The midland journal. (Rising Sun, Md.) 1885-1947, 1895-11-22
Useful Recipes.

Ill Ice water. Wnen DrltCle pour
on buttered tins, and mark in
squares with the back of a knife as
it cOOlS.
PEANUT CANDY.-Crack and skin
a quart of freshly roasted peanuts.
Put in buttered tins, and pour over
them, when it is prepared, the fol.
lowing: Two cups molasses, one
cup of brown sugar, one tablespoon
full of vinegar, one tablespoonful
butter. Cook until brittle.
EvERTON TOFFEE.- cups
granulated sugar, one cup hot water,
four level tablespoonful butter,
one-half teaspoonful lemon Juice.
Put all the ingredients into the dish,
excepting the lemon juice, which is
to be added just before toffee is
done. Keep stirring until it is
brittle when dropped in cold water,
and pour on buttered dish.
CHOCOLATE CARAMELs.-Two
cups of brown sugar, one cup
molasses, one cup finely grated
chocolate, one cup warm milk, one
tablespoonful flour, two tablespoon
fuls butter. Boil rather slowly,
and pour on flat, buttered tins to
cool, making into squares with the
back of knife as it hardens. 1t
can be favored with few drops of
vanilla or cinnamon stirred in at
the very last.
BUTTER SCoTCH.-One cup light
brown sugar, one-half cup hot
water, one tablespoonful butter,
one teaspoonful vinegar. Boil about
twenty minutes, testing in cold
water when it begins to thicken. 1t
can be favored by adding one-half
teaspoonful vanilla when done if
desired. Pour on buttered plates,
and mark in squares as it cools. 1t
may also be favored with a few
drops of ginger instead of vanilla
if preferred.
POP CORN BALLs.-Pop corn
enough to make four good quarts
when done. Salt to taste. Boil in
the chatting dish Two cups New
Orleans mOlasses, one cup brown
sugar, butter size of small egg, one
tablespoonful vinegar. When the
candy is done, which is determined
by the usual test, stir in all the
corn the candy will take, being
careful that no hard kernals get in.
Pour on buttered platters, and roll
quickly into balls.
SUGAR ANDY.-Vanilla, winter
green or representations cups
granulated sugar, thirds cup
hot water, five tablespoonful
vinegar, one third cup butter, one
tablespoonful glycerine, one table
spoonful vanilla or wintergreen,
half teaspoonful soda. Cook
all together, without stirring, about
half an hour, or until crisp when
dropped in cold water. When
done, stir in the soda and vanilla,
or other tiavOring, and pour ON
platters to cool. 1t will pull very
white. Draw into flat sticks, and
cut with shears. This candy i'm
proves with age, if it can be spared
until that time.
CABBAGE AND BAcoN.-Four
ounce bacon, one ounce butter, one
seasoning; chop the onions
and bacon finely, fry the onions in
the butter and before it commences
to brown add the bacon, stir over
the fire five minutes; parboil the
shred it and add to the
onion and bacon; season to taste and
toss over the fire till done, about
ten minutes.
CABBAGE PIE.-One cabbage.
two ounces grated bread crumbs,
one-half pound cold meat, two
slices of bacon; put the cabbage in
boiling water. Boil twenty minutes
butter a pie dish and sprinkle
bread crumbs over; lay in some
cabbage chopped fine, then layer
of beef finely minced; sprinkle
over, then more cabbage
and meat, then cabbage; on the
top put the bacon over. Bake in a
good oven thirty minutes turn onto
a hot dish and serve with brown
gravy.
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