The midland journal. (Rising Sun, Md.) 1885-1947, 1895-10-18
Useful Recipes.

tomatoes, two medium sized or one
large head of cabbage, one dozen
onions; chop all fine, then add
vinegar enough to saturate well,
also two teacupfuls of sugar, one
tablespoonful each of salt, cloves,
allspice, cinnamon and ginger. If
green peppers are at hand, chop
half a dozen fine and add to the
chow-chow. If not, add two table
spoonfuls of black pepper. Place
all on the stove and boil ten
minutes, then pour into large
stoneware jar and keep in cool
cellar.
INDIAN PUDDING.-This original
recipe will be found delightful.
Into pint of milk melt butter the
size of a walnut, 4 tablespoonfuls of
sugar and little salt; add a little
grated lemon peel and table
spoOnfuls of fine white Indian meal;
boil 3 minutes and if it becomes
too thick add little milk or cream.
Remove from the fire and when
nearly cold add the yolks of eggs,
one at a time; beat the whites of
the eggs with little sugar and
stir them in. Butter mold and
sprinkle thick with bread crumbs:
fill with the mixture and stand it
in a pan deep enough to contain
boiling water to come half way to
the top of the mold. Bake 45
minutes and serve with cream, plain
or whipped, or with any desired
pudding sauce.
APPLE MERINGUE PUDDING
An apple meringue pudding makes
a dessert which will tempt every
member of the household. To pre-
pare it the following ingredients
are necessary: One pint of stewed
apples, three eggs, whites and yolks
separate; one-half cup of white
sugar, one teaspoonful of butter,
one teaspoonful of nutmeg and Gin
namon mixed and one teaspoonful
essence bitter almond for the
meringue.
Sweeten and spice and while the
apple is still very hot stir in the
butter and a little at a time, the
yolks of the eggs. Beat all light
and pour into a buttered dish and
bake ten minutes. Cover, without
drawing from the oven, with
meringne made of the beaten whites
of the eggs, two tablespoonfuls of
white sugar and the bitter almond
tiavoring. Spread smoothly and
quickly, close the oven again and
brown very slightly. Eat cold
with pounded sugar sifted over the
top, and serve with cream instead
of sauce.
PICCALILLI.-The vegetables
must be first parboiled in brine,
drained and dried in the sun,
They should be as varied as possible,
and may consist of sliced cucum-
bers, gherkins, French beans, sliced
large, and small button onions,
cauliflower branches, celery, cap
sicums, small green tomatoes, mas
surtiums and radish pods. Scald
all, three days running, with boil
ing vinegar. To each gallon of
vinegar put a quarter of pound of
curry powder, the same of flour
of mustard, two ounces of ground
ginger and two ounces of tumeric
powder. Skin and slice, and partly
bake in the oven, half pound of
fine shalots and two ounces of garlic.
Mix the powders smoothly, in %
little cold vinegar, with a wooden
spoon; then mix all together. Put
the mixture into an unglazed
earthenware jar and let it come to
boiling point, either on a hot stove
or in a moderate oven. Fill glass
bottles with the various vegetables
in fair proportions, and when boil
ing hot stir the vinegar thoroughly
and pour it upon the vegetables.
Cork the bottles at once and tie
bladders over the cOrks.
Your millionaire is hardly worth
aOvt hinn NauXr littIa ,,1oxa,, AloA