The midland journal. (Rising Sun, Md.) 1885-1947, 1896-05-15
Useful Recipes.

into a little earthen dish provided
for this purpose, dust over a very
little pepper and salt. Place the
dish upon the back of the stove or
in a moderate oven until the white
is set. Should be served in the
dish, which place upon a saucer.
RHUBARB TAPIoCA.-Wash one
large cup pearl tapioca and soak in
three pints of water for four hours.
Butter a pudding dish and cover
the bottom with a thick layer of
cut rhubarb; CRATE little orange
peel over it and sprinkle thickly
with sugar. Turn over this half of
the soaked tapioca and dot with
tiny bits of butter. Put on another
layer of rhubarb and finish with
tapioca. Bake one hour in moder-
ate oven and serve while warm with
sweetened cream.
COLD CATsUP.-One- half peck
ripe tomatoes, chopped fine and
drained; one root horseradish,
grated; one-h half dozen red peppers,
chopped fine and drained; one cup
of nasturtiums, two large onions,
grated; one half cup of salt, one
cup mustard seed, one half cup
brown sugar, One-half ounce black
pepper, one-half ounce mace, one
half ounce cloves, whole; one half
ounce cinnamon, one half ounce
tumeric, one half ounce celery seed,
one quart vinegar. To be well
mixed.
RHUBARB FRITTERs. Peel
young rhubarb and cut the stalks
into length of about two or two
and a half inches, make a batter
by mixing six large tablespoon
fuls of flour with a pint of milk,
as smoothly as possibly; add a
tablespoonful of salt and two well
beaten eggs; dip each piece into the
batter and fry in boiling lard until
Il nice golden brown. Serve very
hot, piled high on a napkin, and
this quantity will be enough for a
small well powdered over with
sugar.
"TRILBY" OMELET (new).-|
Break five eggs into a bowl and
add one tablespoonful Of cold water
for each egg, one-half teaspoon of
salt, one-quarter teaspoon of Pepper;
beat to a froth. Put tablespoon Of
butter in frying pan and when hot
do not burn) pour in the beaten
eggs; now with tined fork
lift the omelet gently in places
while it is cooking. Omelets cooked
in this way do not have to be turned.
The cold water used with the egg
is the secret of a light, faky omelet.
HORSE RADIsH SAyCE.-Chill
one cup thick cream and beat it
until stiff enough to hold in shape.
Add one half teaspoonful salt, one
half saltspoonful pepper and three
tablespoonful prepared horse
radish. If fresh grated horse
radish be used, add two table
spoonfuls vinegar and one teaspoon
full sugar to the radish. Keep this
in cold place, as it should be stiff
and thick when used. If served on
the dish with hot meat, put it in a
shallow sauce dish and cover the
dish with the garnish of watercress.
RHUBARB PUDDING.-Take six
good sized stalks of rhubarb, one
half pound sugar, chop sufficient
suet to make one cupful and mix it
with two cups of flour, one-quarter
teaspoon salt, and cold water
enough to make it stick together.
Roll this out, and put into the
bottom of a baking dish; cut the
rhubarb into pieces one inch long;
fill the baking dish full; cover over
the sugar; then roll out sufficient of
the dough to make thin crust,
making an opening in the center,
and put it over the rhubarb. Stand
this baking dish in steamer, and
steam constantly for two hours.
Turn from the basin, and serve
either with cream and sugar or