Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1913-06-27
lFM
HINTD @fX(
THINGS WORTH KNOWING

THINGS WORTH KNOWING.
Borax is one of the best exterininators
for ants. Pantry shelves and cracks
should be sprinklcd with it.
If the floors of a closet are wiped with
gasoline or benzine after being scrubbed
1t helps to keep Oft insects.
Hot water marks can be removed from
japanned trays by rubbing with sweet oil.
When the marks hav disappeared. rub
with dry flour and a soft cloth.
THE TABLE.
Sun Preserved Strawbe-ries-riace in a
saucepan one quart of Eranulated sugar
with just enough boiling water to dissolve
the sugar. Make "A sirup OF this. drop
berries in; and boil briskly for about three
minutes. Skim. pour on "A platter and
set out in the sun. At night bring them
in and the next morning place them IN
the sun again. Continue this process until
they are of the proper consistency. III
carefully prepared and sound berries are
used every berry will he whole.
Rice Custard-Cream II scant tablespoons
of sugar, add three we'll beaten eggs a
pinch of salt. a quart of milk. and a
scant teaspoon of boiled rice. Beat hard
and bake in a buttercd pudding dish until
set. Eat hot with sauce OF cold with
cream.
Orange JelIy-One-half' envelope gela-
tine, one-fourth cup cold water. one-half
cup boiling water, Onc-half cup sugar,
Juice of one-half lemon and one-haR pint
of orange juice. Remove the Juice from
the oranges with a spoon to avoid the oil
in the rind. Soak the gelatipe in cold
water five minutes and dissolve in the
boiling water. Add the sugar and stir
until dissolved and cooled. Strain through
a cheese cloth: ad the lemon and orange
juice and turn into a wet mold. Serve
very cold.
Peanut Rutter-Shell and skin freshly
roasted peanuts and put them through
the finest section of the meat grinder.
They should be ground to n powder. Add
half as much butter as you have pow
dered peanuts and work to n smooth paste
paste to be salty add a little more salt
than is supplied.by the butter.
Cake of Savoy-Separate with care five
yolks of eggs. and put them in a plate
with one-half a pound of sugar and the
outer skin of "a lemon. Beat until the mix
ture becomes white: add one-fOurth OF II
pound of potato flour and do not beat
the paste too hard. Beat to a snow the
whites of eggs and mix them with the
paste. our the whole into a form
creased with butter. and sprinkle with
OOeNh' ICVn :" ob sNNh w ~ ~
Rhubarb Custard Pie--Make pie crust
Ivy sitting one cup of iour and one-fOurth
~tnaspoonful salt into a BOWL and putting
into 1t two ~tablespoonfuls OF lard. When
thoroughly mixed moisten with just
enough water to hold dough together. Roll
out m Toured board. Line pie pan and
brush bottom Of crust with the white of
egg to- prevent juices making soggy crust.
Mix two cupfuls Of rhubarh. cut into ONE
half tnrh niACNa. one fsif1t nf SMEAR "a nd one.
tablespoonful OF flour. Turn this into
crust and pour over 1t the following mix
ture: One cup of milk. the beaten yolks
of three eggs. one-half cupful of sugar
and two te~aspoonfuls lemon juice. Beat
this thoroughly. Cook in moderate oven
until custard Is firm. Remove from oven
and when coo! cover meringue made with
the whites of the three eggs beaten to- a
stiff froth and three tablespoonful Oh
sugar. Brown in a slow oven.
Rose Rhuharb-Cut In small pieces with
the skins ON. add two cups of sugar to
each quart used, and then bake In slow
oven for Is or ~ minutes. Tho baking
With the skins on will preserve every BIZ
of delicious pie plant flavor and give as
we'll a beautiful rosy color that helps to
make your dish appetizing.
Sugar Cookies-One cup of butter. two
cups sugar; cream them together. Beat
yolks and whites OF two x separately.
Add two teaspoons baking powder, navof-
ing to taste, and -four enough to make a
soft dough. Roll out. cut and sprinkle
with granulated sugar. Bake I'm u quick
oven.
Devils Food Cake-Cream one-half cup
of butter with one and one-half cups
brown sugar, add two beaten eggs. one
half cup sour milk in which n teaspoonful
Of soda has been dissolved. two ups sifted
ffOul', one t~eAspoonful of vanilla. Have
two squares Of chocolate grated, stir In
one-half cup boiling water. When the
mixture is smooth stir In the cake batter
and bake in two layers. Put together
with white frosting.
Cabbage Pudding-One large cab
bage cut like cold slaw and chopped
fine, Boil 10 minutes, drain. Have
ready one and one-hnlf cups bread
crumbs. one-half cup sweet cream and
one cup sweet milk. butter size Of an
egg, two eggs we'll beaten, salt. pep-
per to taste, n tablespoon -four. n
tablespoon sugar: mix all together AMI
bake one and one-half hours In slow
oven.
Nut Loaf-One and one-half cups
sour milk, one-half cup brown sugar.
three cups -four, three teaspoons
baking powder: one-half teaspoon
soda. three-quarters teaspoon salt, one
half cup chopped walnut meats. axe
in medium oven three-quarters OF an
hour and let stand, after mixing, one
half hour before baking.
Fruit Cake-One pound of raisins,
one pound of currants. the meats from,
one pound of English walnuts. one W
of brown sugar, one cup Of molasses.
n cup of butter, II cup of sweet
milk. n teaspoon each OF cinnamon,
nutmeg and baking soda: three cups of
flour, one tablespoon Of brandy. Mix
butter and sugar unit, creamy. add
molasses. milk and soda dissolved I'm
a little cold water. add -four and
brandy and fruit we'll mixed q