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

ii possible) until a delicate
Drain or paper and roll in
powdered uga
Devils Food.
Yolk of one egg. half cup milk. half
cup grated chocolate. Boil until thick.
Add tablespoon butter. n cup sugar.,
half cup milk. n teaspoon vanilla,
small teaspoon soda. sifted with
n and a halt cups flour: Make icing
which is slowly added sirup of one cup
sugar and one-Quarter cup water, boil
ed until 1t threads. Beat until thick
and creamy.
Unfailing Sponge Cake.
cream of tartar. n cup graduated
sugar, one scant cup flour and half
a teaspoon OF vanilla. Sift both sugar
and flour four or five times. Beat the
whites; when half beaten add the
cream of tartar and continue beating
succession. the sugar. flour, vanilla.
and well beaten yolks. Bake in a mod
crate oven.
Spice Cakes.
One egg, one cupful sour milk. one
one-half cupfu! of butter. two cupfuls
of flour. one teaspoonful of cinnamon,
1--WE t~easpoonfuls cloves. one teaspoon
full of soda. n ~teaspoonful of vanilla.
Florida Salad.
Cut slices from stem ends of six
green peppers n remove the seeds.
Refill with grapefruit cut into cubes.
the tenderest stalks of celery cut into
small pieces. and shredded almond
meats. allowing twice as much grape
fruit as celery, and one-third as many
nut meats as grapefruit. Arrange in
nests of end1ve or lettuce leaves. and
serve with m~ayonnaise dressing.
Sweetbread and Mushroom
Salad
Let sweetbreads stand in ice water
four hours. AXE out tubes and let.
boil for one-half hour; when cold cut
in small pieces; one can of mushrooms
cut in small pieces: mix together with
ala dressing. Served on lettuce leaves.
One cup of cold chopped chicken may
be added it desired.
Pineapple Salad.
Stir together carefully one part of
pineapple cut in small cubes. with four
parts OF sweet salad dressing. Serve
very cold. Half strawberries and half
p~ineapples will make n delicious salad.
Banana Salad.
Peel and cut bananas in two lengths
wise. dip each half in mayonnaise
dressing. then roll in nut meats
chopped fine: arrange on crisp lettuce
leaves and put q border Of nut meats |
around.
Sauce.
The liquor from the salmon. one ia
blespoon melted butter. one tablespoon
OF -four, one-half cup Of milk. place
@n Aho A~n ND v1Iu 10 10 hall pntf Il
t~hickened; pour II over one egg beaten
Light. add the juice of a lemon and
Il little mace.
Salmon Outlets.
One can salmon. two ups mashed
potatoes. egg; mix well and season
with salt, pepper n a little paprika; |
shape in form of outlets and dip in
bread crumbs: then in beaten egg then
in bread crumbs and fry in deep. hot
lard; put parsley in pointed end OF
each outlet. Serve hot.
Drop Ginger Cakes.
Fiv level cups of -four. one level
cup of butter. two cups of molasses,
two teaspoonsful of ginger, two tea
%spoonsful soda. W. g melt the |
butter in one-half of the molasses and
stir it into the other half: add the eggs
DWELL beaten). ginger. -four. and the
soda dissolved in three ta~blespoonsful
of warm water). drop on buttered pans
and bake.
Baked White Fish.
Have fish well cleaned: make
dressing Of bread, butter. salt. pepper.
very little boiling water; put it i'm the
fish, press well together n wrap in
clean white cloth: put in a pan with
boiling water. well sailed; bake 20
minutes: when lone lift out: the skin
will stick to the cloth. Serve on
platter with parsley, sliced lemon,
sliced hard boiled eggs.