The midland journal. (Rising Sun, Md.) 1885-1947, 1920-09-03
In the Kitchen

milk then the -four with baking pow
der sifted in.
Boiled Frosting One cup Of granu-
lated sugar, onethird cup Of cold
water. Boil together without stirring
until it threads. Have ready the stiff
ly beaten white Of one egg, slowly
pour the syrup over the egg, stirring
constantly until cold. Flavor as de.
sired.y
| Spread the frosting between lay
ers and sprinkle thickly with freshly
grated cocoanut, treating the top Of
the cake in the same manner.
All layer cakes best eaten the first
day.
Apple Batter Pudding
Peel, core and slice tart apples
and dispose in buttered baking dish.
Cream IA cup Of butter with / cup OF
sugar, add 2 beaten eggs and beat
until white, then add alternately 1
cup Of milk and cups Of flour mixed
and sifted with 8 teaspoons of baking
powder Pour the batter over the
apples, steam one hour and serve with
lcream.
| Tuna Fish Ia King
Put four tablespoons Of butter in
the chafing dish and add finely minced
green pepper and then cook until soft,
taking care not to brown. Stir in two
Tablespoons Of flour, and when thor.
oughly mixed add one cup of milk;
when boiling add one can of tuna Ash
that has been broken into pieces, and
two hard boiled eggs, chopped fine.
Serve on toast garnished with parsley.
Soft Ginger Cookies.
i Put one pint Of molasses on the
stove to get hot. Break one egg in a
dish, add one cup sugar, one table
spoon ginger, one teaspoon salt. Stir
/ this up thoroughly. When molasses
is hot, put in two teaspoons of saler-
atus, beat it and while foaming pour
lover the mixture of egg, sugar, etc.
Now take one mixing spoon of good
vinegar, put in the molasses dish and
clean the molasses dish all out. Pour
it into the mixture, using large dish
as it foams. Bake in quick oven.
Add sifted -four to make rather stiff
dough, roll out IA inch thick and cut
with cookie cutter.
Dutch Pot Roast
| Take four pounds of beef, cut up as
for stew; cover with -four and pour
into hot spider in which are two
Tablespoons Of melted drippings and
brown over. Place in kettle, add I
Spanish onion, chopped fine, green
peppers cut UP, cup Of chopped car.
rots, cup of chopped celery, tea
spoons salt, IA teaspoon pepper; add
pint water and 2 cups Of stewed to-
matoes. Put cover on pot and cook 4
hours. Thicker gravy with table:
spoons of flour in IL cup of water.
Cook Is minutes longer. Serve.
LEMONADE
Lemons, or a jar of lemon syrup
SHOULD be constantly on hand during
warm weather For of all the cold
drinks, iced lemonade, is easiest and
Quickest to make and there Is nothing
more refreshing. A delicious lemon
ade can be made if a bottle of soda
lis kept on ice regularly.
| Fill tall tumbler with a spoonful
of cracked ice, add tablespoonful OF
lemon juice or lemon syrup and fill
with the charged water. If lemon
Juice is used, some must be added.
Lemon Syrup
/ 2 cupfuls of strained lemon juice
4 cupfuls of water
5 cupfuls of sugar
Boil the water and sugar together
for ten minutes. Add the lemon juice
land boil for FIVE minutes more. Then
Ipour into hot bottle, seal and keep
in cool place, using as needed.
Lemon Cream
(For two persons.)
| 2 tablespoonfuls of lemon syrup
| 2 egg-whites
| Chopped ice.
| Fill each glass tumbler about one
third full of chopped ice. then add
lsyrup and an equal quantity of water
land shake well for a few minutes.
Beat the egg-whites stiff and blend
Garnish with slice of lemon stuck
over the side of the glass,