The midland journal. (Rising Sun, Md.) 1885-1947, 1894-08-10
Useful Recipes.

serve heap in the centre of the salad
bowl and cover with half "a pint of
sauce tartar. Garnish with curly
parsley and serve.
SALAD OF STRING BEANs.-Trim
one pint Of young beans and boil
until tender; when done drain and
throw into cold water until perfect
ly cold. Then dry on a soft towel
and cut each bean into four pieces
lengthwise. Arrange neatly on
salad dish, pour over French dress
ing and serve.
SALAD OF CUCUMBER AND To
MATO.-Pare and slice two good
sized cucumbers and soak in cold
water one hour. Drain on a soft
towel. Pare and cut into thick
slices two red, solid tomatoes.
Cover the bottom of a flat dish with
crisp lettuce leaves; arrange the
cucumbers and tomatoes alternately
in the dish. Serve with French
dressing in a boat.
Mrs. Rorer's salad dressing is
especially nice with this salad.
Mrs. RoRER's SALAD DRESSING.
One teaspoonful of onion juice,
one saltspoonful of salt, four table
spoonfuls of oil, one saltspoonful of
Guinea pepper, one-half saltspoon-
ful of white pepper, one-half table
spoonful of tarragon vinegar.
Put the onion juice, salt, pepper
and Guinea pepper in a bowl, add
gradually the oil, rubbing until it
dissolves. Then work in gradually
the vinegar. When you have a
thick, we'll blended dressing, pour
it at once over lettuce of cold boiled
string beans and serve.
This is also nice with celery
stuffed into tomatoes.
VELVET BREAKFAST CAKES
Take a pint of warm milk, add two
well beaten, half gill of yeast, or
quarter of a yeast cake dissolved
in little luke warm water, tea
spoonful of soft butter and a tea
spoonful of salt. Stir into it suf1i-
cient flour to make a soft dough and
set it in warm place to rise (three
hours in the summer, or until light
in the winter); dip your hands in
flour and work the dough down.
Make it into small, fiat cakes, lay
them on buttered tin quite near
each other, and brush them over
the top with milk and bake them
in a hot oven II or 15 minutes.
These cakes may be made at night
and baked as rolls for breakfast.
SPONGE CAKE ROLL.-For the
batter, use a dozen eggs, pound of
granulated sugar and three fourths
of pound ofhour. Grease a large
biscuit pan, line it with creased
paper, pour in enough batter to
cover the pan about half an inch
deep, before baking. Bake it care
fully, so as not to burn either side.
Wiring fowl out of hot water, lay
it on a board or table, turn out the
cake upon it, and spread fruit jelly
on it while it is warm. Then roll
it up like valise pudding, pinning
the towel around it to keep it jim
shape till dinner time. Serve it
either hot or cold, with lemon sauce.
Bananas sliced thin and heavily
sprinkled with sugar, make nice
filling for this role.
Mrs. RoRER's RULE FOR MELON
MANGOEs.- Select small green
watermelOns or mfuskmelons. Cut
out a piece about one inch wide
from the whole length of the melon;
from this opening remove the seeds
with a spoon and scoop out the soft
portion in the centre; save the piece
you cut out to fit in again; prepare
all the melons the same way. Make
a brine of salt and cold water, put
in enough salt until it will bear up
an egg; put the melons in four
gallon jar or ferkin and pour brine
over them; let them stand "a hours,
drain well, keeping each piece with
the melon that it was cut from.
For the filling, to one dozen melons
allow two large heads of cabbage,
chopped fine, six white onions, also
chopped fine; if you can get them,
use a pint of nasturtium seeds; one
teaspoon of ground cloves, one of
cinnamon, tablespoon of grated
horse radish root, tablespoon of
salt and a little black pepper, or,
if you prefer, one green pepper
chopped fine, leaving the seeds out.
If you cannot get nasturtium seeds,
use half a cup of white mustard
seed; mix all together and fill the
melons full, pressing it in firm;
put in the piece and tie with white
twine. When all are filled put into
stone jar, cover with vinegar and
leave "a hours; then put them in
a porcelain kettle, part at a time,
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