The midland journal. (Rising Sun, Md.) 1885-1947, 1896-07-03
Useful Recipes.

Dust with salt and pepper, replace
the top and sprinkle it with crumbs,
pepper and salt. Put a bit of butter
on each one and place on slice of
bread. Bake in oven fifteen to
twenty minutes.
TOMATO FARCI.-Cut the toma-
toes in halves, place them in fry
ing pan, the open side down, in one
half inch deep of hot fat. Move
them about until they are cooked a
little tender. Lift them from the
pan carefully and place them side
by side in a baking dish. Pour a
little sweet oil around them,
sprinkle with chopped garlic and
parsley, salt, pepper and cayenne.
Bake in a hot oven fifteen to twenty
minutes. Serve in same dish.
SWEET POTATO PUDDING.-Boil
sufficient sweet potatoes to make
about a pint after peeling and
MASKING them while still hot. Add
two tablespoonful of butter, half a
grated nutmeg, sugar to suit the
taste, four well beaten eggs and one
quart of sweet milk. Bake in a
moderate oven until the pudding
is firm and brown. This may be
eaten either hot or cold, without a
sauce. The same recipe and similar
quantities of materials will make
four custards to be baked in pie
plates lined with pastry, without a
top crust.
HAM FRITTERs.-One cup cold
minced ham, one egg, one cup
soup stock, saltspoonful dry mus
tard, teaspoonful manufactured
butter, one teaspoonful flour. Heat
the stock to boiling point and
thicken with butter and flour
rubbed together; stir into it the
ham with seasoning; add the beaten
egg. Let boil for a minute; remove
from fire to cool. When cold make
into small balls, drop into a batter
made of one cup Of flour, two tea
spoonfuls melted butter, a small
cup Of warm water, the beaten
white of an egg and saltspoonful
of salt. Fry in boiling fat and
serve at once.
STEwED KIDNEY.-Take a nice
fresh beef kidney, let it stand in
cold water about ten minutes. Re-
moveall fat and skin, then cut with
a knife or chop into small pieces
about the size of dice. Put in a
stew pot, just cover with cold water
and put on over a very slow fire.
Add a slice of onion, half a tea
spoonful salt, quarter teaspoon
pepper, three dessert-spoons canned
tomatoes, half teaspoon Worces-
tershire sauce. Let simmer, not
boil, about an hour, or until tender.
Take about tablespoonful of the
gravy in cup, and when cool mix
it with a desert spoon of flour to a
smooth, thin paste; gradually stir
into the kidneys until they seem
thick enough. Let simmer a little
while longer. Serve very hot in a
covered dish.
FLOTTKRENGEL.-This is a great
favorite among the Germans, and
is generally used with a light
dessert. Take one pound of dry
flour, three quarters of a pound of
wellwashed butter, ten tablespoon
fuls ofcreaIh. For the top of these
cakes melted butter or egg, powdered
sugar and cinnamon. Break the
butter into small pieces and mix
with the flour, then adding the
cream. Mix quickly into a light
paste. From this break pieces and
roll them out with the hand, about
a quarter of a yard long, and join
the two ends in the middle to give
them the form of a "B." When
all are done grease them on top
with melted butter or egg, strewing
sugar and cinnamon over it. If
you like almonds, blanch some, cut
them in small pieces and put over
the top. These cakes require to be
baked very quickly.
LIVER AND BACoN.-This is one
of one of the dishes which that
anomaly, "the good plain cook"
almost invariably renders unfit to
eat. If your kitchen knives are
kept properly sharpened it is better
to slice it yourself, as the butcher