Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1912-04-30
Household Hints.

thirds cups of -four, four teaspoons of
baking powder and one-half teaspoonful
OF salt, reservlng a quarter cup of flour
TO mix with berries which are to be
added last. The remainder of the flour
with the other dry ingredients should be
added alternately with 4 cup of milk
and the berries of which there should be
cup add last, mixed with the reserved
-four
NUT MUFFINS-Two cupfuIs of -four,
half teaspoonful of salt. three tea
spoenfuls of baking powder. one eupful
of milk. half cupful of chopped nut
meats, two eggs, two tablespoonfuls of
sugar, three tablespoonfuls of melted
butter, and half a teaspoonful of vanilla
extract. Mix and sift the dry ingredients,
then add the beaten yolks of eggs butter
and milk. Beat well. add the vanilla ex-
tract and the stiffly- beaten whites of the
eggs. Divide into buttered and Toured
gem pans, bake in hot oven for 20
minutes.
ORANGE CHIPS-Take equal quanti-
+, ties of oranges and sugar. weight for
weight Strain off the Juice and stand
aside Cut the peel into quarters and lay
in cold water for six hours. Then boil
till tender in slightly sailed water Take
up and place in fresh water in which a
| tablespoonful OF salt has been added to
every quart. Meanwhile, divide the SUI
! gar into three portions. Allow half a
pint of water for each pound of sugar.
II there are four pounds of fruit, take a
quart of water and boil it mp with a
/ pound and a quarter of the sugar and
the juice OF the oranges Skim we'll.
Take the peel from the sailed water and
I III. Al, oil
| turn the whole into the hot sirup and
simmer gently until they look quite clear.
Stand aside till the next day. Then boil
mp again with a third more of the sugar
Simmer for Is minutes. s&s&
Repeat this the next day. with the adj
dtion of the remainder OF the sugar.
Pour into jars. taking care that the
chips and strip are evenly divided
among the Jars. When cold cover with
parchment paper and store in a cool dry
place This preserve keeps for any length
of time and improves with keeping. 1t
should not be eaten until 1t is at least a
month old.
SALADE A LA ROsTAND-Six hard
cooked eggs. half gill of cream, one
fourth of a gill of mayonaise sauce,
chopped parsley. one beet, half pimen-
TO-. quarter of teaspoonful of capers,
salt and pepper one head of lettuce, and
toasted bread. Shell the eggs and cut
them across into slices; whip the cream
till stiff, add TO it the mayonaise and
teaspoonful of chopped parsley. Wash
and trim the lettuce, place a round of
toasted bread in a salad bowl. dress on
this a layer of lettuce leaves, add a layer
of mayonaise, then a layer of slices of
eggs, and so on until the eggs and the
lettuce are used up. Season each layer
10 taste Pile up high, sprinkle over with
chopped parsley. Garnish tastefuliy with
slices of beet. the eapers and the pi-
mento.
STEWED RHUBARB WITH LEMON
Choose tender stalks of rhubarb, trim
and remove any tough portions of skin.
DO not scrape away the delicate red, as
il adds TO the appearance of the finished
dish Cut the stalks into pieces an inch
long, cover with water and stew until
tender. with a couple of slices OF lemon
Add sugar to taste. heat to the boiling
point and chill before serving. Some pre-
fer TO add a few seeded raisins with the
slices Of lemon, and for those who Ike
this fruit the combination can be recon-
mended Rhubarb is really a spring
medicine and Is Invaluable at this sea-
son of the year.
DATE CAKE-Cream u cup butter with
2. cup white sugar. Add l beaten egg,
"a cup sour milk in which dissolve " tea
spoon soda. y teaspoon of nutmeg. Add
lust enough flour to roll. Divide into two
parts Roll one part to cover tin. Over
this spread a layer of finely chopped
dates, a dash of cinnamon, few bits of
butter Roll other half. lay on top and
press lightly. Bake in hot oven. Cut
/ into squares when cold.
VELVET BISCuITS-For velvet bis
cults use a quart of flour, three eggs,
, three teaspoonfuls of sugar one OF salt,
one heaping tablespoonful of butter. half
cake of compressed yeast or half
cupful of liquid yeast and one small cup
full of warm milk. If the biscuits are for
a 6 or o'clock tea, such as is served on
Sunday evenings. set the sponge to rise
at u o'clock noon. If for luncheon set 1t
7 at o'clock in the morning. Dissolve the
yeast in one-thrd of cupfui OF water.
pour il into bowl with the milk. beat
in a pint of the -four, cover the bowl and
set it in warm place When the batter
has risen to sponge, which should be In
| about two hours, add the sugar. butter,
| salt and eggs. the yolks and whites
beaten separately, ana the hour. hneau
this mixture we'll and let the dough rise
! in a warm place. When light roll it on
the board to the thickness of half an
| inch Cut the dough into cakes with
small round cutter. Place half of them
| "a very little distance apart in a but
tered biscuit pan, spread each with but
! ter and place the remaining biscuits over
! them, sandwich fashion. Cover the pan
| with a cloth and let the biscuits rise TO
double their original size. 1t will take
about an hour and half. Bake in
moderately quick oven for rs minutes.
| RICE PUDDING-SoalS one-half cup
| full of rice in two cups of milk for several
hours. setting the vessel containing it at
the side of the range, where the con-
tents will keep at blood heat. Stir into
the milk a good pinch of soda to prevent
curdling. When all the milk has been
| absorbed by the rice add a quart more,
stir in pinch of salt. three tablespoon
fuis of sugar tablespoonful of melted
butter and vanilla to taste, with dash
/ OF nutmeg. Turn into pudding dish.
set this in an outer pan of hot water,