The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1889-09-11

using rlDDonS on Whlte lawn skirts. The
skirt is straight, and is deeply shirred be-
low the belt, having six rows of shirring
done in pairs, leaving space an inch
and half wide between these double
rows. Ribbon an inch wide is then
passed in and out in the spaces between
the pairs of shirring - Courier-JomnQl.
RECIPES.
Stewed Potatoes-The French call
this way of cooking potatoes "a la bonne
bouche." 1t is very nice way to cook
the small new potatoes, which are some
times quite cheap, when larger ones are
too high-priced to purchase Scrape
them; this may be done quickly by put.
ting them in a pail with cold water, tax.
ing half brick and rubbing them vigor.
ously with a sort of twist of the wrist,
then finished with knife and drop into
clean, cold water. Boil, and let them
get cold. Place a quart of them in a
stewpan with three ounces of butter and
pinch of mixed sweet herbs: season
well with salt and pepper and shake for
five minutes over the fire; sprinkle with
minced parsley, squeeze q few drops of
lemon juice over them, and send to the
table.
Pigs Feet-These are nutritious, and
if you don't buy them at restaurant,
where they somehow seem to retain the
flavor of the farm yard, they are appetiz.
ing and delicate. Let the cleansing pro.
cess be thorough one, first scraping and
washing, then soaking in cold water for
few hours, and washing and scrubbing
again. Tie each one in a separate piece
Of thin old muslin; cover with boiling
water, add salt, and simmer until tender
about four hours. If you want them
picked, pour hot vinegar over them, add
ing salt, pepper and whole allspice.
They are also nice if set aside until cold,
split in two, dipped in thin flour paste,
rolled in crumbs and fried in hot drip
ping; garnish with parsley and slices of
lemon. They can be broiled, after which
cover with u sauce made of teaspoonful
each of butter and parsley, seasoning
with salt, pepper and few drops Of
lemon juice. They may also be dipped
in batter and fried.
Salt Mackerel-Choose large, fat,
white mackerel weighing from a pound
aud a quarter to pound and half;
soak it over night in a large pan
of cold water, laying it skin side
down. The next morning put it over
the fire in cold water and let it come to
boil. Taste to see if il is too salt; if it
is, change the water; if not, simmer un-
til with fork you can raise the bone
Drain ofI.the water; lay the fish on hot
dish; lift off the bone and season with
two tablespOonfuls of cream made hot,
bits of butter, pepper and minced parsley.
With this serve stewed potatoes. Slice
cold boiled potatoes in thin, even rounds
season each layer with salt, pepper and
bits Of butter as you drop them into
wide saucepan. Cover with cold milk;
stew fifteen minutes, and thicken with
teaspoonful OF corn starch wet with cold
milk. Ii it is baking morning, mold
small fiat mullins from the light bread
dough, and let them raise for three.
quarters of an hour; fry on griddlc ON
top of the stove, using a very little hot
fat. When done tear apart with the
fingers and drop bits of butter inside.
Beef With Macoroni-This is an
economical and excellent dinner Buy
a flank steak, costing accord
ing to the market from fifteen to
twenty-five cents. With q sharp knife
denude it of the bits of fat, and then
spread it with force meat made from
two ounces of salt pork minced fine and
fried, crumbled stale bread a minced
onion fried with the pork, and season.
ing of salt, pepper and powdered herbs.
You will need only cupful of the
dressing, and the onion should be very
small one. Lay two or three thin
shoes of fat salt pork over the
dressing, and then roll up the
steak, tying or skewering it firmly.
Put little dripping in the bottom of a
pot, and when hot lay in the meat and
brown all around; then set it back on
the range and let it cook very slowly un-
til perfectly tender, adding little if any
water, but letting it simmer in its own
juices. Toward the last add a cuplul of
stewed and thickened tomatoes. Cook
in another vessel half an hour before the
meat is done, some macaroni of the
broad ribbon variety; drain it; put a
layer Ofthis on a hot platter, sprinkle it
with grated cheese; over this ladle full
of gravy from the pot, and so continue
until the macaroni and gravy are all
used. Lay the meat on top, and carve
down through the middle in thin slices.
What is left is nice sliced cold for tea,
mn. 10 inf IN T.. f-r "A