The Tabor independent. [volume] (Tabor, S.D.) 1913-19??, 1916-07-27
THE COOK SAYS

other edibles, toast has possibilities.
ana may be served for luncheon or Tor
the Sunday evening supper 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 SAT- and dry mustard, dash
OF cayenne pepper. one taniespon OF
butter, and beat all TO a smooth paste.
Spread the toast with this and set In
the oven on top crate to brown the
cheese. Serve hot.
Newport DaIe--lt requires one quart
OF milk. one pint OF cream, two cups
OF sugar, one pound OF dates and the
juices OF one lemon and one orange.
Wash and chop the dates and blend
with milk, then add the sugar, cream,
and lastly the fruit juices. Pack in
salt and freeze.
Cook says to broii tomatoes. just
wash them well, wipe dry and cut In
halves. Cut a slice away from the
rounded part Of each and dip in crumbs
Beat an egg and season with pepper
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.
Another nice way OF preparing to-
ma toes which have nJt thoroughly
ripened Is to bake them. The skins
the stem end Of the tomato and the
eontents removed. The pulp IS mixed
with an equal quantity Of bread or
cracker crumbs, seasoned with pepper
and salt and a squeeze Of onion juice.
The tomatoes are refilled with this
! mixture and placed on a well buttered
pan. IL the. oven IS hot they will bake
In 20 minutes. After the tomatoes are
placed i'm the pam they may be i'm
proved by sprinkling with cracker
crumbs MIXED with butter.
Cook says some women do not know.
out a pan that is 20 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 ONE
| let pan, or II anything has burned or
or stuck TO IL in its previous use, the
egg will be likely to stick. The proper
| pan sor an omeiet is white or cOlored
eaameled ware, not too deep and large
enough so that the egg will form q
thin, quickly set layer and can be
rolled up. In cooking over h gas flame
the heat will be better distributed II
there Is an iron plate over the burner
when the pan Is used. Enameled ware
| used in this way will make a perfect
! Omalet, and suCn a pan, when 1t looks
| clean, IS clean!
To remove grease spots from wall
| paper sprinkle baking soda over blot
| ting paper, place over the spot and
press q moderately warm iron against
| 1t for few minutes. The plotting pa
per will absorbe the grease and the
| spot on the wall will disappear.
Cook says the secret of sweets Is to
| use the finest oonfectioners' sugar,
which is SO fine chat VIXEN rubbed be-
tween the thumb and finger no grain
| is felt. The foundation OF these delica-
cieS Is uncooked cream. which should
be set in a cool, place Tor "a hours to
| harden before using.
Uncooked Foundation Cream-Break
the white OF one egg into a basin and
mix with IL an equal amount of liquid.
| either water favored with extract
strong coffee or fruit syrup. Into this
stir q pound OF confectioners' sugar,
| adding It. gradually until the mixture
is sufficiently pliable 10 bs nodded with
the fingers.
Cherry Creams-Slit some glace
cherries in two lenSthwiSe: mold some
| OF the cream into smSl! balls. press half
| cherry on each side: cut some an
| gelica into stripe, to form stalks, and
stick cherry on each; the cherries
may then be tied in punches OF three or
four This connection may be made up
In another form by wrapping the cher
ries IN the cream.
NeapolItan Cream Squares-Dust a
| board with sifted confectioners' sugar,
then place OH ii some cream, and flavor
with vanilla extract, kneading 1t In
we'll. Divide into five portions; leave
one portion white. and color the re-
naming portions pink. green, yellow
and chocolate. Roll out each portion
| the same shape. Place one on top or
another. Pass a rolling pin lightly over
| to make the layers adhere to each
othcr; cut in half-inch squares with
sharp knife. Place on waxed paper to
! 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 sprinkled with
sugar and allowed to produce a syrup
| or a sugar syrup of twice as much
sugar as water should be prepared and
poured over the fruit.
Fruit Cocktail-Equal parts Of rasp-
berries and diced pineapple with sugar
syrup barely to cover each. Marinate
| separately for three hours and chill to-
| gether for one hour.
Vegetab BILE Cocktail-Two tablespoon
fuls OF chopped cucumber, one tea
| spoonful grated horseradish, one table
spoonful minced celery, one teaspoon
| full minced chives, and one teaspoonful
minced radishes. Put together with
strong celery stock, q dash Of salt, pep
per and sour cream salad dressing to
| moisten. Chill. for one hour.
Here is another good recipe for vege-
| table cocktail: Two tablespoonfuls
chopped tomatoes. one tablespoonful
shredded grapefruit pulp. half a table,
| spoonful lemon Juice. one teaspoonful
olive OIL two teaspoonfuls minced green
peppers, dash. of salt, pepper, grape
fruit juice and nlayonnaiss to moisten
| thoroughly.
Cooling drinks are appreciated at this
time of year. and cook here gives her
favorite:
Orange Cup-Pare an orange squeeze
the Juice OF half into a glass of cracked
| Ice and slice the rest in. Add a table
| SPOON of sugar and a few drops OF es-
sence Of cloves and the Juice of half
| 1 lemcn. AS the ice Inelts the drink
increases
Congratulated three oranges thin
| y, putting the peel into one pint OF
syrup made by boiling three quarters
Of a pound Of sugar in one pint Of
water. Squeeze the juice OF IL oranges
and strain 1t into a pitcher. Add the
IJyrup and three p!2ts Of spring water:
| chill and serve.
Claret Granito-Make an orangeade
IS the above recipe, but add to It a
bottle OF good French ClarAt Put on