North Dakota) Civic League (Williston

“ He makes secure the prize for them, and leaves himself free to run the race of life without the anxiety and care entailed by his fear for their future. His mind is at rest, his capital is free, and a fortune is practically secured for those he loves. ”

“ POTATO SALAD.—I do not know much about salads different from the every day style, with the exception of an old fashioned German potato salad. Boil your potatoes with the jackets, peel and slice while hot; heat bacon drippings in which glaze onions which must be cut very fine, then add flour, brown, add diluted vinegar, let it come to a boil, cool, add a little sweet cream, turn it over your potatoes, which were previously seasoned with pepper and salt. Garnish with either sliced or chopped hard boiled eggs and green parsley. ”

“ The most popular dinner salad is lettuce dressed with oil and lemon juice or vinegar. Cress is often used and of late years bleached dandelions are much in favor. Sliced cucumbers and onion, or sliced tomatoes with shredded lettuce or chopped celery, and the typical spring salad of shredded lettuce, sliced young onions and sliced radishes are all liked. In France the French dressing of oil and vinegar or lemon juice is always used but in America many prefer the richer mayonnaise dressing. ”

“ CHOCOLATE PUDDING.—One quarter cup butter, one cup sugar, yolks of two eggs, one half cup milk, one and three eighths cups of flour, three teaspoons baking powder, whites of three eggs, one and one third squares Bakers chocolate, one eighth teaspoon salt and one fourth teaspoon vanilla. Cream the butter, add one half of the sugar, beat yolks and add remaining sugar, combine mixture, add milk, flour, baking powder and salt, then add the whites beaten stiff, melted chocolate and vanilla. Bake in cake pan. Fill the center with whipped cream sweetened and flavored and pour around chocolate sauce. ”

“ The meat varies greatly in its power to absorb the sauce, therefore it is impossible to give an exact amount but if the sauce is thick a large portion may be used and the croquettes will be all the more creamy for it. When cold, shape a tablespoon of the mixture into a ball, then into a cylinder, roll in fine dry bread crumbs, beaten egg diluted with water, then crumbs again, and fry one minute in deep, smoking hot fat. More of the delicious flavor of the meat will be retained with this simple seasoning of salt and pepper than with a variety of condiments.—Contributed. ”

“ FANCY JELLIES.—Three pints of pineapple juice to one pint of apple juice and an equal measure of sugar makes nice pineapple jelly. A rose geranium leaf in each glass of apple jelly is liked by many. A delicious mint flavor may be given to apple jelly by lining the bottom of a jelly glass with mint leaves or the juice may be flavored with essence of mint or winter green before it is boiled with the sugar. Even red peppers are boiled in their own juice by chopping them and placing them in a double boiler and cooking until all of the juice is extracted. ”

“ Beat the yolks with half a cup of milk or water, season with salt and pepper. Beat the whites in a bowl very light or until the bowl can be inverted and retain the whites of eggs. Cut the whites into the yolks and turn into a hot frying pan with melted butter. Let it stand over the fire undisturbed until it is nicely browned on the bottom. Then run the pan into a hot oven and brown on top. Serve immediately with or without sauce. Vegetable omelet is made by spreading hot thickened creamed vegetables over the omelet just before serving. Asparagus omelet is excellent. ”

“ Mix all lightly together and mix with mayonnaise salad dressing. As all people do not like olive oil I usually make a boiled dressing as follows: Heat half a cupful of vinegar with as much hot water and two large spoonfuls of butter. Beat the yolks of four eggs very light with a scant half a cupful of sugar; add one level teaspoonful of flour and stir well; add then one tablespoonful of dry mustard, one teaspoonful of salt and one of celery salt or celery seed; a dash of black and of red pepper, beat a little; place over the fire and cook thick, beating well. ”

