The midland journal. (Rising Sun, Md.) 1885-1947, 1896-12-11
Useful Recipes.


carrots, add pound of sugar, a
teacupful of cider vinegar, and
cook ten or fifteen minutes. Flavor
with thin slices of orange peel, a
little powdered cinnamon and cloves.
CARROT SoUP.-Boil enough
young carrots to make pint after
being rubbed through a colander.
Boil them until very soft in two
quarts of water. Rub through the
colander, return to the fire, add a
thickening of a tablespoonful each
of flour and butter, teaspoonful of
salt and a saltspoonful of pepper.
Add a cup of milk or cream, and
serve with croutons.
Mock DUCK.-Pound well q
round steak, sprinkle with salt,
pepper and bits of butter, then
spread with dressing of bread
crumbs mixed with a beaten egg,
two or three tablespoonful of cream,
and seasoned with salt, pepper and
sage. Roll up and keep in place
with Irvine; then put into a quart
of boiling water and cook an hour.
Put it into baking dish with the
water in which it was boiled, and
bake brown on each side, basting
frequently. When cold, remove
the Irvine, slice, arrange neatly on
a platter and garnish with carrot
leaves.
APPLE SALAD.-Use highly
favored apple, Spitzenberg, if to be
obtained. Peel and cut the apples
into cubes, and have as much crisp
celery cut fine as you have fruit.
Sprinkle them with salt and mix
together with a little mayonnaise
dressing. Place in dish and
cover the top with thick mayonnaise
dressing. Garnish around the
edge with the white leaves of the
celery, and scatter a few pecan nut
meants over the dressing. Have
the apples and celery very cold
before cutting them. This salad is
particularly nice with ducks or
game of any sort.
APPLE BATTER PUDDING Pare
and core half a dozen apples and
set them closely together in a
buttered pudding dish. Sprinkle
over them half a cup of sugar and
a generous cup of water, cover and
bake until they are tender; then let
them become partly cool before
pouring over them a batter made of
five heaping tablespoonfuls of -four,
a pinch of salt and one teaspoonful
Of baking powder sifted together.
Stir into these one tab espoonful of
melted butter, moisten with one
pint Of milk. Beat three eggs light
and add. Pour the mixture over
the apples, return to the oven and
bake quickly. Serve with liquid
sauce.
CREAM CoCoANUT DRoPs.-
Crate a cocoanut very fine three
days before you wish to use it.
| Spread it out on platter to dry,
as it will not bear the heat of the
oven and is too oily to use when
freshly grated. Four ounces will
be sufficient to use with one pound
of sugar, but you can use more if
you prefer to do so. To one pound
of sugar take half a pint of water
and half the white of an egg mixed
in the water. Let it stand for a
short time. Then boil for a few
minutes over very clear fire.
Skim and boil again until the syrup
is quite thick. Then stew the
cocoanut and stir constantly until
sufficiently boiled. Do not allow
the pan to remain over clear fire
after the cocoanut is put in, as it
burns very readily.
APRICOTs WITH WHIPPED
CREAM.-Open can of apricots Cor
use one quart of stewed apricots)
and drain them from the syrup
when the cream is being whipped.
Put pint of sweet cream in a bowl
and have ready a skimmen-and a
colander or sieve placed over a
large bowl; with brisk motion
whip the cream for about two
minutes, and then let it rest for
about another minute; skim off the
froth upon the surface and put it
into the cOlander: then again whip