The Tabor independent. [volume] (Tabor, S.D.) 1913-19??, 1913-06-26
THE TABLE.

THE TABLE.
Rhubarb Cake-Creanl together ]
cup sugar and " cup OF shortening.
Add salt and spice to taste, l cup OF
raisins, stir 1 teaspoon OF soda into
! cup or unsweetened rhubarb sauce
and beat into other ingredients. Now
add ~ cups OF sifted pastry flour.
Bake In q loaf. With the addition OF
citron this makes a nice. rich fruit
cake.
Cream PieAcover two deep pie
plates with a rich paste, prick here
and there and bake in a rather hot
oven. Scald one pint OF milk. Mix
together one-third OF a cupful of
sifted flour, one scant cupful OF sugar
and a pinch OF salt, add two well
beaten 8 stir until smoothly mixed,
add graduallyNthe scalded milk, return
to the double boiler and cook for 15
minutes, stirring constantly until
thickened. Set aside for 10 minutes,
add one t~easpoonful OF vanilla and nh
the prepared crusts. When cold dust
thickly with powdered sugar.
Berry DumplingS-Stew the berries
In a steamer and plunge into them any
ordinary dumping prepared like bis
cult dough; cover quickly and let all
steam together half an hour. Pour
berries and dumplings into a deep dish
and serve with . vanilla Favored
sweet auc
Excellent Dessert-Three bananas,
two oranges, juice Of one lemon. Cut
the and bananas into small
pieces, add lemon Juice, half cup OF
sugar, one-third cup freshly grated
cocoanut and three -fourths cup wa
ter. Serve in sherbert glasses With
Graham Bread-One cupful OF flour,
two cupfuls OF buttermilk, two cup
fuls Of graham flour, one round tea
spoonful OF soda, half teacupful OF
sugar, one-half teaspoonful salt. Sift
the flour INTO a basins add the gra-
ham flour, the sugar and the salt. Stir
the soda in the buttermilk until II
foanns, then pour among III dry In
gradients. Beat well, pour into q butt
tered pan about seven inches by nine
inches, or smaller. Bake for n hour
in q moderate oven,
whole white Freedoms tablespoon
lard or cottolene. one tablespoon
sugar, one cup each boiling water n
hot mot boilin0N milk, yeast cake dis
solved in one-half cup warm water,
one, cup white, -four, three cups whole
wheat -four, or enough to make soft
dough. Mix, knead for 10 minutes,
cover and let 1t rise in an even tenn
perature to twice it's first bulk Make
| into small loaves, place In creased
pans, let rise an hour or until pufry,
and bake. " Ct 49," II
Mexican Penotchie--Put over the
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brown sugar (not the coffee sugar.
with q cup of milk and boil until a
little OF IL will harder when dropped
in cold water. Add then a teaspoon
OF butter and take from the fire; flavor
with a teaspoon of vanilla and stir in
a cup. of meats OF English walnuts and
pecans broken In pieces. Turn into a
shallow buttered pan n cut into
| squares with a knife. If you wish
maple favor use maple g ground
or pounded fine, In place OF he brown
sugar.
one Tablespoon OF milk, on~e-eighth
teaspoon salt, one teaspoon Of butter.
Separate the eggs. Beat the yolk and
| add the salt and milk, Beat the white
until stiff mi fold At lightly into he
liquid. Melt the butter in an omelet
pan and heat II. As soon as II bubbles
pour in the mixture, turn b gas very
low and let cook until firm underneath.
Set the pan in the oven for one Of
two minutes to dry out. Spread one
half with a good Jelly, fold and serve
| at once. o.. IN .ali
cup water or milk, n spoonful -four,
a little salt. Roll slices bread In the
batter and fry until light brown on
| griddle. XIX ~
Chocolate Pie-Two cups Of milk,
| yolks of two eggs, two-thirds cup sug-
ar, two tablespoons cornstarch, w ta-
blespoons grated chocolate. Heat, milk,
sugar and chocolate together; when
hot, add the cornstarch mixed In a lit
tie OF the cold milk: then add beaten
| yolks; let all come to q boil. Line pie
tin with good pie crust: bake, then
pour in chocolate cream. Beat whites
of eggs to stiff froth with two table,
spoons white sugar. Pour over pis and
set in oven to brown. -
Prune Whip-Soap two dozen prunes
over night, then stew until very soft:
| drain, then remove the stones and chop
the fruit fine. Beat the whites of six
eggs to a stir meringue and with six
ta~blespoonfuls of powdered sugar, stir
in the runes M turf 1.-THE mixture into
a deep buttered dish and bake in q
steady oven for abouti40 minutes. Serve
at once with whipped cream. y
Meat Timbales-One pint cooked cold
meat, chopped fine; one tablespoon
melted butter, one-half cup sweet
creams work well together; whites
into mixture. Fill CREASED tin cups
with the~meat aadN dressing, put in pan
with hot water, and bake 20 minutes.
Turn out on a hot dish n serve.
Pineapple Lemonade-Make q plain lem
onade with one pound OF sugar boiled for
three minutes with one pint of water, the
strained Juice of four lemons and two
quarts OF cold water, TO this add a ripe
pineapple, which has been pared. eyed
and grated. Other fruits may be used with
lemonade In the same way Az
Popovers-Beat three eggs until they are
very light and add two cups OF milk and
a t~easpoonful of salt. Pour this into two
cups OF -four, beating all the time. Con-
tinue to beat till the batter Is very
| smooth. and, II convenient. strain through
a sieve before filing gem pans that have
been buttered and made very hot. Bake
In a hot oven for 20 to Is minutes, but do
not open the oven door to look at the
popovers until they have been in the oven
at least Is minutes or they win fall.
Veal Loaf, Tomato Sauce-Chop two.
pounds of lean veal, put It tntoa a basin
and add a quarter OF a pound ofAchopped
salt pork; then add well beaten eggs, W
~teaspoonfuls Of lemon Juice, one teaspoon
full of onion juice, one teaspoonful of salt
and a few grains OF red pepper. Moisten
we'll with veal stock and press into a vi
tered pan. Cover and bake for one hour.
Basic frequently during the baking. Turn
out n serve with tomato sauce.
Branded Strawberries-Select fine,
ripe fruit. emov the hulls and if
necessary rinse quickly with cold wa
ter. For each quart jar. allow one
1 quarter of a pound OF RranI1lated