The Tabor independent. [volume] (Tabor, S.D.) 1913-19??, 1913-06-12
rH1Nas woRTH kNowING.


THINGS WORTH KNOWING.
You can make q yer good wax boarI
by covering a small board with fan
mel, and rub softened paraffine (no'
melted) well over the flannel. This vii
help 70 keep the irons from sticking.
II you are bothered with reaches Of
water bugs, mix powdered borax witt
sugar and set Ii about in saucers, Oh
sprinkleSit under the pipes and on tbs
stills. also on the bottom OF closets and
drawers. and they will eat 1t and die
~, VA 81. 49, L@
THE TABLE.
Spanish Omelet--Take six eggs, a me-
dunn sized tomato or a haR cupful o.
canned tomatoes, a small onion minced
fine, q dash OF black pepper, three ia
~biespoonfuls of milk, -four or five mush-
y rooms, a quarter of a pound Of bacon
chopped fine, tablespoonful of salt and
q green pepper also minced. Cut the
bacon into small pieces and fry until
brown. Add the tomatoes. mushrooms,
onion and green pepper, aud stir and
cook is minutes. Beat the eggs vigor-
ously and season with salt and pepper.
Put a half tablespoonful OF butter In
the omelet pan and let 1t melt, tipping
the pan 40 that the sides will be we'll
CREASED. Pour in the eggs, stirred with
the milk and shake over q quick fire
until set. Now pour the mixture quick
Sly from the other fryingpan oveF the
7 cmeIet, fold over once and turn into
the center OF heated platter. Sprinkle
with a little minced parsley and serve
at once. % rEH 81. -
Boston Brown Bread--1 cupful OF
hour, Il cupful OF yellow cornmeal, 2
cupfuls OF graham flour, / cupful of
sour milk, ! teacupful Of sweet milk,
3 teaspoonfuls OF baking powder, / egg.
4 teaspoonful OF salt, 1 cupful OF mo-
~lasses, w ~teaspoonfuls of soda. Dis
Bolye the soda in a little hot water, add
the molasses and beat we'll, then add
the salt. the egg well beaten, the sweet
milk, the baking powder n white
flour, and beat again. Add the sour
milk, the cornmeal and graham -four,
Ind beat again. Steam in a tightly COW
cred steamer for three hours. Bake for
20 minutes. 4 -.
Kidneys and Rice-Boil half a pound
Of rice In stock with one onion. Season
with pepper, salt and a dust OF red pep
pei, When the rice il tender and has
absorbed all the stock stir into it one
egg and cad one inch deep on "A
plate. Wl.en cool cut In rounds and
scoop out the centers. then beat in a
little stock Skin, split and grill some
Sleeps kidneys, allowing half a kid
ney 10 each round OF rice. Place the
kidney on the heated rice croute, brush
oyer with glaze, dish and pour brown
sauee around. X ~. d.
THINGS WORTH KNOWING.
For q Sanitary Garbage Pail-Close
" fitted into the garbage a liz an
oiled paper bag into which all h re-
fuse goes. The bags are removed by
the garbage collectors at each Visit.
leaving the can perfectly clean instead
Of IN q condition favorable to the
breeding OF flies.
Rose Leaf Sandwiches-Put some
fresh unsalted butter in a bowl or tin
pail with a tight-Atting lid, cover with
n layer OF fragrant rose petals and
leare over night, The next day cut
white bread into dainty strips or circles,
spread with the perfumedt butter, put
one or two rose leaves between the
slices, allowing the edges to show.
M - 4. q.
THE TABLE. " .a5 .H.&
DeviIed Tomatoes-Wipe, peel and
cut four tomatoes in slices. Sprinkle
with salt and pepper, dredge with
Hour and saute i'm butter. Arrange on
a not platter and pour owe them the
Following sauce: Work four table
~epopnfulsN Of butter until creamy and
add two teaspoonfuls of powdered
sugar, One ~teaspoonful Of dry mustard,
Onerhalf ~teaspoonful Of salt and a few
grains of cayenne. When thoroughly
blendeds add one egg, slightly beaten.
the yolk Of one hard-boiled egg, rubbed
to8a paste, and two tablespoonful Of
vinegar. Cook over hot water, stirring
constantly until mixture thickehs.
Pineapple Omelet-Beat three eggs
thoroughly with a tablespoonful Of
sugar, adding at the last a pinch OF
salt and q teaspoonful each Of lemon
and pineapple juice. Have the omelet
pan hot and well creased sides and
butter or oil Turn In the beaten
ggs and as they cook break the ONE
let onceAin a while with a silver fork.
when stu moist, sprinkle on top half
OF the omelet a cupful OF chopped or
grated pineapple, canned or fresh, fold
over the other half, sprinkle with sugar
and serve immediately.
Green Pea Timbales-Press one pint
OF cooked peas through a sieve, add
four tablespoonfuls Of milk or stock.
q few drops OF onion juice, the whites
Of three eggs beaten stiff. seasoning Of
salt, pepper n red pepper and a few
drops OF green coloring. Press into
well-buttered timbale. molds, set in a
pan OF hot water, cover with buttered
paper and bake until firm. Unmold,
serve on a hot platter with white sauce.
Garnish the top OF each timbaIe with
parsley. ".s,. r., ....
~ -
THINGS WORTH KNOWING.
Fruits can be spiced and not ap-
pear discolored by using one drop of
oil tpurchased at your druggist) OF
any fiayor" desired, to one and one-half
quarts Of fruit. "r.s.
When oranges are to- be sliced.
pour boiling water on them and let
them stand five minutes. The white
lining will come away. with the skin.
To make tablecloths wear longer,
fold In three one week and In four
b next. IL folded the same way
week after week, the fold will wear
into holes while the rest of the cloth
II still good.
-
The Table.
Dreamed Eggs-Take two table,
epoonsful of butter, two tablespoons
kul lscant) OF flour, one pint of milk,
four eggs, one teaspoonful of salt, one
fourth OF a teaspoonful of pepper, half
= aEnali onion, six slices of toast. Boil
the eggs 20 minutes and lay them In
cold water; when cold, remove the
shells and cut each egg .lItO six pieces.
Cut the onion fine. Place the butter
In q small frying pan, and when ii is
hot, slowly cook the onion in ii until
Of q light yellow hue, taking care, how
ever, not to BROW either the butter or
the onion at all. Remove the onion,
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