The midland journal. (Rising Sun, Md.) 1885-1947, 1896-06-19
Useful Recipes.

ICED APPLES and core one
dozen large apples. Fill with sugar
and a little butter and nutmeg.
Bake until nearly done. Let cool,
and remove to another plate. Ice
top and sides with icing, and brown
lightly. Serve with cream.
FROSTED CHERRIEs.-Dip the
cherries-with the stems on, and,
if possible, the green leaves--in the
white of an egg first, and then in
white sugar. Keep on ice and
serve for lunch in a glass bowl
garnished with green leaves.
LEMON SHERBET.-Put in a
vessel one-half pound of powdered
sugar, with one quart of cold water;
CRATE in the rind of one large lemon
and juice of three small ones; beat
well for five minutes; put in a
freezer and finish as for ice cream.
STUFFED CABBAGE.-Take a
large fresh cabbage and cut out
heart. Fill with stuffing made of
cooked chicken or veal chopped
very fine and highly seasoned, and
rolled into balls with yolks of eggs.
Then tie cabbage firmly together,
and boil in covered kettle two
hours.
BAKED INDIAN PUDDING.-One
quart of sweet milk, one ounce of
butter, four well beaten eggs, a tea
cupful of corn meal, half pound
of raisins, one-quarter of pound
of sugar. Scald milk, and stir in
meal while boiling. Let stand
until blood warm. Stir all well to-
gether. Bake one and a half hours,
and serve with sauce.
GoosEBERRY TART.-One pint
and a halfofgooseberries, half-pound
of short crust, quarter pound of
moist sugar. Top and tail the
goosebe1ries with pair of scissors,
wash and put them into pie dish;
cover the edge of the dish with
crust, add the sugar, cover the dish
with the crust; bake in a good oven
for three quarters of an hour.
CHERRY RoLL.-Seed the fruit,
sweeten to taste, and let it simmer
in its own juice until quite thick.
Pour one quart of milk over loaf
of grated stale bread, beat three
eggs very light and add to the milk,
with little flour and large lump
of melted butter. Put the cherries
inside the batter, roll in a cloth and
boil. Serve with rich sauce.
VIENNA PUFFs.-Sift the night
before one pint of flour in bowl,
and one-half teaspoonful of salt,
one ounce of butter and one tea
spoonful of sugar; rub the butter
fine in the flour, break cne-half of
n xrooe,t M 10 into ono onnf,,1 Of lI1lya
warm water, add one-half tea
spoonful of sugar, let it stand in
a warm place till it rises to the
surface, then add it to the flour,
add one egg and mix well together;
cover and let it stand till next
morning; then butter some gem
pans, fill them half full with the
batter and bake in quick oven
till done; serve in napkin.
BEEF JELLY FOR INvALIDs.-An
excellent food for an invalid who
has grown tired of beef juice and
beef tea is beef jelly. Cut
pound of the lean of beef as for beef
tea, and cover it with pint of cold
water. Pour into a double boiler
and stand aside half an hour, then
put over the fire and heat to the
boiling point and simmer half an
hour. Skim the surface to remove
any particles of grease. Soak one
third of box of gelatine in two
tablespoonful of cold water, and
pour the hot broth over it. Season
to taste with salt, and pour into
small cups to harden. Do not
strain the broth, though a clearer
looking jelly will be the result, as
part of the nutriment is taken out