Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1910-10-17

bake In hot buttered gem pans about 2
minutes.
SOUR MILK PANCAKEs-Beat into (
pint OF sour milk a level teasp00nful so
da, a half teaspoonful salt and flour t
make a good consistency for baking Nc
eggs are needed. Have the griddle hot
and well CREASED, bake the cakes In per
feet circles and pile symmetrically one
on top Of the other
EGG BISCUIT-Sift together a quart OF
dry four heaping teaspoons of baking
powder. Rub into this thoroughly a
piece of butter the size of an egg. Add
of the yolks Neft over from the cake) OF
2 eggs well beaten, a tablespoon Of SUI
gar teaspoon of salt. Mix all together
quickly into a soft dough with cup OF
milk, or more If needed. Roll out nearly
half an inch thick. Cut into biscuits and
bake Immediately in quick oven from II
to 20 minutes
BEEFSTEAK TOAST-Chop cold steak
fine and put into a stewpan with lump
of butter and water to more than cover
Boil twenty minutes. then stir in well
beaten egg. Season with salt and pepper
and pour over toast. Serve hot.
HASHED BROWN POTATOES-Peal
and cut into very small pieces dozen
potatoes. Boil until tender. Have a
creased skillet piping hot and toss in
three sliced onions to brown a few min
utes before adding the potatoes. Brown
well and just before they are done pour
little cream over them. Fold over as
you would an omelette and serve on
platter with the brown side up.
HARLAND POTATOES-Select one
dozen medium-sized smooth potatoes.
boil and then peel them. Hollow out a
hole in the side of each potato and I'LL
with scraps of cheese. Put in nat pan.
Melt some butter, season with pepper
and salt and pour spoonful over each
potato About half an hour before serv-
ing put in the oven and the cheese will
melt and the potatoes will get nice
golden brown. Serve on a platter gar
nished with parsley.
Goldfish BALLS-According to Mrs.
Lincoln: To one pint of potatoes, pared
and cut in pieces take one cup of faxed
salt cod, boil until potatoes are done and
mash. Add one tablespoon butter. one
egg and little pepper, shape in cakes
and fry in deep fat.
PLANK STEAK-For planking, sir
loin or porterhouse steak Is usually Sc
lected, but a tenderloin or Delmonico, so
long as it is of first quality, may also be
cooked on a plank. For this purpose II
should be cut thick. If you wish 1t well
done it must be placed on broiler 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 sizzling hot. Now finish
the broiling under gas fame or before
broiling fire of Goals.
For a rare or medium done steak fas-
ten raw on the plank, which should he
hot enough to char it at once. When
broiled to suit the taste, sprinkle 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, cream
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 equidistant.
Between these arrange little mounds of
tiny boiled and well-seasoned onions.
well-seasoned peas, carrots or cault-
flower. Fill in the open spaces with
sprigs of parsley or watercress or sur
round the potato with wreath of the
green.
A lemon cup filled with maitre d'hotel
butter can be placed at either end of the
plank IL desired. Mushrooms are espec-
tally appetizing with planked steak and
should always appear as part of the gar
nish.
Of course, the steak is sent to the ia
BILE on the plank, setting it on large
salver or tray.
STUFFED EGGS-Cook eggs in boiling
water half an hour when the yolks will
be dry and mealy and the whole more
digestable than if cooked half that time,
Cut each egg in two little nearer one
end than the other. Remove the yolks
and turn the smaller piece of the white
over for the base of the cup; cut out a
little to hold the larger portion firmly.
Mash the yolks fine, which may be done
easily by rubbing them through wire
Stralner. MIX Win q Ilttte 'CHOppeu Inedt
or chicken and season or use deviled
ham; moisten with melted butter or
olive oil; form into balls. set into the
egg cups and serve on rounds of rye
bread.
SCRAMBLED EGGS Into heavy
iron spider put two tablespoon clear
sweet bacon fat and four tablespoons
cream. Break five eggs into q dish and
turn into the mixture. Stir constantly
until it begins to culver.
Have your dish ready. remove from
the fire, add two dashes of salt from a
table salt box, stir lightly and serve. Be
sure eggs do not get watery. 1t must be
quivering, jelly-like mass.
Clip one-half a green pepper into very
fine shreds, sprinkle over the egg. Leave
one corner free for the baby.
EGGS IN THE NEST-Separate the
whites and yolks of six eggs, keeping the
yolks whole in a half of the shell. Whip
the whites to a stiff froth. Have ready
as many pieces of hot buttered toast as
you have eggs. Make a nest on each
piece with the whites and drop a yolk In
| the center Of EACH Set in quick oven
to brown minute and serve imediately.
EGGS WITH TOMATOES AND
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