The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1889-10-23
RECIPES.

Carrots with White Sauce-The small,
French carrots, or larger ones sliced, are
delicious if simmered until tender in
salted water, and served in white sauce,
made by adding a spoonful of -four wet
with cold milk to cup of boiling milk.
Stir in u lump of butter, season to taste,
lay in the carrots and let them get hot
through
Deviled Fish-Half a pound of any
cold, boiled, fally fish; shred fine. Mix
one tablespoonful of flour with little
milk and stir it into gill of boiling
milk add desertspoonful of butter and
remove from the fire. Pour over the fish;
add also two yokes of hard boiled eggs
mashed fine, tablespoon of tinely-minced
parsley, and salt and cayenne pepper to
taste. Fill clean scallop shells with the
mixture, brush over with beaten egg,
cover with crumbs and brown.
Apple Pudding--A very nice pudding
is made from stale cake and stewed
apples either fresh or dried. Crumble
the cake and put thick layer in but
tered pudding dish, add a layer of stewed
apples and add another of cake crumbs.
For quart dish of this mixture, beat
the yokes of two eggs and the white of
one with pint of milk and three table
spoonfuls of sugar; pour over the cake
and apples and bake thirty minutes.
Draw to the oven door and cover with a
meringue, made from the white of the
egg beaten with sugar.
Shoulder of Lamb-A shoulder of
lamb cooked as follows is a very cheap
and excellent dinner: Have the butcher
cut out the shoulder blade, and the first
/ length and half the second of the fore
! leg, taking care not to mangle the meat.
Stuff with a forcemeat made of bread
crumbs with one boiled and mashed
onion, seasoned with salt, pepper and
sage. Truss it up something in the shape
of duck and sew shut. Lay in a
dripping pan on few sliced vegetables,
pour over a gill of hot water, and bake
twenty minutes to the pound. Garnisf
with new, small carrots, onions and new
potatoes; strain and thicken the gravy,
pour it over all and serve.
Rolled Beefstake-Make a dressing OF
a cup of fine bread crumbs, an ounce OF
minced salt pork, sage, salt and pepper
and mix well with tablespoonful Of
melted butter. Lay two pounds of round
steak on IA board, trim off the fat, anC
with chopping-knife cash the upper
surface, but do not cut through. Spread
the dressing on this side, roll up lik,
Jelly cake and fasten with skewers. Lay
over few thin slices of salt pork and
lay in a saucepan a little copped onior
and carrot, cover with pint Of water to
which has been added salt and littl,
vinegar. Simmer until very tender
probably three hours. Lay in baking
pan, dredge with flower, and brown
quickly. Strain and thicken the gray.
and pour over the meat.
etbreads-Farmers frequently xii
their own calves and sell them to
country butcher, who does L OF know tn
value of sweetbreads, for which a cit.
customer must pay from forty to seventy
five cents a pair, They are easily cooked
and most delightful when prepared
properly. Soak them in a bowl Of cole
water for an hour; pull OFF the skin an'
fat; parboil for twenty minutes in waite
with a little salt; throw in cold waite
for five minutes and then press betweel
two plates with a weight on top unit
perfectly cold Dip in beaten egg an'
bread crumbs aud fry in hot drippings
They are especially nice with green pea
served in a circle around them.-Ameri
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