Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1885-09-09
Good Things for the Table.

LYONAIsE PoTATOEs.-Slicea pound of
cold boiled potatoes. Put two tablespoon
fuls of butter into a saucepan with small
onion chopped fine. Set the pan over
the fire and when the onion has fried to a
delicate brown add the potatoes. and turn
and toss them till they begin to color, then
stir in little minced parsley, and serve
Immediately.
A COOP WAY TO Cook CABBAGE
Chop fine good sized. fine head of cab
bage and season with salt,pepPer and but
ter; add water to cook until very tender
When nearly cooked dry, add a cup of
sweet cream and cook few minutes
longer. If vinegar is liked, half cream
and half vinegar can be used; or those
who have no cream can use milk with q
very little flour to thicken slightly.
TOMATO SAUCE FOR BOILED MEATS
| Stew six fresh tomatoes or one cuptul
canned tomatoes. with two cloves, pepper,
and salt Press this through sieve; put
little butter into a sauce pan over the
fire, and when it bubbles add heaping
teaspoonful of flour; mix and cook it
well and add tomato pulp, stirring until
it is smooth and consistent. Some add a
slice of onion first.
TAPIoCA PUDDNG-Two-third of a
teacupful of tapioca. soak over night in a
cup and half of milk. In the morning
put one quart of milk to scald; add tapi-
oca and cook till clear; then add yolks of
three eggs well beaten. and two-thirds
cup of sugar. little salt; stir well few
minutes and put in dish. Beat whites
of eggs to stiff troth and add one third
of cupful of pulverized sugar; pu, over
the top of pudding and set in the oven to
brown. Flavor pudding with vanilla and
the meringue with lemon. To be eaten
cold.
YORKSHIRE PUDDING-One pint of sift-
ed -four. one pint of milk, four eggs,
one half teaspoonful of salt; to be baked
in the dripping pan with roast beef one
half hour before the beef is done, and
serve on the dish with the meat.
BATTER PUDDING-One egg. one cuptul
| of sugar. two tablespoonful of butter,
two and one-half cupfuls of -four. one half
teaspoontul of soda. one teaspoonful of
cream of tartar, one cupful of raisins.
Steam one hour. To be eaten with sauce
| LEMON SAUCE-One cupful of sugar,
one teaspoontul of butter, two tablespoon
fuls of flour. one egg. juice and part of
the rind of one lemon, one and one half
cupfuls of boiling water. Wet the -four
with cold water and stir into the boiling
water. Beat butter. sugar. yolk of egg,
and lemon thoroughly together. then add
the hot mixture to it slowly. constantly
stirring. Set back TO cook few minutes
then. while hot, add the beaten white oil
the egg.
SPONGE CAKE-Four eggs. two cups OF
sugar. two cups of sifted -four. two tea
spooniuls of baking powder. a small tea.
cupful of hot water. Beat the eggs very
light-whites and yolks together; use
granulated sugar; mix the baking powder
with the -four. and stir it in little at a
time; do not put in all the hot water a,
once; put in a tablespoonful. beat the
dough well and then add more and so on
When making this tor the first time one is
almost certain to be tempted to put in q
little more flour. the dough is so thin; do
not hesitate or your cake will be lost. Ii
should bake in moderately hot oven. |,
should be baked in long, narrow tins
Lemon is a delicate flavor for sponge
cake-Appleton' Household Hints.