The midland journal. (Rising Sun, Md.) 1885-1947, 1897-04-09
Useful Recipes.

BERRY CHARLoTTE.-Fill an
oval mould with soft stale bread
broken finely; heat one can OF
berries to boiling point and pour
over the bread, using as much as
the bread will absorb; press down
that all the crumbs may be equally
moistened; set on the ice and when
ready to serve turn out on a pretty
dish and serve with cream.
CORN PUDDING REoIPE.-Take
one can of nice cream corn, one
half teaspoonful of salt, pepper to
taste and one heaping tablespoon
full of sugar, one egg and one cup
of milk. Mix sugar, salt and
pepper in the corn, beat the egg,
add the milk to the egg and pour
into the corn; stir all together and
pour into baking dish; in the
center put a piece of butter and
bake in oven until firm like custard.
RAIsIN PIE.-Two pounds of
raisins, one egg, one lemon and one
spoonful of cornstarch. Put raisins
on to cook in just water enough to
cover them; take the grated rind
and juice of a lemon, one half cup
of sugar, one tablespoonful of corn
starch and one egg; mix all together
and when the raisins are soft stir
in the mixture and let it get thick
Oh the stove. Bake with two
crusts. This will make four pies.
APPLE PUFFs.-Mix a quart of
sifted flour with two teaspoonfuls of
baking powder, two eggs and a tea
spoonful of salt. Moisten with
cold water so the paste can be
easily rolled. Roll as thin as
possible, cut into cakes, put three
of them together, sprinkle flour
between each one. Lay on the top
thin slices of tart apples; sprinkle
sugar and u little nutmeg over them.
Enclose the apple by folding the
pastry over them. Press the edges
together and fry in hot lard.
MAKING POTATO SrARCH.-In
'lden times, that is, in the days of
'nr grand parents, almost all house
lold needs were supplied by home
ingenuity. There was starch, for
one thing. 1t was made by grating
potatoes fine, and putting them into
a coarse linen rag, which was laid
in large funnel emptying into
bowl. Water was allowed to drop
upon the grated potato, and thus
Ill the starch, in minute grains,
vas washed out and down into the
BOWL. After little time the starch
would settle at the bottom, and the
water would be poured off. Then
the starch was allowed to dry.
Thus, and in many other ways,
we're farms paid for in other days.
Not a penny was spent if it could
possibly be avoided.
How TO Cook EGGs.-One
woman says the right way to cook
'ggs is not to boil them at all. First
put the eggs into wire basket
With a tall wire handle, that saves
he time and vexation of fishing
hem out with spoon when cooked. |
Then set the nest of eggs in IL kettle
II other vessel with cold water
nough to cover the eggs-not hot
n warm water, but cold water. Set
he vessel over a brisk fire. DO
lot let the water boil, only just
ONE to a boil, and at that partic-
liar time, not before, not later, the
ggs will be cooked as they should
re. Remove the basket of eggs by
he tall handle. Spread a napkin
yer a deep dish, lay in the eggs
nd fold the four comets of the
apkin over them and serve. If
hese directions are followed ex-
city the eggs when broken will
oil into the cups like balls of soft
ely, nothing adhering to the shell,
he entire egg thoroughly cooked
nd delicate and tender through
nd through.
After having the grip | suffered