The midland journal. (Rising Sun, Md.) 1885-1947, 1894-08-24
Useful Recipes.


one can tomatoes, one onion, sliced
fine, butter size of an egg, one egg
beaten, one cupful of sweet milk,
pinch of salt, one quarter of a
green pepper or pinch of cayenne.
Cook 15 minutes before adding egg
and milk, stir it in, and when it
boils serve with or without crackers
or dry toast.
WELSH CUsTARDs.-One cup of
dry grated cheese, four eggs, one
cup of milk, one teaspoonful of
butter, two teaspoonfuls of prepared
flour mixed with the milk, bit of
soda the size of a pea, half a tea
spoonful of salt and pinch of
cayenne. Heat the milk, stirring
in the soda, butter, salt and pepper,
with the flour, wet up with a little
milk and pour it scalding hot ON
the eggs beaten light in a bowl; add
the cheese, beat up for a minute,
pour into buttered custard cups and
bake in a brisk oven for about 20
minutes. They should be puffy
and lightly Drowned and served
instantly in the cups, as they soon
fall. Pass the waters with them.
BAKED EGG PLANT.-Peel and
boil untilsoft, then drain thoroughly
in a colander; put the egg plant
into a pan. Take one slice of bread
for small egg plant, CRATE and
mash the crumbs with the egg
plant. Add salt, a dash of cayenne,
a little allspice and cloves, butter
and some chopped parsley. Chop
one onion fine and fry it slightly in
a large tablespoonful of butter, then
put in the egg plant mixture and
let it cook for fifteen minutes. Just
before taking it from the fire add
the yolk of an egg and stir quickly.
Put the mixture in a dish, spread
it out, cover with bread crumbs,
pour over the top spoonful of
melted butter and bake half an
hour.
SWEET CUCUMBER PICKLES.
Take perfectly ripe cucumbers,
peel, extract the seeds, cut length
wise, then once across, and steam
until quite tender, or else soak in
salt and water for twenty-four hours
and drain; then soak in vinegar
and water, half and half, for another
twenty-four hours, drain and put
into a jar. Boil one quart of vine
gar, two pounds of sugar, a stick of
cinnamon and half a teaspoonful of
cloves together, and pour it over
when boiling. Then cover the jar
with a saucer. Every second day
for two weeks pour this off the
cucumbers and boil up again, pour
ing it back over them in the same
manner. Plums, watermelon rind,
crab apples, grapes, tomatoes, pears,
pine apples, ounces, peaches,
raisins, strawberries, beet root and
rhubard may be treated in the same
manner. Sweet pickles, of course,
are intended to be served with cold
meats.
NOVEL USE OF COLD MEATS
A new and tempting way of serving
left-ove beef and mutton has been
found. Chop the meat as for hash
and to every half pint add half
teaspoonful of onion juice, a table
spoonful of butter, a half teaspoon
full of salt and dash of red pepper,
four tablespoonfuls of milk and two
beaten eggs. Heat this mixture
over the fire, but do not cook it,
and have ready about pint of
boiled rice Gone cupful before cook
ing. Butter individual earthen
molds and line them with the rice,
fill in with the meat mixture and
cover the tops with rice. Stand in
a pan of boiling water and bake a
quarter of an hour. Serve in the
molds placed on plates with a sprig
ofparsley on each, or turn on plates
and serve with brown sauce.
Miss Beecher, a graduate of the
Philadelphia Cooking School, in
vented these little meat pies, which
make a nice dinner or luncheon
dish.