The midland journal. (Rising Sun, Md.) 1885-1947, 1894-05-18
Useful Recipes.

WIN water. Bring them to table
drained. Roll in flour and fry in
plenty of sweet butter. Cooked in
this way the delicate flavor is not
lost in spices.
Picked CUCUMBER AND HAM
SANDWICH. -Mince fine with a
meat chopper equal portions OF
picked cucumbers and lean boiled
ham. Add celery salt and pepper
and spread between slices of fresh
roll nicely buttered.
PRESERVED PINEAPPLE Shred
with silver fork (after peeling and
taking out the eyes, as many pine
apples as are desired. To one
pound of the apple add three
fourths of a pound of sugar. Let
them stand over night, then cook in
their own juice until clear.
DEvILED CRAcKERs.-Split the
crackers and butter both halves
generously; sprinkle over rich
layer of grated cheese; set in the
chatting dish; dust with little cav
enne pepper; cover, placing the
dish over the lamp until the cheese
melts. They must be eaten while
hot.
BRoILED HAM WITH CHOPPED
CUCUMBER GARNIsH. Cut thin as
many juicy slices of ham as desired.
broil evenly over hot Goals until
well done, and pepper and butter
each slice. Around the slices ar
range chopped cucumber that has
been stepped in sailed vinegar
several hours.
FLAME PUDDING.-Beat two
ounces of butter to cream and add
two of sugar and two of flour. the
yelks OF five eggs beaten, and the
whites whipped stiff; flavor with
grated lemon peel and thicken to
a batter with crumbs of stale sponge
cake. Boil in a mold for one hour
and serve with any nice pudding
sauce, making a delicate dish.
DoMINos.--Have any kind of
sponge cake baked in rather thin
sheet. Cut this into small oblong
pieces the shape of a domino. Frost
the top and sides of them. When
the frosting is hard, draw the black
lines and make the dots with a
small brush that has been dipped
in melted chocolate. These are par
ticularly good for children's parties.
ASPARAGUS IN AMBUSH. A
nice little side dish to serve with a
veal outlet is"asparagus in ambush. !"
Have ready some small light rolls
one for each guest. Cut off the tops
to serve as covers, take out all the
crumbs and lay them in the oven
with their tops to crisp. Mean
time heat cup of milk to boiling
and pour it over two beaten eggs,
Do this very slowly to prevent
curdling; add spoonful of butter
cut in bits and rolled in flour, and
two cups ofasparagus, boiled tender
and cut fine. Stir the mixture.
season to taste, fill the rolls, put ON
the tops and serve hot.
ASPARAGUS PUDDING.-With a
pair Ofyoung chickens, roasted, you
may have an asparagus pudding.
Beat four eggs with tablespoonful
of melted butter, scant teaspoon
full of salt and a saltspoonful of
pepper; add small cup of milk,
with which has been smoothly
mixed three tablespoonfuls of pre-
pared -four and the tender part of
four pounds Of asparagus, boiled
and cut small. Put into a well
creased pudding mold, cover tightly
and cook in pot of boiling water
for an hour and fifty minutes. Turn
out upon hot dish and pour a
half pint of drawn butter sauce
over ii.
RHUBARB JAM.-This is most eX-
cellent and healthful for children.
Wash and dry the rhubarb and cut
into inch pieces. Put over the fire
with pound of sugar, and the
rind of a lemon cut thin and minced,
to every pound aud quarter of
the rhubarb; simmer until the sugar
is dissolved, then remove to a quick
er fire and boil for one hour. Put
in self sealing jars. Unless an as
bestos mat be used it will require