The midland journal. (Rising Sun, Md.) 1885-1947, 1891-07-31
Useful Recipes.

APPLE TARTS OR PUDDING Line
a pudding dish with slices of buttered
toast, cover with apple sauce sweetcned
and favored, continue the layers OF
toast and apples, ending with the sauce
Bake twenty minutes.
| GOLDFISH STEw.-Pick the fish in
small bits, removing skin and bones
Freshen in cold water, drain and cook
gently for few minutes in milk. Sea-
son with butter and pepper, thicken
with cold milk. Add two beaten eggs.
Serve on toast.
| PREPARED PEARs.-When pears are
SO plentiful that they cannot be eaten
or proftably disposed Of, it is an ex-
cellent plan to cut them in thick slices,
stew them, and then in an open oven
dry them thoroughly, sit may take two
days." said the old house keeper who
gave the recipe, but they come out all
boneyed over with their own swee tpess,
and fg like in their substance and CON.
sistency, at once suggesting both figs
and raislns." They are excellent eat
ing, and, it is said, will keep year or
two.
TOMATO SoUP.-Two quarts of
tomatoes, peeled and sliced; three pints
of broth-veal or chicken is best-one
tablespoonful minced parsley and the
same quantity of minced onion. one
teaspoonful of sugar; pepper and salt to
taste; Drowned flower for thickening;
tablespoonful of butter, fried breao dice
Stew the tomatoes in the broth until
they are broken all to pieces; and herbs
and onion. Stew twenty minutes; rub
through colander, season, thickcn
with a tablespoonful of Drowned -four
rubbed in one Of butter; boil two
minutes, and pour upon the fried bread
in the tureen.
RAIsEN Brown BREAD One pint
of yellow corn meal, one-balf cup Of
yeast, one half cup of molasses, one-half
teaspooniul of salt, one saltspoonful Of
soda, one pint of rye meal. Scald the
meal with boiling water, just enough to
wet it. Let it stand ten minutes, then
add cold water, to make soft batter.
Add the yeast, molasses, soda, salt and
rye meal. Beat 1t we'll and let it rise
over night or until it cracks open. Stir
it down, put it in round tin pan
(buttered and foured) to rise again
Sprinkle -four over tie top and bake in
a moderate oven two hours.
| OUNCE AND APPLE PRESERVES
Take equal quantities of firm, sweet
apples and ounces. Pare, quarter, and
core. Boil the cores and parings of the
ounces. When the ounces have been
cooked in this liquid until they are
tender skim them out and cook the
apples in the same liquid. Make a
syrup of the previously weighed sugar
pound for each pound of fruit Cook
the ounces in the syrup first, and after
ward the apples until they take of a
deep red color also. Add the ounces
for final heating and place in small
stonejar. Tart apples can be used in
part fer ounces, in making both jelly
and marmalade.
SPONGE RoLL.-Make the batter as
for sponge cake and bake in wide
shallow pan, so that when done it will
be about three-quarters of an inch thick.
While quite hot turn it out upon
clean white cloth, spread on jelly. jam
or marmalade, and roll quickly while
still warm to prevent breaking. Serve
either hot or cold, with hot sauce.
MoLAssEs CUsTARD.-For those
who like the favor of molasses, there is
nothing better than molasses cuatard.
1t is SO easy to make, too. Line
shallow pan with pie crust, and to each
custard take one egg, one teacupful Of
molasses, level tablespoonful of corn
starch aud single slice Of butter. Stir
the corn starch into the molasses; then
break the egg and drop it in and stir
gently until we'll mixed; place the butter
here and there in small bits on top. and
put the custard in the oven to bake
When rightly mixed, the egg not beaten
but stirred in gently, the custard when
done will possess the consistency Of
Jelly. A pinch Of ginger added i'm
proves the flavor.
| -N<0p4-
TaE "CENTUlY's" EDITOR.
| Richard Watson GiIder,s persou.u