The midland journal. (Rising Sun, Md.) 1885-1947, 1895-02-15


broken but not chopped, three even
tableSp0onfuls of flour and one
fourth teaspoonfulof baking powder,
one-third teaspoonful of salt, two
eggs. Beat the eggs, add the sugar,
salt, flour and lastly meats. Drop
small spoonfuls ON buttered pans
and bake until brown. Butternut
meats are also nice.
ONION SALAD.-Break white
bread or biscuit into bits, dry in
the oven until sufficiently brittle to
rub through a sieve. Boil four
eggs hard. With two teacupfuls of
sifted crumbs mix two small onions
chopped, the chopped whites oftwo
eggs, two tablespoonfuls of melted
butter, a teaspoonful of salt. little
pepper, and three tablespoonfuls of
vinegar. Add lukewarm water to
make a smooth mass, place in a
glass dish, smooth the top, and rub
the yolks of the eggs through a
sieve to cover. Cut the remaining
whites into rings and scatter over
the top.
SEED COOKIES in a mix
ing bowl one egg lightly, adding
gradually one cup of granulated
sugar with Dover egg beater; add
one-half cup OF new milk, and be-
fore mixing add three and one=half
cups of sifted flour and one heaping
teaspoonful of baking powder. Stir
well, then add one half cup melted
butter and one teaspoonful Of cara
way seeds. Stir until fine and
white, then drop into a buttered
dripping pan, pat out evenly with
the hand, sprinkle with sugar and
bake. When cold in the pan, cut
into small squares and put where
they will keep moist.
BARLEY SoUp.-One sleeps
head, or two pound shin of beef.
two quarts of water, quarter of a
pint of barley, three onions, a small
bunch of parsley, pepper and salt.
Put all the ingredients in stew
pan, and simmer gently for two Or
three hours; stirring frequently to
prevent the meat from burning, but
do not let it boil quickly; take the
meat out, strain the soup, and i'll
sleeps head is used, put some OF
the best pieces back into the pan.
The tongue should be skinned and
cut into slices, and the brains,
which should be boiled in piece
of muslin, should be added to the
soup.
WHITE SOUP.-Boil knuckle II
shank of veal in two quarts of water
until all the flavor is extracted, and
the meat boiled to pieces, then
strain and skim the liquor. II is
better to do this the day before it
is served. When ready to use boil
cnpful of vermicelli tender, add
it to the soup, and just before send
ing it to the table stir in the yOlks
of three or four eggs well beaten
and mixed with a pint of sweet
cream. Stir this very quickly int
the boiling soup until it again
comes to boil, then quickly re-
move from the fire, as the soup is
spoiled if allowed to actually come
to boil after the eggs are in.
LEMON PIE.-Make rich crust
and bake first prieking it all over
carefully to avoid bliStering. Set
aside to cool whilst the filling is be-
ing made. Put into an earthen
stew crock one teacup of granulated
sugar. Crate over it the yellow
rind of one lemon, being careful
not to remove any of the white
underneath. Cut the lemon and
squeeze the juice over the sugar
and grated rind. Mix one table
spoonful, a little he2ping, of corn
starch with few spoonfuls of water,
and add also one whole egg and the
yOlks of two others well beaten.
Stir all togcrhef thoroughly, and
pour over the same one large tea
cup of boiling water. Set on stove
till it thickens, Watching carefully
and stirring at need. Cool some
what, and turn into the crust. Beat
the remaining whites, which must
be kept very cold, to q stiff frOth,
add heaping teaspoon Of sugar,
and spread evenly over the top.
Return to the oven till of a delicate