Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1919-07-25

Ice cream is a rea food and not a
aelicacy. Serve ice cream often for
dessert. It's cost is no greater than that
If pie and cake and it furnishes nour-
shment.
Those who go picnicking should boil
Ill drinking, water and milk before
drinking. People who have been au-
:omobiling or p%icnicking in an unfa-
niliar. neighborhood,oft often bring
home in their bodies. typhoid-fever
germs which develop later.
Mint sauce can be made now for
winter use. Gather the leaves when.
Try and clean; chop finely, put in a
,pttle and fill with vinegar; cork we'll.
When used pour out h quantity de-
sired for 1avoring. and add to it more
Iinegar and sugar to taste.
To peel new potatoes easily, shut
1e them in a splint basket. They can
be peeled still more easily by rub
. ping them with a mystic mitt, that
; Happy combination of cotton thread
md copper wire that makes sue an
.:~e'lent cloth for scraping pots n
'ans.
A garnishing of shredded lettuce,
Tatercress, parsley, nasturtium BIOS
nns. slices of lemon, or hard boiled
Eggs. give to a dish of. cold meat a
more appetizing appearance and fla
'or: Leftover cooked peas. moistened
With a salad dressing, also improves
he taste and looks of the meat.
Slice pineapples before pairing and
he task will be: much easier and a
great deal Of the fruit aved. The best
way to Judge the ripeness of a pine
lpplek is to twist one.s of the green
hAi1.nc ~ tho orS re- II oo~aAe ~v
With a good hard twist the fruit is
'ipe. If it fails to come out the pine
tpple is green.
Use short cuts in. your work; one
short cut is to- punch holes lin the
,ottom of a tin can and put it in your
1nsing pan. When you wash the sill
,er knives, forks n spoons put them
lprisht in it and pour hot water over
hem. Drain a moment, then set on
he back of the stove to dry. No WHIP
ne will be needed.
sea-foam sauce to serve with black
very pudding Is made by, working
NO ~tablespoonfuls of butter until
'reamy; add gradually, while beating
constantly, half a cupful of sugar
mixed thoroughly with two table
poonfuls of four; then add the yolk
If one egg well3Sbeaten and half a
tuDlul OIL NdlEI.ES HCOOk III a QOuOl0
,oiler until mixture thickens, stirring
Utmost constantly. Cool, and just be-
ore serving, add one and one-half
B ~raspoonfuls of vanilla extract and
' he stifflys beaten white Of an egg.
Green corn with bacon makes a
Hhthsome dish. Fry a. half pound OF
N soft paper. and keep hot until need
d, Leave one-quarter cupful Of bacon
ut In the pan, add a half cupful Of
,ot milk and n n one-half cup
nls Of raw corn pulp. Cover. cook I'M
Il done season with salt and pepper.
urn out on a heated dish and gar
,;sh with the bacon.
Tomato baskets are pretty to use
or serving minced meats. chicken or
alads. To prepare. select smooth,
nund.. Arm tomatoes Of uniform size.
Vel themacarefully, cut a slice from
he top of each and scoop out the
walls. Season the cavity with salt and
,epper. A little vinegar and oil may;
,e used. II desired. Fill the baskets
md make the handles Of sprigs Of
gatercresS.
Blackberry pudding: Half fill a
,aking dish with berries; sprinkle
veil with sugar and dot with butter;5
over with a batter made by beating
ogether two eggs. two small cupfuls
e -four and enough sweet milk to
make a batter as thick as rich cream.
3eat we'll, add two teaspoonfuls Of
,aking-powder. q little salt, pour over
he berries and bake for forty minutes
N a moderate oven. Blue-berries can
= ysed Y. the same way. III d
i To keep cheese wrapaitI Ia pafaffin
ape y pun on. ! shooe s ~ psstry an 8
rnl~ be cafe from mice. ret just
,nough ali, and Will not odortxe 9TH.
& food. --A