The midland journal. (Rising Sun, Md.) 1885-1947, 1895-06-21
THE HOUSEHOLD.
Useful Recipes.


eight good sized croquettes, take
two cupfuls of cold mashed potatoes,
add to them two tablespoonful of
milk, and stir over the fire, mash
ing and working until the potatoes
are hot and smooth. Now take a
portion of this in, the hand and
tlatten it out. In the center put
about a tablespoonful of shielded
Goldfish, roll the potato over it and
make it perfectly smooth. Dip in
beaten egg and then in bread
crumbs and fry in smoking hot fat.
ADELAIDE PUDDING.-Put al
pint of water and the juice and
thinly pared rind of a lemon in a
saucepan. Bring it slowly to a
boil, then stir in while hot, but off
the fire, half pound of butter and
a cupful of sugar; next mix in very
gradually and smoothly onehalf
pound of flour, and let it cool. Now
add six well beaten eggs and tea
spoonful of baking powder. Half
fill some buttered cups and bake
for twenty minutes in quick oven.
Serve with melted butter made with
milk, in which a good spoonful of
curranu jelly has been dissolved.
Boston BROWN BREAD.-Mix
half a pint of mOlasses with one
pint of scalding hot water. Sift
half a pint of Indian meal, one and
a quarter pints of rye meal (not
rye tiour), and one teaspoonful each
of salt and bicarbonate of soda
finely powdered. Stir the molasses
and water into the meal, mixing
both to a smooth, thick batter by
beating it for five minutes. Quickly
butter tin pudding mold about
eight inches deep and five inches in
diameter, pour the batter into it,
cover tightly, set it in pot con
tanning boiling water enough to
reach half way to its top, cover the
pot, and boil the bread steadily for
three hours, taking care that the
water is replenished as it boils
away. At the end of three hours
remove the pudding mold from the
water, uncover it, and set it in a
hot oven for fifteen minutes for the
bread to brown.
BAKED MACARoNI WITH IONA
ToEs.-Take a pound of macaroni
(the small, about the size of pipe
stem, is preferable); break it only
in lengths sufficient for large pot,
the larger the better; half fill the
pot with sailed water, a tablespoon
FIJI of salt to two quarts of water;
let it come to a full boil before
putting the macorOni in; let it boil
rapidly for twenty minutes, then
drain the macaroni in the eOlander,
pour plenty of cold water over it
and put it in u bowl of slightly
sailed cold water to stand till ready
for use; stew can of tomatoes with
half pint of water, whole onion
stuck with four or five cloves, an
ounce of good drippings, tea
spoonful of salt, as much white
pepper as you can take on the end
Of table knife, and as much
cayenne as you can take on the
blade of a pocket knife; let it stew
steadily for two hours; then thicken
with tablespoonful of batter and
a heaping teaspoonful of -four
creamed together; stir in the
tomatoes for five minutes, and rub
through the colander with the
potato masher; then have quarter
of a pound of grated cheese, ham,
or tongue; put your macarOni in
layers in the baking dish it is to be
served in, stewing each layer with
the cheese or meat, letting the
macaroni come on top; then pour
the stewed tomatoes over the whole,
with a few small pieces of butter;
bake for half an hour.