The midland journal. (Rising Sun, Md.) 1885-1947, 1886-01-01
The Household,

SAUCE FOR ROAST BEEF-Grate horse
radlsh on crater into q basin, add two
tablespoonful of cream, with little
mustard and salt mix we'll together, add
four tablespoonsful of the bes vinegar,
and mix the whole thoroughly. The
vinegar and cream are both to be cold.
To CLEAN PAINr-Mix comm IN whit
ing to the consistency of common paste
in warm water. Rub the surface to be
cleaned quite briskly with piece OF
flannel dipped in the whiting and wash
off with pure cold water Grease spots,
etc, will be removed without injury to
the paint.
A CORRESPONDENT asks if there be any
means of prevention tor the emulation
of petroleum upon lamps. If the lamps
lie carefully cleaned and wiped dry, and
the wicks turned down Il short distance
below the top of the burners, there will
never be trace of oil upon the outside
OF the lamps.
TAPIooA CUP PUDDING. -Ths is very
light and delicate for invalids An even
tablespoonful of tapioca, soaked for two
hours in nearly cup of new milk. Stir
into this the yolk Ola fresh egg, little
sugar, a grain of salt, and bake in cup
for fifteen minutes. A little Jelly may
be eaten with it.
NELL1Es CORN PUDDING. Crate
twelve ears sweet corn, Stir into one
quart of milk, add four beaten eggs,
two cups of sugar and tablespoonful
of salt. Pour the mixture into dish
and put small pieces of butter on top
bake three quarters of an hour in
quick oven and eat hot with butter.
A RICH buffet cover is made of ecru
linen crash, with branch of orange tree,
with fruit and foliage embroidered
across one end, while on the other is
cherry branch. Below the embroidery
is an eight-inch border of drawn work,
edged by an inch wide piece of the plain
linen. this being bordered with four
inch wide knotted fringe.
TOMATO souP.-One quart can of
tomato es or twelve large ripe tomatoes
peeled and chopped; boil an hour, then
stir in half teaspoonful of soda when
the foaming ceases add two soft crackers
rolled very fine, one quart of milk. one
tablespoonful of butter, salt and pepper
10 taste. Cook fifteen minutes. If too
thick add milk or boiling water.
BoLA DE R1vA is Spanish dessert
and is made in the following manner
Beat fine in a mortar three ounces oi
almonds and mix with two ounces of
chopped almonds Mix half pound of
butter with half pound of pulverized
sugar then add four eggs, stirring
thoroughly ; next add the almond mix
ture and stir we'll together add one
pound of sifted -four, mixing all very
smooth. Form into balls or cakes and
bake in q creased pan
PIcKLED APPLEA-Choose green. hard
fruit if perfectly dry. windfalls answer
very we'll. Peel. core aud quarter if
large divide again. Have ready some
vinegar in which ginger, allspioe and
blade Of mace have been well boiled.
Lay your apples Q few at time. into
your jar and pour on vinegar enough 10
well cover. then more layers and vinegar.
dividing your loose spice and scattering
it amongst the apples. When your
vessel il full. cover down close. and in
three months you will have q splendid
pickle Some pat the vinegar ON cold
and do not peel the fruit but prefer
boiling vinegar and the rinds removed.
The fruit must Be perfectly dry and also
kept in dry place after picking. E..
Bass, biaok6sh aud blueAsh ore excel
lent prepared az eoart Aouiloa Uesnss
three pounds Of Rsh and put in fish
kettle, just covering II with sold water
and gill OF vinegar. II preferred,
half white wine and water With one gill
OF vinegar may DO used Add three OF
four sprigs Of parsley. enc Of thyme.
two Gloves Of garlic. half carrot. sliced,
one onion. little tarragon. II you have
it. one Glove and salt and pepper to
haste. Put the kettle on che are and
simmer the contents until done. Dish
the Ash and serve warm with caper OF
anchovy sauce or currant jelly. The
sauce is served In q sau0e-b OAA