The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1913-03-13

49,
sharpening on COMMON milestone.
Some thrifty person might do q good
business by running a small emery
wheel in a department store, and short
ening hatpins while you wait.
THE TABLE.
Eggs and Cheese-AIlow one egg fol
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 t a time.
with salt and pepper; spread remand
er of cheese over them and bake about
10 minutes, or until the whites of eggs
are set.
Canned Strawberry Pudding-nrain
Juice from a quart can OF strawber-
Ties and bring It to h boiling point.
~ there Is n pint of juice. allow
two heaping tablespoons cornstarch
which has 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 n turn all into but
tered mold. Sc away to become
chilled. Serve with sweetened milk
favored with vanilla, and with each
helping add a 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 five quarts
water. add one tablespoon salt and two
thirds cup sugar. Thicken with corn meal
and cook half hour. Mold and fry for
breakfast. Costs little and is palatahle.
Crumb Cake-Put three cups sifted -four
in mixing bowl, liz cups dark brown
sugar and four or five teaspoons bakers
chocolate OF cocoa; stir all together, then
add one-half cup butter Cor butter and
lard mixed) and rub together as for pie
dough. d one cup buttermilk or sour
milk (not too rich), one teaspoon soda,
pinch salt; beat all together. Grease pan,
place batter on, bak 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 eggs. one pint milk.
ter SAM 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 sugar, one cup lard when melted.
one cup sweet milk, one-fourth teaspoon
salt. -four nough 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, season 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 well beaten. then
fold in the beaten whites. Turn into
buttered tin and bake till firm.
Leftover Dish-The following is a
winner when it comes to eats" all
IL x1y To- - Wv C1s1~ Att -
peeling} fou 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 on top of onions, season with pep
per and salt, cover with hot water Gin
order flavor will not be drawn from
meat). and simmer about five minutes:
thicker either with flour or co~rnstarch.
This. with plain boiled potatoes. is a
dish second to none. Just try it. 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 to
suit taste. Bake slowly. like eustard
cream whipped, and two teaspoons
powdered sugar. Put on when old.
Snow Cake-Two-thirds cup butter,
two cups g II u milk, three
Jour, three teaspoons baking pow
der, five we'll beaten whites of eggs
one-nalf teaspoon rose extract. Cream
butter and 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
or custard.
Eggless Cake Recipe-One-half cup
lard, one cup sugar, one cup water. one
cup raisins, a little spice. Boil together
five minutes and set aside to cool. At
ter cooling add two cup -four, one tea
spoon soda and pinch Of salt. Bake in
slow oven.
Crumb Cake-Two cups brown sug-
ar, three cups -four. one-ha1f cup lard
Gneat fryings preferred). Mix to
crumbs, like pie crust. Take out cup
full. To the rest add cup sour milk or
buttermilk. n teaspoon soda, n egg.
tut one 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 flour,
one cup sour milk. one egg, one tea
spoon soda. Steam n hour.
Sauce for same: One-half cup but
ter. one cup sugar, one tablespoon
cornstarch. Put sugar and butter In
pint of boiling water, let boil, then add
cornstarch n two tablespoons vine
gar. Stir until it hoils.
Tomato soup: One can tomatoes. one
small onion, salt and pepper to taste,
one tablespoon butter, one cup sweet
milk, one tablespoon -four to thicken.
Veal loaf: Three pounds veal, one
half pound pork: chop fine; 10 crackers
rolled fine, four eggs well beaten. six
tablespoons melted butter, one table
spoon salt, n teaspoon pepper
one-half cup sweet milk. Make into
loaf and haste with water and butter.
Bake slowly three hours.
Sour cream dressing: One-half pint
double cream (sour) whip until stiff.
add n 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
proyement.
Tea biscuit: sift three
baking powder in n pint flour. 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