The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1889-01-16
Snyory Rrenkfnst Cakes.


Tomato Pancakes: Make a batter
same as directed above and stir into it,
instead of the onion, etc, four ripe
tomatoes skinned and beaten to q pulp.
Fry and serve in the usual manner; or,
if preferred, the pancakes may be fried
as in the first recipe, with the onion and
the herbs thea when nicely set and
turned, a spoonful or two OF hot stewed
tomatoes may be laid lightly in the cen.
ter of each pancake, tie edges must then
he turned over and the whole nicely
Drowned.
Plain Savory Pancakes: Put SIX
tablespoonfuls of flour into a basin with
a teaspoonful of salt; form this into a
batter of proper cons stency-a little
thicker than really good cream-with
three large fresh eggs, well beaten, and
a little milk. Beat the mixture briskly
with a wooden spoon until every tiny
knot is bruised out then stir in a table
spoonful of herb powder and good dust
of pepper. Let the batter stand few
hours-over night, weather permitting
then fry a small tcacuplul at time, in
boiling ard. As the pancakes are fin.
ished, roll them up bolster fashion,
sprinkle pepper and salt over, and serve
a quickly after being cooked as posi-
BILE.
Fried Bread Cakes: These a-e eX-
tremely simple, yet those who have
never tried them have no idea how
exceedingly nice they are, and GER
tainly they form a dainty within the
reach of most of u. ut slices OF
bread half an inch tn ok, from a stale
loaf; soak these for half an hour in milk,
then sprinkle them th'ckly with a mix.
ture of mincsd onion, herb powder,
pepper, salt and chopped parsley. Press
this firmly into the cakes, on both sides.
and fry them in boiling fat, Serve
them as hot as possible, on a hot dish
covered with a napkin, and garnshed
with parsley. If the bread can con
veniently be soaked in good white soup
stock, it renders the cakes still m0:e
dainty.
Potato Cakes: Put two pounds OF
boiled potatoes into a basin-any re.
main ng from the previous day will
answer the purpose quite as well as fresh
cooked ones-and beat them to per.
fectly smooth mass; add two ounces OF
warmed butter, teaspOonful Of salt,
good seasoning Of pepper, two table
spoonfuls of fnely-chopped onion, one
of minced parsley and two well beaten
eggs. Mix the ingredients thoroughly
and form the preparation INTO small
round cakes, about three-quarters OF an
inch thick. Brush these lightly oven
with beaten egg, sprinkle them thickly
with finely grated cheese and FRY in
plenty Of boiling fat until sufficiently
Drowned. Drain carefully from the fat
and serve crisp and dry, tastefully ar.
ranged on a napkin.
savoGy Rice Cake: Boil break
fast cupful of the finest rice in plenty of
milk or white stock. When the liquid
is absorbed, and the rice swollen out TO
the full, turn it out into basin and add
to it an ounce of butter, two well beaten
eggs one tablespoonful of finely minced
boiled onion, aud two tablespOonfuls of
grated cheese-a piece which has be-
come too hard and dry for serving plain
will do very nj ely for this purpose Mix
these well, and season rather highly with
salt aud pepper, then allow the mixture
to get quite cold. Thus far the dish can
be prepared the previous night. Cut the
rice next morning into small square cakes
about three inches each way, ana three
quarters of an inch in thickness. Egg
and bread crumb them in the usual mlu-
ner, fry them in boiling fat, drain care
fully and serve very hot.
GeIman Meat Cakes: Mix together
six ounces of lean, finely chopped beef
or mutton, four ounces of bacon, either
fried or boiled, four large tablespoonfuls
Of bread crumbs soaked in milk or stock
and squeezed dry, a tablespoonful Of
finely minced celery, the same Of chopped
onion, and salt aud pepper TO taste.
When these ingredients a'e thoroughly
incorporated, form the mixture into
paste with two weIl-beaten eggs; divide
this into small portions, make up into
cakes, ana fry in the usual manner. II
liked, a small proportion of well-hoiled.
finely chopped cabbage, may be added
to the above ingredients. When done
enough, drain well, and serve each cake
upon p Gee Of hot fried bread of CORE
spending size aud shape These make
a very pie.ty dish, with sprigs OF parsley
inserted here and there