The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1881-08-17

Hectpcas
FRUIT BISCUITS. - One coffee cup
sugar, one cup butter, one cup raisins
(seedless are best), one egg, three tea
spoonfuls baking powner; flavor with
vanilla and lemon extract to taste the
raisins to be chopped fine. Roll ont
and cut thin with q biscuit cutter. Bake
in dripping pan with CREASED paper
in the bottom of tin.
Mock CREAM PT.-Roll out the upper
and under crust with little -four be-
tween, bake delicate brown, split them
as soon as baked, and set them away
until wanted for the table, then fill
them between with custard made with
one pint of boiling milk thickened with
two eggs, two-thirds cup white sugar,
two tablespoonfuls of flour, salt, season,
and scald together until thickened.
When almost cold fill the pie, and eat
when cold.
BREAKFAST Ro1b.-Prepare a good
dressing, such as you like for turkey or
duck, take a round steak, pound it, but
not very hard, spread the dressing over
it, sprinkle inf little salt, pepper, and
few bits of butter, lap over the ends
roll the steak up tightly and tie closely
spread two great spoonfuls butter over
the steak after rolling it up, then wash
with a well-beaten egg, put water in the
bakepan, lay in the steak so as not to
touch the water, and bake as you would
a duck, basting often. A half hour in
q brisk oven will bake. Make brown
gravy and send to table while hot.
MrDrrv-rN G,vNv - Il.
in salt and water until tender. Drain
in the colNnder, and chop fine in the
tray. Season we'll with pepper and
salt. For each quart of the chopped
spinach put two tablespoonfuls of but
ter and one of -four in frying pan.
When this has cooked smooth, and be-
fore it has become Drowned add the
spinach. Stir for five minutes; then
add half cupful of cream or milk and
stir three minutes longer. Arrange in
mound on hot dish. Garnish with
wreath of slices of hard-boiled eggs
at the base, and finish the top with an
other. Serve hot. Lettuce can be
cooked and served in the same manner.
It must be boiled about twenty minutes
to be tender.-FrOn, Miss PdrloaS Neao
O0ok Book.
PoTATo AND MEAT P1E.-Cut any kind
of cold roasted meat into very thin
slices; shake q little pepper and salt
over each slice then dip it into small
plate covered with -four. Place the
slices, in layers, in a small yellow
nappy; and if q seasoning of onions is
liked, sprinkle little chopped onion
over each layer-or use three or four
tablespoonfuls of canned tomatoes in
stead of the onions; but a very small
quantity of onion will add to the season.
ing of the tomato and the meat. Turn
in all the gravy that was left from the
roast meat, or if mono remains, put bits
Of butter over the top layer OF meat,
and pour in enough boiling water to
cover the meat. Put a plate or tin
cover over the dish, and bake for an
hour. While it is cooking, put some
potatoes into salted boiling hot water,
and boil until fork goes easily into
them (perhaps twenty-five minutes).
Pour off all the water, scatter salt over
the potatoes, and shake the kettle Wig
orously while you slowly count one hun
dred. This will make the potatoes very
mealy. Then mash them with q wire
masher or fork, and spread them over
the top of the dish of meat. Put bits
of butter all over the potatoes and
brown them in a quick oven. This
makes an excellent breakfast or lunch
dish.