Pierre weekly free press. (Pierre, S.D.) 1889-19??, 1913-06-26
THE TABLE


cup sugar and u cup OF shortening.
Add salt and spice to taste. / cup OF
raisins. stir 1 teaspoon OF soda into
! cup OF unsweetened rhubarb sauce
and beat into other ingredients. Now
add - cups of sifted pastry flour.
Bake in q loaf. With the addition OF
citron this makes q nice. rich fruit
cake.
Cream Pie-Cover two deep pie
plates with q rich paste. prick here
oven. scald one pint Of milk. Mix
together one-third Of q cupful Of
sifted flour. one scant cupful OF sugar
and pinch OF salt, add two well
beaten eggs, stir until smoothly mixed.
add gradually the scalded milk. return
minutes, stirring constantly until
thickened. Set aside for 10 minutes.
add one teaspoonful Of vanilla and I'LL
the prepared crusts. When cold dust
thickly with powdered sugar.
Berry Dumplings- Stew the berries
in q steamer and plunge into them any
ordinary dumping prepared like bis
cult dough: cover quickly and let all
steam together half an hour. Pour
berries and dumplings into deep dish
and serve with vanilla favored
Excellent Dessert-Three bananas.
two oranges, juice Of one lemon. Cut
the oranges and bananas into small
pieces. add lemon Juice, half cup Of
sugar, one third cup freshly grated
cocoanut and three fourths cup wa
ter. Serve in sherbert glasses with
whipped cream.
Graham Bread-One cupful Of flour.
two cupfuls of buttermilk, two cup
fuls of graham flour, one round tea
spoonful OF soda, one half teacupful of
sugar, one-half teaspoonful salt. Sift
the flour into a basin; add the gra-
ham flour. the sugar and the salt. Stir
the soda in the buttermilk until 1t
foams, then pour among the dry in
gradients. Beat we'll, pour into q but
tered pan about seven inches by nine
in q moderate oven.
Whole White Bread-One tablespoon
lard or cottolene. one tablespoon
sugar, one cup each boiling water and
hot (not boilinpa milk, yeast cake dis
solved In one half cup warm water,
one cup white flour, three cups whole
wheat -four, or enough to make soft
dough. Mix, knead for 10 minutes.
cover and let it rise in an even tenn
perature to twice its first bulk. Make
into small loaves, place in creased
pans, let rise an hour or until puffy,
and bake.
Mexican Penotchie-Put over the
fire in saucepan three cups light
brown sugar (not the coffee sugar.
with cup Of milk and boil until a
in cold water. Add then teaspoon
Of butter and take from the fire; flavor
with q teaspoon Of vanilla and stir in
a cup Of meats Of English walnuts and
pecans broken In pieces. Turn into
shallow buttered pan and cut into
squares with a knife. If you wish
maple flavor use maple sugar ground
or pounded fine. in place OF the brown
sugar.
Jelly omelet-To each egg allow
one tablespoon Of milk, one-eighth
teaspoon salt one teaspoon OF butter.
Separate the eggs. Beat the yollS and
add the salt and milk. Beat the white
until stiff and fold 1t lightly into the
liquid. Melt the butter in an omelet
pan and heat It. As soon as 1t bubbles
low and let cook until firm underneath.
Set the pan in the oven for one of
two minutes to dry out. Spread one
half with good jelly. fold and serve
at once.
French Toast-Beat one egg. add half
cup water or milk, one spoonful flour,
little salt. Roll slices bread In the
batter and fry until light brown on
griddle.
Chocolate Pie-Two cups Of milk,
yolks OF two eggs, two-thirds cup sug-
ar, two tablespoons cornstarch, two ia
blespoons grated chocolate. Heat milk,
sugar and chocolate together: when
hot, add the cornstarch mixed In q lit
tie Of the cold milk; then add beaten
yolks; let all come to q boil. Line pie
tin with good pie crust: bake, then
pour in chocolate cream. Beat whites
OF eggs to stir froth with two table,
spoons white sugar. Pour over pie and
set In oven to brown.
Prune Whip-Soap two dozen prunes
over night, then stew until very soft:
drain. then remove the stones and chop
the fruit fine. Beat the whites OF six
eggs to q stir meringue and with six
tablespoonfuls of powdered sugar, stir
in the prunes and turn the mixture into
q deep buttered dish and bake in
steady oven for about 40 minutes. Serve
ct once with whipped cream.
Meat Timbales- One pint cooked cold
meat. chopped fine; one tablespoon
melted butter, one-half cup sweet
cream; work well together: whites
three eggs, beaten stiff; work lightly
into mixture. Fill creased tin cups
with the meat aHd dressing, put in pan
with hot water. and bake 20 minutes.
Turn out on hot dish and serve,
Pineapple Lemonade-Make q plain lem
onade with one pound Of sugar boiled for
three minutes with one pint Of water. the
strained juice OF four lemons and two
quarts Of cold water To this add q ribe
pineapple. which has been pared. eyed
and grated. Other fruits may be used with;
lemonade in the same way.
Popovers-Beat three eggs until they are
very light and add two cups OF milk and
q teaspoonful OF salt. Pour this into two
cups Of -four beating all the time. Com
tnue to beat till the batter Is very
smooth. and II convenient, strain through
g sieve before filling gem pans that have
been huttered and made very hot. Bake
I In hot oven for 20 to Is minutes, but do
not open the oven door to look al the.
pOpovers until they have been In the oven
at least 10 minutes or they will fail.
Veal Loaf, Tomato Sauce Chop two
pounds OF lean veal, put It into s basin
and add = quarter Of q pound OF chopped
salt pork; then add we'll beaten eggs. two
teaSpoonfuls, Of lemon juice, one teaspoon
I ful Of onion Juice. one teaspoonful Of salt
sazld = few grains OF red pepper Noisten
well with veal stock and press into I bit
tered pan. Cover and balle for one hour.
Basic frequently during tho bal king. Turn
iscpt ana serve with tomato sauce.
Branded strawberrie Select me.
/ ripe fruit. remove the hulis ana IL
tneceeeaxy tinae quickly With cold wa
ter. For each Quart N, allow ona-s
I qua xter of pound of 4TandiIted'
4 nu9ex Pack the fruit ii the 11rs.