Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1916-07-26
THE COOK SAYS

Accommodating even in the best regu-
lated households, and this, Of course,
means the inevitable dry buttered toast
with the morning coffee. Like man
other edibles, toast has possibilities,
and may be served for luncheon or for
the Sunday evening upper or for chill
dren's meal, providing it is made
tempting by the addition OF other in
gradients.
To make cheese toast mix one cup
grated cheese, one-quarter teaspoon
each Of salt and dry mustard, q dash
of cayenne pepper, o7e tablespoon OF
butter, and beat all to Il smooth paste.
Spread the toast with this and set in
the oven on top crate to brown the
cheese. Serve hot.
Newport Date-it requires one quart
of milk, one pint of cream. w cups
of sugar, one pound Of dates and the
juices of one lemon and one n
Wash and chop the dates n blend
| with milk, then add the sugar, cream,
| and lastly the fruit juices. Pack IN
salt and freeze.
Cook says to broil tomatoes, just
| wash them we'll, wipe dry and In
halves. Cut a slice away from the
rounded part of each and dip In crumbs.
| Beat an egg and season with copper
and salt. Dip each piece Of tomato In
this, then again in bread crumbs. But
ter broiler well and cook from six to
nine minutes.
AHolIleI NICE way Ol preparing SO-
matoes which have not thoroughly
ripened is to bake them. Tho skins
should be firm. A slice is cut from
the stem end of the tomato and the
contents removed. TIL pulp is mixed
with an equal quantity of bread or
! cracker crumbs, seasoned with pepper
| n salt and q squeeze OF onion juice.
The tomatoes are refilled with his
mixture and placed on a we'll buttered
pan. Ii the oven is hot, they will bake
In 20 minutes. After the tomatoes are
placed in The pan they nay be I'm
proved 10y s%prinkling with cracker
crumbs mixed with butter.
Cook says some women do not know.
but Il pan that is to be used for an
omelet should not be used at Any
time for anything but cooking eggs II
there is the least roughness in an ono
let pan, or if anything has burned on
or stuck to it i'll it's previous use, the
egg will be likely to stick. The rOp
pan for an omelet Is white or cOlOred
enameled ware, not too deep and largo
enough so that the egg will form a
thin. quickly set layer and can be
rolled UP. In cooking owe u gas flame
the heat will be better distributed II
there is an iron plate over the burner
when the pan is used. Enaneled ware
used in this way will make 81 perfect
Omelet. and sncli II pan, when ii looks
clean, is clean!
To remove grease spots from VAN
paper sprinkle baking sOdn yer blot
ting paper, place "vsr the spot and
press a moderately WARM iron against
1t for n few minutes. The blOtting pa
per will absorbe the grease and the
spot ON the wall will disappear.
Cook says the secyst Of sweets is u
use the finest cOnfectiOncrS sugar,
which is SO fine that when rubbed be
tween the thumb and finger no grain
Is felt. The foundation Ot these delSta-
l CilS tx llncOnl.nB as1.nalN1 which SHOtltd
he set in n cool. place For "a bONfs -
harden before using.
Uncooked Foundation CyeaM-Bgsak
the white OF one egg into u basin and
mix with ID AN equal amount Of hQDht
either water Favored WITH eatEast,
strong coffes M f,rit syrup. Into this
stir a pound of cG~Dfcttionnys saRar.
adding ii gradually mil, tbe pnixturs
1s sufficiently pl(atlN IL, Ec nodded with
the fingers.
Cherry t'yean1s-s:Et snMe Kia.s
cherries in two icngthwise: mnI,; SEINE
Of the cream into small in,lis, pFt,s.' half
a cherry on aa,h side; .t ssAre an-
gelicu into strips, 10 form s:"!hs, and
stick n cherry IN each; The siesl ~,
may then be tied in buneilea of sh,Ns ar
four. This con!.ctiOD may BIZ Dia,,s NV
in another form by Wrapping ths chez
ries i'm the cream. q
Metropolitan Cftuuu Sun"re ufs' q
board with siftc1 cuDfcoiiCners' sn.al,
then place on II :~3,ne .!..n.,, and noon
with VANILLA ">..ati. nneaIu,H Il n
we'll. Divide into five portions: s.;. "a
one portion white. AND .o1ry tse ~
manning portions pink, EiCr!i, yellow
and chocolate. Roll rut each D~oytiol,
the same shape. Place one oD top -;
another. Pass a rolling ,.in lightly over
to make the layers adhere 10 each
other: cut in half-incb squares will
sharp knife. Place On wnxn5 paper q
dry.
Fruit or vegetable cocktails should
be served very cold, in small glasses
or in vegetable or fruit cases. Fruits
may be combined and there are always
two Fundamentals to be kept in mind:
they should either be s%prinhlcd witt
sugar and allowed TO produce u syrup
or a sugar syrup of twice as mucl
sugar as water should be prepared ant
poured over the fruit.
Fruit cocktail-Eaual parts of rasp-
berries and diced pineapple with sugar
syrup barely to cover e,lcb. Marinat'
separately for three hours and chill to-
gether for one hour.
Vegetable Cocktail-Two tablespoon.
fuls of chopped cucumber, one tea
spoonful grated horseradish, one table
full minced chives. and one t~easpoonfu
minced radishes. Put together will
strong celery stock, Il dash of salt, pep
per and sour cream salad dressing Il
moisten. Chill for one hour
Here is another good recipe for vese
table cocktail: Two tablespoonful
chopped tomatoes, one tablespoonful
shredded grapefruit pulp, half a table
spoonful lemon juice, one t~easpOOnfu
olive oil. two ~teaspoOnfuls minced greer
peppers. dash of salt, pepper, grape
fruit juice and m~ayonnaise to mOistel
thoroughly.
Cooling drinks are appreciated At thi
time OF wear, and cOOk here gives he