The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1896-01-25

real standby is cheese souf1e. 1t Is
pared in a short time. First a white
sauce is made by cooking together a
tablespoonful of flour and one of butter
until they bubble, and add into them
half cup Of milk This is stirred con-
stantly until thick, when two table,
spoonfuls of grated cheese and a little
salt and pepper are beaten in. The sauce
pan IS then taken from the fire and two
we'll beaten yolks of eggs are added.
Last of all the whites of two eggs,
whipped stiff, are stirred lightly into the
mixture, which is now turned into a
buttered pudding dish and set in hot
oven. AS soon as it is Of golden brown
color 1t is done.
Cheese is the basis of many palatable
hastily prepared luncheon dainty. Sar-
dimes rolled in cracker crumbs and set
in the oven until brown are excellent ap-
petizers. A little lemon juice should Re
squeezed on them before sending to the
table, Toasted bread spread with an
chovy paste and set in the oven until
|
gency dish. The list might be length
ened indefinitely, but it is we'll to fix
upon few dishes for which all material
is always kept on hand.
| Wise 10 the housewife who keeps an
emergency corner we'll stocked. She has
then heart for any fate in the way OF
an invited guest. as she is never then
caught unprovided. She can enjoy her
friends society with the calm conscious
ness that the friend will enjoy her lunch.
-Harper's Bazaar.
Domestic Receipts
| Bread Stioks.-Set bread pan at night
an follows: Scald cup of milk and add
to it while hot two ounces of butter.
When the butter has dissolved add one
cupful of water, one teaspoonful of salt,
one of sugar, and when the liquid is luke
warm one-half of yeast cake dissolved
in one-fourth of a cup of lukewarm waite
Add sufficient -four to make a batter;
beat until light and foamy, cover and let
stand until morning. In the morning
add the well beaten white Of one egg and
enough -four to make a soft dough.
Kn cad until the dough does not stick to
your hands or the board, but care must
be taken to add only sufficient -four to
keep from sticking, with expert knead.
| Ing, as the dough when finished must be
soft. Let rise until it doubles in bulk.
lake out carefully on the board, take a
portion Of the dough, sufficient for one
stick, and roll it gently into long roll,
the shape of bread stick. Do this un-
til the dough is used, placing the sticks
on CREASED pan far enough apart that
they may not touch each other. Let stand
until light, about twenty minutes. Beat
the white OF one egg light, add one table
spoonful of milk and mix WE'LL Brush
the sticks with this mixture and bake
ten minutes in quick oven. These are
much easier to make and bake if you
have bread stick pan.-Kitchen Maya
zine
Candied Ginger. your ginger root,
which can be obtained from your grocer,
into thin slices or strips; make syrup If
one pound of granulated sugar: and one
half cup of water; stir until thoroughly
dissolved; place on the fire and stir I'M
til it begins to boil, after which cook
for fifteen minutes; remove from fire
and place the pan in cold water Now
dip your strips in this syrup after plao-
ing them on creased pan and setting
in dry place, not hot. for an hour,
when they will be ready for use-Kitohen
Magazine.