Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1913-03-13
THE TABI,E.

THE TABLE.
Eggs and Cheese-Allow one egg foi
each person and to every egg two
teaspoons of grated cheese. half tea
spoon butter salt and pepper to
taste. Butter pudding dish and
sprinkle with half the cheese. Break
egg In separate dish, one at q time.
and slip them on the cheese; sprinkle
with salt and pepper; spread remand
er of cheese over them and bake about
10 minutes. or until the whites of, eggs
are set.
Canned Strawberry Pudding Drain
juice from quart can of strawber-
ries and bring 1t to the boiling point,
II there Is one pint OF juice, allow
two heaping tablespoons cornstarch
which has been wet with two table
spoons cold water. and stir this into
then add juice'sof half lemon. and
set pudding where it will cook very
4 slowly 20 minutes. Beat whites Of
two eggs stiff then fold gently into
hot mixtures and turn all into but
tered mold. Set away to become
chilled. Serve with sweetened milk
favored with vanilla, and with each
helping add tablespoonful OF the
4 drained strawberries. This pudding
is fit for king and certainly cheap.
Breakfast Dish-One p:nt cheapest rice
wash well. boil half hour in five quarts
Il
| thirds cup sugar. Thicker with corn meal
and cook half hour. Mold and fry for
| breakfast. Costs little and is palatable.
l Crumb Cake-Put three cups sifted flour
In mixing bowl, III cups dark brown
sugar and four or Ave teaspoons baker
chocolate or cocoa; stir all together, then
add one-half cup butter Cor butter and
lard mixed and rub together as for pie
dough. Add one cup buttermilk or sour
milk mot too rich). one teaspoon soda,
pinch salt: beat all together. Grease pan,
| place batter on, bake in slow oven. Can
use any plain white frosting.
Sauerkraut Dumplings-One quart good
kraut to half pound bacon; let cook until
| tender, then take two eggs, one pint milk,
two teaspoons baking powder. Mix bat
| ter same as for cake. Drop batter by tea
| spoonful into kraut cover and steam Is
minutes. Do not stir while steamtng.
4 Thin, Rich Cookles-Two cups light
brown sugar, one cup lard when melted.
one cup sweet milk, one-fourth teaspoon
nutmeg. one teaspoon baking soda. pinch
salt, flour nough to make, soft dough:
must be rolled very thin. They. are nice
and crisp and are very cheap.
Salmon souffle--Separate one can
salmon into fakes, season with salt and
lemon juice. Cook with one cup Cor
! cup of sweet milk 10 minutes. then add
yolks of three eggs we'll beaten. then
fold in the beaten whites. Turn into
buttered tin and bake till firm.
Leftover Dish-The following is a
winner when it comes to eats" all
lpeeling) four good sized onions, put in
a skillet, cover with cold water, let boil
until tender drain. Slice thin any
kind of cold meat sausage or weiners,
lay on top Of onions, season with pep
[per and salt cover with hot water Gin
knv f1.Iyyn with ar no nVpyv, nyVo
lmeaD. and simmer about five minutes;
thlcken either with flour or cornstarch.
This, With plain boiled potatoes is a
dish second to none Just try it. For
lcold leftover pieces of ham use half
water and milk.
Cottage Cheese Pie-To one cup cot
tage cheese. add two eggs and a pinch
of salt. whip to a cream. then add
three fourths cup milk. and sugar to
suit taste. Bake slowly. like custard
pie. For top OF pie. one cup sweet
cream whipped, and two teaspoons
powdered sugar Put on when cold.
Il Snow Cake-Two- thirds cup butter,
two cups sugar. one cup milk, three
cups flour, three teaspoons baking pow
der. five we'll beaten whites of eggs
butter and sugar together. add all the
rest OF the ingredients, stir; lastly
whites of eggs. Bake in layers or solid
White icing. Save yolks of eggs for
lmayonnaise or custard.
n. Eggless Cake Recipe One half cup
lard, one cup sugar, one cup water. one
cup raisins. a little spice. Boil together
u five minutes and set aside to cool. At
ter cooling add two cups -four, one tea
spoon soda and pinch of salt Bake in
slow oven.
Crumb Cake-Two cups brown sug-
(meat fryings preferred). Mix ia
crumbs, like pie crust. Take out cup
full. To the rest add cup sour milk or
buttern1ilk, one teaspoon soda. one egg
Put one cup crumbs on top. Bake In
slow oven
suet Pudding-one cup sugar, one
cup suet chopped fine, one cup RAISING
or dates chopped fine, two cups flour
one cup sour milk, one egg, one tea
spoon soda. Steam one hour
Sauce for same: One-half cup but
ter, one soup sugar. one tablespoon
cornstarch. Put sugar and butter in
pint of boiling water, let boil, then add
cornstarch and two tablespoons Vine
gar. Stir until it hoils.
Tomato soup: One can tomatoes one
small onion. salt and pepper to taste
J one tablespoon butter. one cup swee,
milk. one tablespoon -four to thicken
Veal loaf Three pounds veal, one
half pound pork: chop fine: 10 crackers
rolled fine, four eggs well beaten, six
tablespoons melted butter, one table
spoon salt. one teaspoon pepper
I.one-half cup sweet milk. Make into
loaf and basic with water and butter
Bake slowly three hours.
Sour cream dressing: One-half pint
double cream tsour) whip until stiff
add one tablespoon lemon juice, two
tablespoons sugar.
Escalloped corn: One can corn OF
the same amount of fresh green corn
alternate layers OF corn and cracker
crumbs, dash OF pepper and salt and
bits of butter until all corn is used
Bake three-fourths hour. Two or three
spoonsful of sweet cream are an i'm.
j provement.
Tea biscuit: sift three teaspoons
baking powder in one pint -four, add
one-half teaspoon salt. Rub into this
one tablespoon butter or lard, one cur
sweet milk. Roll out about three.
fourths OF an inch thick, cut witt
small biscuit cutter and bake 10 min.
lutes
sPARERIBs WITH DRESSING
j (fine)-Twoa loaves of bread; break int.
rieces. pour a little cold water over ant
} let stand. Take four large onions GU
fine. put into pan with large piece o
} butter, set on back of stove 80 BUTTE
will melt. Then mix bread good (witl
! hands). add two eggs. sage, salt, pep