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

Cotton Bags for Vegetables-It is a
very good plan to have cotton bags IN
which to put the lettuce. celery. toma-
toes and other green vegetables before
putting them into the refrigerator. IN
this way the shelves OF the icebox are
kept clean. and the vegetables fresh.
You can make the bags out of light
cotton cloth or cheesecloth. and they
should be washed every week.
Furniture PoliSh-In the spring when
your furniture looks dull. you can
brighten 1t up and make 1T look as good
as new, IL you will take part gaso-
line and two parts cOttOnseed oil. a
thoroughly and rub the furniture. first
With a wooden cloth and then dry with
cheesecloth. Better work out on the
porch. away from the fire.
TO Freshen Rerries-One of the best
ways to freshen berries is to look them
over and wash them and then put h
down the top and set the jar in the ice
box until you are ready to serve them.
THE TABLE.
Dreamed Salt Mackerel-Soak the fish
overnight n wipe dry before using
Broil on a buttered gridiron owe a
clear fire. Lay ON ii hot dish and pour
over 1t a cream sauce made as follows:
Into one cupful of boiling water stir
w vi wa lA1ASkA &bbs
rubbed smooth with one tablespoonful
of butter: cook until well> thickened.
Add a we'll beaten egg. mixing careful
ly to prevent curdling. Cook a moment
longer. season with IL t~easpoonful of
chopped parsley and a tablespoonful of
pepper.
Banana Pudding-Slice two large ba-
nanas thin and sprinkle sugar over
them, letting them stand two OF three
hours until they become saturated with
their syrup. Make a custard Of one
quart of milk heated to boiling point. to-
which d four Eggs beaten with our
t"ablespoonfuls of uga and one table
spoonful of cornstarch. Turn the Gus
tard over the and frost with
the, whites nf two eggs heater with
sugar. and brown lightly in the oven
Serve cold.
sSardine Salad-Rone and skin sar-
dimes and mix them with ar equal
moun of cream cheese. Halve sweet
pepper shells and remove pit and seeds.
lettuce leaves. Into each shell put
some of h sardine and cheese mix
ture and mOisten 1t lightly with French
dressing. This same fish and cheese
paste is an appetizinX sandwich filling.
THINGS WORTH KNOWING.
A good way to clean ivory is with a
SOIC SOOtfiOI ttSbis 1ItlSg swap anu LeDlu
water. After washing. dry the ivory
we'll, brush clean. dip the brush in al
cohOl and polish until it gains it's for
mer sheen. IT the water gives it a yell
low tinge. dry the ivory in a heated
place. II yellow by age. place it under
a glass jar with a vessel containing
lime n muriattc acid, and set the
whole In h sunshine. The lime and
acid mixture must not touch the ivory.
You can clean light coiored gloves by
first dampening the cloth with gaso-
line. then dip it into -four and rub the
gloves. first putting them on the hands.
THE TABLE.
Baked Asparagus-Cook the tender
part of the asparagus stalks, cut into
inch lengths. in slightly sailed boiling
water for 20 minutes. Then make a
thick cream sauce. Put the asparaRus
In q buttered baking dish in layers with
fine bread crumbs. Cover 1t with the
cream sauce, put a layer of buttered-
crumbs on top and bake for 20 minutes
In a moderately hot oven. This dish
should be we'll seasoned with salt and
pepper. OF course. before 1t is put into
the oven.
Milk sherbet-Put two pounds OF sug-