Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-04-24
REQUISITES RECIPES.
German custard Cream.

REQUESTED RECIPES.
German custard Cream.
Put one. cup of milk and one cup Of
water I'm a double boiler and scald.
Thicker with little well dried flour or
rice flour wet witfr-cold milk, add a
pinch of salt and a very little Of the
thin yellow peel OF lemon; sweeten
slightly and cook well, then add the
beaten yolk of an egg apd cook a few
minutes longer. Beat the white of the
egg stiff with a flavoring of nutmeg or
cinnamon and se.ve heaped on top of
the soup. ~
Wheat Jelly.
This is a most excellent dish for the
sick. Add scant quarter of a tea
spoonful. Of salt to one and one-quar-
ter cups of water and let it come to a
boil. then add "a quarter of a cup of
entire wheat In some coarse granulated
form. Cook IN an earthen crock on
back of range for an hour; then add
as much hot milk as you had water
and let it cook slowly for another
hour. Stir often enough to prevent
sticking; it will not burn unless you
allow it to cook too fast Do not stir
too often. When done stir and pour
into small cups wet with cold water
and set away to get cold and firm.
Frozen Whipped Cream and Fruit.
This makes very acceptable nourish-
mcnt for the sick. Whip the cream
dry and stiff and pack it in little
moulds with theofrVit. Embedded in the
center. or else serve with the fruit as
a garniSh, ~
Egg Nog junket.
Junkets are most wholesome and
palatable addition to the sick diet and
are also nutritious and easily digested.
1t is best to make this up in a larger
quantity than required for one feed
Ing; therefore take pint of rich milk
and heat it iukewarm, add to it one
egg. beaten separately, the yolk and
two tablespconfuls of sugar together
with little wine or brandy, and while
still warm stir in quickly teaspoonful
of rennet or half junket tablet dis
solved in cold water. Pour into glasses
and let stand in a warm room until it
sets like Jelly, then put in a cold place,
serve plain or with cream, favored
with a little grated nutmeg. <f
Tomato Jelly.
Put pint of tomatoes in a saucepan
with three Gloves, one small bay leaf,
a slice Of onion two or three sprigs OF
thyme. a teaspoonful of sugar, tea
spoonful Of salt and dash of cayenne;
simmer for fifteen minutes and then
strain; put into another saucepan; add
half an ounce of gelatine that has been
soaked in half a cup of cold water for
half an hour and stir until gelatine is
dissolved: then strain and mould ac-
fa a, tn rt al
is desired. ad one or two tablespoonfuls
of vinegar or lemon juice.
Caramel Pudding.
Put half a cup of sugar in an iron
saucepan over the fire and stir until
sugar nalts and begins to change color;
then add a tablespoonful of lemon juice
and pour the carame! quickly into the
bottom of small custard cups. Beat
three eggs without separating, add one
and onc-half cups of milk, four table,
spoonfuls of sugar and teaspoonful
of vanilla Mix thoroughly and pour
into the custard cups. Stand these in
a baking pan containing boiling water,
set in q moderately hot oven and bake
twenty minutes Turn out while hot.
and the caramel in the bottom of the
cups, having melted, will run over the
~.
Olive Sandwiches. ="
The following is a most popular sand
witch and In the estimation of a large
circle of friends and pupils has but
one fault-the cannot get enough of
them: they are SO good.
After cutting the bread in thin, even
slices and spreading lightly with but
ter. place a crisp. dry lettuce leaf on
each slice and spread one-half the
slices with the olives sliced thin and
mixed with lust enough mayonnaise to
hold them together. Cover with the
plain buttared slices and lettuce leaf,
pressing lightly together. Bottled or
boiled salad dressing may be used.
but the French mayonnaise is pre-
ferred. Some do not use the lettuce
and these sandwiches are inferior in
consequence and apt to be soggy if left
to stand long before using. A thick
layer of butter would prevent this, but
use lettuce If YOU want them very nice.
d Marsuerites.
A great variety of small fancy cakes
! from tiiae sfmmemofial have borne the
name of Marguerite-but the popular
little cakes of the present day are
made by covering small sugar cookies
or in some cases afternoon teas that
may be purchased at the grocer's, in
packages, with 4 thick meringe, then
place in this walnut and pecan meat,
place in oveny and brown slightly.
Very nice to serve with light refresh
ments. ~ e..
Macaroons.
Pound one-llalf pound of blanched
almonds to a paste. adding a teaspoon
full of rose-water. a little at a time, and
one and one-fom'th cups OF powdered
sugar.. Then add the whites of five
eggs beaten to stiff froth. Mix all
carefully together, and drop by the
spoonful on paper. Bake in a very
moderate oven. . --..
\ White Yeast Bread. - ~
Put pint of milk in double boiler
and scald with cover on. In winter
warm yollr mixing bowl and the Sifted