The midland journal. (Rising Sun, Md.) 1885-1947, 1892-11-04
Useful Recipes.

good supper dish these crisp autumn
evenings is what is known in England
as CANCELS on horseback" Cut bacon
in water-like slices and in each slice
wrap an oyster and pin up the edges
with a wood skewer. When as many
as desired are wrapped dip each one in
fritter batter and FRY for two minutes
in hot fat the same as fried cakes.
CoCoANUT PIE Bring pint Of
milk to the boiling point and stir in
cupful Of grated cocoanut and cook ten
minutes. Take from the fire. add four
tablespoonfuls of sugar, the yolks of
two eggs we'll beaten and tablespoon
full of cracker dust. Put this into
pie plate lined with crust and drop
small pieces of butter over the top.
Bake half an hour. Just before it is
ready to lesye the oven beat the whites
of the eggs to a stiff froth with little
sugar and spread over the top of the
pie. Leave it in the oven just long
enough to change color. This pie is to
be eaten cold, but should not be over
day old. 1t is best eaten the same day
it is baked, provided it has become
cold.
ST. GERMAN Sour Open two cans
OF green peas and reserve one cup. Put
the remainder of the contents of the
two cans into stewpan with one onion,
one saltspoon pepper, one tablespoon
salt and one tablespoon sugar. Add
one bay leaf, one sprig of parsley and a
bit of mace tied together. Cover the
stewpan and let simmer one half hour,
then remove the herbs, mash the
vegetables, add three pints stock, let
come to boil; add three tablespoonfuls
butter and three tablespoonfuls -four,
cooked together until frothy. Simmer
ten minutes and rub through the sieve.
Return to the fire, add the cup of whole
peas, one pint hot milk, one cup cream
and one half cup royal custard cut in
cubes. A sprig of parsley is stalk
with its small branches. Let the onion
be small one.
Mrs EMMA p. EwING's FIG PUP.
DING.-Mrs. Ewing told her class how
to make fig pudding, but the pudding
she let the ladies taste was cooked be-
fore they arrived on the scene. 1t hal
been cooking from IL o'clock till 8
o'clock, and was then allowed to steam
until that part of the programme was
reached in which fig pudding figured.
1t didn't hurt the taste oftbe pudding
to steam for an hour or more, she
said.
To make fig pudding she used half
pint Of figs, cut into small pieces with
the coarse skin removed, half pint OF
suet, a half pint of wheat fl 'ur, and
mixed in this teaspoonful of baking
powder. She thea added another
measure of -four, another spoonful! OF
baking powder, two spoonfuls of Gin
namon, two spoonfuls of ginger, and
cloves or nutmeg. When these ingre'
dients were well mixed, she added two
beaten eggs, half pint Of New Orleans
molasses and pint Of sweet milk. She
stirred the whole combination together,
having touched off the suet after it was
prepared, with half teaspoonful Of
salt.
The fig pudding. Mrs. Ewing thought
was better when made with sour milk
than when sweet milk was used. In
case sour milk was used it would be
better to put in soda instead of baking
powder.
A nice sauce for fig pudding was
made of cream, butter and sugar with
three-quarters of teaspoonful Of
orange juice added for flavoriDg pur.
poses. To make this sauce light the
white Of an egg added had the desired
effect, and to make it foam all that was
necessary to add to it was boiling water