The midland journal. (Rising Sun, Md.) 1885-1947, 1893-09-22
Useful Recipes.


gelatine in milk enough to cover it for
an hour. Pour one cupful Of strong
hot coffee, and sweeten with two-thirds
Of cupful of sugar. Place it over boil
ing water and stir until dissolved.
Strain and mix with pint Of cream.
Beat occasionally until cool, and then
pour in mould as desired, and set on
ice, il possible, to stiffen. The whites
of the eggs may make delicate cake,
very nice to offer with the coffee cream.
CUCUMBER PICKLES Put cucum-
bers in jar and cover with brine
made one part salt to four parts boiling
water, and to every six cucumbers add
one onion, let stand "a hours. Take
from brine, wash in cold water, wipe
dry and put back in the jar; make
pickle of one quart OF vinegar, two
ounces brown sugar, two sticks CHINA
mon, two pieces mace, six cloves, two
teaspoonfuls each allspioe, whole black
pepper and mustard seed. Let boil for
five minutes, then pour boiling hot over
the cucumbers, and when perfectly cold
lie up.
SPIcED PEAoHEs.-Six pounds of
peaches, three and one-half pounds of
graduated sugar, one pint of vinegar,
one-half pint of water, one ounce of
cinnamon, little less than an ounce of
cloves. one tablespoonful of salt and
two blades of mace Pour boiling water
over the peaches, allow them to stand
few moments, then drain them and
remove the skins, Tie the spices loosely
in a cheese-cloth bag and place in the
Kettle with sugar, vinegar, water and
salt. Allow the syrup to boil short
time, then add the peaches few at
time, and cook until tender. Skim
them carefully into stone jar, and
when all are cooked, pour the syrup
over them. The day following, drain
the syrup from them, boil it again, and
pour over the fruit. When cold, cover
closely and store away for winter use.
CHOW Cuow.-One- half pound of
English mustard, one-half ounce of
turmeric, two tablespoonful of mustard
seed, one quart string beans, one-half
gallon of vinegar, one cup of sugar, one
gill OF salad oil, one head of caulhower,
one quart of tiny cucumber, one quart
Of button onions. Boil the cauIihower,
beans and onions separately until tender.
Cover the cucumbers with strong salt
water, and soak "a hours. Then mix
altogether. Put the vinegar in por-
celain lined kettle. Mix the mustard
and tuTmeric together, and mosten
them into the hot vinegar and stir con.
tinuously until it begins to thicken;
then add the sugar, mustard seed and
oil, stir again, and pour this. while hot,
over the vegetables. Put away in glass
or stone jars.
Caulifower may be picked in pre-
cisely the same manner.
LOBSTER SoUP.-Take two quarts of
veal or chicken broth, well strained,
one large lobster and two eggs boiled
hard. Boil the lobster and extract the
meat, setting aside the coral in a cool
place. Cut or chop up the meat found
in the claws. Rub the yolks of the
eggs to paste with poonful butter.
Pound and rub the claw meat in the
same manner, and mix with the yolks.
Beat up raw egg and stir into the
paste; season with Pepper, salt, and if
you like it, mace. Make into force
meat balls, and set away with the cora
to cool and harden. By this time the
stock should be well heated, when it is
put in the rest of the lobster meat cut
into square bits. Boil fifteen minutes,
which time employ in pounding the
coral in mortar fine. When fue, stir
it very carefully into the hot soup,
which should turn a red color. Now
drop in the force meat balls; after which
do not stir, lest they should break
Simmer few minutes to cook the raw
egg, but do not let it boil. Crab soup
may be made in the same way excepting
the coTaline process, crabs not having
that dainty.