Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-03-26
SOME EATAHIES.
Winter Vegetables.
Baked Sweet Potatoes.

virginia Way)
Potatoes. or 5.
Sugar, tablespoonful.
Butter tablespoonful.
Milk = cupful.
Nutmeg, to taste
Boil sweet potatoes. Peel and mash
Add sugar. butter and milk and nut
meg 10 taste. Bake until top is nicely
Drowned.
Spinach.
When buying spinach see that it is
fresh and as free as possible from
sand. Cut the leaves off rather close
to the stem and let soak in cold wa
ter an hour or more to get crisp
Change water and let soak again
Wash in several waters. All this care
is absolutely necessary if spinach is
n he fee from grit.
Now put spinach in saucepan with
a cupful Cor less) water and a large
tablespoonful of salt Do not cover
rot; boil until tender
Remove from fire, drain through
chop fine: add a little pepper and a
generous piece of butter and serve.
Spinach may be garnished with
slices of boiled eggs, or an egg may
be boiled hard and the white and yolk
rubbed separately through sieve or
fruit press and arranged in little piles
about the spinach.
ScaIIoped Satisfy.
Satisfy, bunch.
Milk, u cupful.
Butter, tablespoonful.
Bread crumbs, about tablespoon
fulS.
Cayenne pepper, salt, to taste.
Boil and mash satisfy and add part
of butter milk and seasoning. Put in
baking dish, sprinkle bread and bits
Of butter on top and bake until brown.
Parsnips.
Parsnips may he cooked by the re-
cipes given for satisfy except scalloped
satisfy, but some venturesOme cook
may try even that and find it good.
But delicious way is to prepare them
as given.
Rice and Cheese.
Boil rice, and pile in dish. sprinkle
over it grated cheese. and lay on bits
OF butter. Set in oven for lew min
utes and serve.
Rice Cakes.
Cold boiled rice, about a cupful.
Egg, !.
Sugar. l teaSpoonful.
Salt, pepper. to taste.
Beat egg. add sugar and seasoning.
Add rice. Drop spoonful at a time
in hot lard and butter and fry gold
en- brown on both sides.
Plank Steak.
For planking. a sirloin or porterhouse
steak is usually selected, but tender
loin or Delmonico, so long as 1t is Of
first quality, may also be cooked on a
plank. For this purpose it should be
cut thick. If you wish it well done
il must first be placed on broiier
and broiled both sides over the Goals,
one side being better done than the
other Then fasten the well-cooked
side to your plank, which should have
been heating in the oven until siZ-
Zling hot. Now finish the broiling I'M
der a gas flame or before broiling
fire of Goals.
For a rare or medium done steak
fasten raw on the plank, which should
he hot enough to char it at once.
When broiled to suit the taste. sprink-
lie with salt. pepper and paprika, dot
with bits of butter, then set in the
open oven while you trim it with the
various vegetables. These should be
ready so no time will be lost in the
garnishing.
There should be hot mashed, creamy
| potatoes that can be piped through a
pastry tube around the edges of the
plank or the potato can be mounded
into little rosettes at either end or
eouidistant. Between these arrange
little mounds of tiny boiled and we'll
seasoned onions. we'll seasoned peas,
carrots or caulitlower. Fill in the open
spaces with sprigs of parsley or wa
tercress or surround the potato with
wreath of the green.
| A lemon cup filled with maitre
d'hotel butter can be placed at either
J end of the plank if desired. Mush-