The midland journal. (Rising Sun, Md.) 1885-1947, 1893-09-01
Useful Recipes.

STUFFED SMELTS.-Clean GoZeL
and half large smets and season with
salt. Stuff with oyster force meat, moi
filing them more than two-thirds
Then roll them in melted butter and
afterwards in fine bread crumbs. Lay
them in a shallow pan and bake in a
hot oven for fifteen minutes, basting
once with soft butter. They may also
be Dreaded and fried, in which case
they should be served with tartar sauce
APPLE FoAM.-Pare and core six
common siz!d apples; steam them soft
and cool. Beat the whites of three
eggs and one cupful of sugar with the
apple nearly an hour till as light as
possible, stir into the yolks one half cup
Of sugar and add to one-half pint Of
scalding mix. Put the foam in dish
and pour the custard on it.
Snow BALLs.-Beat the yolks Of
three eggs light, then add gradually
one cup of graduated sugar, beating all
the while. When very light, add two
tablespoonful of milk, one cup Of -four
and beat again. Beat the whites of the
eggs to stiff, dry froth, add quickly to
the batter with one rounded teaspoon
full of baking powder. Fill we'll butter
ed cups two-thirds full, and steam for
20 minutes. Roll in powdered sugar
and serve with sauce.
GREEN Corn PUDDING.-One small
can of corn, two beaten eggs, two cup
fuls of milk, half cup of granulated
sugar, two teaspoonfuls of butter, salt
to the taste aud third of a small tea.
spoon OF soda. Press the juice from
the corn, beat or chop the kernels into
small particles. mix all of the other in.
gradients, beating them thoroughly, and
put in the soda last; add the corn and
stir quickly. The soda keeps the milk
from separating.
After a through beating, put the
pudding into a covered pan and bake
it for half an hour. Remove the cover,
put some bits OF butter over the top Of
pudding, and let it remain in the oven
until slightly brown. Send to the table
while warm but not very hot.
SpIoED GRAPEs.-Spiced grapes
make a welcome relish. Ten pounds
of grapes, six pounds of graduated
sugar, five heaping teaspoons of powder
ed cinnamon and one full quart of
vinegar. Slip the pulp from the skins
and boil it until the seeds are cooked
out. then strain through the potato
sieve. At the same time have the skins
boiling in a second kettle and the
vinegar. sugar and spice in third, and
when the pulp is strained and the skins
soft. add both to the hot syrup. Boil
about an hour or until the whole has
reached the consistency of catsup.
GOOD LEMeNADE.-"I learned 8
new thing" said woman recently,
"while visiting last week an English
friend who is living in this country.
We had small dance one evening of
my stay, and my hostess served the
most delicious lemonade l ever drank.
| spoke Of it the next day, and she told
me it was made of freshly boiled water
the secret, she said, of thoroughly
good lemonade. / have regular
rule she further informed me, which
insures success if | am making a quart
or gallon. For a quart | take the
juice of three lemons, using the rind of
one Of them. am careful to peel the
rind very thin, getting just the yellow
outside; this cut into pieses and put
with the juice and powdered sugar, of
which l use two oonces to the quart, in
jug or jar with a cover. When the
water is just at the tea point pour it
over the lemon and sugar, cover at once
and let it get cold.
TOMATO FRIrTEhs.-use for these
fritters a can of tomatoes, eight slices
Of stale bread about half an inch thick
one tablespoonful of butter, one of -four,
one teaspoOnfql Of pflt, one of sugar,
one fourth of teaspoonful Of pepper,
two egg and pint of crumbs of bread
or CRACKERS. Cook the tomatoes, salt,
pepper saa Sugar tagethsr IN 2 stew.
pan for ten minutes. Hub the -four
and butter together and stir into the
cooking mixture. Cook for three
minutes longer; then rub through
strainer. Spread the slices Of bread on
a platter and pour the strained tomatoes
over them. After they have stood foi