The midland journal. (Rising Sun, Md.) 1885-1947, 1890-10-10
THE household,
Useful Recipes.


MoLAssEs PUDDING.-One cup OF
moasses, one of sweet milk, four Of
-four, two teaspoonIuls Of baking powder
Steam for two hours, and eat with
sauce.
TOASTED charlottesville and
toast Boston crackers. None other are
quite as good prepared in this way
Butter them we'll on the inside, lay the
two halves together, and serve them in
hot covered dish. They are not nearly
so good when they are cold.
BAKED BANANAs.-Select large ripe
bananas, and bake them in the oven as
you would potatoes. When the skin
begins to split at the seams they are
done. Take them out, and serve one to
each person, as vegetable. They
should be peeled, and eaten with butter
and little salt.
Liver TOAST One cupful cold
boiled or stewed liver, half cupful
brown gravy of any sort, enough mus
tard, salt, pepper, and Worcestershire
sauce to season the liver highly, several
squares of buttered toast. Rub the
liver smooth with the back Of spoon,
add the seasoning, heat to boiling with
the gravy, and heap or spread upon the
toast Set in the oven two minutes
before sending to table
PoLENTA'-Put spoonful of butter
in quart of boiling water, wet corn
meal with cold water, add salt, and mix
smooth, put in boiling water, let boil,
make into a ball and let stand half an
hour, cut in thin slices, lay in the bot
tom of deep dish, put on it thin slices
of cheese, cover with bits of butter;
then put more mush, cheese and butter,
until the dish is full; put the cheese on
top, set in quick oven and bake.
PRESERVED OUNCES Reject all
knotty and stunted ones. Rub off the
down and ut out the flower end; prunc,
quarter and core. Put them over the
fire in just water enough to cover them,
and boil slowly until tender. Skim out
on platter. Add the parings and
to the water in which the ounces were
cooked, stew them three fourths of an
hour, aud strain through jelly bag.
To each pint of this liquid allow
pound of sugar. When dissolved, put
in the fruit and boil very slowly half
an hour. Skim out the fruit and boil
the syrup ten or fifteen minutes longer.
Fill the jars two-thirds full offruit and
the remainder with syrup. To make
fine ounce preserves is slow process,
but no preserved fruit is hand-omer or
more delicious. If cooked too long at
he first boiling, they will break in the
syrup, and if boiled only in the sugar
they will be hard.
Ham FRITTEHs.-Two cups minced
cold ham, | egg, half-pint good stock,
tablespoonful dry mustard, teas 20, nful
Worcestershire sauce, tiny bit of scald-
ed onion (choppcd), half teaspoonful of
minced parsley, tablespoonful butter,
| teaspoonful fur. Heat the stock to
boiling. and thicken 1t with the butter
and -four rubbed together; stir into it
the ham, seasoned with the mus tard,
onion, Worcestershire sauce, and
parsley; add the beaten egg. Pour the
mixture on fat plate to COOL When
cold aud firm, make the mixture into
fiattered balls about the size Of small
plum; drop each into batter made OF
a cup Of flour, two teaspoonfuls of melt
ed butter, small cup of warm water,
he beaten white oi an egg, and little
salt. Lay each fritter out Of the battcr
into boiling fat They will puff up at
once, and should be of delicate brown.
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