The midland journal. (Rising Sun, Md.) 1885-1947, 1893-08-25
Useful r ecipes.

Useful Recipes.
ICED TEA FOR LUNCHEON In the
morning when you have a fire put as
many teaspoons of tea in an earthen
teapot as you have persons to use the
beverage, and always allow one or two
teaspoonfuls extra. Pour over it fresh
boiled water and set it back of the
stove, where it will steep, but never
boil. In ten or fifteen minutes drain
of in pitcher, and when cold put in
the ice box. Serve in tumblers with
slice of lemon. Have a dish of cracked
ice on the table for those who wish it.
CREAM CHEESE CAKEs.-l.ine a
German cake tin with a good short
crust, not too thick, and fill with the
following mixture: Take half pound
of cream cheese. See that the cheese
is perfectly dry, then place in basin,
and stir well with the yolks of three
eggs, three tablespoonful of caster
sugar, and few picked currants. Pour
into the cake tin and bake until nice
golden brown.
PEACH SYLLABUB Line a deep
dish with plain sponge cake. Pare and
slice fine enough peaches TO almost FL
the dish. Sweeten beautifully, mixing
the sugar we'll through the peaches.
Set upon ice for half an hour, then
spread over the peaches one teaeupful
of rich cream, which has been whipped
and sweetened, and serve at once.
PEACH BATTER PUDDING.-Butter
two quart pudding dish and spread
on the bottom one quart of ripe peaches
pared and haved Beat four eggs
until light and add to them one pint of
milk, one teaspoonful of salt and one
gill of powdered sugar. Pour this
mixture "a little at timel on three
gills Of -four, and beat we'll Pour the
batter on the peaches, and bake in a
moderate oven for an hour. Serve with
a rich sauce.
CANAPEEs.-After cutting the crust
from loaf of stale bread, cut the loaf
in very thin slices and toast to a
delicate brown. Butter lightly and
spread with any kind of potted meat or
fish. Put two slices together and with
sharp knife cut them in long strips.
Arrange these tastefully on dish and
serve at tea or evening parties. Sar-
dimes may be pounded to paste and
mixed with the yolks of hard boiled
eggs, also pounded to paste, and used
instead of potted meats. In this case
the slices Of bread may be fried in
salad oil.
PINE APPLE PUDDINa.-Line dish
with rich pastry, peel and CRATE large
pine apple, or use can of the fruit;
weigh the pine apple after it is grated
and allow an equal weight of sugar and
half the weight of butter; mix the
butter and sugar to cream, beat in the
yolks of five eggs, then add the grated
pine apple and half pint of cream;
last of all, beat the five whites to stiff
troth, mix them lightly with the other
Ingredients and bake the pudding in a
moderate oven until the pastry is done.
Serve it hot.
APPLE MERINGUE PUDDING.-Take
one pint Of stewed apples, three eggs,
whites and yolks separate, hall cup Of
white sugar, and one teaspoonful OF
butter, one teaspoonful of nutmeg and
cinnamon mixed and one teaspoonful of
essence of bitter almond to each
meringue. Sweeten and spice and
while the apple is still hot stir in the
butter, and add little at time the
yolss. Beat 4l light, pour into but
tered dish, and bake ten minutes. Cover
without drawing from the oven, with
meriugue made of the beaten whites,
two tablespoonful of white sugar, and
the bitter almond seasoning. Spread
smoothly and quickly, close the oven
again, and brown over lightly. Eat
cold, with sugar sfted over the top, and
send around cream to pour over it in,
stead of sauce.
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