The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1893-08-30
MIDSUMMER pAINrIFs.

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heat New York Recorder.
MIDSUMMER DAINTIEs.
Neat and tasteful sandwiches, which
are SO popular on the English tea
table, will be found most acceptable
on the homo table for luncheon, or
tea, especially in hot weather. A few
hard-boiled eggs make nice sand
wiches. ChopNthe yolks of six eggs
and one of the whites, and mash to
paste, with n teaspoonful of melted
butter and one of anchovy paste;
spread on thin slices of buttered bread,
double andftrim into shape. Caviare,
which may tbe bought at Italian and
French groceries and delicatessen
stores, and is packed in little ounce
jars, makes \good hot weather sand
wiches. Anyl kind of cheese, grated,
or mashed to n paste, ard spread on
buttered bread, with or without the
addition of cayenne pepper, makes
appetizing sandwiches. Cottage
cheese is nice, with leaf of crisp let
tuce laid over itlbefore the top slice is
put on.
Sweetbreads--Lam sweetbreads are
almost as good rs those of veal, and
are infinitely cheaper. Soak them in
cold water for several hours, changing
the water twice; throw into boiling
water and let them simmer for five
minutes after the boiling point is
reached, then fry, and serve around
mound of green peas or asparagus tips
They are nice always with brown or
tomato sauce.
Roasting Leg of Lamb--However
epicurean rare mutton may be, rare
lamb is rs unedible as rare broiled
chicken. A leg weighing six pounds
should be roasted an hour and half
in good oven. Lay the meat on
rack in the dripping pan and baste
every fifteen minutes. Do not remove
the fat before roasting, but wrap it
around, and skewer it fast.
Julienne Soup-There is no better
spring or summer soup. 1t is very
simply made by adding cupful of
finely shredded vegetables, cooked
tender, to n quart of any light broth.
Simmer ten minutes, and serve. Young
carrots, turnips, radishes, string
beans, peas, asparagus tips, and minced
lettuce, parsley and chives all go to
make the complete Julienne
Lamb Chops-An unusual way of
cooking these is as follows: Broil
them for two minutes, then spread
over them forcemeat made of un-
cooked chicken meat, pounded to
paste, with the same bulk of bread
previously soaked in milk. To half
pint of this mixture add beaten egg,
salt, pepper, and little melted butter,
and moisten with tablespoonful of
cream, chicken gravy, or white stock.
Cover the chops on both sides with
this, and lay them in hot oven for
six minutes, turning them once.
Chopped mushrooms are often added
to this forcemeat, or the chops, pre-
pared as above, may be served with
mushroom sauce.
Clam Chowder - An appetizing
chowder is always in order in hot
weather. The best chowder maker we
have ever known was an old Masschu-
setts lady. The following is her recipe:
Wash twenty-five large clans, and put
over the fire with half pint of water
as soon as the shells open, remove the
saucepan, take out the CLANS, and save
all the juice remaining in the shells.
Remove the tough parts, and chop the
rest. Peel and slice six potatoes and
two onions, add small slice of larding
pork, six pilot biscuit, the clam Juice,
pint each of milk and water, half a
grated nutmeg, and a teaspoonful of
celery seed, or a couple of stalks of
celery minced fine let this cook slowly
for two hours, then add the chopped
CLANS, cupful of tomato sauce and
teaspoonful of Worcestershire sauce,
and when the chowder is again brought
to the boil, il is ready TO serve.
New Potatoes-One rarely eats new
potatoes at their best in the city, be-
cause they should be cooked as soon as
possible after being taken from the
earth. flashed with cream, they are
dish to make glad the soul of an epi-
cure. Mince a quart of cold boiled
potatoes, season them, and add a gill
of milk or cream; melt tablespoonful
of butter in frying pan, and when
! hot, turn in the potatoes, distributing
them evenly over the surface of the
/ pan set back on the stove until of a
| golden brown color on the bottom,
sprinkle with a teaspoonful of minced
parsley, fold like an omelet, aud serve e
Potatoes la Lyonnaise-A nice way
to serve potatoes is to slice them, fry
minced onion in a tablespoonful of
butter, turn in the potatoes, and as
soon AZ they color, sprinkle with minced
parsley, serve very hot.-American
Agriculturist.
Protection Against Poison.