The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1888-05-16
Recipes.

JEIIII9X CAHgsss Hsc q9o OF sugar three
J'SSa SSa,sata thot hs uhree eggs, three
tablespoonsful of milk, one and one-half
cups of sifted flour, two tablespoonfuls
of baking powder. This makes four
layers.
SPINACH. Pick and wash, put IN a
saucepan without water; sprinkle with
salt. Let cook half an hour; add butter
and pepper; dish, pour over boiling
cream, and place slices of hard boiled
egg over the top.
BEET GREENS. Take young, tender
bcets, tops and roots, without separating;
wash carefully and put in boiling salt
water with small piece of picked pork ;
cook one hour, drain, pour out all the
water, and put in a saucepan with little
butter, pepper and salt let heat through,
put in hot dish and serve with vine gar.
SPANISH CREAM-Take half a box Of
geatine, cover with water and let stand
about half an hour. Take one quart Of
milk and let it boil up once or twice.
Beat five eggs very light, and add suf
ficient sugar 10 sweeten them, and mix
well together Add the melted gelatine
to the boiling milk, and when perfectly
dissolved pour it upon the sugar and
eggs. Return it to the fire for a few
minutes, stirring all the time. Season
with vanilla and pour into molds. Serve
with cream.
MINCED LWER.-Liver and bacon be-
comes monotouous as breakfast dish,
and as a variation n mince made of the
liver will be found very good. Boil the
liver until it is thoroughly soft and then
mince it very fine. Put two ounces Of
butter in q saucepan over moderate fire
and when the butter is melted add n
tablespoonful of flour, Stir until it he
comes brown. Put the liver into this
sauce. Season with salt, pepper, lemon
Juice and Worcestershire or any p;quant
sauce. Let it become quite hot, and
serve with small pieces of toast
STRAWBERRY JAM.-Take some straw
berries and fully-ripe cunants, in the
proportion of one pound of currants to
six pounds of strawberries, and for every
pound OF fruit allow quarters of a
pound of sugar. Care uily pick over and
mash the cul rants, and for each pound
of them add one gill Of water, place in
a preserving kettle over the tire and allow
to boil IN once. Now after having care
fully hulcd the Strawberries, add them
and press all through hair sieve into an
edrthenwarc pan. Put the sugar INTO
the preserving kettle, adding one gill of
water for each pound Of sugar, and boil
it until it is of the consistency Of thick
molasses. Now add the pulped fruit,
and allow all TO remain over a
brisk fire for twenty minutes, stirring
constantly while on the fire. Now skim.
pour into glass jars or tumblcrs, and
when perfectly cold cover securely as for
strawberry preserves.
PRESERVED PEACHES OR APRTCoTs. -
Pare the peaches, cut them IN halves,
removing the stOuea Allow one pound
granulated sugar to one pound pelChcs,
crack one quarter Of the stones, extract
the kernels and remove the dark skins ;
boil them in sufficient wafer TO cover
them until soft; let them steep in COW
cred bowl until needed place the peaches
and sugar alternately in layers in a liucd
saueepan let it warm up slowly strain
and add the water and the kcrne's. Let
them boil slowly until the peaches are
clear and tender, which Will bc in about
half an hour skim them out carefully
and lay them on large fiat dishes; boil
up the sirup for fifteen minutes, until il
is clear and thick, skimming as fast
as the scum rises. Fill Jars two
thirds full of the cold preserved peaches
pour on the boiling sirup. When cold
place tissue paper on the pots and cover
again with stout paper.