The midland journal. (Rising Sun, Md.) 1885-1947, 1896-05-08
Useful Recipes.

pounds of gooseberries, eightpounds
of sugar, three pints of weak
vinegar and spices to taste. Boil
two hours.
FROSTED CURRANvT.-This
makes a most beautiful dish for
either dessert or tea. Choose the
most beautiful punches of currants.
Dip them in white of an egg first,
and then in white sugar-the more
crystalline and sparkling sugar the
better. Pile when dry on a glass
dish and garnish with the currant
leaves. Keep on the ice.
APPLE ToAsT.-Peel and slice
six apples, put a piece of butter
the size of an egg in a saucepan,
add the apples and throw over them
four tablespoonful of sugar and
two of water. Stew quickly. Fry
slices of bread a nice yellow color
in a little butter, place on a hot
platter, cover with a little sugar
and the apples one inch thick.
Serve hot.
HAM ToAsT.-Reserve the fat
from pieces of cold boiled ham, chop
fine. Put two tablespoonful of
butter into saucepan on the stove,
add the chopped ham and one-half
teacup of sweet cream or milk.
Season with pepper and salt, and
when hot remove from the stove
and stir in quickly three we'll
beaten eggs. Pour the mixture
over thin slices of toast and serve
at once.
STUFFED APPLEs.-Wipe the
apples with a wet towel, cut thick
slice from the stem end Of each,
scoop out the core without cutting
through the apples, fill each one
with an ounce of highly seasoned
meat, or with the slice
from the top chopped and seasoned.
Arrange on large tin pan, dust
over with cracker dust and bake
until tender. Serve with pork
tenderloins.
ORANGE RoLEY- PoLEY.-Make
a light dough, the same as for apple
dumpiings, roll it out in narrow,
long sheet about a quarter of an
inch thick. Spread thickly over it
peeled and sliced oranges, sprinkle
it plentifully with white sugar,
scatter over all a large teaspoonful
of grated orange peel, then roll it
up, fold the edges well to keep the
juices from running out, place in
steamer and steam hard for an hour
and three-quarters. Serve with
lemon sauce.
ASPARAGUS ON ToAST.-Wash
and cut the tender stalks into inch
long pieces, put to cook in porce
lain-lined saucepan, in enough
sailed boiling water to cover, boil
five minutes, drain off the water
and add a little more boiling water.
When tender add one cup cream or
milk, and if you use milk, add one
tablespoonful butter. Add a little
white pepper. Pour over slices of
buttered toast and serve immedi-
ately. Celery may be stewed like
and served on toast in
the same manner.
Potato FLORENDINES.- make
four small pies take twelve medium
sized potatoes, boil in sailed water
as for table use. Mash with milk
and half cup of butter, a tritle
thinner than for table use. Squeeze
through potato masher, beat
separately to a froth the whites and
yolks of six eggs, add two cups of
sugar, half a grated nutmeg, beat
all thoroughly together. Line the
plates with IA rich pastry, cut in
little gashes an inch long around
the edge of the plate, fill in with
the custard, lift the little strips and
bake in hot oven.
GOOSEBERRY JELLY.-Boil the
berries until soft. Squeeze through
a jelly bag and strain well. Allow
a pound of sugar to IA pint of juice,
and boil twelve or fifteen. If the
Juice is allowed to drip slowly with
out breaking or bruising the skins,
the jelly will be clear pale green,
but if the berries are quite ripe and
the skins are broken it makes a
lovely pink jelly. A beautiful dish
is made by preserving the finest