Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-05-01

turn out the dough and knead five min
utes and then mold into loaves. Others
cut and fold the dough in the bowl,
using a flexible knife 1--WE prefer the
latter method) after the bread is placed
in the pans; cover from the air and let
rise until they nearly double their first
bulk. Bake a little slower than white
bread.
NesseIrode GeIatine Cream.
Whip a half pint of good cream to a
stiff, dry froth. Into this slowly fold
half a cup of powdered sugar. Then
very slowly fold in, drop by drop, a
tablespoon of gelatine, dissolved in half
d cup of water. When this is thor
oughly incorporated fold in cup of
mixed candied fruits, such as cherries,
and English walnuts,
very fine. Flavor according to
fancy and turn into a wet mould and
pack in ice for several hours. Serve
with whipped cream.
Short Bread.
Rub quarter of a pound of butter
well into half a pound of sifted flour,
add quarter of a pound of graduated
in center of the flour and break in two
eggs and then work into the other in
gradients. Roll out about quarter of
an inch thick and cut out in square or
oblong cakes. Put a strip of candied
orange peel on top of each cake and
bake in a rather quick oven until per-
fectly light and delicate brown.
Plain Pie Crust.
If you use lard for plain pie crust
use following formula: Put a pound
of flour into a bowl and mix in thor
oughly teaspoonful of salt. Then
chop in half a pound of cold, firm
lard; cutting it into little flakes with a
knife (keep your hands away from all
pie paste). Add sufficient ice-cold wa
ter to make a paste that will roll out
without too much pressure. Moisten
the -four little at time, beginning at
the side of the bowl and drawing it
back out of the way when moist
enough, so as not to mix it in with
the next addition of water. AS it
must be put together as lightly and
with as little mixing as possible. When
all is mixed turn out on a Toured
board and roll out half an inch thick
Dust the paste with -four and put
quarter of pound of butter over it in
small bits; roll the paste up lightly,
so as to incloSe the butter completely,
and then roll out the paste, from you,
into a long thin sheet; then roll it up
again; roll out as before and roll again.
Set it away on ice or in a very cold
place for an hour or two before max
ir,or Ia rn,1-. w
in a cool room, keeping the paste as
cold as possible; use only the best
-four for pastry-having it freshly sift-
ed to incorporate air into it; have
firm, sweet shortening and bake in an
oven that has strong under heat.
This paste will be delicate, light and
haky and answer nicely for plain tarts.
Sauce For Stewed Beef.
Rub a level tablespoonful of flour
with same of butter until smooth; then
stir it into cup of the beef broth and
stir and cook a few minutes, season
with salt pepper, a teaspoonful of
made mustard, and tablespoonful of
catsup. Let get very hot and pour
around the beef.
Peanut Brittle.
Put three cups of soft brown sugar,
one cup of New Orleans molasses, a
cup of water and half teaspoonful of
cream of tartar in a smooth, clean
saucepan and boil until it will form a
hard ball tested in cold water. Add
two cups of roasted, shelled peanuts
and boil until it is brittle enough to
crack when tested. Stir in half cup
of butter and let boil few minutes