Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1911-03-25
Seasonable Recipes

| Il little sweet or sour milk and salt.
Fry in a pan of lard until crisp and
| 5rt WI. hope that some of The Globe
readers Will be pleased to hHYe this re-
| cipe-Mrs. II. Wilmarth, l15S Gates
avenue, Brooklyn.
| QUICK BROTH-One cup of chicken
or turkey stock made by using bits of
| left over meat and breaking the bones
| and cooking them until all the juice is
| extracted, one-half cup OF cooked rice,
one cup of vegetable PURGE, ne-half
| carrot. one-half onion, minced Add a
| pint and a half of boiling water. one
| teaspoon of salt, or less. Let boil and
| Skim well. Simmer for about halt AN
| hour Season, strain and serve.
| OYSTER SOCP-Put one quart of
milk in stew pan, add two cups of
| oyster crackers. rolled very fine; season
| with salt, pepper and butter, according
| to taste, ami ret til" liquid boil. Then
| add one quart of fresh oysters and stew
fol Il few minutes Be careful not to
| let the oysters boii, for boiling Will
| shrivel them.
| APPLE DUMPLINGS-Ma 4 rich.
p
-four, one teaspoonful of baking powder,
| pinch of salt, one tablespoonful OF but
ter or lard and enough milk to make
| INTO dough. Roll to the thickness of
| quarter inch, spread with soft butter,
| sugar and cinnamon and tart apples,
| previously run through meat cutter or
| chopped fine. Now loll like Il jelly CAKE
and cut in slices IL inches thick and
place in weli-buttered pan. Have pre-
pared on the stove one cup sugar, three
fourthS cup of boiling water and IL few
| slices of lemon. Pour this boiling sSr-
up over dumping and bake in moderate
| oven until apples are cooked delicate
brown Serve vita cream or whipped
cream These are delicious and whole
some and any one trying viii be- Pleased.
Mrs. O + Noar, Coeui d'Alenc. Idaho.
MILK SHERBET-Take two quarts of
fresh new milk. On" quart Of graduated
sugar and juice of six lemons. Freeze
rdrtly before adding the lemon juice
Mrs H. g Ward. Fort Wright, Spokane.
DRESSING FOR CHICKEN SALAD
Two tabIespoorfuls flour, two table
suoonfuls mustard, che cup vinegar one
Tablespoonful sugar, one teaspoonfnl
Sstlt, one egg one lump of butter. Put
hour, mustard. egg, salt ANA sugar int"
=, howl and mix well. Boil the vinegar
and pour it OVER the dry ingredients ana
mix till free from humps. Add thr
melted lump of hHtter.-S. Miller 80
West I'D street.
STEWED CHIGkEN.-Cut up INTO
small iuiuts a small fowl: put it into
a small pan of cold water for an hoaf'
dry we'll ON cloth. Flour each piece OF
fowl and fry il in n frying pan nice
brown Cut up some Spanish onions
and tomatoes and fry them IN Il sauce
pan: add the fowl, little water, pepper
and salt. spice and sweet herbs. SIM
mer gently until cooked; serve win
Toasted slppets around the dish.
MADEIRA "DREAMS"- this,says
Mrs. Addison in her recipe book, You
p,ur A breakfast cupful of boiling water
ON the same quantity Of flour, beat inns
in a basin until the paste Is SMOOTH
then add a little salt and three eggs
which must not have been previously
beoten. stir this, batter until quite
smooth. Put in Il preserving PA" VI
very clean saucepan three-quhftels Oh u
hound of drippings: when 1t h"iiS hiop
in a dessert spoonful of paste at uiht'
,ha batter ought % rise and neat Ill 'he
tatd like ball. As soon as the SON
hos, or Madeira Dreams, as they afe
called. are Il pretty golden color 'heE
are done, so take Them out ara dr'"
them.
Make a syrup of talf a pound OF i"af
,.f tnr
"Sontos" in u BASIN and pour the sH-
rup, boiling, over them. 10 w
the following day ccio'
MUFFINS-Three cups flour. one-n"ii
teaspoonful salt, four level teaspeohiu'N
baking powder, butter size OF an 's7'
ono. half Gun sugar, one egg, 'h''e-
ouarters cup milk. Mix as for biscuit
only not as stiff Drop into creased gem
mans and bake in a hot oven 80 minutes
CHICKEN SALAD-Cut well-cooken'
cold chicken into half-inch squares oi
cubes Over each pint of chicken '"i -
three or four tablespoonfuls of olive OIL
sprinkle on scant half teaspoohiui Vi
salt and a generous dash OF pap' 'N'
turn the mixture over and over uh'h t''e
chicken has absorbed the oil. II me HIN
ture looks dry. add another taoiespooh-
fin, of oil and mix again. Then ada
tablespoonful of vinegar and mix as"i'
Cover and set aside in a cool place io'
several hours. Slice enough crisp Wei
hlanched inner stalks of celery to ep"al
opa-third or one-half the measure oil
chicken. Drain the chicken. add the cei-
cry mix thoroughly, then add mayonaiSa
or boiled dressing. as is preferred 10
hold the pieces together.
DISPOSE in an oval mound on a serving
dish make smooth with silver KNIFE,
then mask or cover neatly with more oil
the dressing.
Have ready a little chopped pimento'
feu, capers and some gherkins or olives,
cut in slices and shaped to represent
leaves. With these fashion four wreath
shapes on the mound Of salad.
Fringe one end of some short pieces oil
celery and push these in around the
salad, between it and the dish
Finish with light celery leaves at me
top.
Serve as soon as possible after 1t Is mn
ished or set aside in the refrigerator.