The midland journal. (Rising Sun, Md.) 1885-1947, 1894-07-20
Useful Recipes.

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then one of bread crumbs, with a
little sugar, butter, pepper and salt;
another of tomatoes, another of
bread, until the dish is full. Bake
three-quarters of an hour.
CREAM SALAD.-Chop fine one
half head of cabbage and mix
thoroughly with one half cupful of
sweet cream and one quarter tea
spoonful of salt; into one half cup
full of vinegar stir one beaten egg,
one teaspoOnful of sugar and one
half teaspoonful of mustard; pour
this while very hot over the cabbage
and serve Immediately.
SCOTCH PUDDING.-Pour a pint
OF boiling water over cupful of
oatmeal; stir and let it stand to
swell for four hours; then add four
large apples, pared and sliced, two
tablespoonful of sugar and two
tablespoonful of flour mixed
smooth with a little cold water.
Mix all well together and bake for
about forty minutes in a buttered
dish. This pudding should turn
out in good shape and may be eaten
with either hard or soft sauce.
FARINAALAIMP IMPERATRICE.--Soa
one-half box of gelatine in a half
cup ofcold water for thirty minutes.
Put a half pint of milk in double
boiler, stir in two tablespoons of
farina, add to the milk one half cup
sugar and one teaspoon of vanilla
sugar. When boiled take from the
fire add the gelatine and strain
into a bowl. After cooling add
one pint of whipped cream and turn
at once into mould. The white of
an egg, little gelatine, or any
thing that will hold air, aids in
beating up cream that is too thin.
VINEGAR PIE.-One- third cup
strong vinegar, one cup boiling
water, one cup sugar, three table
spoOnfuls melted butter, two of
flour, one tablespoonful of lemon
extract. Put the vinegar, water,
sugar and butter into a basin, and
let it come to a boil, then stir in the
flour, let this cook and then cool.
Beat the yolks of two eggs and stir
into it, also the lemon, then turn
your mixture into your crust and
bake. Have the whites of two eggs
beaten to a froth, and sweetened to
taste. Pour this over the pie when
done, and return to the oven until
it is Drowned just a little, and your
pie is ready for tea.
HUCKLEBERRY CAKE.-One cup
butter, two cups sugar, three cups
flour, five eggs, one cup sweet milk,
one teaspoonful soda dissolved in
hot water, one teaspoonful nutmeg,
and the same of cinnamon; one
quart ripe, fresh huckleberries,
thickly dredged with flour. Stir
the butter and sugar to a cream,
add the beaten yolks, then the milk,
the flour, and spice, the whites
whipped stiff, and the soda. At
the last stir in the huckleberries
with a wooden spoon or paddle, not
to bruise them. Bake in a loaf or
card, in moderate but steady oven,
until a straw comes out clean from
the thickest part. This is delicious
cake, and deserves to be better
known.
BROWN BETTY.-This pudding
is a prime favorite with the young
er members of the family. To each
cupful of finely chopped sour apples
add cupful of fine bread crumbs,
two tablespoOnfuls of sugar, little
cinnamon, grated lemon rind or
nutmeg, and tablespoonful of
butter. Spread the apples upon
the bottom Of a buttered pudding
dish, then a little sugar and flavor
ing and a few bits of butter; then
bread crumbs, then apples again,
and so on until all is used, crumbs
being placed on top. If the apples
are not juicy, add three tablespoon
fuls of water. Cover the dish, and |
bake three quarters of an hour; then !
uncover and bake Is minutes longer
and send to table in the same dish.
This isalso called "scalloped apple.n
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White organdy and nainsoOk are
made up with ruf1ies of the goods |
or of embroidery, ruffles edged with
"Nal.' lace or rows of insertion. |