The midland journal. (Rising Sun, Md.) 1885-1947, 1894-07-06
Useful Recipes.

bake on buttered paper; while hot
sprinkle with sugar.
FRIED BANANAs.-Take ripe
bananas, not too soft, and peel
them. Dip them in cracker dust,
then in beaten egg, and again in
cracker dust. Fry them whole,
like doughnuts, in boiling hot fat.
When of a delicate brown let them
drop in a colander. Serve in a
fringed napkin on a platter.
CHERRY PIE.-Cherry pie should
not have an under crust, but an
inch wide strip of paste should be
placed around the side of the pie
plate. Put in a layer of cherries,
then tablespoonful of fine bread
or cracker crumbs and two table
spoonfuls of sugar. Continue until
the plate is full, then cover with
rich crust, sift one tablespoonful of
powdered sugar over the top, and
bake.
GOOSEBERRY CUSTARD. One
pound gooseberries, half pint water,
one ounce butter, three quarter
pound of sugar, four eggs. Boil
the gooseberries in the water for 10
minutes till quite soft, then add the
butter and stir till melted; pulp the
gooseberries through a sieve, add
the sugar and yolks of four eggs,
stir over the fire till thick, but on
no account let it boil. Serve in
custard glasses.
CHERRY PREsERvEs.-Pit the
cherries, weigh, and allow a pound
of sugar to each pound of fruit.
Dissolve the sugar in the least
quantity of water possible, and
when it boils add the fruit and boil
slowly Is minutes. Then skim out
the fruit and put in glass jars (those
which are not air tight answer
nicely for this purpose) filling them
about two-thirds full. Boil down
the syrup and pour it over the
cherries.
GOOsEBERRY CHARLOTTE.-Two
pounds gooseberries, half-pound
sugar, II savory biscuits, one
quarter ounce leaf gelatine. Top
and tail the gooseberries, wash
them well, then boil them with the
sugar until reduced to pulp; dis
solve the gelatine in half a teacup-
full of hot water, mix it well with
gooseberries, and rub through a
sieve; line a plain mould with
savory biscuits, pour in the goose
berries, stand aside to set; turn ON
to dish, and serve with cream.
EASILY MADE AND ECONOMICAL
FROSTING.-Thew whites of two eggs
will make frosting for two large
cakes if properly managed. Beat
them up with a little sugar until
quite light, then put tablespoon
full of cold water into the dish, mix
it slightly with the egg and sugar
already there and add more sugar.
This may be repeated until nearly
half cupful of water has been
added. The frosting must be well
beaten, and may have any flavor
ing preferred. Made in this way,
it sets quickly and retains its moist
and delicate qualities much longer
than when made with egg alone.
SPICED DCHERRIES.-Seven pounds
of cherries, four pounds of sugar,
one pint of vinegar, one-half ounce
of ginger root, one teaSpOonful of
ground cloves, two teaspoOnfuls of
allspice, two teaspoOnfuis of Gin
namOn, one-half teaspOOnful of
ground mace. Put the vinegar and
sugar on to boil, mix the spices and
divide them into four parts. Put
each part into small square of
muslin, tie tightly, and then throw
them into the sugar and vinegar.
When this mixture is hot add the
cherries; bring all to boiling point,
take from the fire and turn carefully
into a stone jar. Stand in a cool
place over night. Next day drain
all the liquor from the cherries into
a porcelain lined kettle, stand it
over moderate fire, and when
boiling hot pour it back in the jar
over the cherries. Next day drain
and heat again as before, and do
this for nine consecutive days; the
last time boiling the liquor down |
until there is Just enough to cover |