Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1913-06-06
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| ar into a saucepan. aUu one cupLuI OF
| hot water and stir over the fire until
dissolved. When cold add the strained
| Juice of six large lemons Pack the
| freezer. pour into it two quarts of milk
and turn the crank slowly until the
| milk begins to freeze. Pour in the lem
| on syrup close and freeze quickly. Re
/ pack and set aside for several hours to
ripen.
Boiled Finnan Haddie-G;et the i'm
| ported haddie. Ii possible. cut in small
squares, skin and parboil. Wipe dry,
and broil over a clear fire until a golden
brown. Take up on a hot platter and
place ON each piece a small bit of but
ter. into which a few drops of lemon
juice and a sprinkling of parsley have
been worked.
Asparagus Omelet-Break four eggs
into Il BOWL and beat until light. and
foamy. Add four tablespoonfuls of
cream. a s~altspoonful of salt and a
dash of pepper. lave a clean. smooth
omelet pan ready and melt a table,
spoonful of butter in it, letting it run
a~ll~over the pan to grease the sides as
we'll as bottom. When Missing hot pour
in the egg mixture. AS it cooks, prick
| with a fork in several places to allow
the uncooked portion to run under. Lift
with the fork until the whole is of a
creamy consistency. Have in readiness
several ta~blespoonfuls of cooked aspar-
agus points. mixed with a little melted
butter, a few drops of lemon juice, and
a ~teaspoonful OF chopped parsley.
Spread quickly and evenly over the ton
of the omelet and shake out of the. nan
on a hot platter.
THINGS WORTH KNOWING
Where ice cannot be had, butter, NAY
be kept cool in this way: Put it ON ..
dish which has been placed ina shallow
vessel of cold water, and cover with
An inverted nRW- kp Vfh0r I0,.,- -
The pot should rest in the water. Cared
for IN this way butter, III put i'm the
cellar or any other cool place. win keen
hard even in hot water.
Casters slipping out of furniture
often cause a busy h~ousekeeper a good
deal of trouble. This MAJ easilS be
avoided by winding rubber bands
around the shanks of the castors ne
fore slipping them into the sockets. A
good band will last 81 long time and
may easily be replaced.
For heating flatirons on ironing dav
an old griddle iron is fine. The griddle
hts on the stove after n lid is removed
and brings the irons nearer the fire.
THE TABLE.
Dandelion Salad-Select the tender
est leaves. wash thoroughly. drain. then
Jay or ice to crisp. Put into a salad
Dowi. dress with salt, pepper. oil and
lemon juice or vinegar. and garnish
with a couple Of hard boiled eggs cut
In quarters.
Potato Omelet-Take a large freshly
baked potato and scoop out the inside
with a spoon. Beat this until smooth
and mix with it half II tablespoonful of
paprika or white pepper. one-half tea
spoonful of salt. a dessertspoonful of
lemon Juice and the yolks of four eggs.
A miHute or two before the omelet is
to he fried fold in the whites of the
eggs. beaten to a stiff froth. Fry in a
Well creased. very hot pan and serve
Immediately on a hot dish.
Stewed MushrOOms-Half a pound Of
mushrooms, three-quarters of Il pint OF
milk. one tablespoonful nf flour. ono
tablespoonful of butter. salt. pepper and
lemon juice. Peel and stalk the mush-
rooms, wash them quickly and examine =
them carefully, for some of them ara
apt to be wOrmy. Put them in a sauce
pan with the milk and cook gently un-
til tender. Mix the flour smoothly and
thinly with a little cold milk. then add
this thickening' to the mushrooms and
milk. n stir over the fire until it boils
we'll and thickens. Season to taste and
serve on a hot dish, garnished. with
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