“ Fruit omelets are spread with powdered sugar usually. Rice, macaroni or hominy are often seasoned in a favorite way with cheese or gravy and spread on the omelet before serving. Macaroni cooked with tomatoes and cheese makes an excellent omelet filling. Thickened, stewed tomatoes are nice, and mushrooms may be added with green peas to the tomatoes for Spanish omelet. In fact there are a thousand good combinations and there isn't a nicer way to use a small portion of any left over than to use it for an omelet filling if it will harmonize with eggs at all. ”

“ GERMAN SOUP.—Good, fresh beef and some cracked bone are all important for soup making. The stock when nutritious, and properly prepared, forms the basis of meat soups. To make the stock great care must be taken in boiling the meat. Put your meat on in cold water, enough to cover the meat, set on the stove to boil, for four hours, slowly but steadily; never boil very fast. When meat becomes tender, add salt, skim carefully, repeat until no more skum arises. Now if more water is needed, always add boiling water from tea kettle. ”

“ Asparagus should be cooked the same as peas. Serve on toast with cream gravy or melted butter. Cabbage should be boiled from one to two hours in plenty of salted water. Carrots should be boiled from forty minutes to one hour. Whole potatoes should be put in boiling salted water and boil rapidly in covered kettle from fifteen to thirty minutes according to size and age. Test with the tines of a fork. Drain as soon as tender, remove the cover and set on back of range to dry. If they are to be mashed do not let them stand long. ”

“ Line pie tins with a rich pie crust, pick with a fork to let out air while baking, and bake a golden brown, then fill with the cooked filling, cover with a meringue and bake until meringue sets. The rule for the cream filling is two eggs beaten with half a cup of sugar and one large tablespoon of flour or one scant tablespoon of cornstarch mixed smooth with a little milk, add flavoring. Bring two small cups of milk or water to a boil, add the egg mixture and cook thick. If liked add one teaspoon of butter to the milk or water. ”

“ Bake in one sheet or in two layers and ice with brown carmel or white frosting. Nice for small family. For large layer cake double the recipe.—Mrs. Whitehead.
LULA'S WHITE CAKE.—One and one half cups of sugar creamed with one half cup butter until very light, add one cup of milk alternately with three cups of sifted flour. (Sift flour four times) . Whites of six eggs beaten very stiff. When partly beaten add two even teaspoons of cream of tartar to the eggs. Dissolve one even teaspoon of soda in one tablespoon of the milk and add it with the milk. ”

“ Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return the liquor to the fire. When it boils, put in the chopped meat and season well with pepper and salt. Let it boil again and thicken with corn meal as you would in making ordinary corn meal mush, by letting it slip slowly through the fingers to prevent lumps. Cook an hour, stirring constantly at first, afterwards putting back on the range in a position to boil gently. When done, pour into a long, square pan, not too deep, and mould. ”

“ The butter should be soft enough to spread smoothly and the most essential thing is to have good bread and fresh sweet butter. Meat for filling should either be sliced very thin or chopped fine and other ingredients minced or mashed to make as smooth a paste as possible and mix evenly with the salad dressing or other dressing used. Sandwiches are better eaten as soon as made. ”

“ OYSTERS IN CELERY SAUCE.—Clean and cut celery into small pieces and cook until tender in boiling salted water. Rub enough of the soft celery through a colander to make a cupful. In a saucepan melt a tablespoonful of butter and mix smoothly into it a heaping tablespoonful of flour. Add a cupful of hot milk and cook until creamy; add the soft celery and half a pint of oysters, add more salt if needed, one-eighth teaspoon of pepper and a few drops of lemon juice; cook until the oysters curl, when the filling is ready for the ramekins. Serve hot. ”

“ Make a cream sauce of two tablespoons of butter, melted and blended with two tablespoons of flour, add one pint of hot thin cream, one teaspoon of salt, juice of one lemon, and juice pressed from half a small onion, and a dash of pepper, cook thick but remove from fire and add one beaten egg yolk mixed with one cup of whipped cream. ”

