The midland journal. (Rising Sun, Md.) 1885-1947, 1896-05-01
Useful REGIMES.

to the fruit to be used. When be
ginning to set add one orange, one
banana and two or three figs cut in
small pieces. Serve plain or with
whipped cream.
FRUIT PIN WHEELs.eRoll out
pie crust thin and cut into strips,
about three inches wide and six or
eight inches long; spread with
marmalade, peach butter or thick
jam or firm jelly; roll up, fasten
the edges firmly and bake in a
quick oven; when sliced across the
little spirals are very pretty.
FLUMMERY.-Put oatmeal to
soak in tepid water, stand in a
warm place until it becomes sour,
when sour enough squeeze through
a fine cloth, put a pinch of salt in
it and boil until it thickens; when
boiled put it in a mould or on a
meat platter to cool. When cold
you can turn it out as you would
cornstarch. Tt is very nice with
cream and sugar as dressing.
SwEETBREAD SALAD.-Prepare
the sweetbreads by first placing in
sailed ice water for fifteen minutes,
then parboil them for fifteen
minutes, after which you again
place them in ice water until cold.
Take off all the little veins and skin
and separate into small pieces.
Place the bowl on the ice, until
ready to serve; then cover with a
mayonnaise dressing and serve on
lettuce. Be sure to have this salad
as cold as possible.
PEAS ON TOAsT.-Pour a can of
sweet small peas into an open dish
an hour before you wish to cook
them, drain and wash. Put them
into a saucepan and add enough
hot water to barely cover them.
Cook until tender, then add the
following: One fourth cup of
butter, beaten to a cream with a
tablespoonful of flour, and one
quarter teaspoonful salt. Add
one half cup hot water. Pour the
peas and gravy over six slices of
toast arranged on a platter, and
serve hot. The same quantity of
green peas may be used in place of
the canned ones.
Roe SAUCE.-After washing
thoroughly, put two shad roes in a
saucepan, cover with boiling water
and add half a teaspoonful of salt.
Simmer gently for Is minutes.
Remove the outer skin and mash
fine. Make cream sauce, by bring
ing to the boiling point half a pint
of cream. After mixing one table
spoonful of butter and one table
spoonful of flour, add to the boiling
cream and stir constantly until the
cream becomes slightly thickened;
then add the prepared shad roe.
This sauce adds greatly to the ap-
pearance, as we'll as to the taste Of
the baked shad.
For ONE LARGE LEMON Pie
One lemon, one tablespoonful of
cornstarch, one egg, one cup of
sugar, not heated, butter size of a |
hickory nut, one cup of boiling
water. In another vessel beat up
the egg, mix the sugar with it,
crate in the rind of the lemon and
in the juice. Add the
butter. When mixed stir it all in
the cornstarch. Make good crust,
put in the mixture and bake; when
done, have the white Of an egg
beaten stiff, mix with a little pull
verified sugar, spread ON top of pie,
and lightly brown. 1t will only |
take few seconds to brown.
SPANISH OMELET.-To make a
Spanish omelet beat the whites and |
yolks of six eggs separately until
they are light and frothy; then
mix them together and add Il table
spoonful of warm water to each egg.
In a chopping bowl put green
having removed the stem
and seeds; large ripe tomato, or
two medium sized ones. After
peeling them add sprig of parsley
and a small red onion; chop these
together very fine; melt some butter
in a stew pan, but do not brown it;
tko xroosoE.l~loe -