Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1909-10-30
Sweet Potatoes and Pork

Boil. peel and mash a sufficient quaint
ty of sweet potatoes and moisten with
butter and egg. With them cover the bot
tom OF deep dish, then put on a layer
minced sage or marjoram Next another
of the pork and so on until the dish is
full. Finish with layer of sweet potato
and bake brown on the surface.
A New Floating Island.
For this delicious dessert have a round
sponge cake or a pound cake that will
weigh about one and One-half pound.
Slice this down almost to TIE bottom, but
do not take the slices apart. Stand the
cake upright IN the center of a glass bowl
or a deep dish. Sweeten and whip a pint
of rich cream tinted green with the Juice
of spinach boiled. strained and sweetened
Whip TO stln froth another pint OF
sweet cream, iiaVor to taste and poul
around the cake and pile over all the
whipped cream.
Cream Puffs.
This formula, which has been tested
again and again, makes two dozen cream
pulfS and. II directions are carefully OBJ
served, there can be no such thing as
failure. Mix together to Il smooth con-
siStency one cupful of sifted flour and one
cupiul of water; then add one-half cup
boil one minute. stirring constantly
stand aside until perfectly cold, then still
into the mixture, one at a time, three I'M
beaten eggs. Drop by large spoonfuls or
ia buttered pan. leaving plenty of room be-
tween them for spreading. Bake twenty
five minutes in Il steady oven. If the oven
lis too hot, the pulfs will brown before
they have sufficiently risen. When cold
cut a round from the top of each puff
i'm with sWeetened whipped cream or d
thick nicely Favored custard, then replace
the top. They may be kept for several
days. if filed when needed.
BoneIess Birds.
One of my choicest recipes with which
II have surprised and pleased many friends
is homeless birds" Take pork tender
loinS and have them frenched, that is
cut in round slices. Make il bread dres-
ton between two slices of the tenderloin
hold them together with wooden tooth
picks. Season with salt and pepper, fix
ing as many as are needed for the family
and bake ii rich brown. They will look
very much like squads and have the fla
vor of game. After each is served the
toothpicks can be removed. This is a
novel and pleasing dish.
Turkey Baked in Milk.
Make a stuffing of one-third potatoes
finely mashed and seasoned. twO-thirds
bread-crumbs, one cupful of raisins OF
one and d half cupfuls if turkey is large,
one-half cupful of butter, about one-hal1
cupfu of sugar; cinnamon, salt and pep
per to taste, and last, two well beaten
eggs stirred in lightly. When the turkey
is properly prepared and stuffed with
this mixture. heat a pint of new milk and
put in the dripping pan with the turkey
and bake. basting every fifteen minutes
with the milk. Keep milk on the top of
the stove to replensh the supply in the
pan as needed 1t will take from one to
two quarts of milk. When done, remove
the turkey and set the pan on top of the
stove TO boil a moment. The gravy Will
then have curdled appearance, and is
the most delicious gravy ever tasted. II
the cooking has not been just right, and
the gravy does not thicken, add little
cornstarch ana boil