Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-05-23

one quart of milk and one quart OF
water. Let them simmer gently over
a slow fire till the vegetables are thor
cughly cooked, strain through fine
sieve return to the saucepan and stir
till boiling point Add one heaping
tablespoonful of butter. ones gill good
cream and serve very hot with fried
croutons.
Italian Cream.
Take one quart of cream and one
pint of milk. sweetened very sweet,
and seasoned with vanilla. Beat it
with a whip and remove the froth as
it rises until it is all converted into
froth. Have ready one box of gelatin,
dissolved in little warm water Set
your frothed cream into a tub of ice.
Pour the gelatin into it and stir con-
stantly until it thickens. Then pour
into molds and set in a cool place.
Banana Cream.
Two tablespoonful granulated gela-
tin, one-third cup cold water. one
quarter cup hot cream, two cups
cream, one-half cup sugar, one tea
spoon vanilla.
Soak gelatin in cold water, dissolve
in hot cream, add sugar. Add the
whip from one pint of cream, when the
mixture begins to thicken. Cut and
fold in this cream. Do not stir. When
nearly stiff enough to drop, pour into
mold. Serve with whipped cream.
Sherbet.
Rub the yellow rind Of three lemons
with Jumps of sugar, to get the flavor.
squeeze the juice of six lemons, put
the Jumps of sugar and juice with one
pound of white sugar and two quarts
of water, beat to stiff froth the
whites Of five eggs, stir in half a cup
of sugar, then slowly stir into the
lemonade and put it Immediately into
a patent freezer-the same as for ice
cream-and turn it until it is well
frozen. This is very debate and re-
sembles a dish Of pure snow.
Pineapple Bisque.
One pound marshmallows cut fine
with scissors, draw off juice of one can
grated pineapple and use pulp only;
sweeten with one cup sugar, beat one
and one-half cups cream very stiff,
add marshmallows to cream and one
Ud1i cup pOWOSICO SuSdL. <hoOol nan
hour before serving add sweetened
pineapple. Serve in sherbet cups with
Fcandied cherry on top.
Rhubarb Cream.
Clean and cut into small pieces II
or Is sticks of rhubarb; put it into a
saucepan with the grated peel of a
lemon, two cloves, a piece of CHINA
mon; sweeten to taste. Cook slowly
until reduced to marmalade; put it
through scive and add to one pint of
cream. Beat well and serve.
Peanut Cookies.
Cream one quarter cup of butter.
add half cup Of sugar and one egg well
beaten. Mix and sift one cup Of flour,
two and onehalf teaspoons of baking
powder, add alternately with one third
cup of milk to the first mixture, add
one cup of shelled peanuts cut in
small pieces. Chill, then drop by tea
spoons onto inverted buttered pans
and bake in hot oven.
Floating Island.
Scald one and half cups milk and
pour over one quarter cup sugar
mixed with two eggs Cook in the
double boiler until the mixture coats
the spoon, then strain. Add one-half
teaspoon of vanilla, few grains OF
salt. Beat the whites OF the eggs
stiff: drop by spoonfuls on the GUS
tard; brown in oven. Serve cold.
Chocolate Frosting.
One cup sugar, three tablespoons
boiling water. Boil seven minutes, or
till it hairs by dropping from straw
(broom). Pour onto the beaten white
of one egg. Mix with it as much
grated chocolate as you wish. Flavor
with vanilla. Stir quickly, so it will
not harden. Spread at once on the
cake.
+ Peas Dreamed.
! Drain and rinse one small can of
peas. Reheat in one cup white sauce