The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1917-12-07
THE TABLE.


Meatless Soup (will serve eight
people)-Soak one pound of lima
beans over night, in the morning put
on stove to boil with fresh water;
add one large or two small carrots,
one small onion, and few celery
tops, and salt to taste. When quite
soft put all through colander, add a
piece Of butter and serve. IL too
thick add water until just right.
Meat substitute-One cup peanut
butter, one cup cornstarch, two and
one-half cups cold leftover (weak)
coffee or coffee substitute, one tea
spoon salt. one-half teaspoon sage.
Add cornstarch and seasoning to
peanut butter, add coffee little, at a
time, stirring until thoroughly
blended. Put in double boiler, cook
four hours (without stirring) or
more until it forms a solid cake. Let
cool in dish in which 1t is cooked.
Slice and eat cold. or dip in beaten
egg and fry.
White Sausags-One pound best
beef suet chopped very fine, two cups
flour (sifted), one cup white corn
meal. half teaspoon pepper, one tea
spoon each OF salt and. cinnamon.
Mix these ingredients thoroughly
(add no moisture). Fill into cases
same as sausage; drop into boiling
water and cook four hours. Take
If no cases are available cloth cases
may be useds remove cloths before
browning or serving. One-third of
yard in length by four inches width,
is size cases are to be cut. The above
quantity will serve quite a number
OF meals for four or five persons.
Always nice until all is used
Beef SteW-Have ready a kettle of
boiling water. In another kettle put
one large tablespoon sweet lard;
when 1t fries. stir smooth into it a
heaping tablespoon of flour; when
this fries up. put in meat, turn over
and over in 1t. but do not let brown.
Then pour over it a quart Of boiling
water and let simmer until tender;
as water evaporates add more. Sea-
son with salt and pepper and you
have a delicious stew. Any Of the
cheaper cuts Of meat are good cooked
this way.
Boiled Potatoes, Onion sauos-Cne
quart potatoes, one tablespoon drip
pings, one cup chopped onion, one
cup milk, quarter teaspoon salt, one
tablespoon chopped parsley. Wash
and pare potatoes, cut into quarters
and lengthwise; boil twenty-five
minutes or until tender; drain, dust
with salt and shake. Put on platter,
cover with onion sauce, sprinkle with
chopped parsley and dust with pap
rika.
Onion Sauee-Put drippings in
sauce pan, add chopped onion, fry
until light yellow and tender; shake
pan and stir all the time; add milk
and tablespoon flour stirred with a
little milk to thicken like cream. Add
salt and dash of pepper.
Mock Plum Pudding (Which cannot
be told from the real plum pudding)
ITO one cup raw grated carrots add
one cup raw grated potatoes, one cup
sugar (granulated), one cup sifted
-four with two teaspoons spice, one
teaspoon soda, one small teaspoon
salt. Stir in one-half pound raisins
and one-half pound currants. Toured.
Steam three hours in one-pound
coffee cans. Serve with any sauce
This recipe win serve twelve per-
sons.
Ginger Drop cakes-one cup sorg-
hum, one-half boiling water two
and e-quarter cups -four, one tea
spoon soda, two teaspoons ginger,
one-half teaspoon salt, one-half cup
chopped raisins, four tablespoons
melted shortening. Put sorghum in
bowl, add Boiling water. then dry i'm
gradients sifted together; then the
raisins and shortening. Fill creased
muffin pans half full and bake TWEEN
ty minutes In a moderate oven.