The midland journal. (Rising Sun, Md.) 1885-1947, 1890-11-07
The household.
Useful Recipes.

FIG PUDDING Take one-half
pound of figs, one quarter pound grated
bread, two and-a-half ounces powdered
sugar, three ounces of butter, two eggs,
one teacupful of milk. Chop the figs
and mix with butter, then stir in the
Ingredients; butter mould, sprinkle
with bread crcmbs, turn in the mixture,
cover tightly and boil for three hours
CITRoN CAKE -One pound of fur,
one pound of sugar. three quarters
pound butter, ten eggs, three pounds
citron, cut in thin slices, two pounds
almonds blanched or sliced very small
or, better heated, with spoonful Of
rosewater Beat the yolks and sugar
very light. Whip the whites to very
stiff froth. Cream the butter and -four
as light as possibly. Add the eggs.
Rub the citron in -four and mix in,
adding last the almonds. Bake like
pound cake.
Quick LOAF CAKE.-Bcat two eggs,
with two cupfuls, of sugar, one of butter
and one of milk; add two cupfuls of
raisins. halfa cupful of shredded citron,
four cupfuls OF four, sifed with two
teaspoonfuls of cream of tartar and
one teaspoonful of soda, dissolved in
very little hot water. Bake at once.
A ROAST HAM.-Those who kill
and cure their own pigs may enjoy
delicious and unusual 'baked meat
by roastsng a nice little ham which
has been picked but not smoked. Par,
boil in water to cover for an hour,
throwing in bay leaf and few corns
of black pepper and allspice. Trans
fer to the oven, bake for two hours,
bastiDg freely with little of the liquor
from the pot, or with little sugar
dissolved in vinegar. Strew with
bread crumbs at the beginning Of the
last half hour, and brown nicely.
DEvoNsHlRE STUFFED STEAK
Take a good top sirloin steak an inch
and half thick and weighing about
three pounds and spread it on meat
board while you make a stuffing with
bread crumbs, minced parsley, little
thyme, four oun ,es of butter and the
yelk of one egg; mix to paste and
season with salt and pepper. Spread
over the steak, roll up and tie securely
to prevent the dressing from falling out.
Put into steady oven and bake until
tender, basting frequently with the
gravy that runs out. Serve on a hot
dish with the gravy thickened in
boat.
STEwED LIMA BEANS Boil in salt
ed water until half done; then drain eff
half the water, and for a quart Orleans,
fresh or dried, add two ounces of white
fat, sweet salt pork, minced fine, very
little minced onion and parsley-say
teaspoopful of both-a bit of pepper,
and cup of hot milk, and stew until
the beans are do ne, or twenty minutes
longer. Finish with spoonful of but
ter, cut in bits and rolled in -four.
TEA MUFFINs.-Sift two cups OF
-four with two teaspoonfuls of baking
powder and little salt; rub through
this tablespoonful of butter (heaping)
and one beaten egg; add enough milk
to make a thick batter and one table
spoonful of sugar. Put in buttered
muffin rings and bake in hot oven.
AS soon as they have turned nice
brown cover with piece of brown
paper and bake ten minutes longer or
until they do not stick when a straw is
inserted.
EscUDELLA.-Cover one pound of
soup meat and two pigs feet, we'll clean.
ed with cold water as for soup; skim
carefully when the water boils; when