The midland journal. (Rising Sun, Md.) 1885-1947, 1886-04-02
TIRE MIDLAND JOUR-.

AT fHslnonable dinner soup is the
frs course. All should accept it, even
If it is kind they do not like, anu
know shat they will not touch it. Soup
should never be called for o second
time. Take { noiseessly from the side
of your sp1on and never tilt your soup
plate for The last spoonful.
PRESSED CHICKEN Gut the chicken
into four part, i,oli i'll as little water rs
possible; when done tender take out
the meat. but keep the broth boiling !;
pick The meat from the bones. chop it,
and ada butter, pepper and salt. Take
all fat from your broth, then pour over
the chopped chicken. Then press it
and serve cold
TRY this layer cake: Five eggs. their
weight III fine -four, and also in sugar,
and half their weight i'll butter. Melt
the butter and mix it with the sugar.
adding the yoiks of the eggs, one by
one, beating all the time, and then add
the whites, which have been beaten to
a stiff froth, adding the -four last Bake
in four ieliy-c3ke tins. Marmnlade or
quiz jam is spread between the layers
STEAMED RAM.-Soak and clean, the
same rs for boiled ham, put into
steamer. cover, and keep the water
underneath boiling brisllly. Allow
thirty minutes to a,pOund when nearly
done remove the skin, and place the ham
in a baking pan pour over it little vine
gar and sprinkle with white sugar bake
in the oven few minutes till nica
brown. This is a nice way to cook part
of ham it wastes less than when
boiled.
ENDIvE salad is wholesome aud deli
cate. Ii the curle,l entl.vs be preferred,
use only the yellow leaves, removing
the thick stalks and cutting the small
ones into thin pieces. The smooth en-
dive stalk as we'll must be cut fine. It
may be mixed with oil. vinegar salt
and pepper and potato mashed fine,
or with sour cream mixed with oil,
vinegar and salt When mixed with
this last dressing is usually served with
hot potatoes.
Te DYE COTTON GOODS BLACK For five
pounds goods. boil them in decoction
of three pounds sumach one-half hour,
and steep twelve hours; dip in lime
water one-half hour take out and drip
one hour; run them through the lime
water again fifteen minutes. Make a
new dye with two and one-half pounds
logwood (boiled one hour, and dip
again three hours; add bichromate
potash, two ounces to the logwood dye
and dip one hour. Wash in clean cold
water md dry in shade. Only process
for permanent black.
AN EXCELLENT rice pudding is made
by this south German recipe: A
quarter of q pound of rice, the same
weight of sugar, one quart of milk, one
pint of cream, half an ounce of gelatine.
Parboil the rice in water and then cook
it soft and thick in the milk. adding
the sugar and some vanilla, and, when
nearly done, add the gelantine, which
has been dissolved in little water.
When done set it aside to become cold.
Beat the cream to stiff froth, and mix
it thoroughly with the cold rice. Put
in q mould which has been moistened
with cold water and set it on the ice
A hqueur glass of Maraschino may be
added to the whipped cream. This
amount is sufficient for ten persons
How TO COOK VEGETABLES. Potatoes
and many other vegetables are much
nicer steamed than boiled. 1t is a
common idea that it requires no skill to
cook vegetables; but many q dinner is
spoiled by neglect in this department.
Cook them till done, season we'll, use
plenty of butter and serve them hot If
you wish them to be good. In order to
boil vegetables of good green color.
put them on in boiling water and boil
very fast; do not cover them, and take
them out as soon rs done, or the color
will change To boil them green in
hard water use a little carbonate or
soda, put into the water before the
vegetables are put in.