The midland journal. (Rising Sun, Md.) 1885-1947, 1888-12-21
DEvlLED MEAT.-Cut cold meat

into dice. Put a tablespoonful OF
butter into a frying-pan; when hot
add two tablespoonfuls of stale bread
crumbs; fry until brown; add the
meat, a-half teaspoonful of dry mus
tard, dash of cayenne and a sprink.
ling of salt. When the meat is thor.
oughly heated add hard boiled eggs,
chopped fine, a-half cup of stock or
water; let boil up once, and serve very
hot. Buttered toast should be serv-
ed with it.
GAME FRITTERs.-Pick out all the
meat from the carcasses of enc or
more baked birds and mince it very
fine; put iRto sauce pan with butter,
pepper, salt and nutmeg to taste, stir
for moment over the fire, remove
and add the yolk of an egg and a lit.
tie lemon juice. Spread on butter.
ed plate to cool; divide into small
portions and wrap each in a slice of
bacon. Dip in batter and fry.
CoMPoTE OF ApPLEs.-Pare and
core nice, tart apples; place sufficient
in preserving kettle to just cover
the bottom; add very little water;
cover the kettle and steam until the
apples are tender. but not soft; then
dust them heavily with sugar; lift
them carefully with skinner, place
them on a pretty fiat glass dish. Add
to the water remaining in the kettle
sufficient sugar to thoroughly sweet
en- it; add few pieces of yellow rind
of lemon; boil moment; pour it
over the apples and stand aside to
get very cold.
ORANGE CUsTARD-Pare and slice
six oranges and lay them in deep
dish. Take one pint of milk, two
tablespoonful Of cornstarch, yolks
of three eggs, little piece of butter
half crp of sugar and make boiled
custard. Put one cup of powdered
sugar over the sliced oranges and
pour over them the custard. Make a
meringue of the whites of the eggs,
spread it over the custard and set in
the oven a moment to brown.
ALMOND CAKEs.-Rell and cut puff
paste spread ounce marmalade over
all thecakes, then sprinkle thickly with
chopped almonds. Beat the whites
Of two eggs until light. then add two
heaping tablespoonfuls of sugar. and
beat until stiff enough to stand; add
a teaspooful of vanilla, or caramel.
or both, heap over the cakes on top
Of the almonds, and bake in moderate
oven fifteen minutes, being very care.
full not to burn the top before the
crust is thoroughly cooked.
MRS. RoRER's RECEIPT FOR SCRAP
PLE.-Scrape aud clean thoroughly a |
nog's head; split in two; take out the
eyes and brain. Clean the ears, scald
them With the head, then scrape them
we'll. Any rough pieces ofpork that
cannot be used in sausage may be
reserved for scrapple. After the
head is thoroughly scraped and clean.
ed put it on to boil in plenty of cold
water, and simmer gently for four
hours, or until the bones will slip
easily from the meat; when done lift
the head carefully. remove the bones
and chop the meat fine. Skim. all
the grease from the liquor ia which
it is boiled, and return to the chop
ped meat. Season highly with salt
and pepper, and if you like it a table
spoonful of powdered sage. Now,
with wooden paddle, stir constant
ly, adding slowly sufficient cornmeal
to make the scrapple the consistency
of soft mush. Cook slowly one hour,
as it scorches quickly
When done pour into pans and put
in cold place to cool. This is the
recipe that most farmers use, and is
very nice. although if you can pro-
cure it, wheat middlings. in the place
of cornmeal, make the scrapple de-
cidedly more delicate.
TATE SPRINGS. TENN. Tnlv A, 1883.