The midland journal. (Rising Sun, Md.) 1885-1947, 1891-06-19
Useful Recipes.

- 1880 - = = = AN'Ns = - -
recipe will signify quantity sufficient
to make one dozen. One and one-hali
cupfuls of -four, one cupful of milk,
one-third of a cupful Of water, one egg,
one teaspoonful Of cream of tartar, one
half teaspoonful of soda, half teas
poonful Of salt, one and a half table
spoonful Of sugar. Mix the dry ingre-
| dients and sift them in a bowl or basin.
Beat the egg until it is very light, then
add the milk and water to it; pour this
in the dry mixture. stirring brisk ly
until the whole is blended. Butter
your muffin rings or grease with sweet
lard, heat them, then put in your batter
and bake in quick oven for twenty or
twenty-five minutes. The batter will
be rather thin, but the mullins will be
tender and moist.
GUMBo SoUP.-Fry a chicken with
4
two or three slices of middling or a
tablespoonful of lard, not done but a
little brown. In the same gravy fry
two quarts Of sliced okra until it is a
dark green, together with sliced onion.
Put the gravy and all into pot as early
in the morning as you can, and add one
gallon of boiling water, and let it boil
slowly. As you get them ready, add
one quart of tomatoes after the juice is
strained off, four ears of corn or more,
a pod of red pepper, and salt to your
taste. 1t must be boiled until you can.
not distinguish the vegetables. Then
pick out the bones of the fowl. The
corn should be cut the length of the
ear and scraped off, A handful each of
lame beans and Irish potatoes will be
found an acceptable addition to the
above ingredients.
STRAWBERRIES IN JELLY Soak a
package of geletine in one.half pint of
cold water for two hours. Dissolve
with pint of boiling water. Add one
halt pint strawberry juice, the juice of
one lemon and pint of sugar. Stir
until the sugar is dissolved and then
strain. Place mold on ice and pour
jelly an inch deep. When firm put in
layer Of berries. Pour in cold liquid
jelly, just enough to wet them. When
firm cover with jelly, and SO continue
with berries and jelly until the mold is
full. When ready to turn out tie
berries dip the mold in tepid water.
Serve with cream-plain or whipped.
ORANGE CAKE.-Take two even tea
cupfuls each of sugar and -four, half
cupful Of water, the yolks of five eggs
beaten very light, also the whites Of
four, the juice and grated rind Of one
orange, and two teaspoonfuls of baking
powder slfted with the -four. Bake in
four layers. Take the juice and grated
rind Of one large or two small oranges,
three fourths of a teacupful Of sugar,
and the white of one egg beaten stiff.
Spread this between layers. adding
more sugar to that used for top.
LAYER PUDDING Heat to boiling.
a pint of raspberry juice, sweetened to
taste. and stir into it two tabespoonfuls
of cornstarch rubbed smooth in little
cold water. Cook until thickened.
then turn into the bottom OF cups, pre-
viously wet with cold water, to the
depth of an inch. Heat to boiling, a
pint of milk favored with cocoanut, to
which tablespoonful of sugar has
been added, and thicken with two table
spoonfuls of cornstarch rubbed smooth
in little milk When cooked, cool
slightly, and turn into each of the same
molds containing the pink portion,
which should be suficietly cool so that
the two will not mix. Prepare third
layer by cooking two tablespoonfuls OF
cornstarch and one Of sugar in a Pint
of boiling milk, and stirring in, just as
it is taken from the stove, the well
beaten yolks of two eggs. Flavor this
portion with little grated lemon riud
Serve cold with whipped cream.
SUMNER PUDDING Put pint Of
cream on to boil. Beat the yolks of six
eggs with half pound of sugar until
thick. Take from the fire; mix with
pint OF fresh cream. favor with vanilla
let stand until cold and then freeze;
when hard pack in mold; take out
the centre; fill with fruit water ice,
cover the top with the pudding taken
out. Pack in salt and ice and let stand |
for two hours. Serve with sauce.
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