Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-03-07
Household Notes
TO MAKE AT HOME.
For the Busy Woman.
DELICIOUS OATMEAL BREAD.


of uncooked rolled oats, two table
spoonfuls lard, two-thirds cupful of
brown sugar. one-third cupful OF mo-
lasses and a little salt. then pour over
all three cupfuls of hot water, and let
stand until lukewarm. Have ready one
Yeast cake dissolved in one curful of
warm water. Put this into the mixture
when ready. then add white -four and
mix the same as for white bread. Ut
takes about quart OF Hour. Let 1t
rise like white bread, and bake very
slowly tlrce-quarters of an hour. This
is very healthful and nutritious.
FINE BROWN BREAD.
one EowlfIl of Indian meal. one
Gowlful OF rye meal, one boWlful Of
sour mills, one large cupful of molas-
SOS. one tcaspoonful of soda dissolved
in the sour milk and one tablespoonful
of salt are the ingredients called for.
Grease a twu-qilart lard pail, turn In
the mixture. put the cover on. and set
it III ten-pound lard pail, with httle
hot water in it. Then put the cover on
this and place it in the oven. l usually
min mine about noon. and don't LOOK
at it until five p. NJ. whom l take 1t
from the pail of water and let 1t dry
OFT in the oven until supper is ready.
Ii YOU cleanse and dress Il SQUAD. Just
splitting il down the back and place
in the center OF .;our bean pot Wlen
the beans are half done. you VIII have
together with this brown bread Il sup
per fit for a king.
CREAM PUFFS.
These are much nicer than the Da-
ker's product. Get together one oupful
of water. one-half cupful of butter,
boiling these together. stir in one cup
full Of flour while boiling. take from the
fire, and when cool, stir in three eggs
utes, avoid opening the oven door, and
drop in large spoonfuis on tin.
CREAM FILLING.
Five even teaspoonfuls OF flour, one
cupfui of milk. One-half cupful Of SUI
gar and one egg. Beat the egg and
sugar together. also the -four. Stir all
into the milk while it is boiling. Open
cakes With knife and fill.
POUND CAKE
Is a useful standby, and as it not on
ly keeps but improves by keeping. it
can he made now. when butter and
eggs are cheap, and viii be a useful
cake TO have by one. Required: Half a
pound each Of butter: caster sugar,
mixed currants and sultanas, half a
teaspoonful each OF ground ginger and
cinnamon, one tablespoonful each OF
brandy and rosewater, five eggs.
Beat the eggs till they are pale, and
stir into them the sugar and butter
Then add slowly the fruit and spices
lastly the brandy and rosewatcr. Beat
well for 1. minutes Grease TN
line it with two thicknesses of but
tered paper Pour in the cake and
bake in the slow oven for two to two
hours and a half. Double quantity Of
this cake can be made and will keel
W ell
TO HOLD DECORATIONS.
If You have a large iced cake that
Won wish to decorate for q fete or q
tale of Il bazaar. the quickest and
easiest way to fasten the decorations
of vines and flowers is to pin them Sc
cureIN WltT inc SlIldilcSl SiLC ihNioADis
hairrins-new ones naturally.
These pins hold the trimmings Sc
curely in place and if carefully put IN
do not make unsishtly marks on the
cake.
SOUR MILK PANCAKES.
Beat into pint Of sour milk Il level
tcaspoonfuI soda. Il half tcaspoonful
salt and flour to make Il good consist
encv for baking. No eggs are needed
Have tn" rriddlc hot and well creased
bake the cakes in perfect circles and
pile symmetrically one on top of the
other.
DUTCH ONION PIE.
Slice six onions. fry in butter to del
icatc brown, add onc-half cupful oil
milk. one-half cupful Of cream. otle
Tablespoonful Hour. one well-beatcn
egg: salt to taste Have ready baked
pic crust in the usual pic pan and pour
in onion mixture. Return TO oven and
bake to good Drawn. White of egg
NAV be added to top.
This is q most excellent Holland
nutrh dish.