The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1889-12-18
HOUSEHOLD AFFAIRS,
RECIPES.

RECIPES sTp
Carrot Ginger-Take fresh young car
rots, wash well and scrape them, leaving
all the eyes, as this gives more the rug-
ged appearance of real ginger; cut them
INTO pieces about the length and thick
ness of the real article, lay them in
sieve or frying basket, stand this in a
stewpan of boiling water and par-boil
them. Let them drain and stand over
till the next day; then, without break
ing, put them into a preserving pan with
their own weight of syrup of ginger, and
let them simmer very gently for three :
hours. Fill empty ginger jars or pre-
serve pots, allowing plenty Of syrup, and
cover closely as for jam.
Snow Custard-One-half box of gela-
tine, three eggs, one pint of milk, two
cups Of sugar, juice of one lemon; soak
the gelatine one hour in a tea cup of
cold water, then add one pint Of boiling
water and stir until the gelatine is dis
solved; add wo-thirds of the sugar and
the lemon Juice; beat the whites of the
eggs to stiff froth, and when the gela-
tine is quite cold, whip it into the
whites, a spoonful at a time; for at least
an hour whip steadily and evenly, and
when all is stiff pour into a mould previ
ously wet with cold water; set in a cool
place; in four or five hours turn into
glass dish; make a soft custard and pour
around it.
Beetsteall Rolls-Take a lean piece of
beef entirely free from fat or bone and
cut into thin steaks about four inches by
six, sprinkle on little pepper, salt and
flour Cut bread into strips, spread them
thick with butter, into each piece stick
two or three cloves, then roll up each
piece Of the bread in piece Of steak as
tightly as possible, tie it with thread;
roll them in some flour, and fry light
brown in butter. Then put them in Il
stew pan, shred small onion fine and
add. If the butter they were fried in is
not burned add that, if it is melt some
more butter with Drowned flour and sea-
son with little cayenne and salt Cover
with boiling water occasionally stirring,
and adding sufficient flour to thicken,
and stew until fork will easily penetrate
them.
Sauer- r-Kraut-Gather the cabbages
and take off the outside leaves. Wash
and quarter them, take out the core, and
put in a clean barrel until you have enough
to cut well. Then, with clean, sharp
spade, cut them fine and sprinkle on a lit
| tie salt. One quart of salt is enough for
forty gallons of kraut. If too much is
| put in, it will not sour. Then pound
until water rises. Now put in more cab
bage and proceed as before. Lastly, get
some large cabbage leaves, wash, and
cover the kraut with them, put on board
and then Il stone for weight. Wash
the board and stone about once week
until the kraut has ceased fermenting.
BE sure to keep enough water on it to
cover. If you don't, the kraut will spoil.
And if made in cool weather, keep ii in
a warm place until sour enough to suit
the taste. If these directions arc fol.
lowed, you will have good kraut.
Ribbon Cake-Two and one-half cups
of sugar, one-half cup of butter, one-hali
cup of sweet milk, three cups of flour,
the whites of eight eggs, one and one
half teaspoonfuls of baking powder
Flavor with lemon. Yellow part-ThC
yolks of eight eggs, two cups Of sugar
one cup of butter, one cup of sweet milk
three and one-half cups of flour, two
teaspoonfuls of baking powder, Brown
part-Take one half of the yellow mix
ture.and add two-thirds Of teacup OF
grated chocolate. Red part-Whites OF
four eggs, one cup of red sugar, one-halt
cup of butter, one-half cup of sweet milk
one cup and half of flour, two smal
teaspoonfuls of baking powder. Flavor
with extract of vanilla. Take the yolk'
of the four eggs left from the red par
and make frosting of it and put it be
tween the layers and on the top. This
recipe will make two layer cakes and one
marble cake.