The midland journal. (Rising Sun, Md.) 1885-1947, 1894-06-08
HOUSEHOLD BREvITlES.

Dried Peach Pie. Stew peaches un>
til perfectly soft, mash fine and add,
for two pies, half teacup sweet cream
and one teacup sugar. Bake with two
crusts.-Farm, Field and Fireside.
-Parsnip Fritters. Boil four or five
parsnips until soft, peel and mash
full OF flour, one egg well beaten and
little salt. Make the mixture into
small cakes, and fry them on both
sides delicate brown in boiling but
ter or beef drippings Serve them very
hot on napkin, or hot DISH according
to your taste. Boston Budget
Soft Ginger Cake.-One teacupful
each of sugar and molasses one-half
teacupful butter, one teacupSul sour
cream, three eggs, one large teaspoon
full soda, one-half teaspoonful of cinna-
mon and cloves together, one table
spoonful ginger, and flour until the
spoon will almost stand alone in the
mixture. Bake in fiat creased pan
in quick oven.-Orange Judd Farmer.
lobster a la Newburg. - Have
ready two medium-sized Holsters cut
into dice. Cook slowly for five min
utes Season with one-half teaspoon
full SALT one saltspoonful pepper and a
slight coating of nutmeg. Remove the
lobster to platter Beat the yolks of
four eggs with cup of cream, turn
into the saucepan and stir until it be-
gins to thicl1en. Remove before it
curdles Pour it over the lobster and
serve at once.-Boston Globe.
Frozen Custard.-To one quart of
good milk allow six eggs, if for chill
dren, or eight if you wish to make a
richer dessert. Separate the whites
from the yolks of the eggs, and beat
the latter till light with threequarters
of pound graduated sugar. Put the
milk in a double boiler. When hot
pour it over the eggs, stirring constant
ly. Return the custard to the boiler,
and stir over the fire till it thickens,
Strain through wire sieve, season
with three tablespoonfuls of vanilla
extract, and, when cold, freeze -Har-
per's Bazaar.
= Beef Loaf Three and one-half
pounds round beef, chopped very fine
(the marketman will chop it for you if
you have no chopper), one cup stale
bread crumbs, rolled, one egg, beaten,
one cup milk, one tablespoonful Tor
more) salt, one teaspoonful pepper,
one tablespoonful chopped parsley, or
few drops of onion juice, one tea
spoonful butter, melted, mix all thor
oughly, shape in a bread pan, turn out
on creased shallow pan and bake
in hot oven three and onehalf hours
basting frequently. Make a gravy as
for roast Ieef, and serve with steamed
rice, in place of potatoes Boston
Globe
Lobster Patties Make some very
light rich pastry and roll it out thin,
then use it to line out the requisite
number of small patty tins; fill these
with crust of bread cut to fit, or a
buttered paper filled with dry raw
rice, then put on lids of the pastry,
mark the edges prettily, brush over
with beaten egg, and bake in we'll
heated oven until sufficiently cooked.
When done enough, carefully remove
the lids, take out the filling and substi-
tute for it a very dainty lobster mix
ture prepared as below. then replace
the lids and serve the patties thorough
ly hot, neatly arranged on a folded
napkin or a fancy dish paper, and
tastefully garnished with tiny sprigs
of crisp fried parsley. To make the
lobster mixture, chop the meat-either
fresh, boiled or timed just as finely
as possible and put it into saucepan
with pat of butter, liberal season.
ing of salt, pepper, pounded mace, cay
enne, grated lemon rind, minced pars-
ley and anchovy essence, and sufficient
thick cream to just nicely moisten,
then stir the whole over moderate
fire until it just barely reaches boiling
point, when the preparation is ready
for use.-Country Gentleman.