The midland journal. (Rising Sun, Md.) 1885-1947, 1892-09-16
Useful Recipes.

VA AetsAus oSVhou Au~ oHoPPCu uuej JuiOe
Of six lemons and the grated rind OF
three; six milk crackers rolled fine;
sugar to make very sweet. Make q
nice pie crust, roll thin. cut out the
size of a quart pail lid. Put in table
spoonful of the mixture. turn and pinch
the edges together SO that the filling
cannot run out. Bake in medium
slow oven.
BREAD OMELET.-Take one cupful
of soft bread crumbs and pour over
them sufficient boiling water to cover;
let it stand about FIVE minutes, then
pour of all the water that has not been
absorbed by the bread. Add one-hslf
cupful of milk, three beaten eggs, a
level teaspoo nful of salt, and one-fourth
teaspooniul Of pepper. Put table
spoonful Of butter in q frying pan on
the stove aud when bot turn 10 the
omelet. Cook slowly until thoroughly
set, then fold together and serve Inn
mediately on . hot dish.
r COFFEE CAKEs.-keat three eggs
very light. and two cupiuls Of brown
sugar, one cupful of butter. one cupful
Of sweet milk, and three teaspoonfuls
of baking powder. Make . stiff dough
by kneading in -four, roll out about one
half inch thick, sprinkle with powdered
sugar and cinnamon; roll up like q jelly
roll. cut off slices pe.hslf inch thick,
dip 10 granulated sugar and bake.
BAKED OUNCES Reject all knotty
or stunted ones. Rub off the down and
remove the blossom ends. Place close
together in 40 earthen or agate dish.
cover the bottom half an inch deep
with cold water, and bake until they
can be easily pierced with steel fork.
Serve warm in saucer at each plate.
If mashed with knife or spoon the
core is easily removed. Then put on q
little butter and liberal allowance Of
powdered sugar.
OUNCE JELLY.-No variety OF jelly
has q more delicate color, or delicious
favor, than has ounce when properly
made. Rub off the down and remove
the blossom ends. Cut them in small
pieces rejecting the seeds but allowing
the core to remain. Add water, but
not enough to eover, aud boil slowly
for an hour and half. Strain through
q linen jelly bag and allow one pound
of granulated sugar to each pint Of juice.
Boil the juice and skim carefully; then
add the sugar which has been heated
in the oven, and boil together twenty or
twenty-five minutes.
OUNCE PREsERvEs.-Rejeot all
knotty and stunted fruit. Rub off the
down, remove the blossom ends, pare,
qnarter, and core, dropping the fruit
Immediately into cold water. Add
enough water to cover the pariugs and
cores. and boil until very soft. Strain
through linen jelly bag. Return this
juice to the FIRE and cook the ounces
in it until soft, but not enough to break.
Skim out carefully. Add the sugar
which has been previously weighed and
allowed in the proportion Of one pound
to each pound Of fruit. When this
boils return the ounces and boil until
the fruit takes on . rich red color 80
desirable in this preserve; Skim out
the fruit, and boil the syrup down
thick. Put the fruit in small stone
jar and pour the syrup over it.
MINT SAUcE.-Take four dessert.
sFoonfuls chopped mint, two dessert
spoonfuls pounded white sugar, one
quarter of a pint of vinegar. Wash
the mint, pick the leaves from the
stalks, miuce them very finely and put
them in tureen, add the sugar and
vinegar, and stir till the former Is dis.
solved; it is better to make the sauce
two or three hours before it 10 wanted
for table.