The midland journal. (Rising Sun, Md.) 1885-1947, 1896-01-24
Useful Recipes.

tablespoonfuls of the juice, half a
teaspoonful of soda dissolved in the
juice. Flour enough to roll.
FRIED CELERY.-Take a bunch
of celery, pare off the green stalks,
trim the roots and boil in slightly
sailed water with a litter butter.
Drain on a cloth, season with salt
and pepper, dip in a batter and fry
pretty crisp in plenty Of very hot
fat. Drain and serve with tomato
sauce.
FIG PUDDING.-Chop half a
pound of figs and mix with tea
cup of grated bread crumbs, a tea
cupful of sugar, two tablespoonful
of melted butter, four eggs, beaten
light, and five ounces of candied
orange and lemon peel. Turn into
creased mold, steam two hours
and half. Serve with pudding
sauce.
POTATOOMELET.- Beat four eggs,
whites and yolks separately, very
light. Have some Irish potatoes,
mashed perfectly smooth, and add
to the eggs until about the consis-
tency of pound cake. Season with
salt, pepper, and little onion, if
liked. Drop on a well creased
griddle a spoonful at time. Turn
and cook quickly.
SOUTHERN PANCAKEs.-Beat
smooth four eggs and half a pound
of flour, melt four ounces of butter;
add to the butter, to which has
been mixed a teaspoonful of baking
powder, with one ounce Of sugar
and one pint of milk. Heat fry
ing pan very hot, grease, put in a
spoonful of the batter at time,
spread evenly over the surface, turn
until brown on both sides.
ORANGE PIE.-Grate the rindS
of two oranges and squeeze out the
juice; cream quarter of a pound
of butter, and add by degrees half
a pound of sugar, the yolks of two
eggs well beaten, then the rinds
and juice of the oranges. Beat the
the whites Of the eggs to stiff
froth and mix them lightly with
the other ingredients. Bake in pie
tins lined with paste, or in tart
shells.
TOMATO SoUP.-Half pint of
tomatoes, a pint of boiling water;
when come to a boil add a pinch of
soda; when foaming add 3 pint of
rich milk, salt, pepper and plenty
of butter; when boiling add cup of
cracker crumbs; serve at once. The
advantage these have over other
excellent soups is that they can be
prepared in very few minutes on
very busy days or in case of un-
expected company.
CHOCOLATE CAKE.-One cup of
sugar, half a cup of butter, half a
cup Of milk, two cups Of -four, two
eggs, two teaspoonfuls baking
powder. Crate a little less than
one-half cake of Bakers chocolate,
add one-half cup of sugar, one-half
cup of milk and the yolk of one
egg. Boil in double boiler Gas it
burns easily till it thickens, and
then stir it into the cake mixture,
add last one teaspoonful Of vanilla.
Frost it or not, as you please.
MILK BIsCUIT.-Put one quart
of sifted flour into q bowl, add to it
a heaping tablespoonful of butter
or lard; rub. well together with the
hands until the -four is thoroughly
creased; add two heaping teaspoon
fulS of baking powder, a teaspoon
full of salt, and sufficient milk to
make soft dough (about half a
pint; mix and knead quickly. Roll
out about half an inch thick, cut
with small round, cutter, place
two inches apart in creased pans
and bake in quick oven Is or 20
Mingtes. These biscuits should be
a delicate brown top and bottom,
light on the sides and snowy white
when broken open,
TOMATO SAUcE.-Whep fresh
tomatoes are out of season, use
canned. Put can of tomatoes in
IA stew pan on a slow fire until
cooked. Cut through one carrot, a
small onion, one ounce of salt pork
and one ounce of raw ham. Put
these into saucepan with one