The midland journal. (Rising Sun, Md.) 1885-1947, 1891-06-12
uaeful Raoines.

pounds of ham bone, either new or
boiled; one quart of yellow split peas,
and three quarts of water; boil until
dissolved, strain. and set where it will
keep hot. Toast some stale bread, cut
in small pieces, put few in each sour
plate, and you have good and very
nourishing soup.
STRAWBERRY SHORT CAKE.-Make
| good pie crust, enough for three layers,
rolled little thicker than for pies.
Bake in jelly cake tins. Sugar two
quarts Of picked berries about thirty
minutes before you bake the crust
Butter the layers while hot and spread
the berries between Serve with straw
berry sauce or rich cream.
Strawberry TRIFLE.-Cut sponge
cake in slices and moisten with straw
berry juice. Line deep dessert dish
with the cake and Gil in with slight,
crushed and sweetened berries. To the
frothed whites Of three eggs add two or
three spoonfuls of powdered sugar.
Beat well and drop in little of the
berry juice. Heap this on the berries,
and keep cool until ready to serve.
STRAwBERRY CUsTARD.-Make a
boiled custard of a quart of milk and
yolks of five eggs. Sweeten to taste,
and boil until it thickens to right con-
sistency. Remove from fire and add
Aavoring. Take half cupful of sugar
and pint Of berries. Nash and pass
through fine seiye. Whip the whites
Of four Of the eggs to stiff froth, and
add gradually half cupful of sugar.
and then the strawberry juice, beating
all the time to keep it stiff. Heap this
on top of the custard, and keep in a
cool place until ready to serve.
PEACH CoBBLER.-Prepare some
plain pastry from three pints of -four
ana three quarters of a pound of butter
and lard mixed. Roll it out four times.
Line good sized baking dish with the
pastry, and pour IN two quarts Of fresh,
y stewed peaches, closing the dish with
a cover Of pastry. Let it be baked
until brown. Tumbiers Of rich milk
should be its accompaniment when sent
to the table. Apples may be used in
stead of the peaches, or other fruit or
berries that you happen to have on
hand.
Quick PUDDING.-Take one pint o.
milk, four tablespoonfuls of flour, and
four eggs. Beat the eggs and stir all
well together, butter the baking dish
and bake. For the sauce, take one cup
full of brown sugar, two tablespoonius
of sweet cream and one ounce Of butter
Stir the butter and sugar thoroughly,
and add the cream little at time.
stirring well. Let the mixture melt on
the stove, then add favoring to taste.
A toothsome filing for chocolate cake
requires half cake of chocolate (the
sweet kind is best) grated, a half cup Of
powdered sugar, the yolk of one egg
and tablespoonful Of vanilla. Stir the
chocolate in the milk and then add the
egg, sugar and vanilla. Stir theamixture
in vessel of boiling water and stir it
to stiff jelly. When it is cold spread
between the layers Of cake.
MUTTON WITH RICE Cut into neat
pieces two pounds of neck or breast Of
mutton, trimming off supeifuous fat and
skin. Put it into saucepan with
enough stock or water to half cover it
and simmer gently for one hour. Then
add salt, pepper and blade Of mace
and continue the cooking until very
tender. Meantime have ready a half
pound Of rice steamed until tender and
dry, with each grain distinct. Put into
this butter the size of an egg, and when
it is melted dish the rice on large fat
platter; lift out the meat with colan-
der and place on top, garnish with two
onions sliced and fried, some strips Of
fried bacon, and the yolks of hard boil
ed eggs, one for each person. Thicker
and strain the stock in which the meat
was cooked and send boatful of it to
the table.
-+4ol---