The midland journal. (Rising Sun, Md.) 1885-1947, 1894-12-07
Useful Recipes.

drop in halves of waInuts. Let
them remain a few minutes; then
dip out one by one and place on
buttered tins or paper. Figs, dates
or sections of oranges are good pre-
pared in this way.
BAKED HAsH.-Mince fine any
pieces Of cold cooked meat. To
every pint of meat add one cup of
bread crumbs, tablespoonful Of
butter, a sprig Of parsley, chopped,
a little chopped onion (if the flavor
is not disliked, a teaspoonful of
lemon juice or vinegar, and a season.
ing of pepper and salt. Add sufIi-
Gent gravy to moisten it thoroughly
but not enough to make it sloppy.
just make it warm over the fire,
mix well, and bake it in a hot oven
twenty minutes.
AUSTRIAN PUDDING.-Twelve
ounces flour, three ounces suet, one
half saltspOonful salt, one teaspoon
full baking powder, three quarter
ounces chopped lemon rind, one
ounce moist sugar, one and one half
gill warm milk, not quite one half
pound treacle. Mix the baking
powder, salt, and finely chopped
suet with the flour, then add the
lemon rind and sugar, and stir in
the treacle mixed with the milk;
beat for 10 minutes; pour into
buttered basin, tie Toured cloth
over, and boil 3 hours.
COLD GOLDEN BUCK.-Boil six
eggs hard, and, after they have
been in cold water for half an hour,
peel and slice. Spread very thin
slices OF crustless bread with two
cupfuls ofdry, grated cheese, worked
TO a creamy paste, with half a tea
spoonful of made mustard, a pinch
Of cayenne, half teaspoonful of
salt, two teaspoOnfuls of cream, and
two tablespoonful of butter. Cut
the pieces of bread in half, lay on
top of the cheese mixture the sliced
eggs, and put the two halves of
bread together-sandwich wise
the mixture inside,
LITTLE PUDDINGS A LA GRANDE
BELLE.-Grease custard cups; put
raisin in the bottom of each cup.
Fill the cups with stale bread,
rubbed fine. To each quart of stale
bread allow one and a half cups of
milk and three eggs. Beat the
eggs without separating; add four
tablespoonfuls Of sugar, and then
the milk. Pour this carefully over
the crumbs that have been placed
in the cups; stand the cups in pan
of boiling water, and bake in a
moderately quick oven twenty
minutes. Turn from the cups and
serve with liquid pudding sauce.
GRAVY FOR HAsHEs, ETC
Break the bones of any cooked
joint, and put them into a saucepan
with any spare cuttings of meat
you may have. Add a little
pepper, salt, twelve allspice, one
half head of celery and Il bouquet
of sweet herbs. Add sufficient
water to cover it, and simmer for
about two hours. Cut small
onion into slices, fry it in a little
butter, add it to the gravy and let
it boil fifteen minutes. Strain it
into another stew pan, with two
tablespoonful of walnut ketchup
and a piece of butter rolled in flour:
boil it up and it will be ready for
your meat.
BREAD KNoDELIN. -Crumble
three insides of rolls; lay three other
rolls in as much milk as they will
absorb; beat four eggs and add
them to the soaked bread, with two
ounces of warmed butter, two
ounces of cuTants, and two ounces
of raisins, each well washed and
pumped i'll scalding water; add the
dry crumbs, Il little salt, and
tablespoonful Of flour; mix all well;
lay.the knOdelin in'boiling water to
cook half an hour. Serve them
with any sweet soup or sauce, or
pour over them some melted butter,
and stew them with plenty of sugar
and powdered cinnamon, or crisp
some crumbs in butter and pour
over the knOdelin.
Why 1t Is The Best.
Pan-Tina.