The midland journal. (Rising Sun, Md.) 1885-1947, 1894-04-06
THE Household.
FIRESIDE FRAGMENTS.

--Omelet with Mushrooms. Put into
frying pan some mushrooms that have
been shredded, with an ounce of but
ter, some salt, pepper, little chopped
parsley and few drops of lemon juice.
Fry quickly and put in center of ONE
let Serve with brown sauce.-Farm
and Home.
Fish roquettes.-Separate any
kind of cooked fish from the bones,
mince fine, season with pepper and salt
to taste, beat one egg with a teaspoon
full of flour and little milk. Mix this
with the fish and make into balls
Brush the outside with eggs, dredge
with flour. Fry nicely in hot lard
being careful to get nice even brown
on them. N. Y. World.
Mock Mince Pie.-Take teacupful
each of rolled crackers and raisins, two
teacupfuls water, one teacupful each
sugar and molasses, third teacup
full butter, one-half teacupful each of
vinegar and boiled cider or coffee, one
teaspoonful each of cloves, cinnamon
and allspice Cook these ingredients
together half an hour, and it is ready
III AhuO C.tt vi US VI IOuT pies
of ordinary size.-Orange Judd Farmer.
Veal Kidney Saute. Melt lump
of butter in the chatting dish, have a
quarter of an onion chopped fine, and
brown it in the butter. Have the kid
ney ready cut in thin slices and put
with the onion. Season with salt and
red pepper. Cover the dish tightly
and let the kidneys cook until tender.
Serve with bits of lemon. boston Globe.
Baked Beans.-Soak one pint of
white beans in water over night.
Drain off the water in the morning,
put in cold water and parboil twenty
minutes. Drain in ii colander and put
in an earthen bean pot with half a
pound of fat salt pork and one table
spoonful of molasses. Cover with cold
water and bake several hours, putting
in more water as it boils away.-Ohio
Farmer
-Mince Meat. pound of meat,
one pound raisins and same quantity
of apples; half cup of sugar and
same of molasses. half cup of vine
gar, one teaspoonful of cinnamon, one
fourth teaspoonful each of cloves, nut
meg and allspice: If the mince is too
thick, add water. If evaporated apples
are used, grind them through a sau-
sage mill and soak over night.-Prairie
Farmer.
To make clam-fritters chop fine
twenty-five CLANS. Make the batter
from the juice of the CLAIMS instead of
cold water, making it trife sitter, so
hof xx-1,a +1o al
will just drop from the spoon. An
oyster-fritter is best made of whole
oysters dipped in the same batter,
seasoned with pinch of cayenne pep
per and the lemon juice.-N. Y. Trib-
une,
Pineapple Souff1e. and chop
into bits one large or two small pine
apples, fully ripe Lay the pulp in
deep dish, and sprinkle each layer with
sugar; then set aside for several hours
Mash and strain the fruit pulp till you
have one pint of pure juice. Put it
and one pint of water in a double
boiler, and add six eggs, well beaten,
with one pound of sugar. Cook all to-
gether to a soft custard; then strain,
and beat briskly till cold. Freeze very
rapidly, and serve, either plain or with
sweet cream, favored with little of
the juice of the fruit. In either case,
you will find the ice most delicious
one, and will be amply repaid for any
trouble it entails. 1t is richer than
sherbet and lighter than ice-cream,
and, withal, deserves to be far more
widely known than 1t ls.-Harpers
Bazaar.