Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1913-01-31

h corn is soaked over night In
warn, water. then threaded on q good,
coarse linen thread. putting the needle
in at the outside end of kernel and
bringing it out at the tip that grows
next the cob Thread as many grains
AZ wanted. then several glass beads,
such as may be purchased for "A few
cents "a bunch. The corn used may be
OF red yellow and white. or all of one
color. as desired. When a sufficient
quantity has been strung. dilute var
nisl with turpentine until quite thin.
dip the strings, let hang till dry. then
dip again, the last time in a little
thicker varrish. Drape over a pole like
rope portieres. Acorns are not easily
obtained, but they are lovely. too.
>
THE TABLE.
EGG PIE WITH PDTATOES-Ffve
hard boiled eggs, one pound cooked pots-
toes. one heaping tabiespoon butter. two
TABLESPOONS hot milk. a litti. seasoning
of salt. pepper and grated nutmeg Shell
eggs ard eut them into thin slices. Mash
potatoes and mix them with hot milk. butt
ter and the seasoning. with This line thu
bottom Of dish. then place a iaysr OF the
sliced eggs; scatter oyer sons timely
chopped parsley and cover with three
tablespoons white sauce. Continue alter
nate iaysrs OF potato. sauce and egg until
all j.. used. LIZ the last layer be- mashed
,ota Ices. Smooth over with a katie, mark
a neat pattern en- top with - fork. brush
over top with beaten egg and bake ~ min
ptes.
EIsNS-One-haIf gallon iign5 bread
sponge, one pin white sugar. ono pint
warm milk or water. ore-iIalf pint soft
butter ar lard. a pinch Of salt. fiour
enough To make soft dough Work 1t well
let rise, work down: cit in small pieees
50 that buns WI he the SIZE of an egg
when rolled round. Do not Lay too c,ose
together I.et rise, mash down with the
hand. let rise again and bake a light
brown You will find these excellent.
PURE CREAM SUBSTITUTE one ctp
sweet milk heat until hoil.ng. Peat TO-
setfler whites of two eggs. one tablespoon
white sugar and a piecc Of bitter size III .
nutmeg. Now ada half n cur, " cold milk
and teaspoon of curnstarch. Stir we'll to-
getiler until very light and smooth, then
add it to the boxing milk. eaok until it
chickens CIT must not bolb. Sc aside 70
cool It should he the consistency III real
fresh cream, can be used on fruits. plsd-
dinss and other desserts Instead of the
high priced cream.
Salmon c~roquets fOrigina)-Prepare
salmon by draining off liquid. remove
skin and bones. then shred-you should
have one cupftfl.
Saucc-Hayt ready one-lalf cup con-
densed cream. one-fourth teaspoon salt,
one-fourth teaspoon pepper, two tea
spoons flour one teaspoon dry corn
starch and few drops onion Juice. Put
cream salt and pepper in upper part OF
double boiler. bring cream to boiling
point, add -four and cornstarch wet
with a little cold milk and cook till
thick Take off. add shredded salmon
and onion juice. beat we'll. set aside
Until cold. Take up by the tablespoon
full, roll In cracker dust. dip In egg.
then In dust again. fry in deep hot lard
n mute
Beef Tea-If rightly made may be.
received by a stOmach which would re-
ject other nouriSIment. Skill In its !
preparation IS not universal. The fol-
lowing Is one of the best ways that
can be devised: One pound of the best
beef cut In slices and scraped fine.
put ~one-fourth teaspoon salt in pint
Of old water. add beef. let stand two |
or three hours. stirring frequently: |
keep in the same vessel. covered. and
let IT coTne Very gradually to no more |
than blood heat. which is rs degrees.
Any higher temperature would injure
the nourfshing properties Strain
through a fine muslin bag and it's
ready for Use. 1t is used extensiveIy
for weak stOmachs.
Presbyterian Rocks-sThree we'll beat
en- eggs, one and Onc-haIf cups brown
sugar. one u butter. four cups flour,
p level aspOO soda in o%ne-fourth
cup water. One pinch of salt. one tea
spoon cinnamon. sone-haif TEASPOON |
cloves, q little grated nutmeg. one tea |
spoon cocoa, One-haK cup raisins. one
half cup nuts Mix real stin. Drop in |
Duttered tins and bake in hot oven.
lniaid OySterS-Cut Squash in
slices half an inch thick. Beat an egg !
with " tablespoons sweet milk. SIT |
together equal parts Of flour and corn
meal. Dip Squash In egg, roll in meal. |
which should be well seasoned with salt
and pepper. then cook In deep. HI. fat |
VnlfI brown an h<Nfh mfAoa-