Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1913-03-28
THE TABLE.

move all bits of she'll, sprinkle with
pepper n salt and set in IL cool place
for 10 o. u minutes Then, if oysters
are small. pour them into II pam of
crackers rolled fine. add the liquor.
mix we'll. let stand five minutes. add IL
little salt and pepper mold into small
cakes with two OF three oysters in each
roll in dry crackers until we'll en-
crusted and fry in hot lard. butter or
beef drippings. Serve hot in covered
dish.
Palatahle Way of Using Irp Soup
Meat-Get about IL cents worth of
soup meat, boil slowly i'm Salted water
until done taxi out meat. strain broth,
add about - cents worth chopped Negc-
tables I" the broth. Boil until vegeta
bles are soft. cut up meat in pieces
about size of a walnut, strain some of
a little flour and milk. Very good
served With mashed potatoes. This
makes a good meal for five people.
Jam CakeZOne cup sugar. three
fourthS rup butter. three eggs. one and
one-llalf teaspoons cloves. one and one
halt teaspoons cinnamon. N srant
tablespoon soda in three tablespoons
sour cream. one cup berries ljuice and
alb. tw" ups flour. a little more
flour may be acknowledgements on
amount of fruit juice. Cherries or amy
small canned fruit may be used in
stead of berries. Bake in three LAYERS.
Fish and vegetables. CThe best dish
cubes. six onions cln up. bunch parsley;
stew until tender; add salt, pepper.
large piece butter.
Cut fish into three or our pieces
and lay i'm salt water Is minutes. When
vegetables are tende add fish ON top.
leaving kettle uncovered. Cook fish un-
til tender
MAKE n IAStS or one clIn milk ami
one tablespoon flour. Pour paste over
fish and vegetables. Remove fish tn
platter. Beat we'll the yolks of three
ggs Pour hot liquor from Vegetables
over The 81 then turn all into kettle.
Serve some of the vegetables Over the
fish. the rest in a vegetable dish. Have
mashed Np%otatoes.
Meat OF (Which we think is un-
usual beef OF veal. one and three
fourths pounds: pork. one-fourth
pound: eggs. six. Have meat ground.
mix it with two eggs and put into a
sonins With salt and dash of red pep
per. Now through the center running
the long way of the pan. make a deep
trough. n this, lying end to end.
place four hard boiled eggs. Fold the
meat over them n place several
this pour NV" ups of canned tonaa-
toes and bake about a half hour IN
moderate oven. Nice sliced cold.
Pea anil lettuce salad Originally One
can peas. "ne-half pound lettuce. one
onion. one or two hard boiled eggs.
one cup good salad dressing. salt ami
pepper tn taste. Cut lettuce and onion
In small pieces and mix all ingredients
together. Slice eggs and place on top.
Fried apples: Take as many good
sound apples as YOU think you viii
need fnl. you family. DO not pare
Them tilf 1I1f into S1iras ~, J,.,l y ;.,.l,
thick Remove core. Make batter pf
two eggs beaten together. one table
spoon Sifted flour. n teaspoon sugar.
a pinch of salt. Dip each piece of a,-
pie in batter (using two forks for tn"
work) and fry "A nice brown i'm butte.
Serve as Il vegetable with roast ,,or..
or bakca ham. They are fine.
TO CLEAN WHITE FURS AsD.
BIsARSKIN COATS.
To c.a an white furs. heat cornme.i
IN pan rs hot as hands can bear il.
then lut flrs in pan of meal and wash
Same a. with water. keeping the mead
hot. After Il few minutes hard rub
bling. shake furs vigorously to get the
snow.
TO Ci.an cllildren's White Bear>kiu
COats-Rub them with stale bread all
over. AS soon as n piece of bread
gets dirty take a clean piece. Continue
this until the whole coat has been gone
over thoroughly. then take Il perfectly
clean comb and comb the fur right
away. This will make the coat u;
white as snow and look like new.
AN ODD BAROMETER.
Take :: glass preserve jar and an oil
flask. l'll the former three-fourths
fun ef water and put the flask. neck
down. into the jar.
If the weather is to be fine the wa1cl.
will rise. high in the flask.