Frostburg mining journal. [volume] (Frostburg, Md.) 1871-1913, 1872-03-09
ALLEGANY COUNTY. MARYLAND SATURDAY, MARCH 1872

Iullk, OF u nalI cup CreaU, OF plub vi
sour milk. one teacupful of suet chopped
fine. tablespoonful of sugar, teaspoon
full of salt, six good-sized sweet apples
chopped fine, three eggs we'll beaten,
and a small teaspoonful of soda. Beat
thoroughly, and bake in a shallow pan.
Laundry Polish.-Take two ounces of
fine white gum arabic powder, put it
into pitcher, and pour on pint of
water; and then having covered it, let
it stand all night. In the morning pour
it carefully from the dregs into a clean
bottle, cork it, and keep it for use. A
tablespoonful of this gum water, added
to u pint of starch made in the usual
manner, will give to lawns, either VIII te
or printed, look of newness, after they
are washed. 1t is excellent as polish
for shirt bosoms and other starched
linen.
Ham BoNs-Save all the small pieces
of boiled ham, such as are usually
thought too poor or small to use; chop
fine and add as many eggs as there are
persons to eat sprinkle with little
-four; beat together with the chopped
ham and make into balls. Fry in hot
butter or we'll clarified drippings to a
golden brown.
To Boil Ham.-Boil it three or four
hours, according to the size; then take
up, skin the whole, as for the table ;
stick in over it dozen cloves; rub over
it half small cupful of sugar; sprinkle
thoroughly with pounded rusk or cracker
crumbs, and set into we'll heated oven
for half an hour.
How to Boil Fresh Esh.-A travelled
gentleman says the only proper way
to boil fresh fish is, after eviscerating it,
to sew it up in u linen cloth and plunge
it into hot water containing little salt.
When done take it out, and cutting the
threads of the cloth down the back of
the fish. cut the skin of the fish, so that
in taking Off the cloth, the skin comes
off with it, leaving the fish Just deli
cious'" Scaling the fish before cooking
it, he regards as very bad economy.
Welsh RareSiL-Put into frying pan
quarter of pound of cheese cut up
into thin slices. Pour on it half pint
sweet milk. Stir in an egg that was al
ready beaten UP, add II fourth of a tea
spoonful of mustard, little less red
pepper, already ground, and a teaspoon
full of nice butter. Stir this mixture all
the time. Then add, lastly, few crackers
well broken up, and after thoroughly
incorporating them into the mixture
turn it all into heated dish and
cover it.
Composition Cake.-li pound of sugar
Il pound -four, I pound OF butter,
pint milk, eggs, half gill of wine OF
brandy, teaspoonful of soda dissolved
therein, nutmeg. Bake on hour and 6
half These quantities make three
loaves.
Sugar Cakes-4 pint of butter, l!
pint sugar, 2 eggs, Juice and grated
rrind of one lemon. teaspoonful Of soda
dissolved in two tablespoonfuls of milk
pinch of salt, -four enough to enable
the dough to be rolled out easily, a little
nutmeg. Roll thin. Cut in shapes and
dry on sieve after baking.
Fruit Cake pound of flour, pound
Of brown sugar, pound of butter,
pound of raisins, pint of milk with
teaspoonfuls of soda dissolved in it,
eggs, gill of brandy, pound of citron
teaspoonful of cloves, teaspoontul O
cinnamon, teaspoonful of nutmeg.
A Good Table Sauce.-Take one gallor
of tomatoes, wash and simmer i'll thre'
quarts of water until nearly done
Strain through sieve. Add two table
spoonfuls OF each of these spices; gin
ger, mace, black pepper, allapice, ane
salt, and one Of Cayenne pepper. Boi
down to quart. Pour in one-half pin
best vinegar, and then pass through (
hair sieve. Bottle in halfpint bottles
cork and seal securely, and keep in /
cool place.