Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-07-14

RECIPES.
Cakes.

Hefe are two excellent recipes for
chocolate cake. with several filings
| that may be used to make a change
Beat TO a cream one cupful of butter
and two cupfuls of fine granulate ed
sugar. Add five egg yolks, Well beat
eh, scant cupful of milk and two and
haf cupTuls pastry flour that has
been slfted with two and half tea
spoonfuls baking powder. Add flour
and milk alternately, then beat yigor-
| ously. Lastly, add a teaspoonful va
nllla and the stiftiy beaten whites of
three eggs, which should be folded in,
hol stirred. Bake in three shallow
cake pans.
For the filling use the remaining two
whites of eggs beaten stiff with
enough confectioners' sugar to make
Spreadable Melt square OF choco-
late IN the oven or over the tea kettle
and add to the frosting, together with
SaltSpoonful cinnamon extract and a
| little vanilla. Put the layers to-
gether with the chocolate frosting,
adding thin layer of current jelly if
you do not care for the excessive sweet
taste of the chocolate.
Chocolate Cream FiIIina.
Melt a square and quarter of
| chocolate in the oven or over the tea
kettle; mix together one cup of sugar
and three quarters of IA cup of flour
and pinch of SALT add two eggs
slightly beaten with two cups of milk
and cook in double boiler until
creamy and thick; add the melted
chocolate and a teaspoonful of vanilla
and when cool spread between the
layers.
-, Chocolate Crullers.
Beat two eggs until creamy and
thick, add one cup sugar, one table
spoonful melted butter, one level tea
! spoonful salt, one level teaspoonful
| cinnamon, one tablespoonful melted
unSWeetened chocolate. Mix well,
| then add one cup milk, three cups
| flour sifted with two teaSpoonfulS bak
| ing powder, roll out one quarter inch
| thick on a Toured board, cut and drop
| into smoking hot fat. Cook a golden
brown, drain and shake each one in a
bag with little sugar in it,
| Chocolate Cake.
| One-half cup butter, one cup sugar.
one half cup sweet milk. ne-half tea
spoonful soda, one teaspoonful cream
of tartar, one and one quarter cups
flour. two eggs, two squares melted
| chocolate.
Creamy Sauce.
| One-fourth cup of butter. one half
cup of powdered sugar sifted, two
tablespoons of wine, two tablespoons
| Of cream. Cream the butter, add the
sugar slowly. then the wine and cream.
Beat web. and Just before serving
place the bowl over hot water and stir
| "A hht oh
to melt the butter When the wine
and cream are added the sauce has a
curdled appearance. This is removed
just enough to blend the materials
smoothly. Not intended to be a hot
| by thorough beating and by heating
| sauce.
Baked Cheese Omelet.
! Baked Cheese omelets are most APP
peliZing and may be prepared in sew
eral ways. A good recipe calls for a
pint IF milk, four large eggs, one heap
| ing tablespoonful of -four, one of but
ter and a teaspoohful of salt. Let the
| milk heat on the stove until il reaches
the boiling point. Beat the butter and
flour to Il cream and gradually mix
it with tn" hot milk, taking care that
no Jumps FORM. Cook the mixture for
five minutes. Let it cool and add the
egg after beating the yolks and the
| whites separately. The whites should
| BE beaten to as stiff a froth possible.
| Pour the umelet into Il buttered dish,
sprinkle the top with grated cheese
| and fold some Of the cheese through
the omelet The more cheese used>the
| better Let the omelet bake for half
AN hour, or until it is solid, so that it
| WI. Al
spoon. 1t should bake in hot oven.