The midland journal. (Rising Sun, Md.) 1885-1947, 1893-08-18
Useful Recipes.

lemon and slice IN thin slices, taking
out the seeds; put one slice in each tea.
cup, and sprinkle the lemon with sugar;
pour hot tea over it. 1t should be
served without cream.
HANDY LEMoNADE.-Grate the rind
of four large lemons, and mix with it
one pound of sugar. Squeeze the Juice
of the four lemons, and pour over the
sugar. Put all in glass jar. Allow
one tablespoon for each glass of iced
water.
DELICIOUS ACID DRINK Mash one
pint of ripe currants and same quantity
Of red raspberries, pour in jelly bag
and press out all the juice, then strain
the juice through cheese cloth. Pour
over the juice about three pints of cold
water, and add sugar to the taste. When
ready to serve, add cracked ice to cool.
LIMA BEAN SoUp.--Boil quart OF
very young Lima beans for thirty
minutes, changing the water once, and
adding tablespoonful of butter to the
second; press through colaDder, add a
pint each of hot milk and veal stock, or
quart Of milk and the butter flour and
eggs as before.
ONION Sour "A soup of new onions
is greatly liked. Fry cupful of sliced
onions in two tablespoonfuls of butter;
when light brown add two heaping
tabIespoonfuls of -four, and when this is
Drowned and cooked little, three cups
of boiling water; simmer thirty minutes,
aud add cupful of smoothly mashed
potatoes reduced to a creamy consis-
tency with cupful OF hot milk; strain
through fine sieve, let it boil up and
pour over bits of toast.
GERMAN VEGETABLE SoUp-The
"kartofel suppe' of the Germans re-
quires handful of chopped chives to
be boiled for ten minutes in half pint
of water; add quart Of milk, and
when at the boiling point, pour half of
this over pint Of mashed potatoes that
have been we'll beaten with table
spoonful of butter and g seasoning Of
salt and pepper. Press the potatoes
through the colander and add all to the
remaining soup mixture; bring to the
boiling point and add two eggs beaten
with cupful of the hot soup until all
danger of curdling is passed. Pour the
soup in the tureen at once and serve.
TOMATO SoUP.-A vegetable soup,
made with tomatoes as the principal in.
gredent, is most excellent, and there
are number of different ways of max
ing it. A cupful of minced carrot,
tuTnip, onion, leek, celery and parsley
in proportions, varied to suit the maker
can be first fried in two tablespoonfuls
of butter and then cooked for an hour
before adding quart of fresh or canned
tomatoes, when simmering must be con.
tnued Tor another hour. Then thicken
with two tablespoonfuls Of -four and
press through sieve. Season to taste.
Or, you may omit frying the vegetables
and simply simmer them. Another
way is to add pint Of hot milk to a
quart of stewed, tnickened and strained
tomatoes in which you have dissolved
half teaspoonful of soda to keep the
tomatoes from curdling the milk.
VEAL OUTLETS Slice the outlets
ne-eighth of an inch thick. Dip til, m
into the yolk Of an egg, and then into
bread crumbs, few sweet herbs, little
lemon peel apd small quantity of nut
meg. Put them into pan to fry With
Jumps of butter instead Of lard. When
the meat is nicely Drowned on both
sides, remove it from pan, placing it
on a dish near the FIRE. Dust some flour
into the pan, add little boiling water,
stirring it all the while, and cut up
few sprigs of parsley to add to gravy.
Squeeze a small quantity of lemon juice
into the gravy when it is ready to serve.
Garnish the outlets with sprigs oil
parsley. Serve the gravy in gravy
boat.