The midland journal. (Rising Sun, Md.) 1885-1947, 1896-08-07
Useful Recipes.

IlOI1 L OI N
rich biscuit dough with cream, OF
in any favorite mode. Roll half an
inch thick, and stew thickly with
blackberries or huckleberries. Roll
in neat shape, and bake in a
quick oven. Serve with a hard
sauce and a pitcher OF sweet cream.
POTATO NOODLES. Boiled
potatoes, two eggs, milk. Crate
one dozen of boiled potatoes, add
two eggs, little salt, one-half tea
cupful of milk, enough flour to
knead stiff, roll it about one inch
thick, cut in small rounds, fry in
plenty of lard until a nice brown.
VIENNA CHOCOLATE.--Three
heaping tablespoonfuls of grated
chocolate mixed with enough cold
water to make a smooth paste.
Pour this into double boiler and
add to it one pint of new milk and
one pint of cream which has
reached boiling point, with suffi
Gent sugar to sweeten. Let it
cook for five minutes, add the well
beaten whites of two eggs and
serve.
HAM ToAsT.-Remove the fat
from some slices of cold boiled ham;
chop fine; should be large cupful.
Put two tablespoonful of butter
into a saucepan on the stove; add
the chopped ham and half teacup-
full of sweet cream or milk. Season
with pepper and salt, and when
hot remove from the stove and stir
in quickly three well beaten eggs.
Pour the mixture over thin slices
of toast and serve at once.
COLD JOINT OF LAMB STUFFED. -
If you want a change from the
usual joint next Sunday, get the
butcher to bone good sized joint
of lamb, spread it with a force
meat made according to the direc-
tons given below, roll it up tightly
aud tie it with three pieces of tape,
and roast until thoroughly cooked.
When cold garnish it with water
cress. For the forcemeat, take the
contents of a small tin of button
mushrooms, chop them very fine,
and mix with eight ounces of bread
crumbs, two ounces of beef or veal
suet, and a small quantity of grated
ham or lean bacon; season well with
pepper and salt, and mix with two
eggs.
EGG SoUP.-Two quarts stock,
four eggs, two tablespoonfuls of
flour. Cost about one shilling.
The stock may be made from beef
or mutton bones, with the addition
of pound of shin of beef, and, if
bones are not in the larder, about
fourpennyworth can be bought
from the butcher with the beef, and
will make two quarts of good stock.
Beat four eggs, and put with the
flour already mixed into the boiling
stock, after all grease has been re-
moved, either by pouring through
a cloth dipped in cold water, or if
there has been time, pouring the
stock into pan to cool, and when
cold removing the fat from the top.
The stock may be favored with
onions and a blade of mace.
MOONSHINE.-This dessert COM
bines pretty appearance with a
palatable flavor, and is a convenient
substitute for ice cream. Beat the
whites of six eggs in broad plate
to a very stiff froth; then add
gradually six tablespoons powdered
sugar Ito make it thicken use more
sugar up to pint, beating for not
less than 30 minutes, and then beat
in about one heaping tablespoon of
preserved peaches cut in tiny bits
(or some use one cup of jelly, and
set ON Ice until thoroughly chilled.
In serving pour in each saucer some
rich cream sweetened and favored
with vanilla. The quantity is
enough for seven or eight persons.
GRILLED BEEF.-Cut thin slices
of cold roast beef about three inches
long and one and one-half inches
wide, and then dip them in a dress
ing made as follows: Beat an egg
until light, then beat in, a few
drops at a time, one tablespoon of
olive oil Cor melted butter), and
~ ~ I