The evening times. [volume] (Grand Forks, N.D.) 1906-1914, 1913-06-24
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A Few Choice
Dishes to Try
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Sauces for Puddinrs

AS NNsNAAAA6os
Chocolate sauce served with rice Is
not a common way Of serving the
sauce. but it is enjoyed by many.
There is no sauce that seems quite
so good with the plain cottage pud.
ding, which is q simple cake baked
In a thick layer and cut in a to
serve, as the lemon or vinegar sauce.
Take a cupful of sugar and mix with
1t thoroughly, two tablespoonfuls OF
flour. add a cup of boiling water ana
two or three ~tablespoonfuls of vinegar,
the amount depending upon its
strength. Lemon Juice and a bit OF
the rind is still nicer; cook unit.
smooth. then add a tablespoonful OF
butter and a half teaspoon Of grated
nutmeg.
Maple sauce is a sweet sauce tina,
1t is made by using either the sugar
or syrup. Pour the boiling hot syrup
over the we'll beaetn white of an egg,
and when we'll beaten add a half cup
of whipped cream.
Strawberry Sauce-This Is a de-
licious sauce to serve with angel food
baked in a sheet and served as a
and add gradually a cup Of powdered
ugar; when smooth add two-thirds
Of a cup of berries, one at a time,
beating until all are added.
Any kind Of fruit juice thickeneo
With corn starch we'll cooked and then
mdae rich by the addition Of a little
butter. makes a very desirable sauce
for many puddings.
Caramel Sauce-Put a cup of suga,
into a frying pan, stir constantly unit,
melted and a light brown in color
being careful not to let it get toe
brown. as it will taste scorched. Their
add three-fourths Of a cup Of boiling
hot water and a tablespoonful of but
ter and flour we'll mixed, cook foul
minutes.
Hard Sauce-Beat until creamy {
half cup of butter. add gradually
cup Of powdered sugar, ad the wei
beaten whites Of two eggs and flavor
with the juice of a lemon. or witt
vanilla. Whipped cream Ga half cup,
will take the place Of the eggs ane
make a richer sauce Put in a cole
place until needed.
Dreamed Eegs-Blend together two
tablespoonfuls of butter and two ia.
~blespoonfuls Of flour; when smooth
add a cup of thin cream and stir un.
I'll! boiling, season with red pepper
salt and add the yolks Of two egg.
and six h~ard-cooked eggs, cut ir
quarters.
Ham Toast-chop a half pound o,
cooked ham, and mix it with on.
heaping tablespoonful Of butter, ONT
of parsley, two Of cream and a dash
of paprika and red pepper. Add tn.
we'll beaten yolks of three eggs, ant
when thick spread on buttered toast
Suggestive Hints.
When buying kitchen utensils wal,
for each new one until the money car
be put into the good wearing alumni
mum. which will outwear ten cheaI
dishes. aluminium dishes If food 1!
burnt on them should never b.
scraped. Put cold water with a littl,
soda in the dish and let it come t.
the boiling point. this will loosen thu
substance so that a wooden spoon car
scrape II off.
Grated cheese over mashed pota.
from the ordinary way Of serving thi.
dish.
Blankets should be summed ant
aired at least n C. a week.
Preserve your mattress by protect
ing it with an old quilt, laid over tn,
springs.
When making tea remember t.
scald the pot and have it hot befor,
adding the tea. The difference be
tween a good cup Of tea and an in,
ferior, insipid n is often the man
ner of making 1t.
Chicken fat and beef drippinRs ar,
good for shortening.
All dry cheese should be kept 70,
grating. II put into a glass can ant
kept sealed it will always be read,