Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-12-26


are expended. when the stake will be
done; butter may then be applied so
as to render it grateful.
Eggs We're 10 or II cents per dozen
and they we're used in combination
with all foods. AS Individual dishes,
however, there is but one recipe for
cooking eggs. as follows:
To broil eggs, first put your sala-
mander into the fire, then cut q slice
round q quartern loaf; toast it brown
and butter it, lay it in the dish and
set it before the fire; poach seven eggs
Just enough to set tho whites, take
them OFT carefully and lay them on
your coast: brown them with the Sala-
lnandcr, CRATE sorio nutmeg over them
and squeeze seville orange over tho
whole. Garnish with orange cut in
slices.
';he salalnander was q utensil form
ed with n plate OF metal which.
after heating in the Goals. was held
over the cooked dishes to brown them,
for. as before stated, q large part of
the cooking of n hundred years ago
was done in the open fireplace, while
the oven and The Goals and ashes rakcd
fairs like many of the bakers ovens
of toGay--the wood fire being built IN
the oven and thecoals and ashes rakeo
out when the prepared foods were
ready for baking.
To fricasee a hare: Boil the hare
with apples, onions and parsley; when
it is tender shred small, then put
thereto Z, pint Of red wine, one nut
meg, little pepper and salt and two
or three anchovieS; stir these together
with the yolks of II hard-boilcd eggs.
shred snail: when it. is served up put
as much melted butter rs viii make
it moist; Earrish with some Of the
bones and the whites of the eggs
poiied hard and cut in halves.
lnvalids must have had good stom-
achS in thcsc dayS to be able to cat
the following diet bred: One pound
Of sugar, . eggs, beat for an hour. II
ounces of -four, spoonful of roscwater,
one Of cinnamon or coriander; bake
quick.
breakfast food formulas-like the
snakes of Ireland-are a minus guam
titv. for the cereal fad of this age is
not foreshadowo0 even ny a single
mention of the word oatmeal. They
probably substituted pie. for the
breakfast pie habit still survives in
parts of New England today-and
possibly elsewhere. The pastry of the
times must have been toothsome. and
a great variety OF meat, fruit and
even vegetable pies and tarts were
made the crusts 0ftcntimes being
more elaborate than the filing There
are dozen or more recipes for making
these "pasteS." No. 9. royal paste,
excellent for tarts," was as follows:
Euh half a pound of butter into one
pound Of ilOur, four whites Coz eggs
beaten TO 4 foam, two ounces of fine
sugar; roll often. rubbing onethrd
and rolling two-thirds OF the butter
is best.
From the quantities of ingredients
required To make No. . the recipe
must have been for the Thanksgiving
ana Christnas batch Of pies. Rub
Sly pounds OF butter into II pounds Of
flour, whites IF eight eggs; add cold
water and make stiff paste" No. s
q 1d Tor d chicken pie" was made
with one and one-half pounds of suet
10 six of -four, and a spoonful of salt
wet With cream; add two and n half
pounds OF butter TO be rolled in, in
six or eight IollingS.
\ lemon tart required over two
weeks to MAKE. The recipe begins
take six large lemons. rub them Well
in salt, put them in salt and water
ana let them rest two days: change
them daily in fresh water II days.
After hcin., duly sailed and properly
frcshcned they We're boiled two or
three hours. Six pared cored and
Quartcred pippins We're boiled in an
other gallipot until tender; to the
lemon liquor was then added one-halt
OF the apple, with one pound sugar,
ana boiled l. minutes.
After preparing the roy2l paste de-
scribed above, laid in shallow pans.
spoonful each Of .hc combination and
the remaining half # the apple was
dropped in the pans brushed with
melted butter: after sitting on super
fine sugar, bake in a gentle oven.
An apple tart was composed or
stowod apples, MADEIRA wine, sugar.
rose water. orange juice and CHINA
mon, bake in a plain paste. DR.. Will
Icy would doubtless consider the ABOVE
. blend" and nlisbranded
The long list of nuddings embraces
bread. -four, rice, Indlaa. fruit pud-
dings in variety. potato. carrot.
squash. "ponipkin," currant, orange
and lemon. with several plumb
pudding recipes. One of the last
named is as follows:
Take half a Leaf Of bread. on which
pour three pints of boiled milk; when
cold add six ounces Of ground rice:
mix the bread and rice together with
half n pound of plums. one pound OF
c,irrants. four ounces of beef Suet cut
fine. eight eggs. half a gill of rose
water. one gill wine, lemon peel, sugar
and nutmeg as may be agreeable
New York Times.