Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1885-10-08
Dailu Kennebfr 3nurnal.
Practical Recipes.

APPLE JELLY.-Cut the apples in small
pieces without pairing and stew till soft,
using more water than for apple sauce.
Strain through hair sieve, then through
Jelly bag twice To pint of juice put
three-fourths of a pound of sugar-one
pound to pint makes it too sweet-and
boil until the right thickness is obtained
The addition of lemons makes it much
nicer.
COLD SLAw.-Chop half head cabbage.
leave 10 bowl for dressing. lake one
egg, a small teaspoonful of mustard. same
OF sugar, three tablespoonful melted but
ter or oil and beat altogether, then add
one-half cup vinegar, put in spider and
boil. then pour on cabbage. salt. and
LASTLY add some sweet cream. For let
tuce. add little corn starch to thicken.
MoLAssEs CAKE.-A simple molasses
cake is made with three eggs, one cup OF
molasses, one cup of sugar, one quart OF
-four. one large spoonful Of soda, and a
half cup OF sour milk. Add the soda
dissolved in the sour milk last. Season
highly with ginger alone, or with ginger,
cinnamon and cloves. Roll out. cut into
cakes and bake in a good oven.
FRENCH TOMATO SOUP.-One quart OF
tomatoes; three pints Of boiling water /;
one even teaspoonful of soda, pepper and
salt each butter the size of an egg; one
small! onion minced one quart OF milk.
Put tomatoes and onion over fire with the
hot water: strain and run through colan-
der. Meanwhile boil the milk, stir in
soda and butter, and after one boil keep
hot. But pepper and salt with tomatoes.
simmer five minutes and then stir in the
milk; serve at once. Omit onion and you
will have a fine mock-oyster soup.
CHOCOLATE TARTLETs.-F eggs,
one-half cake Bakers chocolate, grated !;
one tablespoonful corn starch dissolved in
milk; three tablespoonfuls of milk, four
tablespoonful of white sugar, two table
spoonfuls of vanilla, one-half teaspoonful
cinnamon, and a little salt, one heaping
teaspoonful of melted butter. Rub the
chocolate smooth In the milk; heat over
the fire, and add the corn starch wet IN
more milk. Stir until thickened and pour
out When cold, beat in the yolks and
sugar with flavorlng. Bake in open shells,
lining patty pans. Cover with meringue
made with the whites and a little powdered
sugar when they are nearly done, and let
them color slightly. Eat cold
SuLTANA CAKE.-Four cups flour; one
cup butter; three cups powdered sugar 4;
eight eggs, beaten light; strain the yolks ;
one cup cream or rich milk; one pound
Sultana (seedless) raisins dredged thick
"; one teaspoonful soda dissolved in hot
water; two smaller teaspoonfuls of cream
tartar one-half grated nutmeg, and one
half teaspoonful cinnamon; cream the
butter and sugar; slit the cream tartar
with the flour. Dredge the raisins with
flour when you have picked them over
with great care, washed and dried them.
Mix the beaten yolks with the creamed
butter and sugar, then the spice and
brandy. Beat three minutes and stir in
the cream or milk lightly with the soda
water. Put in first handful of one and
then spoonful of the other, the flour and
whipped whites, at last beat in the fruit,
Bake in tive large loaves or four small
ones.