The midland journal. (Rising Sun, Md.) 1885-1947, 1896-09-25
Useful Recipes.

fill with sugar and bake. Whip
cold cream until smooth and very
light, adding sugar and lemon.
Place the baked apples in a dish
while still warm, cover with
whipped cream and serve at once.
APPLE CUsTARD.-Stew tart
apples and run them through the
colander. To one pint of this
smooth apple sauce add four well
beaten eggs, half a cupful of sugar,
a teaspoonful of butter and a little
lemon juice or other flavoring
desired. Stir in a pint of rich milk
and bake.
MEAT RoLL.-Two pounds OF
round steak, chopped fine; four
cups of bread crumbs, two eggs,
four cups of water, two teaspoon
fuls of salt, one teaspoonful of sage.
Mix all well together, put in a well
creased tin and bake in a hot oven
for two hours. This is especially
nice for slicing when cold.
SOFT CARAMELs.-A pound and
a half of soft white sugar (not
granulated), half a cake of choco-
late, one tablespoonful of butter,
half a cup of milk and teaspoon
full of vanilla. Put all in tank
pan on the stove, stirring occasion
ally to keep from burning on the
bottom. When nearly done re-
move from the pan; add vanilla and
beat briskly for three or four
minutes.
LEMON PICKLE.-Peel very
thinly a dozen lemons, remove the
white skin, cut the pulp in slices,
taking out the seeds. Put the peel
and pulp into jar, sprinkling be-
tween the layers two ounces of bay
salt; cover the jar and let it stand
three days. Boil a quart Of vinegar
and an ounce each of cloves, mace
and bruised mustard seed. Pour
this, boiling, over the lemons, and
when cold cover.
GREEN TOMATO PRESERVES
Take eight pounds of small green
tomatoes, pierce them with a fork,
add seven pounds of sugar, the
juice of four lemons, one ounce
ginger and mace mixed; heat all
together, slowly, and boil until the
fruit is clear. Take it from the
kettle in a perforated skinner, and
spread upon dishes to cool. Boil
the syrup thick, put fruit into jars,
and cover with hot syrup.
PICKED APPLEs.-Peel, quarter
and core firm, ripe apples, stick
two whole cloves in each quarter,
and boil in a syrup made of one
pound of sugar to one pint CT
vinegar. Add some sticks of CHINA
mon and whole allspice. When
the apples are done pour into a jar.
Pour off the syrup, add little
more vinegar if necessary, boil, and
pour over the apples hot for two
mornings; then press the apples
under the syrup with plate; tie a
cloth over the jar, and keep in a
cool place.
RIPETOMATO PRESERVES Ike
Z pounds of yellow tomatoes, peeled,
seven pounds of sugar, and juice OF
three lemons. Let stand over light.
Next morning drain off syrup and
boil it, skimming we'll. Put in the
tomatoes and boil them gently
twenty minutes. Take out the
fruit in a perforated skinner and
spread upon dishes. Boil the
syrup down until it thickens, add
ing, just before taking it up, the
juice of three lemons. Put into
jars and fill up with hot syrup.
When cold, seal or tie up.
OYSTER FRITTERs.- Twenty five
oysters, two eggs, one cup milk,
one teaspoonful salt, two dashes of
black pepper, two cups flour, one
halfteaspoon baking powder. Drain
the oysters, chop them fine, beat
eggs very light, add to them the
milk, then the flour and salt, and
beat until perfectly smooth; add
the oysters free from all liquor and
the baking powder; mix well and
drop by spoonfuls in boiling fat;
Io,,, -, 800 c;,lo @,,n,,.