Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1912-03-25
USEFUL RECEIPTS.

MARSH MALLOW IClNG-TWo cups
granulated sugar, whites of eggs. l
teaspoon vanilla; 2-S cup water; =
pound marshmallows. Boil sugar and
water to 30 degrees or the hair stage.
Pour in a fine stream ON the eggs
beaten dry. beating constantly mean
while. Beat frequently till cool mot
cold. Add the marshmallows, cut in
fourths. If the frosting is too warm,
when the marshmallows are added
they will melt and ruin the frosting.
This frosting should be thick and
creamy and pile upon the cake rather
thar run off. This recipe will frost a
large cake made in dripping pan.
NUT CHOCOLATE CAKE-Two-
thirds cup butter: > cups sugar: yolks
of eggs: l cup hot mashed potato;
whites of eggs, beaten dry: tea
spoon nutmeg; 4 teaspoon cloves; Ia
squares chocolate melted; II cup sweet
milk: > cups pastry flour or l 2-3 cups
bread flour; 3ia teaspoons baking pow
der: | teaspoon cinnamon; l cup nut
meats Cream the butter and beat in
the sugar. Add the potato and melted
chocolate and finish as usual This
makes a large cake Cover with the
m&rshmallow icing.
CREAM OF POTATO S0UP.--F'rom
leftover mashed potatoes. HEAT three
ours of milk and a slice of onion TO-
gether, but do not boil pour over a
cupfnl of mashed potatoes and press
through PURGE striner. Melt table
spoonful Of butter. stir in a table
spoonful Of flour and let bubble, but
not brown: cool slightly and add the
milk mixture slowly, stirring constant
IL until thickened; add a teaspoonful
of salt, tablespoonful of pepper, and
serve hot.
HALIBITT SANDWICHES. - For
these the small or chicken halibut are
needed. Cut the fish into thin fillets
and put together in pairs with nsli
or chicken force-meat between. first
dipping the fillets in melted butter
seasoned with pepper and salt and
brushing lightly with lemon juice.
Place in shallow pan and bake twenty
minutes in hot oven. Arrange on hot
platter for serving and garnish with
chopped parsley and tomato jelly
serve with Hollandaise sauce.
GERMAN POTATO SALAD.-Boil
III small Ill JdthtiS, 'ea w.
let them get mushy. Let cool OH
somewhat, then slice fine and add pep
per. salt, a pinch of sugar and hneiS
sliced onions. Moisten this with ut
tie hot water and about four table
spoons of hot bacon fat.
Two level tablespoons graduated
gelatine; can grated pineapple; 1s
cup sugar; q cup cold water; table
spoon lemon juice; 3 cups whipping
cream. One cup of whipping cream
means to measure before whipping.
! one cup whipped cream means meas
ured after whipping. To make the
Payarjan cream soak the gelatine III
the cold water. Heat the pineapple To
boiling point. Add sugar, lemon-Juiee
and soaked gelatine. Stir well to dls-
solve sugar and mix ingredients. Set
in ice water to chill. When IL is thof-
ouphIv cold and begins to thicken told
in the whipped cream, "A lttie at
time and set aside few minutes.
When all the cream has been foideu
in no,,r into a mould. Square bread
Tin is good. Set in n cool place This
dessert can be made twenty-four hours
before il is used This simpllhes the
work of the last day and enables the
.houselxeeper to do all the cooking 1of
This entertainment. Four recipes OF
This cream will be needed to serve a
company of fifty. 1t may be serVeo
the same as brick ice cream.