Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1914-06-05
MRS MARcHMENT's RECIPES
Salmon Jelly Salad.

Soften one tablespoonful gelatin in
two tablespoonful cold water; add
one-half cup boiling water, one table
spoonful lemon juice; one-half tea
spoonful salt, one-eighth %teaspoonful
pepper; strain; place the bowl in ice
water until it begins to stiffen; add
one cup of flaked salmon, half a cup
of finely cut celery and two table,
%spoonfuls of peas; when stiff fill indi~
vidual moulds which have been wet
in cold water; turn out on a lettuce
leaf; garnish with mayonaise.
Mexican Sauce.
Cook One-fourth cup each of red
and green peppers and onion in one
fourth cup of good dripping until soft;
add four tablespoonful of flour When
smooth; add n and one-half cup OF
boiling water and one cupful sliced
tomato; cook 10 minutes; season with
salt.
Sweet Potatoes in Syrup.
Separate n al of sweet potatoes;
roll in melted butter. then in sugar;
place in a we'll buttered pan, with a
little more butter and sugar and the
juice of one lemon; bake till the 20.
tatoes are glazed.
Peach Delight.
To n can of sliced peaches add
one cupful of sugar and o%ne-fourth
cup of flour; turn this mixture into a
well-buttered pudding dish; make a
dough of one and one-half cups of
flour, one t%easpoonful baking powder,
two tablespoonful sugar, one.fourth
cup of butter; mix to a soft dough
with three-fourths cup of milk; turn
out on a floured board; roll to fit the
top of the dish; lay over the fruit;
cut incissions on top to let the steam
escape; bake in a moderate over 30
minutes; serve with rich cream.
Beef Loaf Mexican Sauce.
Add one tablespoonful of chopped
onion. one t%easpoonful of salt, one.
fourth t%easpoonful of pepper, one
tablespoonful of mixed parsley and
one cupful of stale bread crumbs to
two pounds of chopped beef; moisten
with strained tomato sauce; shape in
a loaf bread pan; turn out in a greas-
ed baking pan; bake 30 minutes, bast.
ing often with tomato juice; serve on
a hot platter surrounded by Mexican
sauce.
French Dressing.
Two tablespoOnfuls vinegar, four
tablespoonfuls olive oil, half teaspoon.
ful salt. o%ne-eighth spoonful pepper:
peat thoroughly and chill before serv.
ing.
Grape Fruit Salad Dressing.
-FOUR tablespoonful olive oil. two
tablespoonfuls grape fruit juice, half
a teaspoonful salt, half a teaspoonful
powered sugar, one-fourth teaspoon
tul paprica. Put in a glass jar; shake
thoroughly. and chill before serving.
mayonnaise With Butter.
Four tablespoonful of sugar. n
t~easpoonful of salt, half teaspoon of
white pepper. half teaspoon mustard,
one heaping tablespoonful of flour.
t~wo-thirds cup vinegar, yolks of W
eggs, butter. I've of walnut. Cook
boiling water until it thickens,
constantly, then stir in the
beaten whites of the Eggs.
Cheese Blocks.
One cup of soft bread crumbs. one
cup grated cheese, one egg. o%ne.forrth
teaspoonful salt, a dash of paprica.
turn out on a board: pat into a sheet
ABOUT one inch thick; cut into one
men squares; dip into egg and bread
crumbs and fry a golden brown in
deep fat. " !"
Beet Salad.
10 one quart of chopped beets add
one quart of finely shredded cabbage.
one cup of h~orse-radish. M %teaspoon.
1ul celery seed. one-half Gun brown
sugar one t%easpoonful salt; mix we'll:
serve very cold in a nest of lettuce:
sarnlsh with mayonnaise.
Peppers and Cream Cheese Salad
select sweet green peppers and ont
OH tne stem end. remove the seeds
wash in cold water and turn them nn'
down to drain. Take q cream
cheese; mash and mix thorouehlv
through the cheese chonned walnut
meats; press the mixture into the
peppers, taking pains to fill ali Grow.
ices' put on ice to cool and prow
urn for several hours. When readv
70 serve; cut the peppers in slices
inch thick; erye m snail
piates, two slices on a lettuce loaf
aodlng a few slices of crisn c,,cum'
'ois' sdrhlsh with mayonnaise