Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1911-12-09
RECIPES

BAKED CHICKEN PIE-Take six
chickens and joint as for a fricassee.
Put them over the fire, with thin slices
of salt pork, half a pound in all and
barely cover with cold water. Bring
quickly to boil, and draw to the side
Of the fire, where they will just sim
mer. When tender roll out your crust
about q quarter of an inch thick, and
line a large tin or earthen dish; lay in
the chicken with butter and seasoning
between each layer; put on the top
crust, but add no juice until the pie is
done Then through the hole in the
top, using a funnel pour the juice,
properly thickcned and seasoned, until
the pie is full. This pie is delicious
hot or cold. There is no soaked crust,
and the gravy turns to jelly when cold.
1t is a famous standby for the larder.
BOILED STNUTS-Remove the
hard shells and blanch the nuts by
placing them in boiling water and
then dropping in cold water and rub
bling off the brown skins. Have a
saucepan of clean water boiling fast;
drop the blanched nuts i'll this and
cook about forty minutes or until they
seem tender when pierced with a fork.
Drain and let steam in colander over
boiling water while the sauce is pre-
pared Serve with cream sauce made
with two tablespoons of butter, one
and one-half tablespoons of flour, one
cup Of scalded cream, one-quarter
teaspoon of salt and few grains Of
pepper. Put the butter in II saucepan,
stir until melted and bubbling; add the
flour mixed with seasoning, and stir
until thoroughly blended. Pour ON
gradually the cream, adding about one
third at a time stirring until well
mixed. then beating until smooth and
glossy.
CABBAGE SALAD-Chop sufficient
cabbage to make three pints, add two
tablespoons of sugar and one of salt.
Boil one cup of vinegar. to which add
u heaping tablespoon of butter. then
slowly two we'll beaten eggs, then the
chopped cabbage If desired one-laf
cup of sweet cream may be added.
Serve with lettuce or in cups made
from followed peppers, tomatoes or
cooked beets. Garnish with chopped
sweet red peppers.
CHOCOLATE CAKE-one cupful of
milk, the whites of four eggs, beaten
TO a stiff froth two and half cuptuls
of flour. one seant cupful of butter
two cupfuls Of granulated sugar, one
even teaspoonfu of baking powder.
one teaspeonful of vanilla, one tea
spoonful Of lemon, one-fourth of a
cake of grated chocolate and a pinch
of salt will be needed for this recipe.
Put the baking powder i'll a half cup
full of -four taken from the two and q
half cupfuls already mentioned, then
put in with the whites of the egg last.
If too stiff add little milk. Bake in
Iayers. For the filling use one coffee
cupful of sugar, boiled in little water
until il strings Don't stir. Beat the
white of the eggs stiff, then while
nouring over the boiled sugar beat con-
stantlv until stiff.
STUFFED POTATOES-Bake large
potatoes until they are tender. cut in
halves lengthwise. remove the in
terror without breaking the shells and
place it in a mixing bowl Add to it
n generous lump of butter and salt to
taste. A bit of sweet cream may also
be added Mash the mixture smooth
and whip it until very light. Refill
the potato shells, sprinkle over the
tops a little Parmesan cheese and dust
with cayenne pepper Return to the
oven to brown and serve very hot.
CHARLOTTE OF ICE CREAM
Iarnish the bottom and sides of a pint
and a half cylindrical mold with lady
finger biscuits, and when to be served
fill with the following ice cream and
turn out on a dish covered with a
folded napkin. Boil one pint of cream.
add one cupful of powdered sugar and
stir constantly until the sugar is dis
solved, but no longer than five min
utes. Take from the fire. turn into a
tureen and cool. When cold add half
a pint of cream and the white of two
eggs whipped to a stiff froth and a
spoonful of vanilla. Freeze and use.
INDIVIDUAL SHORTCAKE-Sift
one cup -four one cup of sugar. and
one rounding teaspoon baking powder
three times. Place one tablespoon of
butter i'll cup and put on stove to
melt, break one egg in cup, and, with
out stirring. add enough milk TO near
ly fill cup. Add to flour mixture and
stir until mixed. Bake in gem or cup
cake tins When cold cut and put
mashed and sweetened berries be-
tween. Place berries on top of each
little cake, sprinkle with powdered
sugar, and crown each with spoonful
of whipped cream. These are de-
licious.
BANANAS WITH BACON-Split in
half, leng,hwise, six bananas (not over