The midland journal. (Rising Sun, Md.) 1885-1947, 1897-04-23
Useful Recipes.


supper dish. Parboil the sweet
breads, dip in we'll beaten egg,
roll in cracker crumbs and fry in
butter, delicate brown.
TARTATE SANDWICHES. Chop
three sardines, cupful of boiled
ham and three small cucumber
pickles very fine, and mix them
with a teaspoonful each of mustard,
catsup, vinegar and seasoning of
salt and cayenne. Spread upon
evenly sliced bread, cover with a
buttered slice, cut diagonally across.
CREAM Soup OF RIcE.-Add
half IA cupful of rice to a quart Of
clear stock and boil until the rice
is tender, then press through a
sieve; return the liquid to the
kettle, with three tablespoonful of
cream, a little salt and pepper. AS
soon as hot turn into tureen and
serve with a slice of brown bread.
HAM MARBLES Thicken half
cupful of scalding milk with two
tablespoonful of bread crumbs, add
d cupful of minced ham and the
beaten yelk of an egg, seasoning
with pepper and chopped parsley
when cool; form into small balls,
crumb af before, and fry two
minutes, using a wire basket, if you
have one. Serve on cut paper, in
little pyramid, garnished with
parsley, if you wish to be correct.
DELICIOUS WAFERs-Are made
by mixing four tablespconfuls Of
flour, four tablespoonful of sugar,
four tablespoonful of cream and
one tablespoonful of butter; add a
pinch of salt, season with grated
orange peel, mace and nutmeg.
First cream the butter and sugar,
.tdd flour, cream and seasoning and
beat well. Bake in wafer irons,
rolling while hot, and afterward
filing with raspberry or strawberry
am.
TAPIoCA CUsTARD.-Soak Al
quarter of cupful of tapioca il
warm water for two hours. Bea,
wo eggs and two tablespoonful OF
sugar together until light, stir into
pint of milk, add the soaked
,apioca; mix well and pour into a
pudding dish. Bake about twenty
minutes. Another variety is made
by using macaroni instead OF
tapioca. The macaroni is first
boiled, then added to the custard
ind baked.
DREAMED HAM.-Cut cold boiled |
ham into very thin slices. Put a
of butter and four
tablespoonfuls of cream over the
ire, and when hot, stir in the
beaten yelk of an egg. Lay in the
ham, dust with pepper, and serve
is soon as it is heated through.
A piece of lean boiled ham which
has become rather dry may be
grated like cheese on a coarse crater
and used as a savory addition to
filling for sandwiches,
and for other purposes which will
suggest themselves to the expert
cook.
BORDER OF MASHED PoTAToEs.-
A border of mashed potatoes is
easily prepared. Wash eight
potatoes of medium size, put them
in cold water, at this season of the
year, and add tablespoonful of
salt to the water after it has begun
to boil. Each potato should have
4 strip peeled around it to make it
mealy. When the potatoes have
boiled haitian hour, drain them and
shake them for a second in the cold |
air. Peel them instantly, and mash
them as rapidly as you can. Add
an even tablespoonful of salt, one
Of butter and half a cup of hot
milk-cold milk makes the potato
heavy. Beat these ingredients in
with a fork or wire spoon, and add
two beaten yolks of eggs, Pack
the potato mixture into the plain
mould, which should be we'll but
tered. Let the mashed potatoes
stand for ten or twelve minutes on
The table or In the storeroom. The
border when it is turned out ON IA
warm platter will be well buttered
from the mould. Set it for a
moment in a hot oven while YOU