The midland journal. (Rising Sun, Md.) 1885-1947, 1893-11-24
Useful Recipes.

OSolul NGclp6S.
SCoLLoPED MEAT.--Cold meat finely
minced and well seasoned, half pint of
gravy, bread crumbs. two ounces butter
Butter pie dish. line it with bread
crumbs, put in the meat finely minced,
pour the gravy over, cover thickly
with bread crumbs, put the butter in
pieces over, and bake half an hour in
a good oven.
FISH HASH Boil six good sized
potatoes and one cupful of stripped cod
fish together, and while hot, chop them
fine together with three or four slices
of boiled beet. Put the mixture on
stove in granite stewpan add good
sized piece OF butter and beat thorough
ly with silver fork. Place on a no,
platter in any form desired. garDish
with parsley, pieces of beet and carrot
cut in fancy shapes, and slices of hard
boiled eggs.
GERMAN FRITrERs.-Three eggs
(well beatep), one pint of milk, two
tablespoonfuls of sugar, one-half tea
spoonful of salt, one saltspoonfu OF
cinnamon and small pinch OF powder
co mace Cut slices of bread in squares
or oblong pieces, soak in the mixture
until soft, and fry golden brown 10
butter. putting small piece of butter
on each before turning. Serve very
hot with butter and sugar or made
syrup,
OATMEAL-0atmeal, Indian meal
and hominy all require two things for
perfection: Plenty OF water when pur
OF to boil and long time for boiling.
Have about two quarts of boiling water
in large ew pan and into it stir
cupful OF oatmeal, which has been WIT
with cold water. Boil one hour stirring
often, and then add half a spoonful OF
salt, and boil an hour longer. II II
should get too stiff add more bo,iins
water, or if ootbin boil little ongsr
You cannot boil too much. The only
roubIe in cooking oatmeal is that j
takes a long time, but surely this shout,
not stand in the way when it is SO much
better for having the extra time. Ii
there is not an abundance Of water a.
first, the oatmeal will not be very good
no matter how much may be added
during the cooking. Cracked wheat j,
cooked in the same way.
COFFEE CREAM CAKE.-Make a
delicate cup cake, and bake in three
layers. Boil one pint Of milk, and ad
two tablespoonfus of corn starch dis.olv
Ell 10 cold water, small cup OF sugar,
and three well beaten eggs, with half #
cup of strong cofee. Boil up once, and
put between the layers OF cake, icing
it with one white of egg into which
teacuptul of powdered sugar has been
stirred
| ORANGE IoING.-Ooe cupful OF
powdered sugar and the grated rind OF
an orange mixed thoroughly gth it.
Then add sufficient orange juice Ia
moisteu; spread on the cake and Sc
away to harden.
CREAM SAUoE.-Put one tablespoon
full of butter and level tablespoonful
of flour In sauce pan and stir unit
smooth; than add nalf pint of cream
or rich mix, one half teaspoouful of
salt and pepper and stir continual Y
until 1t bols Then it is ready for use
APPLE DUMPLINGs-Are no novelty
but thay are better baked than boiled
Here they are: One quart flour, 2 tea
spoonfuls baking powder. l tablespoon
tul powdered sugar, pinch OF salt.
Sift together end rub large table
,pooufuI Of butter, add beaten egg
and pint of milk, mig quickly. rel /
inch thick, cut in four Inch squares:
put on the centre of each large spoon
| u 81 chopped apple mixed with sugar
aud clnnsaio1. tqld over the corners
meet i'll the centre, ersAsd CLOSELY TO-
gether in shallow pan and bake ID a
hot oven.