Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1909-11-04

to little rounds, pat lightly with the
hands, add little flour and bake on
hot griddle. When cool roll up in
towel till wanted
Stuffed Baker Heart.
Wash and soak the heart for forty
minutes in cold sailed water. Wipe
and stuff with forcemeat of bread
crumbs and chopped ham seasoned
with salt, pepper and paprika and
moistened with milk. Sew up and lay
the heart upon bed of sliced onions
and tomatoes. Pour a little water in.
Roast for two hours. When ready
thicken the gravy with Il little Drowned
-four, season to taste and strain over
the heart.
Rice Cooked in Japanese Style.
The Japanese who know all about
rice and how to cook it, dry their
boiled rice in the oven. They first put
one cup OF rice, which has been thor
oughly washed, over the fire with two
cups of water and little salt. When
it has, boiled for fifteen minutes they
set the saucepan, uncovered in the
oven, which must not be too hot. In
fifteen minutes the water will have
evaporated and every grain will be
distinct and fluffy and tender, not one
sticking to the bottom.
Rice GriddIecakes.
Cook one-half cup of rice in sailed
boiling water until tender; drain and
cool. Mix the rice with four cups of
milk and the yOlks of four eggs beaten
light. Stir in flour enough to make a
stiff batter, then scatter five level tea
spoons of baking powder over the top,
beat hard and stir in lightly the stiftly
beaten whites of four eggs. Cook on
hot creased griddle and spread each
cake while hot with butter, then light
ly with jelly. Roll up. dust with su-
gar and serve hot. The batter must
be stiff, as the white of eggs make it
thinner; the exact amount cannot be
given. The recipe may be divided for
q family of three.
Apple Charlotte.
Pare g. dozen large apples, core and
quarter them. Add one cup of sugar
one-quarter cup of butter and the
grated yellow rind of half lemon to
one cup of water. Pour over the ap-
slices of bread, spread with soft but
ter and sprinkle with powdered sugar
Line the bottom and sides of a mold
with the bread, fill with apples and
bake forty-five minutes in a slow oven.
Cool slightly. turn out and serve with
a sauce.
Corn TimbaIes.
Beat six eggs just enough to mix
them, add quarter of a teaspoonfu
of white pepper. half teaspoonful of
salt, one and one-half cups of milk
two cups of grated corn. Stir all well
together and fill little creased molds
two thirds full. Set in a pan of hot
water. cover and bake in the oven I'M
til the centers are firm. Serve with
cream or tomato and green pepper
sauce.
To Ice Small Cakes.
A clever scheme for icing little
cakes so that they will be even all
over is that of using a small wooden
skewer with which to dip the cakes
Pierce the cake with the skewer, dip
| it into the icing and then stick the
other end of the skewer into the pan
of sugar. covering the skewer to one
half it's length with the sugar so that
it will not tip over with the weight of
the cake. BY this method the cakes
will be smoother all over than if mere
ly iced and placed on plate.
Date Biscuit.
Roll biscuit dough out quite thin,
spread it with soft butter and then
with chopped dates; spread over an
other layer of the dough; cut with a
small biscuit cutter, place on a but
tered tin and bake in a hot oven.
Prune Bread.
Prune bread is one of the staples of
certain ranches in the Southwest. This
| is the way one housewife makes 1t: a
cupful of cornmeal is scalded and with
it are mixed two cupfuls of whole
wheat flour. a cupful of sour milk, half,
a cupful of New orleans molasses.
IteaspoOnful of salt. a cupful OF dried
prunes that have been washed, pitt sd
and chopped fine. and Tablespoonful
of soda Put the mixture into three
baking powder cans, cover and steam
for three hours.
Planned Tomatoes.
Cut tomatoes in halves, after remov-
ing the skins, and dredge with flour.
Lay them in a pan containing a good
amount of butter and a little lard.
Sprinkle a spoonful of sugar over the
tomatoes and add salt and pepper.
Bake them a good brown. Lift from
the pan and make thick cream gravy
with the remaining juice. Pour the
juice into a fiat platter. lay the to-
matoes on top and garnish with pars-
ley.
Labor Lifts.
Keep a covered quart preserve jar
in the pantry for sour milk Recipes
are being given from time to time or
cake made with sour milk and without
eggs. 1t is always fine for griddle
cakes. Never use baking powder with
sour milk but Just plain baking soda.
Never forget the principle, l even
teaSpoonful soda to a cup of sour milk,
Always keep this proportion in mind
and you can cook as well with sour
milk as your mother or grandmother
did