The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1889-10-16
RECIPEs.

RECIPES.
Caper Sauce-Chopt the capers in half
and add a pint of drawn butter and one
tablespoonful of vinegar, let it just sim
mer and serve with boiled mutton.
White Cake-Two cups of powdered
sugar, one cup of butter, whites of eight
eggs beaten light, one cup of water,
three cups of flour well sifted, two tea
spoons of baking powder
Sugar Cookies-One cup of butter,
four cups of flour, one cup of granu-
lated sugar, one teaspoon of baking pow
der, three tablespoons Of water, two
eggs; sift the baking powder and flour
together, add butter, sugar and eggs;
mix and roll very thin, sprinkle with
sugar, cut into cakes and bake in quick
oven.
Savory Eggs-Hard boil four eggs and
cut them in two; cut "A bit from the ends
to allow them to stand; remove the yolks
and fill the centre with Il mixture of
chopped tongue, olives, beet and capers,
moisten with salad oil or melted butter,
season with salt and pepper; after filling
the cavities CRATE over the top the yolks
of the eggs; serve on some crisp dry toast
cut in tiny squares or circles.
Fried Celery-Cut firm white celery
into pieces two inches long, put them
into boil in salted water, and cook fifteen
minutes; remove from the boiling water
with a split spoon and drop into ice wa
ter; let them remain there ten minutes,
then take them out on dish and sprinkle
with salt and pepper, dip each piece in
beaten eggs, then in cracker crumbs, and
fry in salted lard; drain well and serve
hot.
French Frozen Pudding-Scald one
quart of milk mix one cupful of sugar,
one-fourth of a cupful of flour, two eggs
all well beaten together; turn this into
the milk, stir well and cook twenty min
utes; let this get cold, and then add one
quart of cream, one cupful of sugar, one
| dessertspoonful of vanilla, two ounces Of
port wine. one-half pound of French
fruits, freeze; serve with one pint o.
whipped cream.
Ginger Wafers-Cream q half pound
of butter and half pound of lard to
gether, then add gradually one pound oi
brown sugar, mix well, and add one pin
! of West India molasses and half pint o
cold water. Mix and add tablespoon
full of ground cinnamon, teaspoonful o
cloves and two tablespoonfuls of ginge
and one teaspoonful of soda dissolved IL
two tablespoonfuls of boiling water. Mi
and add sufficient flour to make a stii
dough, roll out very thin, cut into cake
and bake in a rather quick oven.
Pigeon Pie-Rub the pigeons in
wardly and outwardly with pepper ant
salt, put inside dessertspoonful of but
ter and some parsley chopped with tn
livers, and little of the same seasoning
lay beefsteak on the dish, and the pig
cons, cut in halves, upon it; betweel
every two a hard.boiled egg; add
small piece of ham on each pigeon, AM
pour cup of water in each dish. Sea
son the gizzards and the joints of tn
wings, and place them in the crust, tn
feet carefully cleaned to disclose the ma
ture of the occupant within before tn
pie is cut. Cover with puff paste.
Clear Soup-Five pounds of beef Gu
from the lower part of the round, fiv
quarts of cold water; cut the beef int
small pieces, add the water and let
come to boil gradually; skim it care
fully and place where it will keep at til
boiling point six OF eight hours; the
strain it and set it away TO cool; in til
morning skim off all the fat, pour tn
soup into a kettle, using care TO kee
back all sediment; add to this liquor on
onion sliced, one large stock of celery
two sprigs of parsely, half teaspoonf,
of sage, six whole cloves, one large tC
mato sliced, teaspooniul of pepper, an
salt to suit taste; boil gently half Il
hour, then strain through a napkin an
serve with toasted crackers.
Good Yeast-Take five pints of water
three good sized potatoes, one-half pir
of fresh hops tiled up in Il rag), one tel
cup sugar, one tablespoonful gingel
Cook potatoes and hops separate in I'll
required water; put sugar, ginger, one
half teacupful of salt, and one pint {
flour in a crock. When the potatoes al
done pour both waters in the crock mas
the potatoes and stir in, let it cool, mas
all Jumps fine, and when cool enough nC
to scald yeast, add two and two-third {
a cup (pinD of old yeast to start it; 81
it in a warm place and let it raise, ST
down, and when it has raised three tim,
and been stirred down, strain and set
a cool place; will keep for three months
one-half cupful 0eacup makes fou
loaves; try this and you will not fail hay
! in0 0Ool bread