The midland journal. (Rising Sun, Md.) 1885-1947, 1896-08-14
Useful Recipes.

and refreshing hot weather drink
is made of iced tea "with a differ
ence." Hot tea is poured upon a
glass half full of finely cracked ice.
Lemon may be added or not. With
or without this is makes a delicious
beverage.
COTTAGE CHEESE SANDWICH
Take nice white bread and pre-
pare it as for any sandwich, butter
smoothly, then spread with a sea-
soned layer of cottage cheese
through which small bits of the
spicy watercress are plentifully
scattered; place another buttered
slice on top, cut them in strips or
any shape desired. Arrange on a
plate on a folded napkin and serve.
RICE MUFFINs.-Two cups of
boiled rice, one pint of flour, one
teaspoon of salt, one tablespoon
sugar, one and half teaspoons
of good baking powder, one-half
pint of milk, three eggs. Dilute
rice free from Jumps with milk and
beaten eggs, sift together flour,
salt, sugar and yeast powder, add
to rice preparation, mix smooth,
rather firm batter; muffin pans
must be hot and well creased; then
fill two thirds full and bake in hot
oven fifteen minutes.
SCRAMBLED EGGs.-Break eight
eggs into small saucepan; add to
them a piece of butter the size of
an egg, eight tablespoonful OF
cream, two tablespoonfuls of stock,
one small, level teaspoonful of salt,
one saltspoonful of white pepper;
stir the whole until the eggs begin
to thicken, then take from the fire
and with an egg beaten beat them
until they are light and delicate,
then return the saucepan to the
fire and as soon as the eggs are hot
pour them into a warm dish and
serve at once. These are delicious
if carefully made,
CREAM ToAsT.-Put in the
double boiler one quart Of milk,
then cut even slices of stale bread
and toast them nice brown on
each side. Dip each toasted slice
into the hot milk moment, then
place it in the serving dish. When
oil are done add half a pint of milk
to the hot milk, put in large
tablespoonful of butter and large
tablespoonful of salt. Beat the yolk
of one egg, add to it one small
tablespoonful of flour and two
tablespoonful of cold milk. Mix
together until smooth and stir it
into the boiling milk. Then put
it into the dish with the toast, lift
ing up the slices carefully so the
cream will be at the bottom of the
dish and al around the toast. Fill
the dish nearly full OF the cream
and if there is any left put that in
a bowl, and send all to the table
hot.
HoMINY AND MEAT COQUETTEs.
Boil the hominy the day before;
make the coquettes in the morn
ing. Put half a cupful of milk
into a saucepan; when boiling hot
stir into it two large tablespoons of
butter, one cupful of boiled hominy,
one cupful of finely chopped meat,
an even teaspoon of salt and a salt
spoon ofpepper. Mix all thoroughly;
when it begins to boil add one well
beaten egg, cook two minutes and
pour the mixture out to cool.
When cold form into small cylinder
ooquettes, dip in egg, then in fine
bread crumbs, place them on Il
board sprinkled over with crumbs
and keep in a cool place until ready
to fry. Then carefully place them
in frying basket, being careful
not to crowd them; fry a light
brown and serve very not.
"A rule of the public schools of Co.
penhagen requires that each pupil shaH
take three baths week in the school
building. While the pupils are bathing
their clothes are sterilized In steam
oven. When this practice was first ias
troduced there was no complaint, but
in short time the parents of the chill
dren protested vigorously on the
ground that it made the children dis
contented with their dirty clothes and
caused them to complain constantly
of the filth of their dwellings,"
How He KaeH,
| SArd en- tho bopon has DraOOEa1 for