The midland journal. (Rising Sun, Md.) 1885-1947, 1893-05-12
Useful Recipes.

USeIul heclpeS.
SPRING SoUp.-Tbke one halt pint
of peas, two lettuces, two onions, a
small bunch Of parsley, two ounces Of
butter, the yolks of three eggs, one
pint water, seasoning to taste, two
quarts stock, caullfower. Put the
lettuces, onions, parsley, butter and
caulihower (the outer leaves having
been removed) in stewpan with pint
of water, and simmer for three-quaIters
of an hour; season with pepper and
salt; when done strain off the vege-
tables and put some of the liquor they
are boiled IN to the stock; beat the eggs
with the remainder Of the liquor, put
the peas and ether vegetables to the
stock. let it boil up; then add the eggs,
and serve.
BROWN BETTY-butter a pudding
dish and place in the bottom layer of
bread crumbs. Nearly fiji the dish
alternate layers of bread crumbs and
chopped Or sliced apples, sprinkling
little sugar, cinnamon and bits OF
butter over each layer. The upper
layer should be of crumbs. Bake one
hour and serve with hard sauce.
For hard sauce, use one halfcup Of
butter, well beaten, stir in slowly one
cup of fine sugar and beat to a cream.
Put on plate and CRATE "a little nut
meg over it. BE sure ia keep in a cool
place.
HoT Cross BUNs.-Make a sponge
with one quart of water, cold, one yeast
cake and one teaspoonful of salt When
light, add half a teacupful of melted
butter, one heaping cupful of brown
sugar, one egg, one pound of Zante
currants and tablespoonful Of ground
alspice. Knead well, but not too stiff,
with -four Let it rise again, then
make into biscuits without rolling the
dough-, and let them rise over again.
When ready for the oven, cash across
the top OF each With a sharp knife.
They are good either hot or cold, with
or without being buttered Do not
place too near together in the pan, as
they look better to be rather fat. BE
careful not to cut the cross too deep
A slight cash made af:er' they have
risen will show very plainly when baked.
LETTUCE SANDWICHES Some time
before beginning to make the sand
wehes, pat on the reservoir plate of
butter to soften. Gut o loaf Of bread
into very thin slices. Cut these into
rounds with large cookie cutter
Butter with soft butter. Place on half
the ROUNDS Of bread crisp lettuce leaves
On each leaf put spoonful of salad
dressing. add the other buttered
rounds, ana dainty aeIieioas aandWiches
will be the result.
ORANGE SHoRTcAKE For six
persons take two teacupfuls of flour
Sift thoroughly through it two teaspoon
fuis oi bvt,,rg powder. Add two table
spoonfuls Of Sweet iarl or lard and
butter mixed, and rub well into the
-four, as for biscuits Mix with sweet
mix as soft as can be handled. Divide
in two equal portions after saltln4
lightly. Grease Jelly tin, rol out
half Of the dough and put into the tin,
Rub soft butter over this AMI place
the piece over it. When done, lift eff
the top, butter well, and cover with
sliced oranges we'll sweetened with
powdered sugar.
SpINAoH.-As spinach is often cook
ed it is coarse dish, whereas it should
be oua Of the post delicate and refned
vegetables that come 4poa our table
In order to free it from a certain rank
ness of the green leaf it must be blanch
ed. To do this, wash it very thorough
ly, cut off the stalks, and boil it in
abundance of sailed water for fifteen
minutes. Then drain it through a
colandFr 10 2 pan of cold water. When
it has become thoroughly cold, drain it
again and chop it dne 1t is now ready
to be cooked aud is in the condition in
which it is often found in the French
markets. It may be Kept in condition
over night or for a number of days.
As rule, spinach is cooked too long.
1t is not uncommon for New England
housewives to cook it for one or two
hours, and the result is a coarse. flow
less vegetable. poor in color and only
palatable by smOthering it in vinegar.