The midland journal. (Rising Sun, Md.) 1885-1947, 1886-07-02
Ladies Department..
HOUSEHOLD REMARKS.
VEGETABLES.


cooked on the same day they are
gathered.
SECoND.-Look them over and wash
well, cutting out all decayed or un-
ripe parts.
TH1RD.-Lay them, when peeled,
in cold water for some time before
using.
FouRTH.-Always let water boil
before putting them in and continue
to boil until done.
TURNlps.-Shoulj be peeled, and
boil from forty minutes to an hour.
BEGTs Boil from one to two hours,
then put in cold water anu slip the
skins off.
Sp1NAcH.-Boil twenty minutes.
PARsN1ps.-Boil from twenty to
thirty minutes.
ONIoNs.-Best boiled in two or
three waters; adding milk the last
time.
STRING BEANs.-Should be boiled
one hour.
SHE'LL BEANs.-Require half an
hour to an hour.
GREEN CoRN.-Boil twenty to
thirty minutes.
GREEN PEAs.-Should be boiled in
as little water as possible; boil
twenty minutes.
AsPARAGUs.-Same as peas. Serve
on toast with cream gravy.
WINTER SoUAsH.-Cut in pieces
and boil twenty to forty minutes in
small quantity of water. When done
press the water out, mash smooth
and season with butter, salt and pep
per.
CABBAaE.-Should be boiled from
one-half hour to one hour in plenty
of water. Salt while boiling.
TO MAKE CAKE AND DESSERTS.
FLoUR.-Should always be sifted
iust before you wish to use it.
CREAM TARTAR OR BAKING PowD.
ER.-Should be thoroughly mixed
with the flour.
SoDA.-Ghould always be dissoly-
ed in milk.
BUTTER AND SUGAR FOR CAKE
Should always be beaten to cream.
Eaas.-Beat the yolk until you
can take up spoonful. Whip the
whites to stiff froth, and stir them
into the cake with the -four the last
thing.
To Boil A PUDDING IN A BAG
Dip the bag (Which should be made
of thick cotton or linen)in hot water.
and rub the inside with -four before
putting in the pudding. When done
dip the bag in cold water and the
pudding will turn out easily. AL
ways put plate on the bottom of
the kettle to keep the pudding from
burning.
To STEAM A PUDDING.-Put it into
a tin pan or earthen dish, tie cloth
over the top, and set it into steam.
er. Cover the steamer closely; al
low little longer time than you do
for boiling.
WEIGHTS AND MEASURES.
Two cups sifted -four weigh - one pound
One pint sifted flour ), ~ one pound
One pint white sugar % >, one pound
Two tablespoons Of liquid ), ;, one ounce
Eight teaspoons of liquid -, one ounce
One gill of liquid - ,, ;, four ounces
One pint of liquid >, ,, sixteen ounces.
VEGETABLES AND SAUCES APPROPRIATE
TO DIFFERENT MEATS.
Potatoes are good with all meats.
With fowls they are incest mashed.
Sweet potatoes are most appropriate
with roast meats, as also are onions,
winter squash, cucumbers, and aspar-
agus.
Carrots, parsnips. turnips greens
and cabbage are eaten with boiled
meat, and corn, beets, peas and beans
are appropriate to either boiled or
roasted meat. Mashed turnip is good
with roast pork and with boiled
meats.
Tomatoes are good with every
kind of meat. but especially so with
roasts. Apple sauce with roast pork.
Cranberry sauce with beef, fowl,
veal and ham. Currant jelly is most
appropriate with roast mutton. Pick
les are good with all roast meats,
and capers and nasturtiums with
boiled lamb or mutton.
Horseradish and lemons are ex-
cellent with veal