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


Fruit Milk
The ma jority of mothers are too busy
to spend much time in preparing
luncheonS for their children to carry to
school yet frequently a little more
forethought and preparation the day
before would result in an altogether
more pleasing and wholesome menu.
with little or no greater expenditure of
time or trouble.
With few exceptions the dishes
named in above menus may be pre-
pared the day before. while getting the
family dinner. and then placed where
they will be kept fresh and cool until
wanted. The bread for the sandwiches.
however. is better if not cut until
morning. Always cut bread for sand
witches quite thin, trim off the CruStS
and if for girls make them very small.
Boys generally like theirs to be some
thing more than "a mouthful."
Minced chicken. turkey or beef may
be moiStened with a little catsup or
mixed with minced celery, seasoned
with salt and put in a small jelly glass.
if it is not to be made into sandwiches.
Dreamed cauli1Ower is delicious cold.
also cold baked beans and green peas
are excellent. Usually there is some
thing of the kind left over from the
family dinner which. if put in a small
cup or glass. would prove welcome
addition to the school lunch. This also
applies to vegetable salads.
When baking pies, make a few turn
overs. using different kinds of fruit
to give variety. If cup custard is to
be made. beat one egg until very light.
add pinch of salt. sugar and favoring
to taste. and fill up the cup with rich
milk. Stir well, set in Il small pan of
hot water and bake until firm Wide
shallow cups are much nicer for blanc
mango, tapioca and farina puddings.
Do not fill them quite to the top. then
spread over them a little jelly or jam.
Crate the cheese for sandwiches
moisten it slightly with sweet cream
and season with a little salt before
spreading it on the bread. For peach
sandwiches. spread brown or whole
wheat bread. cut very thin. and cover
with a thin layer of preserved peaches.
drained from the syrup and slightly
chopped. put on the top piece. press
lightly together and wrap in waved
paper. Fruit sandwiches alone make
an excellent dessert.
Cinnamon roll is much liked by most
children. To make it. roll out biscuit
dough into thin sheet. spread on it
soft butter and sprinkle with brown
sugar and cinnamon. Roll up with a
sharp hot knife cut off slices about an
inch thick, put in Toured pan,
sprinkle with brown sugar and CHINA
mon and bake in a hot oven.
chop celery and cold boiled bcets
very fine for sandwiches, mOsten with
mayonnaise and spread on buttereI
brown bread.
For ginger ratties. cream together
/ one teacup each Of brown sugar ana
butter, beat into them two eggs. add
one cup mOlasses. with scant tea
spoon of soda dissolved in hot water
and beaten into it. then add one cup
milk, little salt ono tablespoon gin
ger and one teaspoon cinnamon: Sift
two teaspoons baking powder into five
teacups flour measured after SITTING
and beat into the mixture. Grease
patty pans. put in the batter and bake
! i'll moderate oven. These are excel
lent.
For egg sandwiches. mash the yolts
of hard boiled eggs very smoothly
chop the whites very fine. moisten
with little inayonnaise and spread
between buttcred brown bread.
Currant Buns: Break an egg into tho
dough while mixing. add ono table
spoon of sugar and one CUP currants.
washed. picked over and dried. knead
and cut like biscuit. wet the tops with
sweet milk. and into the center OF top
of each biscuit press down very deeply
large raisin. put a little bit Of butter
in the depression and bake in a not
| oven.
Peach Tapioca Custavd: Put a little
| tapioca cuStard in the bottom of
wide shallow cup. then a layer Of pre-
served or canned peaches. and fill IN
the cup with tapioca cuStard.
Raised Raisin Cake: Two pounds
of flour. one half pound sugar. one-half
pound butter. six eggs three fourths
pint water, one pound seeded raisins
the juice and grated rind of one lemon
and one gill of yeast Make a sponge
with part of the flour. the yeast and
the water, letting it stand for three
hours. Add the other ingredients
melting the butter. and beating sep
arately the whites and yolks of the
eggs. Before making it into dough
with the flour, let it rise again for one
four. men mold INTO pans. let rise
and bake rather slowly This recipe
makes an excellent lunch cake
Sugar Crisps: Make "A soft dough
with two and ne-fourth cups Graham
flour. one-half cup white graduated
sugar and one cup rather thick sweet
| cream. knead as little as possible.
roll out very thinly, cut in rounds.
squares or obiongs and bake in quick
4 oven.
Roll Sandwiches: cut small rolls in
two scrape out the crumbs and fill the
holioWs with nice forcemeat. then tie
the halves together with tape or mar
row ribbon Any kind Of minced meat
or fowl is nice for the filing, or celery
ana nut salad. or indeed any filling
used in ordinary sandwiches.
Sailed nuts are both appetizing and
nouriShinS, and the majority Of chill
dren are very fond of them. Celery
and apples cannot be too often included
in the lunch menu-New England
Homestead
4 coIlpction Of lntt IT.