Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-08-30
Refreshing Dishes for Hot Days.
Chicken Sandwiches.


Pound two heaping tabespoonfuls of
cooked chicken. with one tablespoon
full butter. one tablespoonful OF white
sauce. Il little salt and pepper. then
rub through Il sieve. Spread some I
this mixture onto Il slice OF bread and
butter, cover with another slice. and
cut into fancy shapes. Wrap in waxed
paper.
Veal Loaf.
Chop finely three pounds of cold
cooked veal add half Il teaspoonful of
salt, pepper and onion juice. a dust OF
red pepper, six chopped olives, one
tablespoonful Of chopped parsley, two
hard cooked eggs, chopped fine and
three chopped muchrooms. Moisten
with one cupful of veal stock and one
we'll beaten egg. Pack into well
creased mold. cover with creased
paper, set in a roasting pan of boiling
water, and cook in a hot oven for two
and a half hours. Take to the picnic
in the mold.
Salmon Loaf.
Remove the skin and bones from a
can Of salmon. beat fine with a fork.
season lightly with pepper and salt
add one cupfui of milk. one cupful OF
bread crumbs, and two eggs; mix thor
oughly. Bake in well creased pan
twenty minutes. For small loaf use
small can of salmon and half the in
gradients Good either hot or cold.
Delicious Dessert.
A delicious desert-pincapplc tapioca
pudding. One-ha cupful of pearl tap
inca. one and one-half cupfuls of gran
ulated sugar three quarter cupful of
chopped pineapple, Til" juice of one
lemon. whites of two eggs Soak tapi-
oca in water over night Add sugar
', juice of lemon and pineapple and cook
in double boiler until tapioca is clear
Remove and allow to partially cool
Whip whites Of eggs stiff. then beat
| into mixture.
Banana Charlotte Russo.
| -Four bananas, $50 ta3!oSa"Lntu!S %
sugar. on" cur,Hl Of milk. ono cupfu
| of lipping cream. half 81 t"asnoonfu
| vanilla extract. U:,o hcaping table
~poonful of powds red .nlatinF. Pee
and cut the bananas into fingers. iint
tho bottom and sides OF a small Eiaii
rItarIatte mold with them. mix tie
gelatin" with The milk. dissolve Gaze
! fully. add tn" SUGAR ana vanilla "X-
tract. then fold IN the whipped cream
Pour int" the prepared mold. SCI
aside until firm. then turn ont and
| serve with thinlv sliced bananas.
bananas are highly heterogeneous. ant
served rs a vegetable with fish will b.
found most enjoyable. Cut the bananas
into halves lengthways. Put into 9
buttcrcd baking dish with a little
| lemon iuicc and sugar on each slice
Rakn in q hot oven for fifteen minutes
hasting occasionally, TIL" lemon juice
| irnparts delightful favor to the ba-
nara.
Chocolate and Rice Pudding.
Four Ia blcspnonfuls of rice, two cup
| fulg Of milk. one teaspoonful of vanilla
| extract. half g teaSpoonful of salt. two
heapine tablespoonful butter, hat {
| c,pfui Of whipped cream, half a cup
| full OF sugar. two squares Of Sratet
| chocolate three-fourthS cupful of seed
| ed raisins. and two whites OF eggs
Soak rice in milk for half an hour
| add salt and cook in double boiler un
| til rice is tender. Mix butter. sugar
! cooked rice. cream and beaten white:
of eggs. Fill buttered baking dish
| cover with merringuc, brown in moo
crate oven, and serve either hot ~
| cold