The Tabor independent. [volume] (Tabor, S.D.) 1913-19??, 1913-03-13

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M THE TABLE.
Eggs and Cheese-Allow n egg fol
each person and to every egg two
teaspoons of grated cheese, half tea
spoon butter, salt and pepper to
taste. Butter pudding dish and
sprinkle with half the cheese. Break
egg in separate dish, one at a time,
and slip them on the cheese; sprinkle
with salt and pepper; spread remand
er OF cheese over them and bake about
10 minutes, or until the whites of eggs
are set. III
Canned Strawberry Pudding-prain
ries and bring 1t to the boiling point.
II there Is n pint Of juice, allow
W heaping tablespoons cornstarch
which a been wet with two table
spoons cold water. and stir this into
the boiling syrup. Stir until smooth,
then add Juice OF half a lemon, and
set pudding where 1t will cook very
slowly 20 minutes. Beat whites OF
two eggs stiff, then fold gently into
hot mixtures and turn all into but
tered mold. Set away to : become
chilled. Serve with sweetened milk
favored with vanilla, and with each
helping add q tablespoonful Of the
drained Strawberries. This pudding
is fit for a king and certainly cheap.
Breakfast Dish-One pint cheapest rice,
wash well, boil half hour In Ave quarts
water, add one tablespoon salt and two
thirds cup sugar. Thicker with corn meal
and cook half hour Mold and fry for
breakfast. Costs little and is palatable.
Crumb Cake-Put three cups sifted -four
in mixing bowl, III cups dark brown
sugar and four or i've teaspoons bakers
chocolate or cocoa; stir all together, then
add one-half cup butter Cor butter and
lar mixed and rub together as for pie
dough. Add one cup buttermilk or sour
milk mot too rich). one teaspoon soda,
pinch salt: beat all together. Grease pan.
place batter on, bake in slow oven. Can
use any plain white frosting.
Sauerkraut Dumplings-One quart good
kraut to half pound bacon; let cook until
tender, then take two g one pint milk,
two teaspoons baking powder. Mix bat
ter same as for cake. Drop batter by tea
spoonful into kraut, cover and steam Is
minutes. Do not stir while ~steaming.
Thin. Rich Cookies-Two cups light
brown one cup lard when melted,
one CUP sweet milk. one-fourth teaspoon
nutmeg, one teaspoon baking soda, pinch
salt. -four rnough to make soft dough:
must, be rolled. very thin. They are nice
and crisp and are very cheap.
Salmon souffle-Separate one can
salmon into fakes, eason with salt and
lemon juice. Cook with one cup Cor
less) of stale break crumbs in half a
cup OF sweet milk 10 minutes, then add
yolks OF three eggs we'll beaten. then
fold in the beaten whites. Turn into
buttered tin and bake till Arm.
Leftover Dish-The following is q
winner" when 1t comes to eats" all
it lacks Is a nameH Slice thin (after
peeling) four good sized onions. put in
skillet. cover with cold water, let boil
until tender; drain. Slice thin any
kind of cold meat, sausage or weiners,
lay CT top of onions, season with pep
per and salt, cover with hot water lin
order flavor will not be drawn from
meat, and simmer about five minutes;
thicken either with -four or corHstarch.
This, with plain boiled potatoes. Is a
dish second to none. Just try il. For
cold leftover pieces Of ham use half
water and milk.
Cottage Cheese Pie-To one cup cot
tage cheese. add two eggs and a pinch
Of salt. whip to a cream, then add
three -fOurths cup milk, and sugar ito
suit taste. Bake slowly. like custard
pie. For top OF pie, one cup sweet
cream whipped, and two teaspoons
powdered sugar. Put on when cold.
Snow Cake-Two-thirds cup butter,
two cups sugar. n cup milk, three
cups -four. three teaspoons baking pow
der, five well beaten whites Of eggs.
one-half teaspoon rose extract. Cream
butter and sugar together, add all the
rest of the ingredients, stir: lastly
whites OF eggs. Bake in layers or solid.
White icing. Save yolks Of eggs for
~mayonnaise or custard.
Eggless Cake sRecipe-One-half\ cup
lard. n cup sugar, n cup water, one
cup raisins, a little spice. Boil together
five minutes and set aside to cool. At
ter cooling add two cups -four, one tea
spoon o d n pinch of salt. Bake in
slow oven.
Crumb Cake--Two cups brown sug-
ar, three cups -four, one-half cup lard
(meat fryings preferred). Mix to
crumbs, iii pie crust. Take out cup
full. To the rest add cup sour milk or
buttermilk, one teaspoon soda, one egg
Put n cup crumbs on top. Bake in
slow oven.
Suet Pudding-One cup sugar, one
cup suet chopped fine, one cup raisins
or dates chopped fine, two cups -four.
one cup sour milk, n egg, n tea
spoon soda. Steam one hour.
Sauce for same: One-half cup but
ter, n cup sugar, n tablespoon
cornstarch. Put sugar and butter in
pint OF boiling water, let boil, then add
cornstarch and w tablespoons vine
gar. Stir until it boils.
Tomato soup: One can tomatoes, one
small onion, salt and pepper to taste,
one tablespoon butter, one cup sweet
milk, n tablespoon flour to thicken.
veal LOAF: Three pounds veal, one
half pound pork; chop fine; 10 crackers
rolled fine, four eggs we'll beaten, six
tablespoons melted butter, one table
spoon salt, one teaspoon pepper,
one-half cup sweet milk. Make into
loaf and basic with water and butter.
Bake slowly three hours.
Jour cream dressing: One-half pint
double cream ,(sour) whip until stiff.
add one tablespoon lemon juice, two
tablespoons sugar.
Escalloped corn: One can corn or
the same amount OF fresh green corn,
alternate layers Of corn and cracker
crumbs, dash Of pepper and salt and
bits of butter until all corn is used.
Bake three-fourths hour. Two or three
%spoonsful of sweet cream are an i'm
provement.
Tea biscuit: Sift three teaspoons
baking powder in one pint -four, add
one-half teaspoon salt. Rub into this
one tablespoon butter or lard, one cup
sweet milk. Roll out about three
fourths of an inch thick, cut with
small biscuit cutter and bake 10 min
utes.
SPARERIBS WITH DRESSING
(fine)-Two loaves of bread; break into
pieces, pou a little cold water over and
let stand. Take four large onions, cut
fine, put into pan with large piece OF
butter, set on back of stove so butter
will melt. Then mix bread good with
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