The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-09-18
(By tho U. s. Fod Adrinistration.)

(5y the U. s. Fod ADMINISTRATOR
Many dishes owe their place in
the world to a leftover. Try some
Of these recipes when you find some
leftover desserts or vegetables in
your ice box.
Left-o over Lunches.
Sausage and Rice Cakes.
! Stuffed Tomatoes with Sauce.
Peach Tapioca-
Chicken Hash with Potatoes.
Stuffed Green Pepper Salad.
Rice Pudding with Stewed Fruit.
ea.. 49, Hominy, Balls.
Dreamed Hard Cooked Eggs.
Bermuda Onion and Orange Salad.
Huckleberry Dumplings.
Sauteed Tomatoes.
Six large slices tomato, one-half
cup milk, one-quarter cup flour (may
be corn or rice four), one table
spoon fat, salt and pepper.
(Any leftover sliced tomatoes, If
firm and solid, may be kept covered
with cold water for use next day.
Dry the slices of tomatoes If they
have been in water, season with salt
and pepper, and dredge both sides
we'll with flour. Melt fat in pan;
when hot put in tomato, browning
well on one side before y turning.
When both sides are brown remove
to hot platter. Gradually add milk
to -four and fat in the pan, stirring
we'll. Pour this sauce around the
tomatoes and serve.
Peach Tapioca.
Soak one-half cup of granulated
tapioca in one and one-nalf cups
of cold water over night. In the
morning add two cups Of boiling
water and a little salt, and let 1t
boil five minutes. Then put into
double boiler and cook until clear.
Take the remnants of a can of
peaches-there should be at least a
cup, and if there is a pit or two all
the better. Add little more sweet
ening and simmer until the syrup is
somewhat. thickened, and stir into
the cleared tapioca. Remove from
the fire, cool, and pour into a glass
dish. Serve with sweetened cream.
Rice Pudding with Slowed Fruit.
Take two cups of rice pudding
that has become very stiff when
cold. and mix with it a cup Of stewed
and chopped tart prunes. Pile it
lightly in a glass dish and serve it
with the prune- Juice, sweetened and
thickened with a, little corn starch.
Other fruits than prunes may be
used.
Bermuda Onion and Orange Salad.
For the individual salad use one
slice Bermuda onion and two Of
orange. Serve on lettuce leaves
with French dressing.
HucI<leberry Dumplinss.
One and half cups leftover
huckleberries, four tablespoonfuls
sugar, one teaspoonful vinegar, one
teaspoonfu1 cinnamon, three table,
spoonfuls water.
Put above ingredients into sauce
pan and let them come just to the
boil. While these are heating sift
together one cup Of flour, two tea
spoonfuls of baking powder, and
one eighth teaspoonful Of salt. Beat
up one egg, add to it about two
tablespoonfuls Of milk, and stir
lightly into the dry materials. There
should be just liquid enough to wet
dough. Drop by spoonfuls into the
boiling huckleberries, cover tightly,
and boil ten minutes without re-
moving the cover. Serve at once.
A mixture of huckleberries and cur
rants may be used, and the vinegar
omitted. ..a
okra.
Ask southerner what olra is
and he's apt to look bewildered. Say
Gumbo, and he'll tell you it's fine.
There are many delicious recipes for
preparing okra, which must never
be cooked in a metal container, but
always in porcelain, agate or earth
Baked Gumbo.
Place a thin layer of boiled or
= - c1S
a, layer of thinly sliced okra; then a
layer of sliced tomatoes. Salt, pep
per, and add a small lump Of butter.
Repeat with alternate layers of
rice, olra and tomatoes until the
dish is filed. Cover and bake in
the oven for about half an hour. Re
move cover and brown on top, then
serve in the baking dish.
This baked gumbo is just the thing
for the one-dish lunch, or the din
ner that is. prepared in the oven.
For a warm day, there is okra
salad, a cooling dish that is easily
okra Salad.
Boil the young pods whole, cook
ing them slowly for one-half hour.
When cold, dress with vinegar, salt
and pepper. If you prefer, use plain
Dreamed Q<ra.
Dreamed okra, made by Dreaming
the boiled pods, cut in rings or half
inch pieces. is a good summer vege-
table,
Then there is the way Of boiling a
quart of tender okra in 4 pint of
water. with a tablespoon Of vine
gar. Salt and pepper it to taste, and
serve hot, with butter over it like
green peas.
southerners use olxra in soups
during the winter. They dry 1T on
cloth or wire trays, or by the more
simple method of stringinS it on
4 coarse thread and hanging 1t to
dry. The distinctive flavor of the.
vegetable, which makes it so popu
lar in Mediterranean countries.
proves valuable in combination with
tomatoes and potatoes in baked fish,
or in cooking leftover meats in
stews and in casseroles.
For those who live north of the
Mason and Dixon line, the taste Of
okra is easily acquired. 1t is not
difficult to raise. There is farm
ers' bulletin from the department Of
agriculture that explains the rais-
ing OF okra makes it seem so easy
that the city dweiler longs to plant
some i'm his window boxes and raise
~ r..