The midland journal. (Rising Sun, Md.) 1885-1947, 1895-11-29
Useful Recipes.

ufaln thoroughly, arrange IN al
ternate layers with stock sauce in
an earthen dish; cover with butteret
crumbs and brown.
Potato A La MARIE.-To six
boiled potatoes add three table,
spoons butter, one half teaspoon
salt, one-eighth teaspoon celery
salt, one-eighth teaspoon white
pepper, onefourth to one-half cup
cream. Beat until creamy and
light, like thick cream.
SUNSHINE CAKE.-Beat the
whites of eleven eggs to a stiff
froth, and add one and a half cup
fuls of granulated sugar, beating it
in gradually. Beat six of the yelks
light and stir them in; lastly, one
cupful of sifted flour, to which has
been added one teaspoonful of
cream of tartar. Bake in an un-
buttered pan in a rather slow oven.
STUFFED ONIoNs.-Boil gently
one hour six good sized onions.
Remove center with sharp knife.
Fill with two tablespoons minced
ham, three tablespoons bread
crumbs, one tablespoon butter,
three tablespoons cream, one half
teaspoon salt, speck of cayenne, one
egg, mixed together; sprinkle
onions with buttered crumbs and
bake one hour slowly on earthen
plates. Serve with cream sauce.
CELERY SALAD.-For dressing,
use one-half cup vinegar, one-fourth
cup butter, two teaspoons sugar,
two teaspoons flour, one-half tea
spoon mustard, one eighth teaspoon
white pepper, one egg. Rub butter
and -four together, mix sugar,
mustard, salt and pepper with
vinegar; boil; add flour and butter;
cook five minutes; pour over beaten
egg, stirring all the time. When
cold thin to right consistency with
cream and pour over diced celery.
THANKsGIvING CAKE.-Cream
one pound of butter with one pound
of sugar till white and frothy, then
beat in six eggs Zone at a time),
adding two pounds of flour gradu-
ally, some being mixed in between
each egg. When well mixed put
in pound of we'll washed and
dried currants, half pound of
finely minced candied peel, half a
teaspoonful of mixed spice, half a
pound of ground almonds, and one
tablespoonful of vanilla. Add a
little milk if necessary, and the
last thing put in five small tea
spoonfuls of baking powder. Bake
for two hours, or o little longer, in a
good steady oven.
THANKSGIVING PUDDING.-One
cup of chopped suet, one cup Of
moIasses, one cup of sweet milk,
one teaspoonful of soda, one tea
spoonful of cinnamon, one saltspoon
of salt, one-half teaspoon of cloves,
four scant cups of flour, one-half
pound ofseeded raisins, chopped.
SAUCE FOR SAME.
One cup of butter, two cups of
sugar, one half cup of boiling water.
When all comes to boil stir in
gradually the yolk of half an egg,
beaten with tablespoonful of flour
and sweet cream. Boil the pudding
in a tightly covered mould three
hours. This may be kept several
weeks and prepared as required by
steaming for one hour.
FRUIT SALAD.-Make a lemon
jelly in this way: To package of
gelatine add one pint of cold water
and the juice of four lemons. Let
it stand one hour. Now add one
pint of boiling water and three cup
fuls of sugar, let it come to a boil,
strain through cloth and pour q
little into as many cups as there
are persons to be served. Set them
where they will be cold. Keep the
rest of the jelly warm. Have ready
thinly sliced oranges and bananas,
some candied cherries, and grated
cocoanut. When the jelly in the
cups sets, put some of each kind of
fruit in each cup and pour ON more
jelly. 1t is best to prepare this
salad the day before it is to be used.
1t must be kept in a cool place.
Somebody recently made list of
the green, fragrant outdoor things