The midland journal. (Rising Sun, Md.) 1885-1947, 1889-07-26
The Household,
Seasonable Recipes.

BAKED EGG PLANT.-Pare an egg
plant and cut it into pieces, boil them
till tender, drain mash and season; put
into baking dish, sprinkle with bread
crumbs, pour melted butter over all
aud bake in hot oven.
ITALIAN SoUp.-Cut the meat from
knuckle of veal; break up the bones
and make broth of them; cut half a
pound of ham in slice, and then lay
them at the bottom Of stewpan, upon
them the meat from the knuckle Of
veal, with slices of four carrots, four
turnips, dozen pepercorns, two blades
of mace, large onion, and head of
celery; cover down close; stew till the
gravey is drawn out, and the roots
quite tender; then pour over them the
broth made from the bones OF the
knuckle until they are covered; and
six spoonfuls Of rice, stew four hours,
work the soup through sieve, and add
vermicelli before serving.
STEwED PoTAToEs.-The French
call this way of cooking potatoes "a la
bonnie bouchc." 1t is very nice way
to cook the small new potatoes, which
are sometimes quite cheap, when larger
ones are two high priced to purchase.
Scrape them; this may be done quickly
by putting them in pail with cold
water, taking half brick and rubbing
them vigorously with a sort of twist of
the wrist, then finish with knife and
drop into clean, cold water. Boil, and
let them get cold. Place quart of
them in a stewpan with three ounces
Of butter and pinch of mixed sweet
herbs; season with salt and pepper and
shake for five minutes over the fire;
sprinkle with minced parsley, squeeze
few drops Of lemon juice over them,
and send to the table.
BREAKFAST DIsmEs.-Fried bread,
or German toast, Is o popular dish 10
Philadelphia, and should be made
with stale bread. Cut the slices half
an inch thick, and trim off the crust
very neatly. Have ready two eggs,
and a teacupful of milk beaten together
ill light and slightly sailed; and your
frying pan with hot dripping, sweet
lard or butter. Dip each slice, for
just one instant, into hot water, then
immense, for say two minutes, in the
milk and eggs, urning them over in
the mixture, and fry to light brown
Another nice breakfast dish which
halls from Virginia, is battered bread
made with three part of crumbled stale
bread to one Of corn meal. Soak the
bread over night. in sweet milk in the
refrigerator. In the morning stir 10 the
eorn meal, add one or two eggs accord.
ing to quantity 1.-TWO for family Of six
a tablespoonful Of butter, and enough
milk to make a thick. but not stiff
batter. Bake quickly. in hot oven
either in patty pans or 10 tin pudding
dish.
ALMOND CAKR.-Blanch aud pound
in mortar eight ounces of sweet and
one ounce Of bitter almonds; add few
drops Of rose water or white of egg
every lev minutes to prevent Oiline;
add sin tablespoonluls Of siited sugar
and eight beaten eggs sift in six table
spoobiuls Of aour add work il thorough
y wilh the mixture; gradually add
quarter Of a POuad OF ereamed butter;
beat The mixtare constantly while pre-
PaFiaE the cake, or Il will be heavy;
add too teaspOOafuls baking powder;
pat battered paper inside ola battered
tin, PoaF Ia the miKtaEe. aud bake 10
= gaisk ovsa, cover tie cake with
paper 4 The oysa = too hot.
CRocoLArN BLANc MAxaE-l' rate
saoash Bakers chocolate for half
ssasuPfal Add = ,sssupful Of water
sal Asli lsasapfal u sugar. lie. is
.immsF uafil TIE chocolate Is al dis
solssa Melstsa three ,ablsspoOafals
e cern starch (roanded mcAsuFs) wilh
= hate wsisr. siif isio 4 sso isaeaPfuls
~ s~est milk. tad add Il 10 he sh0eO-
ate sistars. siifriag eoasiaaily. Sim
asF gsutly &C. Gss miauses from the
ti@s : bsgias y boil Il sAosli be