The midland journal. (Rising Sun, Md.) 1885-1947, 1892-10-14

with three quarts Of cold water, let
come to boil, skim carefully and lei
simmer slowly until meat falls off the
bones; add slice of onion and sprig
of parsley, let simmer fifteen minutes.
strain, return to the kettle; add half
teacup of rice, let boil half an hour and
serve.
TOMATO CATsUP-Take three cans
/ Quart size) of best tomatoes, and put
them into a porcelain or bell metal
kettle, with one pound of brown sugar,
one pint of vinegar, one tablespoonful
of ground black pepper, tablespoonful
of salt, two onious chopped very fue,
tablespoonful of celery seed (bruised),
and teaspoonful of powdered cloves.
Boil for three hours very slowly, then
strain through fine sieve, bottle, and
it is ready for use.
BEEF FRICAssEE If the beef is not
in condition to need mincing, nice
fricassee may be made and put over
slices of nicely Drowned toast. Cut the
meat in medium small pieces and stew
it half an hour in water. adding spoon.
full of butter if the meat is very lean;
season with salt and pepper, and if onion
flavor is liked, as it generally is in
stews, add couple of slices. just be-
fore you are ready to take up the stew
stir in the beaten yolk of an egg and a
teaspoonful of vinegar. Pour this over
the toast and serve at once.
HAsHED PoTAToEs.-Take six cold,
boiled potatoes, mince them and season
them with salt and pepper, adding a
little milk or a little stock as you prefer
A scant halfcupful of liquid is generally
sufficient. Melt teaspoouful of butter
in an omelet pan, and when the pan is
very hot pour in the potatoes, spread
them evenly, and set them a little back
on the stove or in the oven, we'll cover.
ed, to brown. When they are golden
brown on the bottom, fold them over
like an omlet and serve. The addition
of a little parsley minced, or tea
spoonful of onion, gives new zest to
this Dish
PULLED BREAD.-Put loaf of light,
iakey bread-baker's when convenient
between two pans, and let it heat
through in a moderate oven. 1t will
take about twenty-five minutes for this.
Take from the oven and with fork
tear the soft part into thin, ragged
pieces. Spread these in pan and put
them in hot oven to brown. 1t will
take about fifteen minutes to make them
brown and crisp. Serve at once on a
napkin. Always serve cheese with
pulled bread.
This dish is considered more elegant
than crackers for the cheese course in a
dinner or luncheon.
POTATO OMELET-Put into stew
pan, with enough boiling water to cover
them, four pared potatoes of good size,
and cook for half an hour, Drain off
all the water and mash the potatoes
until smooth and white. Now add a
teaspoonful of salt, one fourth of tea
spoonful Of pepper, a heaping table
spoonful of butter, half teaspoonful of
finely chopped parsley, few drops Of
onion juice and half gill of hot milk
Beat the mixture with fork until quite
light. Put tablespoonful OF butter in
a frying pan and on the fire. When
the pan is hot and the butter melted,
press the prepared potato through a
vegetable press or colander into the
pan smooth the surface over lightly
without pressing the potato down.
Cover the pan and cook until the omelet
is brown, which will be in about twenty
minutes. Fold over, turn out on a hot