The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1889-11-13
llECIPEs.

Doughnuts-One cup of sweet milk,
one half cup of butter, two eggs beaten
very light, three teaspoonfuls baking
powder, flavor with nutmeg or vanilla,
and add flour enough TO roll out one cup
of sugar; sift over powdered sugar as
soon as taken out of the boiling lard.
Rice Pudding-Beat SIN eggs with
twelve .tablespoonfuls of sugar, then add
gradually two teacupfuls of rice that has
been boiled soft, and one tablespoonful
of butter. Flavor with grated nutmeg
or lemon. Add last one quart of fresh
milk, pour into q baking dish, and when
you put it in the oven cover it so as it
may not brown too quickly. Just as
soon as it is done remove it from the
oven; if allowed TO remain in too long it
becomes watery, but if taken out as soon
as done it will be firm all through.
Ragout Pickle-Two gallons Of
chopped cabbage, two gallons of green
tomatoes, twelve large onions, chopped
or sliced thin, one gallon best cider vine
gar, one pound brown sugar, one table
spoonful ground black pepper, hail
ounce tumeric powder, one ounce celery
seed, one tablespoonful ground allspice,
one teaspodnful ground cloves, halt
pound white mustard seed, Que gill of
salt Boil cabbage, onions, tomatoes,
vinegar, salt and sugar together until the
vegetables are perfectly tender, then take
from the fire and add the spices. Put
into glass or stone jars, and cover tightly.
Carrot Ginger-Take fresh young car
rots, wash well aud 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 4
sieve or a frying basket, stand this in Il
stewpan of boiling water and parboil
them. Let them drain and stand over
till the next day; then, without break
ing, put them into preserving pan with
their own weight of syrup or 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-hslf 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 gclatiuc is dissolved ;
add thirds Of the sugar and the lemon
Juice; beat the whites of the eggs 10 stifi
froth, and when the gelatlne is quite cold
! whip it into the whites, spoonful at a
time; for at least an hour whip steadily
and evenly, and when all is still pour nto
a mould previously wet with cold water
set in a cold place; in four or five hours
turn into a glass dish; make soft Gus
tard and pour around it.
Beefsteak Rolls-Take 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
-four. Cut bread into strips, spread then
| thick with butter, into each piece stick
/ two or three cloves, then roll up each
piece Of the bread in piece of steak a'
tightly as possible, tie it with thread rol
them in some flour, and fry light brown
in butter, Then put them in a stew pan
shred a small onion fine and add. II tn,
butter they were fried in is not burueC
add that, il it is melt some more butte
with Drowned flour and season with a lit
tie cayenne and salt. Cover with boilin!
water, occasionally stirring, and adding
uticient flour TO thicken, and stew unit
fork will easily penetrate them