The midland journal. (Rising Sun, Md.) 1885-1947, 1897-05-28
Useful Recipes.

on hand one half pound of rrunes,
soaked in water over night. Boil
in water Il cup of barley two or
three hours, keeping it wet enough
not to burn, then add the prunes
with the water they were soaked
in, allowing to cook until soft. Be
careful not to break in stirring.
Add little butter and salt.
BREWIs.-Take one part white
bread and three parts brown bread
and break it into small pieces.
Melt one tablespoonful of butter in
a frying pan, add the bread and
milk, enough to cover-about a
pint will be sufficient. Let it soak
awhile on the back of the stove,
then chop the bread and when it is
all softened draw it forward where
the milk will simmer until it is
all absorbed. Add salt to taste
and Il spoonful of butter.
ORANGE SHoRTCAKE.-Two cups
Of -four, two level teaspoonfuls of
baking powder, one-quarter tea.
spoonful of salt, one tablespoonful
of butter and one cup Of milk. Sift
flour, baking powder and salt to-
gether; rub the butter thoroughly
into the mixture. Pour in the
milk and stir with a knife, turn
out on board, roll thin and bake in
three jelly cake tins in quick oven.
Have ready four oranges; cut off
the rind and slice lengthwise in
thin slices. When crust is baked
take out and butter. Spread
oranges on each crust, pile together
and cover top layer of oranges with
Il soft icing made as follows: One
cup of sugar, four tabieSpoonfuls of
water. Let boil until it threads;
then pour on beaten white of one
egg and stir till smooth. Pour
quickly over short cake and send
to table at once.
A RICE MERTNGUE.-Wash a
cupful of rice, and boil vigorously
for twenty minutes in plenty of
water, shakingthr dish occasionally,
but not stirring with a spoon.
When almost dry, add Il qUalt OF
milk and a pinch Of sat. Mix two
tables DConiu!s Of corMsIarch with a
little cold milk, and stir into the
rice until it thickems. Add half a
cupful of sugar, and put into II
baking dish; bake for half an hour;
Just before taking up, cover with a
meringue made of the white of three
o" four eggs beaten TO stiff froth
With as many heaping tablespoon
fuls of powdered sugar. y layer
of lemon jelly, or of any bright jam,
may be interspersed between the
pudding and the meringue. In
that case, i is better eaten cold.
If liked better hot, serve with a
hard sauce. For this, beat to a
cream a large tablespoonful of butter
and a cupful of powdered sugar;
stir in bowl two yolks of eggs,
and add the creamed butter and
sugar by degrees, beating until very
light and firm. Flavor with any
preferred extract.
BAKED Gales LIvER.-Care-
fully prepare calf's liver, and lard
It thickly over the top, with the
Iardoons sufficiently large to fill a
good sized larding needle. Into
The bottom of the baking pan put
a small onion sliced, a carrot sliced,
a stick Of celery cut into pieces, two
bay leaves, a sprig Of parsley, four
cloves and teaspoonful of pepper
c)rns. If without the latter, use
the ordinary ground pepper, but
only one quarter the quantity.
Place liver on top of these; add one
quart of boiling water, in which
yOu have dissolved Il teaspoonfal OF
salt. Cover the pan with another
If the same size; bake in quick
oven one hour, basting every fifteen
minutes. Remove the upper pan
and bake thirty minutes longer.
Serve with a brown sauce made
from the liquor in the pan.-Ladies'
Home journal.
There are times when a simple
thing in amateur surgery goes a