The midland journal. (Rising Sun, Md.) 1885-1947, 1895-09-27
Recipes.

pint sweet milk, beat well. Bake
quick in buttered gem pans. Try
them; they are splendid.
Potato BUNs.-One cup of
mashed potatoes, one cup of yeast.
one cup of white sugar, two eggs,
whites and yolks beaten separately.
one cup of flour. Put to raise over
night, in the morning mix one-half
cup lard and flour, enough to make
a soft batter.
POTATO MUFFINs.-Two tin cups
of mashed potatoes, one scant CUP
OF yeast, one-half cup of sugar;
knead very stiff; if they are to be
baked for breakfast they must be
put in pans the night before; cut
about one inch thick. In cool
weather they can be kept for several
days by working them down each
day, which improves them.
Mock TURTLE.-One cup of cold
meat cut in small pieces, pepper
and salt to taste, one small onion,
two quarts of water; boil two hours.
then a quarter of an hour before
serving boil three potatoes, cut in
one hard boiled egg chopped fine.
sweet marjoram and parsley to taste:
brown flour in butter, put in each.
Ii you have green corn put a little
in.
COLD MEAT CRooUETTs.-One
pint of cold chopped meat, one half
pint OF milk, salt and cayenne pep
per to taste, one tablespoonful of
butter, two tablespoonfuls of flour.
one tablespoonful of onion juice, a
pinch OF mace, mix butter and flour
together and add to the boiling
milk stir until it thickens and
pour over the meat when cool form
into balls and dip in egg and bread
crumbs and fry in hot lard.
MILK FRosTING For DEcoRAT-
ING CAKEs.-Do you use eggs for
resting? 1t is unnecessary Try
his plan instead: Take five table
'poonfuls of milk, one cupful of
sranulated sugar, flavor with lemon
" vanilla, and boil five minutes.
Beat it hard until it is cool enough
% spread on the cake. The beauty
If this frosting is that it is ready
o cut as soon as thoroughly cold.
1t is very nice with cocoanut or
grated chocolate grated in it, and
t does not get SO hard and drv as
he usual frosting made with eggs
md powdered sugar.
DRY STEW.-Boil four pounds
II lamb in two quarts of water,
'alted when tender skim out and
keep hot. Into the liquor which
S left In the kettle put one onion
md one large turnip sliced and
lalVed. Pepper to taste, boil ff-
een minutes, and add six or eight
pared potatoes cut into halves
engthwise. Lay some dumplings
IN top OF these, taking care the
lquor does not boil over them.
When the vegetables are done re-
move to separate dishes; thicken
he liquor left, which makes de-
iooos gravy. Beef can be used if
preferred.
BAKED MACARONI WITH ToMA-
roEs.-Take pound of macaroni
the small, about the size of pipe
stem, is preferable); break it only
II lengths sufficient for large pot,
he larger the better; half fill the
DOT with salted water, tablespoon
ul of salt to two quarts of water;
ct it come to a full boil before
putting the macaroni in; let it boil
apidly for 20 minutes, then drain
he macaroni in the colander, pour
'lenty cold water over it and put
in bowl of slightly salted cold
Vater to stand till ready for use;
tew can of tomatoes with half a
lint of water, a whole onion stuck
With four or five cloves, an ounce
# good drippings, a teaspoonful of
alt, as much white pepper as you
an take on the end of a table
,nite, and as much cayenne as you
an take on the blade of a pocket
,nlfe; let it stew steadily for two
lourS; then thicken with table
poonful of flour creamed together;
tir in the tomatoes for five minutes
nd rub through the colander with
he potato masher; then have a
uarter pound of grated cheese,