The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1889-12-11
RECIPES.

Soft Gingerbread-On cup of molas-
ses, one cup of sugar, three-fourths cup
of shortening, one cup of sour milk, two
teaspoonfuls OF soda, two teacupfuls of
flour "a little more may be re1uired).
French Toast-Break and beat an egg
well, add pinch of salt aud one gill of
milk; dip some neat slices of bread on
both sides, have your frying-pan with
some hot dripping ready, then fry the
bread light brown.
Bread for Soup-Cut slices of stale
bread in small squares, throw them in
boiling lard and fry till brown. Skim
out, drain and put in Il soup tureen be-
fore serving the soup. For oyster soup,
crackers crisped in the oven are nice.
For Lunch-Cold beef cut in slices
and laid in vinegar over night, and then
dipped in beaten egg, seasoned with salt
and nutmeg, and rolled in dried bread
crumbs, and fried in butter delicate
brown, is an appetizing entree for lunch.
Ham Croque.tes-Chop ham fine; add
sliced onions, salt and pepper to taste,
aud half of the quantity of soaked bread
or cooked rice; mix together with two
beaten eggs; make into small cakes;
sprinkle with flour, and fry or bake in
one pan with butter on top.
Scalloped Potatoes the potatoes,
cover the bottom of a baking dish with
bread crumbs, then add layer of sliced
potatoes, then bits of butter, salt and
pepper; fill the dish with alternate lay
ers, wet the whole with milk and bake
the whole for one and one-half hours.
Pressed Beef-Boil three or four
pounds of beef such as you would use for
a stew, with some fat on it, until tender,
with as little water as you can safely use
Chop fine while hot, season with salt,
pepper and sage, moisten with some of
the liquor, then put in square pan and
press.
Quick Pudding-Two tablespoonfuls
OF corn starch, yolks of four eggs, one
half cup of sugar. Mix and pour over
one quart of boiling milk, stir quickly,
take off from the lire and pour into a
pudding dish beat the whites of the
eggs TO froth, and pour on the top;
brown in the oven.
Sweet Potato Pie-Boil potatoes till
quite soft, peel and press through
sieve or colander. To one pint potatoes
add one pint of milk, three eggs well
beaten and Il cupfuls of sugar; flavor
with ginger or lemon. This pie resembles
the old-time pumpkin pic. 1t is baked
with one crust only.
Cinnamon Rolls-Onp mint of sweet
milk, one cup Of melted butter, one tea
spoon of salt, one-haf cup of yeast, two
quarts of flour; let stand over night; in
the morning add two eggs and one-half
cup of sugar; roll out, cut in shape and
sprinkle with little butter, sugar and
cinnamon; let stand one hour before bak-
ing.
Fruit Spice Cakc-One and two thirds
cups Of molasses, one cup of shortening,
one cup of sugar, one whole egg and the
yolks of three, one cup of sour milk, one
teaspoonful each Of allspice and nutmeg,
four cups of sifted flour, one teaspoonful
of soda Add as much or as little fruit
as you like. Flavor with lemon. Two
large loayes. -+rEs,.
Spanish Fritters-Trim the crust from
some stale bread, bakers, or, if home
made, it should be very light. Cut in
any pretty, fanciful shape, and soak in
mixture of beaten egg, one cup of cream
or milk, two tablespoonfuls of sugar and
a little nutmeg and cinnamon. Fry
light brown, and eat with steWed fruit
IRA sweet sauce.