The midland journal. (Rising Sun, Md.) 1885-1947, 1894-05-25
Useful Recipes.


CHEESE AND BUTTER ROLLS
Select evenly baked fresh rolls, and
split them. Crate half pound of
good cheese, either cream or Swiss,
into half a pound of butter, and
beat until thoroughly mixed. Spread
between the sides of the rolls.
ASPARAGUS WITH EGGs.-BOil
two pounds of the vegetable, cut off
the tender tops and lay them on a
buttered pie dish, seasoning with
pepper and salt, and two tablespoon
fuls of melted butter. Beat four
eggs just enough to break the yolks
and pour over the asparagus. Bake
eight minutes in good oven. Serve
with slices of tender broiled ham.
EGG GRUEL.-Beat yolk of one
egg with one tablespoonful of sugar,
pour a cupful of boiling water over
it; add the beaten white, with any
desired seasoning. Milk may be
used instead of water. 2. Boil eggs
until they are as hard as possible;
mash the yolks smooth, as for salad
dressing, and thicken boiling hot
milk with them, adding a little salt.
RHUBARB PUDDING.-Butter a
deep dish and spread thickly with
bread crumbs; over this put layer
of rhubarb, sliced but not peeled;
sprinkle thickly with moist sugar
and repeat the layers until the dish
is full, letting the top layer be of
crumbs and being careful that the
sides of the dish are well lined with
the same. Bake for an hour, until
well done.
SCoTCH PUDDING.-One quart of
stale bread crumbs, grated, and
seasoned with salt, pepper and
powdered sage. Add one pint of
minced boiled mutton, one well
beaten egg, one chopped onion, and
one pint of mutton broth. Bake in
a hot oven until firm and Drowned
upon the top. When cold, slice in
thin slices. Beef or chicken soup
may be used instead of the mutton,
but the Scotch recipe calls for NUT
ton.
PINEAPPLE SHERBET.-A pint
and half can of pineapple, or, if
fresh fruit is used, one large pine
apple; a small pint of sugar, pint
of water, one tablespoonful of gela
tine. Soak the gelatine one or two
hours in cold water to cover. Cut
the hearts and eyes from the fruit,
chop it fine and add to the sugar
and the juice from the can. Have
half of the water hot and dissolve
the gelatine in it. Stir this and the
cold water into the pineapple.
Freeze.
SHOWED EGGS.-Beat the whites
of six eggs to a stiff froth with two
tablespoonfuls of powdered sugar.
Sweeten and flavor to taste a pint
of milk; set over the fire and when
it reaches the boiling point drop in
the beaten whites, spoonful by
spoonful, taking them out as soon
as they set and laying in a glass
dish. Remove the milk to one side
of the fire and when it cools little
stir in the beaten yOlks very slowly.
AS soon as this becomes thick pour
over the showed eggs and serve
Immediately, that they may be
eaten hot.
BRoILED SALT MACKEREL.-
Soak salt mackerel over night,
laying it in plenty of water (cold)
with the skin uppermost, so that
the salt may fall to the bottom of
the water after it is disengaged
from the fish. In the morning trim
off the tail. fins and point of the
head, dry the mackerel, put be-
tween the bars of a double gridiron,
well buttered to prevent sticking,
and brown the fish over a hot fire.
While it is being Drowned boil some
potatoes and make a butter sauce.
When the potatoes and sauce are
ready, serve them separately in hot
dishes, and serve the fish with slices
of lemon or few sprigs of parsley
or water cress on the dish as gar