Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1901-02-28
MidWinter Dishes.

Does some one say my family VIII
not eat warmed over victualS, IL So
a course of training for the COOK should
at once be inaugurated. The house
wife is sadly remiss who does not
study the art of combining different
materials and methods of seasoning
and fayoring through which an almost
unlimited variety of Warrned-over
dishes can be made even more APP
petizing than when first served.
meat roast is as good the second
day as the first, if encased in we'll
creased paper. and then placed in an
oven Of moderate heat until well
warmed through. Slices of cold meat
or fowl should be single breaded-that
is. dipped in beaten egg, then in fine
bread and cracker crumbs. and cooked
in hot fat on both sides. IL fried
without a covering, the meat loses its
fresh. juicy taste.
HASH CAKE.-Do not confounI re
warming meat with rc-CookinS: the
latter touShens the fibre chop bits of
cold meat very fine, mix well with
twice the quantity of cold boiled pota
toes and season with pepper and salt.
Heat very hot in an iron spider.
tablespoonful or more of dripping or
butter: tip the spider so the sides will
he creased. put in the hash, smooth it
level, cover and cook without stirring
ten minutes. or until nicely Drowned.
Remove the cover, loosen from the
sides of the dish. cover with a plate
that fits closely to the cake. invert the
pan and serve at once.
BAKED HASH.-Chop fragments of
cold meat add twice the quantity.
half and half. of chopped cold potato
and chopped bread. previous dipped
quickly in milk: season with salt, pep
per, sage. and little chopped onion.
if liked. Put liberal piece Of butter
in an earthen or tin baking dish;
when melted. grease the sides of the
dish put in hash. cover closely and
bake half an hour; remove cover, and
brown.
MEAT ROLLS.-Chop cold roast Beef
or pork; mix with an equal amount of
ma shed potato beaten with milk: add
salt pepper. a little white sugar and
chopped onion: bind together with u
beaten egg, form into rolls arrange on
buttered dish. and. with a quick FIRE
bake brown. Serve hot, Earnished
with small picked Cucumbcrs: or
shape into one large roll. bake and
serve cold. garnishcd with slices of red
picked heetS or carrots.
BAKED CROQUETTF,S.- two
teacupfuls of minced cold meat or
fowl. add half a tcacupfu OF stale
bread crumbs. beaten egg. a tea-
spoonful Of salt, sCant half teaspoon
full of pepper; shape into round cakes,
single bread; place on huttcred tin,
and bake in q quick oven.
NODDED MEAT.-Chop one pound
of cold beef. chicken or turkey, and
season to taste. Wash "a little mlca-
rOni in cold water, and boil half an
hour; cut il into short pieces and mix
it with chopped meat. after adding A
teacupful of bread crumbs. MoIsten
with q. little cream of milk ami a
beaten egg. Stir in a tablespoonful of
cold water, cut in small pieces; put
in a we'll creased bowl and steam an
hour.
RAGOUT OF MEAT-Slice cold
pork, either roast or boiled; put il in a
spider in which an onion has been
sliced; add a little vinegar, cover
closely. and set over a hot fire a few
minutes. When the sound Of frying
is heard, set the pan upon the back
side Of the stove, and let cook slowly
half an hour or more. Take out the
meat: stir into the spider a tablespoon
full of flour; when smooth. add "a
cupful and half of stock or milk. and
tablespoonful of tomato catsup.
Pour over the meat. which should hay g
fecn kept hot in the oven.
FRIED CHICKEN WITH BATTER
To half a teacupful Of water add
gradually four tablespoonfuls of -four,
two tahlcSpoonfus of melted butter.
and little salt. Beat in the yelk Of
IN egg. then stir in the beaten white
If too thick, use little more water
Take the inferior parts Of the fowl.
dip in the batter until well covered
and fry light brown in hot fat.
MEAT PATTIES.-Heat to boiling
teacupful of cream. or half milk and
half cream. Mix a tablespoonful Of
Cornstarch smoothly in a teacup With
a little cream: fill the cup with rich
milk, and turn into the boiling milk:
when thick take from the fire, add a
tcacupful Of chopped meat season
with salt and pepper and set aside un-
til cold. Line pattic pans with pastry
crust, prick and bake: when cold fill
with the chicken mixture.
ScRAM BLEED MEAT.-1ntO two
tCacupfuls of cold meat chopped. stir
two tablespoonfuls of meat broth or
water. add butter the size Of small
egg, and heat. Break in three gigs
and stir until cooked: then season with
pepper and salt.
MEAT ROLY-POLY.-Sift four tea
cupfulS of flour with two teaspoonfuls
of baking powder: make into a dough
with a teaCupful of milk. adding a
tcaSpoonful of salt. Roll out not too
thin. spread with chopped seasoned
cold meat, leaving a little space near
the edge. Wet this with water. then
roll the crust over to form as close a
roll as possible, place on buttered eliot tn
and steam half an hour or more over
Il very little water. Thicker the water
over which it was steamed for gravy
adding a generous piece of butter and
Il little thick cream.
MENUS
Minced beef sandwiches
Dreamed cauliflower Sailed nuts
Rice pudding Cinnamon roll
Apples Milk
Hard boiled eggs Cheese sandwiches