The midland journal. (Rising Sun, Md.) 1885-1947, 1891-08-28
Useful Recipes.

STEwED CoRN.-Grate on coarse
CRATER six large ears Of corn, add one
quart of milk, butter il desired, stew
! fifteen minutes, being careful to stir
often, as it is apt to scorch. This is a
very nice dish, and to those who are
not apt to masticete sufficiently a very
useful preparation, as it gives the bulk
in mild form so necessary to all
human beings.
CHICKENS, SPANISH STYLE.-Put
TWO spoonfuls of whatever you use for
frying in large saucepan. The
Spaniards always use lard, but either
butter or drippings may be substit uted.
When hot, add two onions cut fine, and
three large tomatoes cut in slices. Fry
for few moments and add two young
chickens, cut as for fricassee, seasoned
and rolled in -four Let these FRY,
turning them occasionally, for ten
minutes; cover with hot water and SIM
mer. When nearly tender add pint
of potatoes cut in cubes. Cook very
slowly until all are done.
PINEAPPLE PUDDING.-To make an
excellent pudding, CRATE half pound
of pineapple, add to it a cupful of sugar,
the beaten yolks of six eggs, and one
cupful of hot cream; stir well together
and set in kettle Of boiling water; stir
until 1T begins to thicken, remove from
the stove and set in cool place for
few hours. When cold add pint of
whipped cream. stirring we'll. Whip
the whites of the six eggs to stiff froth
and beat in the pudding. Set it again
where it viii cool. Eat with cream,
sweetened and favored with pineapple.
OUNCE MARMALADE.-Pa quarter.
and core the fruit after rubbing off the
down and removing the blossom ends.
Weigh the fruit and allow three. fourths
Of a pound of sugar to each pound of
fruit. Drop the fruit iuto cold water
as pared to prevent its changing color
Add enough water to the parings and
cores to barely cover them, and stew
slowly for two hours. Strain through
coarse linen jelly bag, squeezing with
the hands to obtain the pulp of the
fruit and gelatinous substance from the
cores and seeds Put the ounces in
this liquid and boil three. fourths Of an
hour, then add the sugar-previously
warmed-and boil together ten minutes.
Pour in jelly glasses or into fruit jars.
Dip paper in brandy and press on the
top when it has become cold, and paste
a large one on the mouth of the vessel.
Imperfect fruit can be used for either
marmalade, OF jelly, though there is
really little economy in buying it.
1 A BREAKFAST DISH Fry in a
little butter one large onion cut small,
and one green pepper from which you
have taken the seeds, also cut small.
In a separate frying pan eight thick
slices of tomatoes, letting them brown
on both sides. Lay these on dish,
sprinkle them with the fried onion and
pepper, and poached egg on each slice.
In the frying pan in which the
! tomatoes were cooked melt spoonful
of butter; add as much -four and, when
well Drowned and thickehed, pour on
slowly a large cupful of rich milk.
Season to taste and pour around the
eggs and tomatoes.
SIRLoIN RoAsT-A good hot weather
dish where meat is an article of diet
three times, or even once day, is
large top sirloin roast. 1t equals rib
roast in flavor and tenderness and has
absolutely no waste. Cook very rare
the first day. One hour in hot oven
is sufficient for seven pounds. The
next day slice cold, and the third day
broil thick slices of the rarest. Another
nice way to cook the rare portions is to
| FRY onions and tomatoes as in the pre-
ceding recipe add pint of the gravy.
or of gravy and water mixed, thicken
slightly, and lay in slices of the meat
until just heated through. Garnish
with toast. The onions and tomatoes
must be thoroughly cooked before the
meat is added.
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