The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1888-01-11
Recipes.

RAISED GRIDDLE CAKEs.-Take a
quart of sweet milk, warm it enough to
melt large tablespoonful of butter, add
two teaspoonfuls salt, and flour to make
pretty stiff batter. Cover closely and
keep in a warm place until morning,
when fry on griddle. Ii found to be
stiff, thin it with little tepid milk.
LYoNNAIsE PoTAToEs. Slice quart
of cold boiled ones. Fry to nice yel
low tablespoonful of onion chopped
fine in three tablespoonfuls of butter;
add to this the potatoes and table
spoonful of minced parsley, seasoning
with salt and pepper to taste. Stir care
fully so as not to break the potatoes,
until they are well Drowned, when they
are done. Serve hot.
RICE WAFFLEs. Es.-Scald in a quart of
sweet milk, tablespoonful of rice flour /;
add when cool two well-beaten eggs, a
coffee cupful boiled rice, little salt, two
teaspoonfuls baking powder and suffi-
cient flour to make thick batter. Bake
in well CREASED waffle irons. They re-
quire little more time for baking than
ordinary wafilcs, but when properly made
and cooked are very excellent.
BEAN SoUP.-This soup is usually
made with meat, but it is very good
without if prepared thus: Soak quart
of beans over night in warm water, cook
them in the same water in the morning
wi h one small onion. When very soft,
rub them through a sieve and return to
the kettle Add enough milk to make
it as thin as liked, and season with but
ter, pepper and salt. Stir occasionally
while it is scading as it is liable to
scorch. When it boils up it is done.
This is not only very palatable, but it is
also very hcalthful andnourishing dish,
which we all enjoy.
Corn BREAD WITHOUT YEAsT.-To
cups corn meal take 81 cups wheat flour,
1 cupful moasses (or less if not liked
sweet), quart sour milk, and a tea
spoonful each of soda and salt. Dissolve
the soda, add it to the milk and the
other ingredients successfully until the
Whole is we'll mixed Then pour into q
creased deep tin basin and place in the
steamer. Steam it IL hours and after
ward bake an hour. THIS. if properly
done, will be very light and moist and is
! good both cold and hot. Before baking
the mixture is very thin and soft, but the
long cooking makes it come out al
right.
RoAsT TURKEY.-In buying turkeyi
it is always well to know how to tel
young from old ones. If the legs ar,
black and smooth the bird is young; bu
if red and rough it is old, and unless on,
has plenty of time to cook it soft, /
should be avoided. Pick and d'aw care
fully, and stuff both breast and bod!
with bread crumbs moistened and wei
seasoned with butter, pepper and salt
and thyme or summer savory, if liked
Sew up the apertures and tie or skewe
the wings and legs close to the body
Place it in the dripping-pan withou
water, and put it in a hot oven to roast
When rarity done begin to baste will
butter and salted water, and continu
this at frequent intervals until it is done
Then take it up, remove the skewers an'
stitches, and garnish with curleC
parsley Thicken the gravy after havin!
added to it the cooked and fnel,
chopped giblets. When done pour int,
gravy turecn and send at once to tn
table. Some prefer sausages twine,
a. ound the neck and breast of the turkc
and baked with it; others prefer thil
slices of salt pork. If oysters are like
in the stufiing they can be put in wit.
the bread crumbs. s.-PTairie Farmer.