The midland journal. (Rising Sun, Md.) 1885-1947, 1894-09-14


and three teaspoonfuls of baking
powder. Bake in one large pan or
two small ones.
RELISH FOR TEA.-Three pounds
good beefsteak chopped fine, three
soda crackers grated, two table
spoonsful salt and one of pepper,
one egg beaten, one teacupful milk;
press it down into baking tin or
bowl, and let it bake an hour; when
cold, slice thin.
LADIES' CABBAGE.-Boil a firm
white cabbage fifteen minutes,
changing the water then for more
from the boiling teakettle. When
tender, drain and set aside until
perfectly cold. Chop fine, and add
two beaten eggs, a tablespoonful of
butter, pepper, salt, three table
spoonfuls rich milk or cream. Stir
all well together, and bake in a
buttered pudding dish until brown.
Eat very hot.
FRENCH TOMATO SoUP.-One
quart tomatoes, three pints boiling
water, one even teaspoonful soda,
pepper and salt, each; butter, the
size of an egg; one small onion,
minced; one quart of milk. Put
tomatoes and onion over fire with
hot water; strain and rub through
colander. Meanwhile boil the milk,
stir in soda and butter, and after
one boil keep hot. Put pepper and
salt with tomatoes, simmer five
minutes and then stir in the milk;
serve at once. Omit onion and you
will have a fine mock oyster soup.
FLUMMERY.-One pint cream;
one ounce Cooper's gelatine soaked
one hour in one cup cold water; one
cup milk, one-half cup sugar. Heat
the milk to boiling; put in the
gelatine and sugar and stir five
minutes, or until they are thorough
ly dissolved. Strain through thin
muslin, pressing the cloth well.
When cool beat in the cream, a
little at time with an egg whip
or churn in syllabub churn until
thick and stiff. Wet your mold,
put in the mixture and let it stand
seven or eight hours in a cold place.
Flavor with vanilla.
A New VEGETABLE DISH
Peel and boil turnips in slightly
salted water until half done. Take
them out, slice off a bit from the
bottom to make them stand firmly.
Cut slice from the top. Scoop
out the middle and fill with stuff
ing ofmince meat (veal, if possible),
onion and parsley, and mushrooms,
if they can be had. Tie the slice
on the top. Place the turnips in a
saucepan, pour over them some
boiling gravy or stock, add bit of
butter, season with salt and pepper.
Simmer gently until tender. Ar
range in deep dish; thicken the
sauce with the yolk of an egg, pour
over the turnips and serve hot.
VEAL BIRDs.-Slices of veal
from the loin cut thin, about half
an inch thick. Two and one-half
pounds of veal make eight birds.
Wipe the meat carefully with a
damp cloth, and remove bones, skin
and fat, and pound until it is about
one-fourth inch thick. Then trim
into pieces about four inches long
and two and one half inches wide.
Chop these trimmings fine with
a thin slice of fat, salt pork, and add
to it half as much cracker crumbs,
rolled and sifted, as there is meat.
Season with salt, pepper, onion
juice, lemon juice, and bit of
cayenne, moisten this with one egg
and little hot water.
Spread the mixture ON each slice,
not allowing it to reach the edge,
then roll up each slice and fasten
with common wooden toothpick.
Dredge them with salt, pepper
and flour, and fry them slowly in
hot butter until they are brown but
not burned.
Then place them in stew pan
and half cover them with one cup
of mixed milk and thick cream, and
let them simmer about twenty
minutes, or until they are tender.
Turn them frequently, that all sides
may be equally done.