Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-09-02

III ,IFE,1 80 NJ SAtys rs mduylEuGWT 1 anQ
priced hotels have been built
nere SINCE GREEN'S served their first
meal In ITO, but none OF them%h have
lneen as5consistent.tn giving theSpublic
sSall cookedsand well served meals as
5thfst eloldest hotel ID the United
states Dur dinner on the FourthI&of
July Wasfsserye for a dollar q plate
forkseity or.SLos Angeles three times
lh i price. The soup served was the
world-famous Philadelphia Pepper
Tot and one Of the old time. 2
cooks was kind enough to give me
what ne said was the original recipe.
Philadelphia Pepper Pot.
TO make the pepper pot. wash,
seald. drain and cut half inch
place IN a deep saucepan with four
cups of meat stock, twoscups Of diced
\ raw potatoes, two cups of diced car
rots, and half a#cups Of finely chopped
onion; boil thirty minutes and add
enough vegetable stock to make eight
cups. and n tablespoon of chopped
parsley or celery tops, one table
powdered, and two cups of dump
.lings, made with. one cup of flour,
one teaspoon Of baking powder, one
quarter teaspoon of salt and enough
cold milk to make. a smooth dough.
I sol! out the dumplings one-quarter
inch thick, cut in quarter inch strips,
ithen cut crossWtse. Boil the soup
Hngs. Season with finely chopped
fresh green peppers and salt. &
California fruits are. shown in all
the markets and the chefs OF the bet
ter class cafes and hotels make some
very tasty desserts with them. One
OF the incest is made with sliced<Cali-
fornia peaches and buterscotch filing
as follows:
Golden Gate Dessert.
Butter q loaf-shaped pan and line
smoothly with wax paper. Toast thin
slices Of one day old sponge cake on
n side only and put into the paper
lined PAN. toasted side down; cover
the sponge cake with a layer of sliced:
peaches; peaches with butter
scotch filling with another layer Of
with a stiffly whipped cream. Fill
the pan in this order, having the last
layer Of sponge cake. Place in, the
Ice box for six hours, remove, turn
>athe pan up4ide down on a large plate,
scover pan with a warm cloth, lift off
pan and remove the waxed paper.
Garnish with chilled sliced peaches
= PPS VI OAA Ef#- t-'H4- n. atEf.
s%For the butterscotch filling, place
ina saucepan two cups Of brown
sugar, three tablespoons of butter and
four tablespoons of milk. Heat
slowly until the sugar is dissolved,
then cook slowly until it will form a
soft ball when a little is dropped in
GOLD water. Dissolve four tablespoons
Of cornstarch in two-thirds Of a u
OF. milk and beat into the sugar mix
ture. Bring to a boil and cook slowly
4for five minutes. Add%one tablespoon
Of strong black coffee and let cool
before using.
Pearl "Tapioca.
Another peach dessert is made by
Ssopking tfoursyartablespoons of granu-
Hated tapiocaS in four cups Of boiling
water thirty minutes or until clear;
add four tablespoons Of sugar< and
one teaspoon of salt. Mix two cups
of crushed peaches with one table,
spoon of orange juice and place in the
bottom OF q butfered baking dish,,
pour over the tapioca and set in a
moderate sven for thirty minutes.
Serve with orange custard.
,r5%p4COcoa Nut Bars.
sSsh cupful oleomargarine.
~ cupfuls sugar.
Y cup milk.
eggs.
M teaspoonful baking soda dis
solved in i tablespoonful water.
Sc / cupful cocoa or grated chocolate.
teaspoonful cream of tartar.
8 cupfuls -four.
~ tablespoonfuls. chopped nuts.
Method: Cream the ol~eomargarine
and sugar together. add the milk
slowly, then two well beaten eggs.
Add the baking soda, dissolved in
water; then sift the cocoa into the
mixture. Sift the cream Of tartar
with n cupful Of -four and add to
the mixture. Add the remainder Of
the -four. If more flour is needed,
add. Place on Toured board and roll
out Ia inch thick. Cut into strips
four inches long and one inch wide.
crush the top with well beaten egg,
then sprinkle with the chopped nuts.
Bake in hot oven twelve to fifteen
minutes.
tkS -
~ Cheese. 4 Pecan Nut and PimcntO T.