The midland journal. (Rising Sun, Md.) 1885-1947, 1891-12-04
The Household.


USEFUL 0eclp6p.
BAKED EGGs.--Break az many eggs
as you require in buttered plate which
will stand heat. A deep pie plate is
desirable DO not crowd them but fill
the dish nicely. Put in the oven till
the whites are set, dot with tiny bits Of
butter and serve at once in the dish in
which they are prepared.
BREADEDSALMoN.-One can salmon,
drained perfectly free from liquor and
free from bone and skin. Butter a
porcelain or earthern baking dish, or
better still, fyou have them, six little
dishes or skillets, and put in first a lay
er Of salmon, then layer offine crumbs,
season with pepper and salt and tiny
bits Of butter, alternating the crumbs
and fish until the dish is full. Have
top layer crumbs. It is very nice to
add little cream if you have it.
CHICKEN CRoouETTEs Boil the
fowl till tender; remove it from the
bones and pick out all skin and gristle,
chop meat very fine; add salt, pepper, a
bit Of onion and pinch of thyme
Have ready 2 tablespoonfuls melted
butter and sufficient milk to make the
mixture quite soft; shape with the
hands into cones or oyals; roll in the
beaten white Of an egg, then in fine
bread or cracker crumbs and fry like
doughnuts in hot fat, drain on coarse
brown paper and serve on platter
garnish with few lettuce leaves.
FRUIT Commensurate one cupful
of dried fruit and stew until done. Use
one cup of mixing, either sour milk
and soda, or sweet milk and baking
powder, a little shortening and one egg;
beat to stiff batter and pour ON the
boiling fruit. Cover tightly and let
steam twenty minutes. This will make
about two quarts. 1t is nice served
either with cream and sugar, or pud-
ding sauce. Do not remove the cover
after the batter is put in until done.
PUFF PUDDINa.-'Two eggs. one cup
sour cream, one cup sour milk, one
teaspoon salt, one teaspoon soda, three
cups -four. Divide one-half the
Quantity in seyen parts, drop in butter
ed cups, then add piece Of jelly or
any preserved fruit. Cover with the
other half and steam twenty minutes.
Cream and sugar used as sauce.
RUTLAND CAKEs.-Three cups Of
boiling milk, one Of Indian meal, two
OF Hour, teaspoon Of salt, tablespoon
of sugar, two Of butter. aquarter Of a
yeast cake or one fourth Of cup Of
liquid yeast. Pour the milk upon the
butter and meal, and when cool add
the salt, sugar and the yeast, which
has been dissolved (if in cake form) in
four tablespoons Of warm water. Lei
the mixture rise over night, and fry like
, griddle cakes.
/ CURRANT BREAKFAST CAKEs.-Pui
q half teacup OF dried currants into o
colander and set in 9 dish so.the water
will rise above the currants. Then
rub we'll and drain. Take an equal
quantity Of Arena or the best fine "a
oatmeal. and mix with water. Bake in
buttered tin about half an hour, but
do not brown. Eat with butter.
I, LEMON CUsrARD UHEEsEcAKEs.-
One-half pound Of puff paste, four
ounces Of butter, four ounce of powered
white sugar, four lemons, eight eggs,
and one drop of essence of lemon. How
to use them: Put the butter, sugar.
the juice of four lemons, and rubbing
ct one lemon into stewpan; add the
eggs, then stand the stewpan in pan
of boiling water on the Gre, and con-
time stirring until the ingredients be-
come quite thick custard; take of the
fire and stand in q pan of cold water,
and stir until quite cold. Roll the puff
paste out the thickness Of quarter Of
an inch; now cut some round pieces and
lay them in tartlet pans, press out the
paste from the center with the thumb
and fnger, then place in each tea
spoonful Of the mixture. Then put
them on baking tin, in q moderate
oven. and bake pale brown. When
baked take out of the pans and let them
get cold, then dish them ON lace papers
in glass or silver dishes.
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