The midland journal. (Rising Sun, Md.) 1885-1947, 1886-07-09
THE Household.

10 SWEErEN rancid butter take strong
ime-water and work the butter over in
it just as you would work it if just taken
from the churn to get the buttermilk
out of it.
IT IS WISE. if you are going to put
English currants into cake, to dry them
ON cloth by the fire after washing them,
as sometimes the cold water will cause
the cake to fall.
GRAHAM mush is good substitute
for rich pudding on some occasions
Make just as you do cornmeal mush,
but add few berries or raisins or Eng
lish currants. Serve with milk and
sugar.
MANY cooks consider it great i'm
provement upon ordinary apple-sauce
which is to be served with roast goose
or with pork to rub it through cullen
der, and then to beat it with q spoon
until very light and almost like pulp.
DRIED herring make an excellent rel
ish. Split, skin, and bone, cover with
cream, and heat through in the oven.
Place each one on strip of buttered
toast, thicken the cream with flour and
season well, pour it over the fish; give
each dash of lemon and send it to the
table hot.
Soup STOCK. Put beef bone weigh
ing three pounds into three quarts OF
water and set on to boil. Cut up small
pound of lean ham Or bacon, fry brown,
then add the liquor from the bones
cover up the kettle and simmer five
hours; strain through hair sieve and
set by until cold; remove the fat and it
will be ready for any soup that may be
required.
STRAW HATS FOR WORK BASKETS
Straw hats may be bronzed, gilded,
silvered or painted, and utilized for
work baskets. After coloring the hat
according to fancy, trim it with two
rows of colored ribbon. Then line the
hat with silk or satin, arranging pockets
to hold the various necessaries for sew
ing. The lining must be long enough
to form a bag, which is drawn together
by ribbon. Thrust be securely attached
to the top of the crown and then firmly
fastened to the edge of the crown.
SP1cED Triple. -Spiced tripe can be
prepared at home and be ready for use
in few days. Take fresh tripe, cut it
in pieces four or tive.inches square; put
a layer of tripe in an earthen jar, then
sprinkle few cloves, allspice and some
black pepper over it, then another layer
OF tripe and spice, and so on until the
jar is full. Cover it closely and set in
cool cellar, OF, if possible, in refriger-
ator. This is a relish for tea. When
served cold, with potato salad, also cold
biscuit, butter and chocolate, it makes a
refreshing meal
BAKED HAsH.-Use a cupful of any
cold meat chopped rather course, cup
full OF cold cooked rice, a generous cup
tul OF milk, an egg, two tablespoonful
OF butter, one tablespoonful of salt and
one-eighth of teaspoonful of pepper;
put the milk on the fire in Il frying pan,
and when it has become hot add NIL the
other ingredients except the egg. Sir
for one minute then remove from the
fire, and add the egg, well beaten Turn
into an escallop dish and bake in ii
moderate oven for twenty minutes.
Serve i'll the same dish
SPONGE CAKE FRIrTER5.--Six or eight
square penny sponge cakes, one cup
of cream, boiling hot, with pinch of
soda stirred in; four eggs, whipped
light, one tablespoonful of cornstarch
wet up in cold milk; one quarter pound
currants, washed and dried. Pound
the cakes fine and pour the cream over
them. Stir in the cornstarch. Cover
for half an hour then beat until cold.
Add the yolls, light and strained, the
whipped whites. then the currants
thicllly dredged with flour. Beat all
hard together. Drop in spoonfuls into
the boiling lard, fry quickly, drain
upon warm sieve and send to table
hot
Frog SOUP, made by the following re-
cipe, is recommended for persons with
weak lungs OF suffering from severe
cough. After skinning the hind legs
of twenty-four frogs, put them in cold
water for one hour. At the end of this
time drain them mt them, in q so,,oo