The midland journal. (Rising Sun, Md.) 1885-1947, 1896-04-03
Useful Recipes.

eggs as you desire to use, one at a
time, and drop carefully into a
buttered dish, being careful that
they do not encrOach on each other;
sprinkle with salt and put a bit of
butter on each. Put this into the
oven and bake until the whites are
set.
CANNED BEEF ToNGUE.-Boil,
skin and slice a beef's tongue,
corned or fresh; return to the kettle
and when boiling hot pack in a
Mason's can, pressing down hard;
cover an inch deep with the boiling
liquor and seal. If fresh season
the slices as they are packed with
salt and pepper; keep in a cool,
dark cellar.
CREAM BIsCUIT.-Take two
pounds of flour, tablespoon of butter,
three tablespoons of sugar, one egg,
one ounce of bicarbonate of soda,
one-half ounce of ammonia, one
eighth ounce of cream tartar, one
fourth cup of water and sufficient
oil of lemon to flavor. Roll and
cut out the biscuits, drop them for
a minute in boiling water, take
them out and put them in cold
water; then lay them on a cloth to
dry; now put them on baking sheets
at a little distance apart, and bake.
CRUMB CAKE.-Four cups of
flour, two cups Of sugar, one-half
cup of butter, two teaspoons OF
cream tartar. Take your hands
and mix this thoroughly, then take
out about half cup of these
crumbs; now take one cup of thick
milk, mix in it one half teaspoon
of soda, the yolks of two eggs; put
this in the crumbs; have the whites
of two eggs, beaten to stiff froth,
and add last. Mix all this to-
gether, drop on deep tins, then
scatter the crumbs over the top.
They are nice if Favored with
vanilla. Bake in not too hot oven.
LEOPARD CAKE.-Line tins with
creased paper; have ready a half
nutmeg (grated), one teaspoon of
cinnamon, one-half of cloves; put
this in IL cup. Take two cups of
sugar, one half cup of butter and
mix, then add yolks of two eggs;
mix, then add one half cup of sweet
milk and one half cup of water,
two and one-half cups of flour,
three teaspoons of baking powder,
mixed in the flour. Have ready
the whites of two eggs beaten stiff;
add last. Now put batter in the
cup where the spices are until full.
Put the rest in your tins. Mix the
spices we'll in your cup of dough
and drop in spots in your batter in
tins; if preferred you can use melted
chocolate in place of spices. This
cake must be iced; it you use the
chocolate instead of the spices make
a chocolate icing.
Eggs WITH TOMATO SAUcE.-A
good sauce for any fried food, or
for general table use, can be made
by boiling together carrot, a
turnip, an onion, peeled and sliced,
and can of tomatoes, adding a
palatable seasoning of salt, pepper,
whole cloves and any sweet herbs
preferred. Rub to a smooth paste
a heaping tablespoonful each OF
flour and butter, and stir them into
the tomato, and continue to stew
gently until all the vegetables are
tender enough to rub through a
sieve with a potato masher. If the
sauce is too thick after it is rubbed
through the sieve a little boiling
water can be added, and the season
ing regulated; but the sauce must
not be made 'watery. 1t will keep
for several days and is the better
for being reheated. To serve with
fried eggs put some of the hot sauce
on the bottom of a platter, lay the
fried eggs upon the sauce with a
skinner and serve at once.