. Put meat and
peppers through chopper, then add sea-
soning and tomatoes. Have c
crumbs on molding board, forming the
above into loaf thereon. Put loaf into
spacious, we'll buttered pan and bake
three-quarters of an hour. Basic FREE
quently with butter.
Dreamed Beef.
Take one-fourth pound of dried heef
pull into small pieces, and FRY slightly
in a heaping tablespoon butter. Add a
tablespoon OF flour, and when brown
pour into 1t a half pint cream or rich
milk and cook until thick and creamy.
Serve on toast. This makes an excel
lent luncheon dish.
|Spiced Meat.
First mix dry two and one-ha,,
pounds salt. one-half pound black
pepper. one-half ounce mace, one-half
ounce cayenne pepper, one and one
half ounces nutmeg. Then prepare
your meat for roasting in the usual
way, emitting pepper and salt.
Sprinkle plentifully with the mixture
put in oven to roast. This is de-
iicious. Put remainder of the mixture
IN a jar, cover tightly and keep for
future use.
Beef Croquettes q La Creole.
One and three-fourths cups cold cooked
beef. chopped fine,
Three-fourths teaspoon salt.
One-fourth teaspoon pepper.
one teaspoon parsley finely chopped.
One tablespoon Worcestershire sauce.
One cup thick white sauce.
Onion juice to taste.
Process: Remove all fat and gristlc
from meat and chop 1t fine in q chopping
BOWL, d ingredients in the order given.
shape cvoQuettes in cones, roll in crumbs.
egg and crumbs and fry in deep hot fat.
Drain on brown paper and serve surround
ed with creole sauce.
Roast Beef a La Mexican.
Cut cold roast beef in thin..s uniform
slices. Reheat in tomato sauce. to which
add noe tablespoon Worcestershire sauce
and one green previously parboiled
and cut In thin narrow strips. Season
u highly with celery salt and tabasco
sauce. Arrange neatly on hot serving
platter and serve with baked potatoes or
potato on tho half shell.
Beef and Potato Cake.
One cup cold corn beef.
Two cups mashed potatoes.
XII nnn n NC IS