The midland journal. (Rising Sun, Md.) 1885-1947, 1910-04-08
SALMON LETTITcE CUPS.


Free can of salmon from skin and
bones, then add the juice of lemon,
finely chopped radishes, / teaspoon
of salt and a good big dash of red
pepper. Set on ice to get good and
cold. In the meantime boil 3 eggs 20
minutes and let them stand in cold
water 1-2 hour. Now take large let.
tuce leaves, place them on platter,
remove the yolks of the eggs careful
ly and chop the whites fine, add to
the salmon. Now fill the lettuce cups
with the salmon, then on top put IL
yolk and stick the tiny leaves of the
heart of the lettuse around each cup.
Now pour 2 large tablespoons of any
good salad dressing over each cup of
salmon. Garnish dish with radishes
and serve. Sometimes l make cold
boiled cod, haddock and mackerel in
the same way and it is good.--Mrs.
G. 0. Wendell in the Boston Post.
CONSOMATE AUX PROFITEROLES.
Prepare anu strain consomme and
keep hot. Place in a saucepan one
and half gills cold milk, one ounce
butter, and saltspoon salt and let
boil; add three ounces sifted -four,
briskly stir with the wooden spoon
Tor two minutes, then let stand in the
pan on the table; break in one egg
and sharply mix for minute; break
another egg, sharply mix again; re-
peat with another egg, add salt
spoon cayenne pepper and one ounce
grated Parmesan cheese and mix for
one minute. Make cornet with a
sheet of white paper, drop the paste
in the cornet and cut off small
piece OF the paper at the point to
make an opening one-fifth inch in di.
ameter. Press down the preparation
into a pastry tin in the form of dried
white beans; place in the oven for
ten minutes, remove, place in a soup
tureen, pour the consomme over and
serve.-New York Globe.
YF OLDEN TIME INDIAN PUDDING
Indian meal yellow granulated) /
cupful, molasses IL cup, milk l 3-4
quarts, cinnamon and salt, IA tea
spoonful each; small lump of butter;
scald l quart of the milk, mix meal,
molasses, salt and cinnamon togeth.
er and add slowly by spoonfuls to
the hot milk and cook until well
thickened, then turn into deep pud,
ding pot where butter has been plac.
ed; when ready for the oven, add re.
naming cold milk; after baking about
"a OF an hour cover with tin pan or
plate. | usually put mine to bake
early in the afternoon and let it re.
main until the following morning.
When / slip a knife around the edges
and turn 1t out into shallow dish 1t
is just about firm enough to keep its
shape, and after relocating is very
nice to serve at dinner, especially
easy for Sunday. If this is properly
baked it equals the old-fashioned
brick oven variety.-Mrs. Jeanette
Proctor in the Boston Post.
A PRACTICAL SUNDAY MENU.
Breakfast Oatmeal with grape
nuts, egg toast, creamed potatoes,
cantaloupe melons, coffee.
Dinner-Pot roast, baked potatoes,
new beets, cabbage salad, cream rice
pudding, fruit, tea.
Supper-Welsh rabbit with Uneeda
biscuits, sponge cake, spiced currants,
lemonade.
Cream rice pudding-One quart
milk, l cup sugar, tablespoons rice,
teaspoonful vanilla, small lump OF |
butter. Cook in slow oven three or
four hours. Serve cold the day after
making.
Spiced Currants-One box currants,
2 cups sugar, 1-3 teaspoon cinnamon.
Pick currants from stem, wash, add
sN5ar and spice and water enough to
keep from scorching. Cook about as
long as you would boil jelly. Serve
cold.-Mrs. E. M. Todd in the Boston
Post.