Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-11-30
REQUESTED RECIPES.
Baked Apple. Short Cake.

Batter thickly an oblong or square
agate baking pan, or earthen pudding
dish will answer. Pare and core as
many good cooking apples-not too
large-as will fit into the pan; pack
them close and sprinkle thickly with
sugar. add little salt and grating of
nutmeg and enough water to prevent
burning-just a few spoonfuls. Cover
the apples with a paste made like a
rich berry shortcake and bake for half
an. hour in hot oven. Loosen around
the edges of crust turn it upside down
on plate with the apples on top, cut
in squares with a heated knife or pull
apart with two silver forks. Dividing
with the forks will prevent heaviness.
Serve with cream sweetened with ma
pie sugar or syrup. The apples should
be 1ellied if the best kind are used.
Lady Locks.
Roll out puff paste very thin; cut IN
strips about three-quarters Of an men
wide; roll these around Toured wooden
sticks or lady-lock forms; do not over
lap the edges as for cream cannelons,
but leave a little space between SO
they will look like curls when baked.
Trim the ends even and bake in a
good oven until light, dry and nicely
Drowned. When cool slip them from
the forms and fill with whipped cream,
sweetened and favored before whip
ping. To add to the appearance when
baked, brush the lady locks with white
of egg and dust with sugar, returning
to the oven to glaze.
Buttercup Cake.
Cream three-fourths of a cup of
butter with d cup of sugar until very,
very light, then add the beaten yolks
Of three eggs and beat again until you
have a smooth batter. Add half cup
of water or milk-dO not have these
ice cold or your cake will be heavy.
Sift flour, then measure out two cup
fuls; add two teaspoonfuls of baking
powder and sift again. Add flour to
cake and beat thoroughly Then fold
in the whites beaten to a stiff foam,
and when thoroughly mixed turn into
two layer tins and bake in quick
oven for twenty or twenty-five min
utes. After the batter is mixed do not
give it an extra stir.
Prune Filling for Cake.
Soak one-half pound of large prunes
morning stew them and remove the
stones. Press through a sieve and stir
into this the whites of two eggs beaten
to a stiff froth with two tablespoon
fuls of powdered sugar.
Vinegar Sauce for Pudding.
Three-fourths Of a cup of sugar, one
tablespoonful of vinegar one table
spoonful of flour wet to a smooth
paste in cold water, a pinch of salt and
grating of nutmeg. Mix we'll together
and pour over all one and one-haif
cups of boiling water. Stir and cook
for ten minutes and serve.
Small Soda Biscuit.
One quart of sifted flour, three level
teaspoons of baking powder, half a
teaspoon of salt and butter the size of
an egg Sift flour, powder and salt
together several times to mix well,
then rub in the butter with a flexible
knife until well mixed. Gradually mix
in sufficient cold milk to make soft
smooth dough; roll out on slightly
Toured board about an inch thick, and
cut out with a small biscuit cutter
Bake for ten minutes in a quick oven.
Sour milk and soda may be used in
stead of the sweet milk and baking
powder. Sift the soda with the dry
ingredients, allowing half teaspoon
full to cup of milk.
Cranberry Charlotte.
Make a rich sweet cranberry sauce.
removing the skins by rubbing
through sieve. Add an ounce of
soaked gelatine to pint of the hot
sauce and stir over boiling water long
enough to dissolve the gelatine. Set
in a basin of ice water or cracked ice
to cool and as soon as it begins to
thicken, fold in a large cupful of dry
whipped cream. Turn into mold and
set on ice to chill Turn out and gar
nish with whipped cream.
After Dinner Croutons.
Cut sandwich bread into slices quar-
ter of an inch thick and after trim
ming off the crust cut each slice into