Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1911-09-28
Cookery
Dreamed Salmon

Dreamed Salmon.
Make a cream gravy by Dreaming but
ter and flour and adding rich milk. Sea-
son TO taste. Mix with this small pieces
of salmon. This is delicious when served
on squares of toast.
An Attractive Dessert.
one pint of cream. white of one egg,
sugar to taste, one-half cupful OF
ground walnuts. ~ figs. six dates.
Beat up the cream until stiff with the
white of the egg, which adds to the
stiffness and bulk. Sweeten the
cream to taste, add the ground wal
nuts. the figs and the dates cut into
small pieces. Mix carefully and put
pack in Ice and salt and allow it to
remain so for four hours. This guam
tlty VIII serve eight persons.
Supper Dainty.
Beat the white of one egg until stiff,
add two cups of %granulated sugar, one
cup chopped nuts and one-half cup
raisins. Stir all we'll. Then spread
the mixture on the large size oyster
crackers. or square soda waters IL
oven until brown on top. Delicious for
luncheon or afternoon tea; good warm
or cold.
Prune Jelly.
remove tones from 20 boiled
prunes. Replace the prune in the
water in which they were boiled. add
gelatin. according to directions on
package. and a crystal of citric acid
one-fourth inch in diameter. Boil till
gelatin and acid are dissolved. Stand
In a cold place and in a few hours
the jelly will harden. It is nice served
with SWeetened cream.
Cheese Entree.
To one pint of fresh cottage cheese
add n quar- cup each OF broker wall
nut meats. candied cherries and pine
nicely rounded spoonsful OF the mix
ture and place on leaves of crisp mead
lettuce zone spoonful for each in
diNidual serving). Lastly cover with
m%ayonnaise dressing and serve.
fomatoe Chill Sauce.
T~wenty-four tomatoes. three green
peppers. four large onions, three cul.s
vinegar and about two tablespoons OF
salt. Chop onions, peppers and boil
two hours. strain.
Delicate Mullins.
Sift together one quart of -four and
two heaping teaspoonsful of baking
powder: add two ta~blespoonsful Of
melted butter. the whites of eight
eggs, and a teacupful of milk with a
t~easpoonful of salt. Bake at once In
we'll creased muffin moulds in a mod
crate oven.
Boston Brown Bread.
Two cupsful of corn meal. one cup
lul OF Hour. n cupful of sweet milk.
one cupful OF sour milk. one-half cup
lu! OF molasses. one t~easpoonful of
salt. one "teaspoonful of soda. Put in
TO three we'll creased one pound bak-
ing powder cans. Put on covers and
stand in a kettle of boiling water and
taken that the water does not boil
over tops of covers or boil dry.
Nut Bread.
one.half cupful of uga one e
spoonful of salt. one and o~ne-auarter
cursful of milk. four cupsful of sifted
l1our. four level teaspoonsful baking
powder. one cupfll OF chopped nuts.
Beat egg. add sugar. then flour. which
mas been sifted with salt II baking
nuts. Allow to stand in warm place
20 minutes and AXE in moderate oven
20 minutes.
Corn Bread.
Sfft together one and one-half cups
full of corn meal, one-half cupful of
wheat flour, two teaspoonsful OF bak-
ing powder, n ~teaSpoonful each Of
salt and sugar. When sifted rub in a
tablespoonful of lard or butter. Beat
up two eggs and add one and one-half
cupsful of sweet milk and then mix
with the flour and the meal. Bake in
shallow pans or in gen. pans.
White Parfait.
Whites of three eggs, one cupful OF
sugar. one small cupful of water. one
pint of cream. chopped almonds. Boil
sugar n water until 1t threads. Pour
over beaten whites and heat. When
cold, add whipped cream, nuts. cher
ries or marshmallows cut in pieces.
Pack or freeze AS for maple mousse.
MarshmaNow Pudding.
One tablespoonful gelatin soaked In
une-half cup of cold water one-half