The News-Herald. [volume] (Hillsboro, Highland Co., Ohio) 1886-1973, 1896-12-10
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vsAl Roast With TOma&o Wsah 5
fresh, ten2Af foAat u veAj, m it w(n,
SALT and pepper II and dredga with houf
on both sides. Lay II = baking pan
with hot water enough 70 usasdy cover
IL. and roast for IN hour, ba6ting with
the gravy every ten or Is mihutss. Than
turn on this other side, end 20 the roast
add quart Of peeled and mashed toma-
toes, two or three onions chcpped fnc,
two sprigs Of parsely chopped hne and
black pepper. Pour this mixture over
the top and baste for another hour
every ten minutes, adding boiling
water as needed. Serve hot with It's
own gravy, which is to be eaten with
rice cooked dry.
Deviied Lobster. Chop the meat flne-
~ of boiled lobster, after removing the
obnoxious portions, keeping the coral
by itself. Season the mince meat with
cayenne, mustard, and some favorite
sauce pungent in quality, salt and stir
we'll together. Mix the corAl smooth
with strong vinegar till Of . creamy
consistency. Put the meat into q
granite stew pan, with sufficient water
to prevent burning. Bring to boil,
add tablespoonful of butter and the
prepared coral. When it all boils up re-
move from the fire.
Swilled Eggs.--Boil one dozen eggs
hard, cut same lengthwise In halves,
slicing abit of the bottom to make them
stand. Extract the yolks, rub to q
smooth paste with a little butter
melted, cayenne pepper, little mustard
and dash of vinegar. Fill the hol-
lowed whites with this paste. Chop
crosses, season with pepper, salt. vine
gar and sugar. Spread same about two
inches thick on a platter and lay the
eggs thereon in rotation. Can use let
tuce or cabbage instead Of crosses.
Scalloped Sweet Potatoes.--A dish Of
scalloped sweet potatoes is delicious.
Peel, wash and slice them in thin slices,
put layer Of them in a large pudding
dish, sprinkle salt over them, with q
very little powdered cracker crumbs,
and put bit Of butter; then another
layer Of the sliced potatoes, cracker
crumbs, salt and butter, until the dish
is full. Don't be sparing Of the butter,
as this requires more than the scallop
of white potatoes. Pour in milk enough
to nearly cover and bake until nicely
Drowned.
Sweet Potatoes Creamed.-Boil the
potatoes. When cool enough peel and
cut in half lenghtwise, then cut each
half in three long pieces. Place on a
tin in a hot oven, sprinkle with salt and
put two spoonfuls Of butter in the
pan; when they have been In few
minutes pour over them q cupful Of
sweet cream. When it IL hot pour the
Dreamed potatoes into q vegetable dish
and serve.
Cocoanut Pudding.-Cream one cup
full of sugar with the yolks ol SIX eggs,
and stir In one-half pound Of grated
cocoanut (fresh grated is better than
the desiccated), one pint Of rich milk.
and one-half cupful of stale sponge cake
crumbs, two teaspoonfuls Of vanilla,
and the whites of three eggs well
frothed. Put in the oven and bake for
40 minutes. Add TO the top of the pud-
ding meringue made of the whites Of
the other three eggs, beaten stin into
which has been stirred one-half cupful
of powdered sugar. Let this brown
slightly, then serve.-St. Louis Repub-
lie,