The midland journal. (Rising Sun, Md.) 1885-1947, 1896-05-22
THE HOUSEHOLD.
Useful Recipes.

Useful Recipes.
GINGER SNAPs.-One pint of
molasses, one teacupful of sugar,
one teaspoonful of ginger, one OF
allspice, one cup of butter, five
cups of flour. Roll thin and cut
into small cakes. Bake in quick
oven.
MUTTON PIE WITH TOMATOES
Spread the bottom of a baking dish
with bread crumbs, and fill with
alternate layers of cold roast mutton
cut in thin slices and tomatoes
peeled and sliced. Season each
layer with pepper, salt and bits OF
butter. The last layer should be
of tomatoes spread with bread
crumbs. Bake three-quarters of an
hour, and serve Immediately.
STRAWBERRY PUFF PUDDING
One pint of flour, two teaspoonfuls
baking powder and a little salt
sifted together; mix very soft with
sweet milk. Grease several cups,
and into each put tablespoonful
of the batter, then one of berries,
and then another of batter. Place
in a steamer and steam half an
hour. Serve with sweetened cream
or crushed berries and sugar.
STRAWBERRY CHARLOTTE
Make a boiled custard of one quart
of milk, yolks of six eggs and three
quarters of IL cup of sugar. Fill a
large glass dish half full Of alternat-
ing layers of sponge cake and fresh
Strawberries. When the custard is
cold pour it over the cake and
berries. Beat the whites of the
eggs to stiff froth with three
tablespoonful of sugar and spread
over the top. 1t can also be orna-
mented with some of the largest
berries.
EGG PUFFS.- Softena tablespoon
full of butter to a creamy consistency
by working it with fork; beat
three eggs to froth and add them
to the butter; add also level tea
spoonful of salt and six tablespoon
fuls of flour. Beat all these together
until they foam, then put them into
buttered earthen cups or small tin
pans, and bake in a hot oven for
about half an hour, or until they
are cooked through and nicely
Drowned. Serve hot for breakfast
or luncheon.
CREAM SPONGE CAKE eggs
beaten well in a cup; fill the cup
with good cream; one cupful OF
white sugar, one heaping cupful OF
flour, and one heaping teaspoonful
of baking powder sifted into the
flour. If the cream is rich, this
will be very tender and light.
Bake in two layers with icing or
cream filling. 1t is a very good
substitute for richer, more trouble
some cakes, or in plain brick it is
a good accompaniment to custard
or fruit and cream.
RHUBARB TART.-Put one pint
of flour into bowl and rub into
this two tablespoons butter, one
half teaspoon salt, one half teaspoon
sugar and one teaspoon baking
powder. Now add enough milk to
make a soft dough, about two
thirds cup. Knead lightly, roll
out on a board, line a baking dish
and fill with pieces of rhubard not
cooked. Sprinkle over this the re-
quired amount of sugar, and place
over the top strips of the dough
brushed with beaten egg. Bake in
a quick oven 20 minutes or more.
A RICH BROWN STEw.-Mrs.
Rorer says: Secure from the round
or from the tleshy part of the
shoulder two pounds of lean beef.
Trim off the fat and sinew. Cut
the meat into pieces an inch square,
roll such pieces carefully in flour,
put two ounces or two tablespoon
fuls of finely chopped suet into
your saucepan, stir carefully with
cut browning; take out the cracking,
throw the meat into this hot fat,
shake it and turn it until the pieces