The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1888-03-21
ReCiDeS

Mullins; One egg, one cup sugar, one
third cup butter, one-half cup milk, salt
spices, one teaspoon baking powder and
| flour to make batter. Bake in hot
oven.
Picked Fish Spice the vinegar, cook
ing the spices in bag. When hot put
the fish in and let it boil slowly until ten
der. Take out carefully and lay away in
stone jar.
Cocoanut Cookies Three cups of sugar,
one cup of sweet milk, two eggs, one
cup of grated cOcoanut, two teaspoonfuls
of baking powder, flour enough to make
dough; roll out, cut in shape and bake.
To make mock mince pies take one cup
of vinegar, two of water, one cup of
molasses, one cup of chopped raisins,
two cups of bread crumbs, one half cup
of butter, two eggs, spices to suit the
taste. Bake with two crusts.
Chocolate Jelly: Take seven spoonfuls
of grated chocolate, the same of white
sugar, one cup of sweet cream; mix to-
gether and set over the fire and let come
to boil. Pour it over cornstarch pud-
ding or put between layers of cake.
Buttermilk Cake: One cup of butter
milk, one large cup of sugar, two-thirds
cup of shortening, two eggs and one tea
spoonful of soda. Flavor to taste. By
putting in mixed spices it makes good
spice cake and ! sometimes put in cup
of raisins.
Brown Bread: One pint each of Indian
meal and rye meal, one-half pint of wheat
flour, one-half cup of molasses, one
tablespoonful of salt two-thirds of "A cup
of yeast and one pint of hot water; mix,
let it rise, steam three or four hours and
brown the top little in the oven.
Mackerel Balls: LET the fish stand in
the water over night; in the morning
pour some boiling water over it; pick it
carefully from the bones, and add an
equal quantity of cold mashed potatoes,
two beaten eggs and pinch of pepper.
Shape into balls and fry in hot butter.
Plum Pudding: One pint Of chopped
suet, one pint of tart apples one pint of
raisins, one pint of currants, one-half
pint of sweet milk, one cup Of citron;
beat eight eggs and mix with the above,
and add sufficient flour to make it stick
together; boil three hours in a cloth bag
and serve with sauce,
Corned Beef: Boil until soft enough
to remove the bones; place in an earthen
dish and pour over it the water it was
boiled in. Place plate on it and heavy
weight; have sufficient water, so that
when the weight is on it will come to
the top of the meat; let il stand until
cold, then cut in slices.
For Charlotte Ru,se, dissolve one
third of box of gelatine in a pint of hot
water. One pint of sweet cream beaten
to a froth, flavor with vanilla and
sweeten TO taste; when cool mix gelutine
cream, sugar and flavoring together
Line glass dish with sponge cake and
pour the mixture over it.
Raised Doughnuts-A little less than
one-half cup of melted lard rubbed into
one cup of sugar, one cup Of warm sweet
milk, one-half cup of yeast, one egg,
one half teaspoonful Of baking soda,
little salt and nutmeg or cinnamon; let it
rise till light, then turn out on a warm
dough board, but do not roll at all; let it
rise till light, then fry,
Palatable desserts can be made of stale
cake; sponge cake is best, but it is
cheaper aud healthier TO wrap a cloth
around IL and steam it OF to feed il to
the chickens. Lovers OF rich desserts
will like whipped cream, sweetened aud
highly favored with rose water or
pineapple, poured over the cake. This
can be kept three days in an ice box,