The midland journal. (Rising Sun, Md.) 1885-1947, 1888-02-03
Receipts.


Receipts.
Eco PUDDING SAUeE.-Beat whites
Of three eggs to stiff froth; then
beat in slowly one cup powdered SUI
gar and one teaspoOnful of vanilla
extract, then add the beaten yolks
of the eggs.
EGG SAUcE.-Melt one quarter cup
of butter, add two tablespoonful Of
-four, and pour on slowly one pint OF
beiling water Season with one hall
teaspoonful of salt. and one halt
saltspoenful of pepper. Then add
one qurater cup more of butter and
two hardboiled eggs, chopped coarse.
ly. Pour the sauce around the fish.
AN OMELET. Break four eggs in
to a bowl; beat with spoon until
you can take up spoonful of it but
but no longer. Add four tablespoon
fuls of milk, one.half teaspoonful OF
salt and onehalf saltspocnful of pep.
per. Put about one tablespoonful OF
butter into an omelet pan. and when
it is hos pour in the egg. When this
is set on The bottom, lift up with a
fork and let the unceoked portion
run to the bottom of the paa. Do
not cook too long. Turn over one
half upon the other and serve.
APPLE CAKE.-Beat two eggs, add
one cup of sugar, beat we'll; add
one half cup of milk, alternately with
two cups of -four in which two tea
speonfuls of baking feur have been
sifted. Then AID as the last thing,
one tablespoonful of melted butter.
Pour it into two jelly-cake pans.
Cover each thickly with sliced apple
sprinkled with two tablespoenfuls Of
sugar. The apple should be sliced
very thin. and spread upon the cake
as thickly as possible. The slices
may be set up edgewise. Let the
cake bake one half hour, or until the
apple is done.
BAKED HALIBUT Take square
piece; put little boiling water in a
pan, and place the fish in it, the dark
skinned side down. Let it stand
fifteen minutes, then scrape off the
scales. This process takes away the
strong oily taste. The fish should
then be put upon thin sheet of iron
having ring at each end, and plac-
ed in the pan to bake. Pour milk
over the fish until it is one half inch
deep. Bake an hour. basting often.
When the fish is done the sheet is
lifted by the rings from the pan, a
knife slipped under the fish, and it is
easily served rnbreken.
DUMPLINGs FOR A STEw.-Sift one
half teaspoonful of salt and two tea
spoonfuls of baking powder in one
pint of -four. Add enough milk to
to make soft dough which can be
handled; it will require about one
cupful. Cut out with a spoon, or
shape slightly with the hands. The
stew should boil rapidly when the
dumplings are added, and should
continue to boil while they are IN.
There should be meat or vegetables
enough in stew fer the dumplings
to rest on, or they will be heavy. Do
not put in so many that they are
crowded, as they will then be heavy
and soggy. Let dumplings cook
about ten minutes.
RAIsIN PUDDING Break four
fresh eggs and separate the yeIks
from the whites Put the former in
to bowl and beat them to light
roth, then stir in very gradually
half n pound of s:fted -four. Beat
the latter until quite smooth and free
from Jumps. after which add four
ounces Of powdered white sugar, six
ounces of clarified butter. two ounces
of caudied peel cut into very thin
strips, half teaspoonful of salt the
same quantity of mixed spice. pound
Of raisins nicely cleaned aud stoned,
and last Of all the whites of the eggs
beaten to a stiff, firm froth. Beat the
mixture briskly between each addition,
SO that all the ingredients may be thor
Auohlu inoornorafad PONY the rranor