The midland journal. (Rising Sun, Md.) 1885-1947, 1896-03-20
THE HOUSEHOLD.
Useful Recipes.

flour, before adding water. Make
dumplings as follows: One pint Of
flour, two teaspoonfuls of baking
powder, wet with milk; drop in top
of stew, and cook for fifteen minutes.
PRUNE WHIP.-Pour boiling
water into one pound Of prunes;
stone them and cut into thirds.
Beat the whites of four eggs to a
stiff iroth, with four tablespoonfuls
of powdered sugar; then add to the
prunes. Bake in a slow oven
twenty minutes, and serve with
cream.
ASPARAGUS OMELET.-Take
yolks of five eggs and the whites of
three beaten very light; add two
tablespoonful of sweet cream, a
small tablespoonful of salt and a
pinch of pepper. Chop fine the
heads of one dozen stalks of aspar-
gus, dip into the batter; fry and
serve hot.
PARsNIP FRITTERs.-Boil five
medium sized parsnips until tender;
take off the skins and mash them
fine; add a teaspOOnful of flour and
a beaten egg; make into small cakes
and put into boiling hot lard or
beef drippings in a frying pan.
When fried a delicate brown put
on a dish and serve hot.
CoCoANUT DRoPs.-Grate a
cocoanut and weigh it; then add
half the weight Of powdered sugar
and the white of one egg, beaten to
a stiff froth. Stir all together, then
drop the mixture, with "a dessert
spoon, upon buttered white paper
or tin sheets, and sift sugar over
them. Bake in a slow oven fifteen
minutes.
FRUIT BIsCUITs.-Set a spons c
with enc pint of milk, fourth
of a cupful of yeast and pint OF
flour, over night. In the morning
add two cupfuls of Zante curIants,
one cupful of sugar and three cup
fuls of flour, or enough to make {.
rather stiff dough. Knead well
and set to rise; when light, mould
into biscuits, let them rise again
and bake.
SWEET Potato CRoQUETTEs.-
Take three cupfuls of mashed,
baked sweet potatoes; be sure they
are mealy, and while beating with
a four pronged fork add slowly "a
tablespoonful of melted butter, a
little minced parsley, II teaspoonful
Of lemon juice, salt and pepper and
a gill of cream. Mould into small,
cork shaped croquettes, dip in egg
and bread crumbs, and fry in hot
butter. Serve them i'll a dish
garnished with parsley.
SAvoRY CUsrARD.-Take quart
of good meat soup, nicely favored
with vegetables; beat six eggs; mix
with the soup and season with salt
and pepper; pour this custard mix
ture into deep dish; butter very
thickly three or four slices of very
thin bread (the slices should not be
thicker than a dollar) and only lay
enough to cover the top of the
custard (do not put one slice on the
other); bake till firm in the centre
and the surface is a pale brown.
CoCoANUTPIE.-Beat thoroughly
together the yOlks of three eggs,
two tablespoonfuls of sugar, and
one of flour. Add two teacupfuls
of milk and half cupful of freshly
grated cocoanut. Pour into a
baking dish lined with rich paste.
Bake in a moderate oven. Beat
the whites of the eggs to stiff
froth, add three tablespoonfuls of
sugar, and half a teacupful of cocoa
nut. When the pie is done, spread
this over it. Return to the oven
until it is delicate brown. Serve
cold.
Stuffed Apples.-Take the cores
from eight apples. Put the apples
in steamer to steam long enough
to soften, chop quarter of a pound
of candied cherries. Put one. half
cupful of sugar in a cupful of water
to boil, and add the cherries. When
the apples are done, place them in
a dish, filling the place from which
the cores were taken with the
cherries. Boil the syruD until