The midland journal. (Rising Sun, Md.) 1885-1947, 1894-06-01
THE Household.
Useful Recipes.

meg, one teaspoonful of salt and
two beaten eggs. Add a large tea
spoonful of salt and two beaten
eggs. Add large teaspoonful of
butter to pint of boiling milk, and
pour over the ingredients. Cover
and set back on a range. Do not
let it cook, but merely dissolve.
Half an hour before serving time
butter a pie tin, pour in the mix
ture and set in the oven to brown.
STRAWBERRY PUDDING Three
fourths box of gelatine, two oranges,
two lemons, two cups of sugar, one
box strawberries. Soak the gelatine
in half a pint of cold water; then
add pint and a half of boiling
water, the juice of the lemons and
oranges and sugar. Strain into a
mould and let it stand until it be-
gins to harden, then stir in the
Strawberries. Stand on ice until
firm, then serve with whipped
cream. Bananas or pineapple can
be used in place of the berries.
MEAD.-Stir five pounds brown
sugar, half pint mOlaSses, white of
one small egg, two quarts boiling
water well together in an earthen
dish, and quarter pound tartaric
acid. When cold add half an
ounce each of essence of sassafras
and wintergreen. Strain and bottle.
When yon useit put two tablespoon
fuls of syrup in the tumbler; fill
two-thirds full of water, and then
add a little soda the size of a small
lima bean; stir around until it
fOams. This makes very nice
drink for summer.
IRISH STEW.-Cut the remains of
cold roast beef into pieces about an
inch square, crack the bones and
put both beef and bones into a
stew pan, with any cold gravy that
may be left, half a carrot sliced
into rings, a small piece of turnip
cut into dice, a finely chopped
onion, two or three cloves (when
the flavor is liked), and salt and
pepper to taste. Barely cover the
whole with water, put on the lid,
and stew gently for an hour; then
add a quantity of potatoes, which
have been previously peeled and
cut into pieces (nOt too smalD; boil
until the potatoes are cooked. Dish
and serve. Another very nice dish
may be made by preparing the
meat as in the above recipe, but in
stead of adding the potatoes,
thicken with little flour. Make
Il wall of mashed potatoes in dish,
line with chopped carrots and
turnips, Brussels sprouts or mashed
parsnips. Pour the stew, after re-
moving the bones, into the eentre
and serve.
STUFFED SPANISH ONIONS
Take three large onions and remove
the skins carefully; then cut a piece
rather larger than a silver half: dol
lar from the root end and lay it aside
for a lid. Take out all the centre,
with the exception of three or four
outer coats, taking care not to make
hole in the bottom. Then chop
half pound of cold meat (any
, kind, mix it with teaspoonful of
mixed herbs, pepper and salt TO
taste, and a little milk or water to
mOisten it. Fill the onions with
this stuffing and put on the lids;
place in stewpan, pour over them
a little stock made from the bones or
gravy which may be left from the
roast. Serve on a hot dish with
the gravy (thickened in the usual
way poured round, and garnish
with sippets of dry toast. This
dish is equally good baked, but if
cooked in this latter way the onions
must be well hasted, The centers
of the onions sliced in vinegar, with
a dash of pepper and salt, make a
very nice salad.
STEwED KIDNEY.-It is of great
importance that kidneys should be
fresh. Beefs kidney is good, but
calves is the best. Split them in
four and trim away sinews and fat,
then cut in convenient pieces, put
in a shallow sauce pan, cover with
cold water, and when it comes near
lV to boiling point drain and cover