The midland journal. (Rising Sun, Md.) 1885-1947, 1896-09-04
Useful Recipes.

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this purpose. Flavor with vanilla
and lemon juice, using only a few
| drops of each. Sweeten to taste.
| PLUM CATcHUP.-Take four
quarts of damson plums; wash and
drain, then pour over them one
quart of water in a porcelain kettle.
Cook slowly until tender, then pass
through sieve all the pulp and as
much skin as possible. Wash the
kettle and return the pulp to it:
add one and a half cupful of sugar,
two teaspoonfuls of cinnamon, a
teaspoonful of ground cloves, one
of allspice; simmer slowly until
thick enough, then put into bottles,
cork, and keep in a cool place.
CRoUToNs.-Cut slices of bread
half an inch thick and cut each
slice into squares of half an inch,
using bread at least "a hours old.
Put half a pound of butter into a
very small sauce pan, and when
boiling throw in the pieces of bread.
Do not put in too many at once, as
they need to be watched carefully
so that they do not get too brown.
AS soon asSthey are a rich golden
brown, remove from the fat, and
drain. Serve bouillon in cups and
place four or five croutons in each
cup.
DELICIOUS APPLE BREAD
Boil dozen good sized apples that
have been carefully peeled and
cored, until they are perfectly
tender. While still warm, mash
them in double the amount of flour,
and add the proper proportion of
yeast. The mass should then be
thoroughly kneaded without water,
as the juice of the apples will make
it sufficiently soft. 1t should be
left to rise for twelve hours, then
formed into loaves, and baked when
quite light. Apple bread was the
invention ola scientific Frenchman,
and it has always been highly COM
mended for it's healthfulness.
APPLE BIsoUITs.-In spite of
their name these do not belong to
the bread family at all, as neither
flour nor yeast enters into their
composition. Peel and core some
ripe apples and reduce them to
pulp; flavor with essence of lemon
and mix while warm with their
weight of powdered sugar; drop on
plates or into paper cases and dry
in slow oven for several days.
The heat should never be sufficient
to bake, only to dry them. When
thoroughly dried they should be
packed in glass or tin for winter
use. Apricots, pears, raspberries,
strawberries, plums, etc., may be
done in the same way.
MANGoEs.-Cut the magoes in
half, remove all the seeds, tie them
together with coarse thread, and
lay them in strong salt and water
for three Or four days. Then wash
and drain thoroughly, put them
into a kettle and cover with cabbage
or grape leaves. Pour on enough
hot water to cover them, and let
them stand on the back of the range
to keep hot. When they are green
take them out of the water, unite
them, turn the cut side down to
drain, mix together horse radish,
pepper, allspice, cloves, mace and
mustard seed, also one Glove of
garlic for each mango. Fill the
mangoes with this mixture, place
the two sides together and tie.
Pack into jars, and cover with
boiling vinegar. Remove the
threads before sending them to the
table.
Picked CUcUMBERs.- Select
very small sized cucumbers, those
about the size of your little finger
being preferable. Wash in cold
water, put them in picking tub,
and cover with a brine made Of
salt and water strong enough to
float an egg. Spread over the tub
a course cloth, then the lid of the
tub, which should slip inside and
press down the cucumbers. Put
weight on the lid to keep it down.
Let them stand for about nine days
or until perfectly yellow, then wash
in clear cold water, examine each