The midland journal. (Rising Sun, Md.) 1885-1947, 1896-12-04
Useful Recipes.

pared OF Scfdpeu) until very
tender, mash thoroughly and
season generously, adding a little
milk or cream. Pile smoothly in a
baking dish, dot with butter, and
brown in a hot oven.
CHEESE FINGERs.-One cup of
flour, four tablespoonful of grated
cheese, one tablespoonful of butter,
one fourth of a teaspoonful of
baking powder, pinch of salt and
dash of cayenne pepper. Rub
the butter into the flour, add the
salt, cayenne and cheese, mix with
cold water to soft dough. Roll
very thin, cut into half-inch strips,
bake in moderate oven until
golden brown.
APPLEsAUCE.- old fashioned
way in which our grandmothers
prepared applesauce was to stew it
in the oven, and no better way has
yet been found. Fill a small stone
crock with firm sour apples that
have been pared, quartered and
cored. Turn over them about a
pint of sugar and scant cup of
water. Cover the crock closely
and place it in the oven when the
evening meal is over, and let it
remain until the next morning. The
flavor and color of the apples are
quite different from those stewed
over the fire.
BROWN BETTY OF OUNCES To
one cup of breadcrumbs allow two
cups of chopped fruit. Butter a
pudding dish and put in a layer of
the ounces, sprinkle them with
sugar, add a few pinches of CHINA
mon and scatter bits of butter over
the whole and cover with a layer
of crumbs. Alternate with crumbs
and fruit until the dish is filled.
having crumbs for the last layer,
Sprinkle three spoonfuls of water
over the pudding, cover the dish
and bake in a moderate oven one
hour. Then remove the cover and
brown. Serve with a sauce.
AN ATTRACTIVE DEssERT.-Cut
bread into thin slices, then cut into
strips an inch wide. Butter a plain
mold, dip the strips of bread into
melted butter, and arrange them
on the bottom and around the sides
of the mold, letting the pieces come
close together or overlapping. Fill
the center with a sauce made of
tart apples stewed until tender,
then cut into pieces and season with
butter, sugar and some chopped
almonds. Cover the top with a
thin slice of bread and bake in a
hot oven half an hour. Turn it
out on flat dish and serve with
liquid sauce.
PRESSED CHICKEN. Boil the
chicken until it is well done, then
remove the meat from the bones,
placing the light and dark meat on
separate dishes. Chop each sepa-
rately, and when it is fine season
with pepper and salt. Add several
crackers to the liquor in which the
chicken was boiled, stirring until
smoth. Now put in a dish, first a
layer of light meat, then a layer of
dark until all the meat is used; pour
the thickened liquor over all, place
a weight on the chicken and set it
away where it will become cold.
Cut in thin slices for serving, and
garnish with slices of lemon.
SWEET BEET PICKLES. Select
small turnip beets not more than
two inches in diameter. If larger
beets are used, it will be necessary
to cut them. Triangular pieces
about an inch thick look nicely.
Wash the beets and boil whole for
an hour; try with wooden tooth
pick and if not tender, continue the
boiling until they are. If late in
the season, three hours will some
times be required. When tender,
turn into cold water and with the
hands remove the skins. Then
trim and cut as necessary. Pack
into jar, giving now and then a
dash of pepper and add the syrup.
No spice is added to the syrup for
this pickle.
STUFFED EGGs.-Boil the eggs
hard, remove the shells, and cut