The midland journal. (Rising Sun, Md.) 1885-1947, 1894-09-07
Useful Recipes.

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water in the bottom of a tin; bake
the pears until soft; or stew them
in molasses and water, half and
half.
CANNED PEARs.-Pare, halve
and core, and boil until soft; then
add one-third pound of sugar to
one pound fruit, and let the whole
just come to a boil; heat sugar with
a little water; add lemon if desired.
PICKLED PEARs.-Pare and
halve the fruit, place in a porcelain
kettle, cover with water, and boil
soft. Put in jar, and pour on the
spiced vinegar. If any of the fruit
does not soften in the water, boil it
in the vinegar 10 or Is minutes.
ONION NINEGAR.-Six large
onions, one tablespoon salt, one
tablespoon white sugar, one quart
best vinegar. Chop the onions,
strew on the salt, and let them stand
five or six hours; dissolve the sugar
in the vinegar, scald the vinegar,
pour it over the onions, put them
in a jar, cover tight, and leave for
a fortnight. Then strain and bottle.
TUTTI- FRUTTI JELLY.-Soak one
half box of gelatine in half pint
of cold water. Dissolve with one
pint of boiling water, add the juice
of three lemons, one and one-half
cups of sugar, strain. When be-
ginning to stiffen, put a layer of
jelly in a dish, then a layer ofsliced
bananas, another layer of jelly, one
of sliced oranges, one of jelly and
one of grated cocoanut, and finish
with jelly.
PEAR MARMALADE.-A very eX-
cellent marmalade may be made
with pears, to use in making tartlets.
Boil six good sized pears to a pulp;
weigh them; take half their weight
of sugar, put it into saucepan
with a very little water; boil it and
skim it while boiling. When boiled
to a crack, add the pulp of the
pears and give it a boil; and add
about four drops of essence of cloves;
when it is cold it is ready for use.
SCALLoPED CALF's HEAD.-Put
a layer of stale bread crumbs in the
bottom of a baking dish, then
layer of pieces of calf's head, then
a sprinkling of parsley and dusting
of salt and pepper. Now another
layer Of bread crumbs, and so con-
tinue until the dish is full. Put
tablespoonful of butter and table
spoonful of flour in saucepan, and
when melted add a half pint of
stock left over from the soup. Stir
until boiling, then add half tea
spoonful of salt, dash of pepper,
and pour this over the scallop.
Sprinkle with crumbs. Bake in
a moderate oven about twenty
minutes and it is ready to serve.
STRING BEAN SALAD A LA PARI-
sIAN.-String the beans carefully,
boil them without breaking. When
quite tender and cold cut each bean
lengthwise into four long slices.
An hour or two before serving
season the sliced beans with three
teaspOonfuls of vinegar to one of
oil and little pepper and salt.
w men ready 10 serve ufaln from
the beans any superhOus liquid
that may have collected and toss
them lightly through a French
dressing made of one tablespoonful
of vinegar, three of pure oil, half a
saltspoonful of pepper and a salt
spoonful of salt. Rub the salad
bowl with onion if desired at all.
Pour the oil mixed with the pepper
and salt over the beans, when
thoroughly amalgamated add the
vinegar and mix again, Line
salad bowl with crisp lettuce leaves
and turn in mixture.
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