The midland journal. (Rising Sun, Md.) 1885-1947, 1896-09-11
Useful Recipes.

core and cover with cold water.
Boil until soft enough for apple
sauce. Drain through cheese cloth
(do not mash), and to each pint of
juice add one pound of granulated
sugar. Boil gently for about 20
minutes.
CABBAGE AND BACoN.-Take
equal quantities of onion and bacon
(fat and lean), chopped finely; fry
the onion in butter, and, before it
takes color, add the bacon; when
this is cooked, add some cabbage,
parboil and shredded; then pepper
to taste, and toss the whole on the
fire till quite done.
MAcARoNI WITH TOMATOES.
Break a quarter of a pound Of
macaroni into sticks about three
inches long. Cover with boiling
water and boil rapidly for 20
minutes; then drain. Mix together
one ounce of butter with half an
ounce of flour; melt until well
blended; then add cupful of stewed
tomatoes Chose left from yesterday
are bestb stir constantly until it
boils. Then pour it over the
macaroni, which you have returned
to the saucepan; add salt and
pepper, beat up once more and
serve in covered vegetable dish.
This is particularly good with roast
beef.
SPICED SICKLE PEARS.-Boil to-
gether for Is minutes one pint Of
cider vinegar, one pound and three
quarters of granulated sugar. Tie
in a small piece of cheese cloth. half
a dozen whole cloves, one dozen
whole allspice, one teaspoonful of
ground cinnamon, one saltspoonful
of ground mace and small piece
of ginger root. Put with the
vinegar and sugar and boil. Select
fine, large Sickle pears, pare and
remove the stems, put into the
vinegar and let all boil gently until
the pears look clear; then drain off
the vinegar, put the pears into jars,
reheat the vinegar and pour over
the pears. Seal and use as sweet
pickle. This is delicious pickle
if properly and carefully done.
PRUNE SoUFFLE.-A number OF
appetizing desserts can be made
with French prunes; take, for ex-
ample, a prune souffle. Soak a
half pound of French prunes all
night; stew them until soft, and
sweeten when half cooked; mash
them and remove the stones. Beat
to very stiff froth the whites OF
six eggs and sweeten to taste, then
drop in the prunes, a spoonful at a
time, beating very hard. Turn
the mixture into a deep dish, and
bake it ten or fifteen minutes. II
will puff up, and must be eaten
Immediately, as it falls as soon as
cool, or if baked too long. Make
soft custard with the yolks of the
eggs, serve in sauce pitcher, and
pour some over each portion as ii
is helped.
PIoKLED ONIoNs.-Carefully
select small white onions. Put to
boil two quarts of fresh, cold water,
into which throw a handful of salt.
When it boils add one quart of
onions to it. Boil slowly until
they look clear, but not until they
become at all soft. Then remove
them and place on sieve to dry.
When they are dry put them into
Jars and cover them with vinegar
prepared as follows: To one quart
of pure cider vinegar add one table
spoonful of whole allspice, one tea
spoonful of whole black pepper,
three or four small pieces of mace,
halfa dozen whole cloves, one table
spoonful of celery seed. Boil all
these spices in the vinegar for
quarter of an hour and pour it,
while boiling hot, over the onions.
Serve with roast beef. These will
keep indefinitely if properly pre-
pared.
PEACH PIE.-Before you begin
to mix your crust measure and
weigh each article you may need,