The midland journal. (Rising Sun, Md.) 1885-1947, 1894-04-27
Useful Recipes.

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CARAWAY CAKE.-Beat to a
cream four ounces each of butter
and sugar (cost IL cents), stir in
two eggs (cost 2 cents), one gill of
milk (cost 1 cent?, one pound of
sifted -four (cost 4 cents) and 5
cents worth of caraway seed; bake
the cake for two hours in deep
earthen dish, testing it with clean
broom splint to be sure it is done
before you take it from the oven.
1t will cost about "a cents.
SLEEPS KIDNEYS A LA TAR
TARE.-Take five or six kidneys,
cut each one through without divid-
ing it, take off the skins and season
highly with pepper and salt. Dip
each kidney into melted butter and
sprinkle with bread crumbs. Pass
a small skewer through the white
part to keep them fiat, and broil
them six or eight minutes over a
clear fire. Serve them with the
hollow part uppermost, and fill each
hollow with sauce tartare.
MEAT SoUFFLE.-Make cream
sauce of one pint of milk, two gener-
GUS tablespoonful of butter, two
heaping tablespoonfuls of cornstarch
half teaspoonful of salt and season
with chopped parsley; stir one cup
full of chopped chicken, veal
or lamb-into the sauce. While
hot add the beaten yolks of two
eggs; stir well and set away to cool.
When cool stir in the whites of the
eggs beaten to stiff froth. Bake.
in a buttered dish or cups twenty
minutes.
SOFT GINGERBREAD.- one
ounce of butter, add it to half a
pint of molasses with one level tea
spoonful each of ground cloves,
cinnamon and ginger, dissolve one
level teaspoonful of soda in half
pint of boiling water, mix this with
the molasses. and lightly stir in
half pound of sifted flour, line a
cake pan with buttered paper, pour
in the batter, which will be very
thin, and bake it about half an hour,
or until you can run a broom splint
into it, and withdraw it clean. The
cake, which will be a good size,
will cost about ten cents.
How TO Cook CoRNED BEEF
Wash it thoroughly and put it into
a pot that will hold plenty of water.
The water should be cold. Skim
carefully. 1t is not too much to
allow 40 minutes for every pound
after it has begun to boil. The
goodness of corned beef depends
much on its being boiled gently and
long. If it is to be eaten cold, lay
it into warm earthen dish or pan,
and put over it piece of board the
size of the meat. Upon this put
clean stone or some other heavy
weight. Salt meat is very much
improved by being pressed.
ORANGE CHARLoTTE.-Lin the
sides of a border mould carefully
with creased paper. Weigh five
eggs, take their weight in sugar,
and half their weight in -four. Beat
the yolks of the eggs thoroughly,
add the grated rind of half a Medi-
terranean orange, and a tablespoon
full Of the juice. Add the whites
beaten to stiff froth and then stir
in the flour gradually and thorough
ly. Pour the cake mixture into
mould and bake in a moderate oven.
When cold turn out upon dish
in which it is to be served. Fill
the center of the cake with whipped
cream favored with orange and a
tablespoonful of maraschino. Serve
with a border of whipped cream.
Hot Cross BUNs.-A quarter
pound of butter, two pounds of
flour, teaspOonful of salt, half an
ounce Of German yeast, one and
half pints of milk, half a pound of
sugar, half pound of currants,
half nutmeg, grated. Rub the
butter into the flour, and add the
salt, then mix the yeast with the
milk, warmed, and stir into the
middle of the flour till it forms
light batter. Stand for one hOur to