The midland journal. (Rising Sun, Md.) 1885-1947, 1896-07-24
Useful RecipeS,


spoon cold water, ten ounces of
grated chocolate, one ounce of sugar,
a pinch of salt and tablespoon of
butter. Cook until it thickens; then
cool.
LEMON SHERBET.- one tea
spoonful of gelatine, soak it one
hour in enough cold water to cover
it, then add one cupful of boiling
hot water and stir until dissolved.
The juice of six lemons, one good
pint of granulated sugar and one
quart of cold water. Mix together
the sugar, lemon juice, water and
gelatine; strain it into the can and
freeze.
OATMEAL BROWN BREAD.-One
cup of rolled oats made into por-
ridge, stir in it one cupful of
molasses, one and one half cupfuls
of lukew arm water, into which is
dissolved one yeast cake and one
teaspoonful of salt; knead into this
mixture enough flour to make a
stiff dough; set over night in a
warm place; put in pans next
morning; when light bake in a
rather slow oven. Boke until
thoroughly cooked.
WEI SIT RAREB1T.-Place in a
chatting Dish one teacupful of butter,
one-fourth cupful of rich milk or
cream and one-fourth pound or one
cupful of rich cream cheese; cut
into bits. Beat one egg, stir into
it one teaspoonful OF mustard, one
half teaspoonful of salt and a speck
of cayenne. When the cheese is
melted add the egg and cook until
it thickens little, stirring all the
time to prevent curdling, Have
ready half slices Of toast; spread a
spoonful of the rarebit on each
piece and serve.
CHOCOLATE BLANC NANCE
One quart Of milk, one ounce of
gelatine dissolved in a little cold
water, four tablespoonful of grated
chocolate, three-quarters of a cup
of sugar and one teaspoonful of
vanilla. Cook the gelatine and
milk in double boiler until gela-
tine is dissolved, then add the
sugar and grated chocolate (the
latter having been previously made
smooth with 2 little cold cream.
Cook five minutes, strain into a
mold and stand away to harden
until cold and firm. 1t is very
pretty when made in individual
molds. 1t can be made just as well
the day before.
STUFFED CUOUMBERs.- the
into halves and remove
the seeds. Boil four tablespoonful
of rice for 80 minutes; drain and
add to it an equal quantity of
chopped meat. Peel two tomatoes,
cut into halves and press out the
seedsj Ont them into small pieces,
mix with the other ingredients; add
a half teaspoon. al of salt and a dash
of pepper. Place this mixture into
the CAV .ty from which the seeds
were takenI put the halves together,
bind the cucumbers into shape with
a piece of Irvine and stand in
baking pan; add half cup of
water; bake slowly for one hour,
basting four or five times. These
may also be baked by stuffing the
mixture into the space from which
the seeds were taken and baking
in the halVeg.
BAKED BEEFsTEAK.-Take the
bone from a large sirloin steak,
1atten it with the side of hatchet
wash over the upper side with a
beaten egg, and spread thickly
with a forcemeat of crumbs, minced
ham Tor any other available cold
meat), a teaspoonful of minced
onion, little pepper and salt, a.
beaten egg and three tablespoonfuls
of sweet milk or cream. Roll the
steak around them, tying closely
with soft pack thread. Have ready
some drippings in frying pan,
with cupful of boiling water.
Cover and bake for 40 minutes,
turning and basting often. When
done, remove the strings, lay the
beef upon hot dish, thicken the
gravy with Drowned flour, boil up
once, pour half of it over the meat
and the rest into gravy boat.
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