Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1913-07-04
HOUSEHOLD HINTS
THE TAaLE.

UOOOAuuV6O uyO
THE TABLE.
Fruit Bread-Take any kind Of
canned fruit and thick slices Of stale
bread. Spread the bread with butter.
heat III fruit and syrup. On a plat
ter spread two or more OF the slices,
pour part of the fruit over them; on
hot fruit n 80 on until the right
quantity is made.- Use plenty Of fruit
and syrup, as the bread must be thor
oughly soaked. Set away until very
cold, then serve with cream or q plain
boiled custard.
Honey <Biscuits-Place in a basin
half a pound each OF cornmeal and
honey. two tabfespoonfuls OF candied
orange flowers and half a tablespoon
ful OF pounded coriander Seeds. Mix
these well till they form a stiff paste.
Divide n parts, roll these into balls,
with q rolling pin, press out into thin
oval shapes and dock. Butter a baking
tin. dredge fiour over it, lay the bis
cults on the tin a short distance from
q other and bake ina slow yer
When cooked allow to cool and keep
In a tin canister.
Baked Eggs with Cheese-Butter a
shallow baking dish and put in q layer
Of bread crumbs about half an inch
thlck. then break over the crumbs as
many eggs as will cover them. Crate
cheese over the Eggs to form a thick
layer. season with salt and pepper, dot
with bits OF butter and pour three
quarters Of q cupful Of cream over all.
Bake until the eggs are done and the
cheese delicately Drowned.
watercress Salad-wash the cress
well. dry in a clean towel. Chop an
onion, two radishes. Serve on heart
Of lettuce leaves with mayonnaise.
Persian Sherbet-Mash a quart OF
ripe Strawberries in a bowl with q
wooden poon. Add the seeded pulp
Of n lemon and a teaspoon Of orange
flower water. Over this pour a little
more than a quart Of water. cover and
Apple Pot Pie-fIalf fill a deep dish with
sour apples which have been quartered,
pared and cored. Pour over them a little
boiling water and place In a hot wen IN
til tender. Make a crust as for baking
powder biscuit, roll out an inch thick; lay
1t over the apples and return to the oven
for about 10 minutes, or until the crust is
one. For the sauce served with 1t, cook
together two tablespoonfuls of butter and
one teaspoonful of flour and half a cup
full Of maple syrup and a tiny pinch Of
mace IN cook until clear and smooth.
Date Jam-Remove the stones from two
pounds of nicely washed dates. Put them
into a saucepan with a pound of sugar
one pint Of water, one teaspoonful Of but
ter. the grated rind OF one lemon and q
dash of nutmeg. Simmer until thick, STIR
ring frequently; pour into glasses and fin-
ish as for fruit jellies.
O~ld-Fashtoned Doughnuts-One cup OF
yeast. M cupful of butter or lard, w
cupfuls of sugar. three eggs. one cupful Of
milk. dash Of cinnamon or mace. Have
everything warm, set to rise over night.
In the morning handle lightly on bread
board. rol n twist in desired shape.
When from the hot fat sprinkle
with powdered sugar. Two and one-half
pounds of lard will boil Is doughnuts.
Pineapple Sherbet-One quart grated
pineapple, one pint sugar.. one pint water.
one tablespoonful gelatine, one-half pint
cream. Soak gelatine and dissolve in hot
water. add ugar and pineapple n
strain. Cool and freeze. When frozen to
a mush, stir in lightly the cream, whipped
n pack in q mold to harden.
Raised Fruit Cake-Take three cups
light bread sponge, three cups sugar
n one cup butter; beat all together
n let rise till light. Add one cup cur.
| rants. two cups raisin, four eggs, one
ground cinnamon. Make batter by add
ing flour-not too stiff. This makes two
large cakes or three small M s. Put in
pans and let rise two or three hours.
Bake in moderate oven Icing will Inn
prove them. The longer they are kept
the better they will be.
Rhubarb Wine-Twelve pounds Of
rhubarb, crushed; wv gallons of wa
ter n eight pounds of granulatec
sugar. Place the crushed rhubarb and
| water in a large stone jar. cover it and
let stand in a cool place for one week:
stir frequently. At h n Of hat time
strain and add the sugar. Place the
mixture in a jar and let It stand until
fermentation leases. Strain into a key
bung tightly and keep for nine months
Then bottle.
Cream Cake-One cup Of sugar, w
eggs, two-thirds cup cream, n and
two-thirds cups -four. one-half tea
spoon salt, one-half teaspoon
mace, one-fourth teaspoon >ginger
Break the egg into a bowl, add the
cream and sugar, and beat vigorously:
Sift together thoroughly the dry ingre-
dents nj add to first mixture. Bake
in Loaf.
THINGS WORTH KNOWING.
Paraffin is useful for cleaning d;scolored
bath tubs. Rub them over with a CLOTH
! dipped in parafin and covered with fine
~bathbrick, then wash out well with hot
suds.
To memo ar umbrella use narrow rib
| bon, because the edges, being selvages
need not be turned IN.
Whole peppers are better for seasoning
soups and sauces than ground pepper.
Grated cheese over mashed potatoes
makes a pleasant change.
Glover ten made from the dried fowera
Is good for the complexion and will re.
| move pimples.
thing to clean kettles and pots; also for
1 milk hotties. Take off the ton Of the hax