The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1889-04-03
Home Recipes.

Chocolate Icing-Fut into saucepan
half pound of powdered loaf sugar,
two ounces of grated chocolate, and
about gill of water. Str on the fire
until the mixture assumes the consistency
of thick smooth cream. ] ay the icing
evenly on the cake or pastry, with q
palette-knife, and put it into the oven
for minute or two to set the icing.
Corn Oysters-With two cups OF
canned or freshly grated sweet corn mix
three beaten eggs, cup of sweet milk,
half teaspoonful of salt, enough flour
for thin batter, and heaped teaspoon
full of baking powder. Have ready some
thin little squares of cold roast lamb or
veal. Drop the batter in tiny cakes on
3 buttered grddle, on each cake lay a
bit of tn. cold roast, and cover it with
a teaspoonful of the batter; bake the
same as griddle cakes, and serve them
nicely Drowned and hot. This makes a
very palatable imitation of fried oysters.
Vegetable Soup-This is what the
French call "Soup Maigre;" Take one
turnip tif small, one each of yellow
and white variety, one large onion, a
medium sized carrot. two large potatoes,
several stalks of celery, and some sprigs
of parsley, and, after peeling and wash
ing, put them in the chopping bowl and
mince fine. Put tablespoonful OF but
ter in the soup kettle, and when melted
add the vegetables. Fry slightly for
five minutes, but do not brown; cover
with two quarts of boiling water and
simmerfor one hour. Now add a pint
of hot milk and half pint of hot cream,
and season to the taste 1t will require
considerable salt. Serve with thin wafer
crackers, and see if your family or
guests do not call for second plate.
Mock Bisque Soup-Fut a quart of
either freshly peeled or canned tomatoes
on the fire to stew; heat three pints of
milk in double boiler, reserving cup
full to mix large tablespoonful of flour
with. AS soon as the milk boils, stir in
this -four, which must be smoothly mixed
with the cold milk, and let it simmer
ten minutes. Add butter the size of an
egg, pepper, salt, and a very scant tea
spoonful OF baking soda to the tomatoes; !;
rub through strainer and add to the
milk. Serve at once, and if there is to
be any delay in so doing, do not add The
tomatoes to the milk until you are ready
to send to the table. This is delicious
and cheap soup, as skinned milk may
be used, although it is not quite so good
Put little dices of fried bread in the
.tureen, or sprinkle chopped parsley in
the soup just before reno ing it from
the fire.
Boston Baked Beans-Pick out and
wash one quart of small white beans, put
them into deep earthen dish, cover
with cold water and place on the cool
part of the stove until they are quite
swelled then move the dish to the hotter
part of the stove and allow the beans to
simmer very slowly until they are soft,
taking care that I ey remain whole, aud
always keep them covered with water.
When perfectly tender put them carefully
into a colander to drain off | the water;
then put them into the baking dish and
place one pound Of scalded aud scored
salt pork into the water Mix one cup
of boiling water with one cup of mo-
lasses, one teaspoonful of salt and a half
teaspoonful Of soda pour this over the
beans and bake in moderate oven for
two hours, adding little boiling water
from ZINE to time TO prevent the beans
from becoming dry. Finish by slightly
browning the top. The beans are ge er-
ally baked toward night aud left in the
oven to cool, hieh process improves
their fayor.-Agricahuris.