The midland journal. (Rising Sun, Md.) 1885-1947, 1893-04-21
Useful Recipes,


carefully and boil slowly in an
abundance of water until it is so
thoroughly done that the meat drops
readily from the bones Then take off
the meat, keeping the white and dark
separate. 1t is an excellent idea to
boil the chicken whole. If this is done.
there is less danger of getting bits of
bone in the meat than if the fowl we're
cut up in the usual fashion.
The meat should be chopped in
small bits and seasoned to taste.
The water in which it was cooked
should be boiled down until less than a
pint remains. Then put the chicken
into small pot or jar, adding layer of
white and layer of dark meat, and
pouring spoonful of the broth over
each layer. A bit of butter may be
added, if desired. 4 weight may be
laid over the meat, or it may be raped
smartly with the hands to settle it
thoroughly when it should be allowed
to stand until cold. The broth will
form stiff jelly, and the meat, when
sliced with sharp knife, will show
layers Of dark and light. Bits of
parsley or the delicate hearts of lettuce
heads may be used as a garnish for the
dish.
CHOCOLATE NoUGAT LAYER CAKE.
Beat one half cup of butter to a
cream. and gradually one and hall
cups OF sugar. beat contin ually five
minutes; measure two and a half cups
of flour, add 10 it two tablespoonfuls of
baking powder, sift three times, beat
the whites of five eggs to stiff froth
and measure one-half cup of water;
now add little water, then a little
-four and little white of egg, and SO
continue until all the ingredients have
been added. Then grasp the bowl
firm y and beat continuously for about
two minutes; bake in three layers
While it is baking put two ounces of
chocolate, tablespoonful of butter, one
quarter of cup of cream and one half
cup Of sugar over hot water to heat
then boil until you have a soft ball as
you drop it in ice water. Have ready
one half cup Of nuts chopped, stir the
nuts into this mixture and stand aside
to cool; add teaspoonful of vanilla, and
when the cakes are cool put them to.
gether with the filing.
LOG CABIN ToAsT.-With a sharp
knife, from fro, somewhat stale loaf,
cut slices lengthwise; that is, the long
way of the loaf Trim off all crusts
Now cut also lengthwise, the slices into
narrow strips an inch wide Toast
these straws golden brown and then
butter them-upless they are to be
broken into milk, or dipped in cream
as they are eaten. Pile criss- on
hot plate, log cabin fashion, square.
Serve hot.
SALTED PEANUTs.-If you CAN'T
have sailed almonds try peanuts.
Blanch, peel and immerse in frying
basket, in hot olive oil, exactly like
their betters, and when they are out,
brown and crisp and sailed, they will
taste about as we'll.
Nut CAKE Make a cake as for
ordinary layer cake, and bake in Jelly
tins Make very stiff frothing, to
which add cupful of hickory nut meats
broken into small pieces and stirred in
while the frostlng is making. Add
half spoonful of vanilla, spread the
frosting between the layers of cake, and
serve as soon as cold.
ORANGE PUDDING One quarter of
pound of macaroons. one half cupful
Of sugar, one pint of milk, four eggs,
the rind of one aud the juice Of two
oranges Put the macaroons in the
milk, and soak until soft. Beat the
eggs and sugar together until light (do
not separate the eggs), then add them
to the milk and beat the whole until
smooth; then add the orange juice and
rind. Pour into well buttered pudding
mould "a small tin kettle will answer)
put on the cover, stand the mould in a
pot of boiling water, and boil con,
tinuously for one hour. Serve hot with
orange sauce.
Lemon pudding pay be made the
same as orange pudding, using the juice
and rind of one lemon. Serve with
lemon sauce
Cold, ragged looking meat may be
made to appear inviting by trimming
| it into circular shapes, Place a small