The midland journal. (Rising Sun, Md.) 1885-1947, 1893-09-08

full grown peaches, but perfectly green;
rub them we'll with flannel cloth, and
put them into stone jar. Put over the
fire gallon of pure vinegar, to which
add half an onnce each of cloves. pep
PERFORMS, sliced ginger and mustard
s9ed and little salt. Boil il and pour
it over the peaches while scaldiug hot.
On the following day pour off the vine
gar, boil and pour again over the fruit.
Do this for five or six successive days,
then put the pickles away to stand a
month before using.
CUsTARD FOR SAUcE.-Heat to the
boiling point one pint of sweet milk.
Remove from the fire and stir in
gradually the yolks ofthree eggs beaten
together with one-half cupful of granu.
lated sugar. Return to the fire and
stir constantly until thickened sufficient.
ly. Flavor with grated lemon peel.
The custard to be cooked over hot water,
or in custard kettle like all boiled
custards. If difficulty is found in re
moving the snow from the mould,
immense for an instant in hot water.
Place in deep dish and pour the Gus
ford ohopt tbo baeo
CoooANUT PUDDING.-Make a good
pastry and line an earthen dish with it
Open a cocoanut, saving and strainng
the milk; peel off the skin and CRATE
the white part of the nut; weigh the
cocoanut after it is grated and weigh an
equal quantity each Of butter and sugar;
beat the butter and sugar to a cream;
add to them the grated cocoanut, the
yolks of five eggs. the milk of the nut
and half pint of cream; last of all, beat
five whites to stiff froth, add them 10
the other Ingredients, put the pudding
into tie dish, and bake it in a moderate
oven until the pastry is done. Serve it
hot.
CREAM PIE WITH PEAcHEs.-One
cup of sugar, three tablespoonfuls of
melted butter, three eggs, enc generous
cup of -four, one heaping teaspoonful of
baking powder, flavor to taste. 1t will
be noticed there is no milk in this
recipe. Mix the ingredients like any
cake batter, and bake in two round
shallow tins. Whip one cupful of cream,
add half cupful of sugar and scant
teaspoonful of vanilla. Spread this be,
tween the cakes and over the top,
Divide half dozen ripe peaches in
halves, sprinkle well with powdered
sugar, place blanched almond in the
hollow of each and arrange them about
the edge of the pie, serving one with
each portion. This dessert should not
be spread upon the cake until it is cold.
PINEAPPLE SNow.-One. half box of
gelatine, whites of three eggs, one cup
full Of cold water, one cupful of boiling
water, the juice of two lemons, one cup.
ful Of sugar, one can of sliced pineapple.
Soak the gelatine in the cold water, add
the boiling water, the sugar and juice OF
the lemons. reserving the grated rind for
the custard, which il to be served with
the snow. Strain the jelly, but not
over the pineapple. Beat the whites
of eggs until very stiff, and when the
jelly has begun to set add them to the
jelly and beat together until light and
foamy throughout Dip a mould in
cold water and arrange the snow with
the pineapple in alternate layers, until
the mould is filed, using the snow both
at top and base of mould. Set on ice
to harden.
CHOCOLATE PUDDING.-Grate two
ounces of sweet chocolate; put it over
the fire in stewpan and melt it by
gentle heat; heat quart of milk quick
ly, stir it into the melted chocolate, and
let the mixture cool; separate the yolks
and whites of six eggs; when the
chocolate is nearly cool mix the yolks
with it, add four tablespoonfuls of sugar
or more If required and bake the pud-
ding in an earthen dish set in pan of
hot water for twenty minutes; mean.
time beat the six whites to a stiff roth.
add to them twelve heaping tablespoon
iuls of powdered sugar, mixing the
sugar very gently with the whites to
form meringue; put the meringue Cd
the top Of the pudding and return it to
the oven to color. Then take the pud.
ding from the oven, and serve it either
hot or cold. In summer j. is best cold
PEACH TRIFLE-One pint of sweet
cream, one-half dozen ladv-fnoers. one