The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-02-14
THE TABLE.

Dreamed Sweetbreads Wash
| sWeetbreads, boil in one pint water
Add one tablespoon vinegar and one
| teaspoon salt. Boil fifteen minutes
/ Remove skins, membranes and pipes
| cut in one-half inch pieces. Make a
white sauce of one tablespoon butter
One-half tablespoon salt, one table,
! spoon flour, One-half small spoon
pepper and one cup milk. Boil this
until thick, pour over prepared
| sweetbreads and serve hot.
War Pudding Csaves animal fats
and wheat)-One-th third cup margar-
| inc, one and one-quarter cups grated
raw carrots, one cup grated raw po-
tato, one cup entire wheat or graham
-four one-quarter cup sugar, one
quarter cup corn syrup, one teaspoon
soda, spice or not, one cup raisins or
prunes or any cut fruit or peel like
citron or. can use grapefruit. Steam
three hours. Use any sauce pre-
ferred.
Steamed Suet Pudding-Two and
one-half cups flour, one teaspoon
soda, one cup chopped suet, one cup
chopped raisins or currants, one cup
sweet milk or water, one cup black
molasses, cinnamon and nutmeg to
taste and a pinch of salt Thor
flour, then rub in suet and add rails
ms. Mix milk and molasses and stir
in the dry mixture. Pour into but
tered pudding mold and steam three
hours. Half this recipe will make
enough for a family of six. What is
left may be used another time by
steaming il again. Serve it with a
foamy sauce or any kind you prefer.
New Dessert-Slice one stale.
sponge cake into one-half inch slices.
Stamp out as many round pieces
with fancy cutter as you have per-
sons to serve. Melt two tablespoons
butter substitute in frying pan,
brown in it the cut-Out pieces Of
sponge cake, remove them to a plat
ter. Drain one can peaches, having
as many halves as you have cake.
To the butter in pan add one-half
cup white sugar, one-half cup tart
fruit juice and grated rind of one
orange. When hot add peaches, cook
five minutes. Serve on small
separate plates one round of sponge
cake, one-half peach on top and on
top of peach another round of cake,
then one-half peach. Dust with
cinnamon and garnish with whipped
cream. Serve one plate to each per- |
son. This ia nice with afternoon tea. |
Eggiess Corn Mullins - One cup |
,orn meal, half cup -four, one-quarter
up sugar or less If not liked very |
sweet, one teaspoon salt, two tea
spoons baking powder, one cup milk /
hree teaspoons fat Card or butter |
sift baking powder, salt, |
Jour together; add to corn meal and /
sugar, then add melted fat and milk; |
nix we'll and bake in muffin tins.
Old-fashioned BuckWheat Cakes (
lne and three-fourths pints milk or |
water, three cups pure buckwheat |
Jour, half teaspoon salt, half cake |
yeast; stir -four and salt /
Ilowly i'm liquid and beat until |
smooth, then add yeast dissolved in |
overnight. Next morning add half |
teaspoon baking soda and bake on |
creased griddle.
Eggless Gingerbread - Half cup |
half cup brown sugar, one |
up baking molasses, one teaspoon /
soda, one cup hot water, two cups |
lour, two teaspoons ginger, one tea
poon cinnamon, one-fourth teaspoon /
loves, One-fOurth teaspoon salt; i
ream sugar and shortening we'll; add ]
nolasses and soda dissolved in hot +,
water; -four sifted with salt and spic-
s; beat well and bake In moderate
ven.
Casserole Dinner - Three-fourths
FOUND round steak, one teaspoon
.rippings, one-half cup rice, two cups Il
loiling water, two tablespoons -four,
cup tomatoes, one carrot, |
mall onion, seasoning to taste. Cut
neat in small pieces and fry in drip
'ings till brown. Dredge with -four,
ut in casserole, add other ingredi-
vegetables having been cut