“ The whites of eggs will whip more readily if a pinch of salt is added to them. If the eggs are placed in cold water for a time before being broken, they will whip easily.
A small quantity of soda, stirred into milk or cream, will keep it from souring in hot weather.
A few drops of lemon juice added to the water in which potatoes are boiled will prevent the potatoes turning dark when cooked.
In mixing liquids with salads, add the liquid to the salad by degrees. They will blend more readily. ”

“ When meringue is firm to the touch it is done and will not fall or shrink, if under-done it falls. If the oven is too hot leave the oven door open for three minutes before putting the meringue in to bake. Long beating of the whites of eggs and sugar however will usually make a good, thick and firm meringue.—Contributed.
ENGLISH ORANGE CHEESE CAKES OR TARTS.—One half pound sugar (one cup) mixed with one fourth pound butter (one half cup) add three eggs, (reserving white of one) ; juice of two oranges and grated rind of one; juice of one lemon. ”

“ POCKET BOOK ROLLS.—Warm one quart new milk, add one cup butter or lard, four tablespoons sugar and two well beaten eggs. Stir in flour enough to make a moderately stiff sponge. Add a small cup of yeast and set in a warm place to rise, which will take three or four hours, then mix in flour enough to make a soft dough and let rise again. When well risen dissolve a lump of soda, size of a bean, in spoon of milk and work into the dough and roll into sheets one half inch thick. ”

“ WEISSE PFEFFER NUSSE.—One pound of flour, one pound of sugar, four large eggs, three ounces of citron, the grated rind of one lemon, one nutmeg, one tablespoon cinnamon, one teaspoonful of cloves, one teaspoon of baking powder. Eggs, sugar, baking powder and spices must be well beaten, then mix with flour and citron; roll and cut and let lay over night or form into little balls and bake until they become dry inside. ”

“ It is a mistaken idea that sewing machines are pretty much alike, when as a matter of fact there is a vast difference.
There is but one machine that sews better than any other—and that one is the Singer. ”

“ When cool and beginning to show signs of stiffening beat in one half cupful of strawberries which have been mashed and sweetened with a tablespoonful of sugar, then fold in the stiffly beaten white of an egg and finally one half cupful of cream, whipped very stiff. ”

“ MAPLE MOUSSE.—Four eggs beaten stiff, one cup of maple syrup. Cook until it thickens, then beat until cool. Then add one pint of whipped cream, pack in salt and ice for several hours.
FROZEN RICE PUDDING.—One cup rice, one quart milk, one quarter teaspoon salt, one cup sugar, one cup cream, one teaspoon flavoring. Cook rice in milk until soft, add sugar, salt and flavoring and pour into freezer when cold. ”

“ Allow a generous teaspoonful of butter to each cup of rice. One cup is sufficient for two persons. When the water gets low, taste the rice, and if you find it is still hard add a little more boiling water, or cover and remove to the back of the stove to finish slowly.—Contributed.
HOME MADE SAUSAGE.—Grind six pounds of raw lean fresh pork and three pounds of raw fat pork to a pulp. Put it in a large graniteware pan and add twelve teaspoons of powdered sage, six teaspoons of ground black pepper, six teaspoons of dry salt and one teaspoon each of ground cloves, allspice and nutmeg. ”

“ The giving of a dinner is the most important of all the duties of a hostess. She must not betray ignorance or show nervousness, for she alone is responsible for its entire success. The serving maid should be trained to keep cool and avoid accidents. ”

“ One tumbler each of currant, raspberry and blackberry jelly, juice of twelve lemons, juice and pulp of two oranges, one pint grape juice, one pint of grated pineapple, one pint of preserved strawberries, one quart of canned peaches, one fourth pound conserved cherries, two pounds sugar, one quart ginger ale, three quarts water. Make syrup of the water and sugar; strain. Add all the jellies to hot syrup. When cool add strained lemon juice then the grated pineapple, orange pulp, and other fruits. Cover and stand over night. ”