The midland journal. (Rising Sun, Md.) 1885-1947, 1894-08-17
HOUSEHOLD BKEVlTiES.

Tomato Salad.-Remove the skins,
slice and drain, chop some celery fine
and mix with the slices of tomatoes,
and pour over the cream dressing
Ohio Farmer.
To know when a cake is sufficiently
baked stick broom straw into the
middle of it, remove it quickly. and if
it looks in the least sticky put the cake
back and close the oven door until it is
done.
Nutmeg Cookies. together "a
cup of white sugar, three-eighths of
cup of butter, third of a cup of sour
milk, one egg. "a quarter of "a teaspoon
full of soda. plenty of grated nutmeg
and enough flour to roll thin. Bake in
a quick oven.-Prairie Farmer.
-Caper Sauce-Beat to cream two
tablespoonfuls of -four and half a cup.
full of butter and pour upon it half
pint of boiling milk. Set the mixture
over the fire and stir constantly until
it comes to the boiling point. Season
with salt and dash of cayenne, and
add three tablespoonfuls of capers.-
Boston Budget.
matoes, quarter cup of salt, one tea.
spoonful of red pepper two teaspoon
fuls of ground mace, allspice, cloves.
two onions, one and half pints of vim
egar. Use whole spices. tie in bag
and boil with the tomatoes. After add
ing the vinegar boil till reduced one
Wornan's Home Journal.
-Pineapples Canned. - Slice, peel,
and cut into small pieces. Allow three.
quarters OF a pound of graduated
sugar and one pint of water to two
pounds of pineapple. Boil together
about ten minutes, put into heated
jars. fill to overlooking. and seal as
quickly as :sible. Pineapples weigh
ing about fol- pounds make about two
pounds of iru. ,wher paeled. Christian
Work.
Cherry Ire ;ervss.- Pit the cherries,
weigh and allow Il pound of sugar tc
each pound CT fruit. Dissolve the SUI
gar in the least quantity of water pos
sible. and when it bcils add the fruit
and boil slowly fifteen minutes. Then
skim out the fruit and put IN glass lars
those which are not air-tigEt aItswer
nicely for this pu.pose) filing them
about two-thirds full. Boil down the
sirup and pour il over the cherries. If
the covers do not III. dip paper in
brandy and lay on the top as for jelly,
Country Gentleman.
Veal Croquettes.- cupfuls of
the meat, chopped fine; one dozen
oysters, one cupful of bread crumbs
soaked in half cupful of hot milk
until soft, one saltspoonful each of
made mustard, grated nutmeg and pep
per; one even teaspoonful of salt, but
ter (the size of an egg melted in hot
milk, and half cupful of gravy
in which the meat was cooked, Stir
in one beaten egg at the last, and
make into rolls like large corl1s and
dip them into an egg beaten with one
tablespoonful of cold water, and roll
In fine bread crumbs. Fry nice
brown in hot drippings or butter
Good Housekeeping.
-Currant 'Tarts. pie-plates or
patty-pans with a good pastry. Stem
ripe currants. and fill the pans with
them, sugaring them plentifully. Bake
without top crust. If you prefer,
you can make ldIIlce-Worh VI
strips of paste over the top of the pie.
Or you may make your tarts in the En-
glish fashion, with no bottom crust,
but with one on top. In that case, heap
the fruit towards the middle of deep
pie-dish: lay strip of paste around the
edga of the dish: pinch this and the
edge of the top crust closely together
to prevent the escape Of the juice, and
make Il cut in the middle of the crust
to allow the steam to escape. -Harper's
Bazaar