Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1898-11-03

Publishes Cook Beck Containing ssssisss
for Eysrshlas Nice.

Another Maine literary club has VEN
tured into print. 1t Is a Skowhegan club,
the G. G. G. c., which has just published
q cook book.
This particular club lays claim TO being
the Oldest in Skowhegan, which ought to
be guarantee for any enterprise. 7es-
pecially the savory one which has just
been launched.
en- at random. OF the art of cooking, as
understood by the C. c. C. c.:
Asparagus With Cream.-Wash and
plunge into boiling water in which there
10 a teaspoonful Of salt, two punches OF
asparagus. Boil fifteen minutes, take up
saucepan with one cup Of cream Sim
mer ten minutes, mix one tablespoonful
OF butter and teaspoon OF -four togeth-
or. When creamy stir in the asparagus.
Add salt and pepper to taste and simmer
Mrs r. r. STEWARD.
Oven Broiled Chicken-Take chicken
two to four months old, split down the
back and spread open as fiat as possible.
Season well with salt and pepper, put IN
baking pan and spread with two large
tablespoons butter Place In moderately
cup OF hot water, caste frequently, bake
one-half to three-fourths OF an hour.
platter. GRACE e. COLBY.
Oyster CocktaiIs-Mix and serve in In
dividuai glasses. Put from five to seven
very small oysters In each glass, add ONE
horse radish, pinch OF
full vinegar, q few drops Of lemon juice
and last of all add enough tomato catsup
to cover oysters. then mix all ingredients
thoroughly. Serve as cold as possible.
SARAH ]. ANDERSON.
Lentil Soup.-One cup lentils, three
pints cold water. one tablespoon butter,
one tablespoon flour, one teaspoon salt,
one saltspoon white pepper Wash the
lentils and put on to boil in three pints
of fresh cold water, anu let them simmer
until dissolved, three or four hours, add
ing enough more water, as It boilse away.
tie. When soft rub through straincr and
put on to boil again. Cook one large ta-
plespoonful OF butter and one Of flour to-
gether and add to the strained SCUM when
boiling. Add the salt and pepper sand
G..s. WESTON.
Maple Sugar With Walnuts.-Cook to-
gether three cups OF maple sugar, one
of butter, one cup of milk,
and one-half cup of cream. until the sy-
rup hairs. Cool quickly and when nearly
e6d ser in one peqnd Ct Easlish EaRps
Walnut Sandwiches.-Chop waInuts
mixed with neufchatel cheese make de-
EDA X SMITH.
. Salad in Tomato Cups.-Remove tops
from six tomatoes, scoop out inside, turn
upside down, let stand in ice box half an
hour Serve chicken or vegetable salad
IN these cups after scraping out again.
SARAH !. ANDERSON.
Sweetbreads.- the sweetbreads in
cold water, remove pipes and membranes,
and cook in sailed water with one table,
spoon lemon juice. twenty minutes.
into small pieces and cover with cream
sauce. Sauce.-One cup hot cream. one
flour, one tablespoonful
butter. pepper and salt to taste.
Cheese Straws.-Ghte three tablespoon
fuls of any kind of cheese, add three tn
of flour, a. little pepper and
salt. add to dry ingredients one table,
spoonful Of melted butter, one of water
and the yolk. of one egg. Roll as for
and bake fifteen minutes
c.. s. WESTON.
Demi-Glace.-Line mould with vanilla
layer Of lady fingers, and fill the center
with strawberries; cover with ice cream.
pack in salt and ice, and let stand one
hour. Use recipe for vanilla Ice cream
given in this cook book.
SARAH J. ANDERSON.
Stewed Figs With Cream-Thoroughl
wash some pulled figs Cover with boil
ing water and cook quickly till figs are
tender. Remove figs and cook water to
a syrup. Add the juice of half lem
On. When figs are cold heap them in GEN.
Ter of dish. Garnish with whipped cream.
ELIZABETH A.. WEBB.