The midland journal. (Rising Sun, Md.) 1885-1947, 1896-02-28
Useful Recipes.


half cupfuls of flour, three cupfuls
of milk, whites of three eggs, one
tablespoonful of powdered sugar,
two teaspoonfuls of baking powder.
Bake in cups.
CHICKEN AND ALMOND SAND
wICHES.-Chep cold boiled chicken
very fine. Add half pound of
finely chopped almonds, two tea
spoonfuls OF salt, one gill of sweet
cream, and tablespoonful of pepper.
Mix well until a smooth paste is
formed. Spread ON slices of whole
wheat bread.
POTATO CRooUETTEs.- Take
cold mashed potatoes, moisten with
a little milk and add scraped
onion (if the onion taste is objection
able little chopped parsley will
give a desirable fiavor). Beat up
an egg and dip the cakes in the
egg and then in finely powdered
cracker crumbs and fry in hot
butter till nice brown,
SWEETBREAD CROQUETTES.-
Boil the sweetbreads in the stock
pot and when cold cut into small
dice; cook these for ten minutes
with cup of thick velvet sauce,
adding, if convenient, two truff1es;
and three egg yelks; season with
salt, pepper and nutmeg and stand
away in fiat dish to cool. Divide
into even portions, shape into
sausage or pear shaped croquettes;
roll in crumbs, dip in beaten eggs,
roll again in crumbs and fry in hot
fat.
BEAN SoUP.-Bean soup is
usually made with meat, but it is
very good without if prepared thus:
Soak quart of beans over night
in warm water, cook them in the
same water in the morning with a
small onion. When very soft, rub
them through sieve and return to
the kettle. Add enough milk to
make it as thin as liked, and season
with butter, pepper and salt. ST r
occasionally while it is scalding, az
it is likely to scorch. When il
boils up it is done.
BEEF STEW Cut from the bones
the small end of roast which is
left after slicines what you can, chop
fine with chopping knife, place
in stew pan some of the gravy
left from yesterdays dinner. When
hot add the meat, and warm. This
is often sufficient for a meal with
out cooking other meat. Where
there is no gravy left over, three
spoons of water and one of butter
can be substituted for it. This
stew is nice served on half dozen
slices of toast laid on a platter.
BROWN BETTY Pare, core and
slice six or seven tart apples. Put
a layer of stale bread crumbs in
the bottom of baking dish, then
layer of the apples, then another
layer of bread crumbs and another
layer apples, and so on until all is
used, having the last layer crumbs.
Add half-cup of water to half
cup of molasses, stir in two table
spoonfuls of brown sugar; pour it
over the crumbs and bake in a.
moderate oven for one hour. Serve
hot, with sweetened cream or hard
sauce.
Potato PATTIEs.-Take mashed
potatoes and mix two beaten eggs
and enough milk to stir well to.
gether, and tablespoonful of -four.
Season to taste and drop the batter
in creased muffin pans and bake in
a quick oven until light brown.
Heat a cupful of rich milk in fry
ing pan to the boiling point, add
this batter of mashed potatoes and
milk, let it boil up once and pass
through colander, until entirely
free from Jumps; then return to
the fire, add teaspoonful of butter,
pepper and salt and % very little
parsley. Serve hot.
Potato SoUP.-Wash and pare
three potatoes and let them soak in
cold water for half an hour. Put |
them into boiling water and cook
very soft. Put pint of milk on
to boil in a double boiler with a
of ohOpped onion.