Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1913-07-05

tiDitspbbns Oh DutIeF, dUQ one cup OF
chopped walnut meats and one-quart-
er cup of sugar. Use milk enough To
make soft dough that can be han
died. Shape into small balls and set
. these, in "a buttered pan. Brush over
with milk and bake in a hot oven.
I MILK Observation-Disclosures one
half cups of sugar in one cup of hot
milk; add three cups of cold milk and
freeze slightly Open HH 1afA2er. and
stir i'll the juice of three large lemons
which have been strained then finish
the freezing.
4 HARD GINGERBREAD.-O cup
of butter. two cups of sugar, one-half
cup of milk, one-half teaspoon of soda,
1.-TWO teaspoons ginger flour enough to
IRON thin. Cut in squares and bake
lquickly.
| CAKE OMELET.-Mix together two
large spoons of flour and half a pint of
milk, free from Jumps. Add four eggs,
well beaten, and a little salt. Bake in
a small pan, in hot oven, till there
is no depression in the center, which
will be in about 20 minutes. Serve i'm
mediately
| CURR1ED EGGS-Curried eggs
make an excellent dish for luncheon.
Fry one fine chopped onion. Add a
cupful of white stock into which has
been stirred a level teaspoonfnl of
| curry powder and a heaping one Of
flour-preferably rice flour. Add salt
and pepper to taste and boil until 1t
thickens. Pour over two hard boiled
eggs cut lengthwise into quarters.
4 TOMATO RAREBIT-Put little
piece of butter into your eating dish or
into a double boiier; add cups of seft,
rich American cheese or Young Ameri-
can cheese ut into small pieces. and stir
'lnti melted. TO this add ! can tomato
soup and when mixture is hot add 2
| eggs that have been beaten in "a cup
! of milk or cream. Cook until thick and
| stir constantly. Season to taste with
Ia few drops Of table sauce and serve
on toasted bread or crackers. You will
NOT need more than quarter or a tea
lSpoor of the sauce.
| ROXBURY CAKE-Yolks of two
eggs. Y cup Of sugar 19 cup of butter,
softened. : cup of molasses, u cup of
sour milk, y cups sifted flour, l tea
spoonful OF cinnamon, u teaspoonful
' of cloves, grated nutmeg. teaspoonful
of soda. whites of eggs, Il cup seeded
raisins. /. cup of walnut meats. brok-
| en- in pieces. Prepare in the usual
! manner and bake in small tins; frost
with boiling icing. This recipe makes
eighteen cakes. The recipe may be
easily divided. but, as the cakes inn
prove on keeping in an earthern jar, 1t
| may not be too large.
| ORANGE MARMALADE - orange
lmarmalade Is an appetizing substitute
for FIRE sh fruit which, just when it is
most eraVed, in the early spring, il
iscarcest. a tried recipe calls for a doz-,
en- large oranges. sliced thin tusing the
skim. with seeds and core removed To
/ this add seven pounds of graduated
sugar and boil until clear. Pack in
glasses or white porcelain marmalade
| Jars.
| ITALIAN SPAGHETTI-Take one
pound of pork chops and fry in pan
until nearly done. Then remove
chops and fry an onion chopped in the
fat remaining from chops. Be sure
not to let onion burn. Take one can
| of Italian tomatoes and put contents
| of can in with onion. add two cups of
| hot water To tomato and onion, season
| with salt and pepper to taste, then
| put in pork chops. cover pan and set
back little on range and cook alto
| gether for an hour or until meat is
| cooked well, so as to take from bones.
| This is the sauce: Now one must
! watch this so as To keep il from burn
| ing or drying and you have to keep
adding water now and then. When
done it will be thick. Have spaghetti
| cooked in boiling water we'll salted.
When the spaghetti is ready pour
| sauce over and serve with Italian
| cheese grated fine. You can serve
| pork chops or not, as they are not
| much good as the juice is drawn out
| by long cooking. The Italian people
| like it with the meat.
| STRAWBERRY PUDDING-Dran
| the liquor from one can strawberries
and reserve ii for sauce. Leave the
| berries in colander, where they VIII
! drip dry. Rub one tablespoon butter
to a cream with two tablespoons pow
dered sugar: add one cup milk, four
eggs (beaten lghD and three cups
| prepared flour stirring in more II
needed. Roll the berries in -four un>
| I'll thickly coated and stir in lightly
last of all. Pour the batter into
creased pudding dish and bake. Serve
with wberry sauce. To make this,
4
| LIQUID boil two minutes, add the juice
| of a lemon and serve.
| SALMON AND PEAS FOR LUN-
| CHEON-Put a can of salmon in hot
| water; when heated through open and
| put contents in centre of platter
| then pour a hot cream sauce over II.
| Have can of peas hot. drain liquor OIL
and put peas around edge of dish with
! salmon in centre.
I BROWN GRAVY FOR ROAST
. MUTTON-ln making gravy for roast
mutton or any other roast meat, allow
D two level tablespoons of fat FOR each
cup of gravy desired, pouring OF any
in excess of this amount. To the TAT
add three tablespoons of flour ana
cook thoroughly, browning it, but be-
ing very careful not to burn 1t. Ada
boiling water or broth and boil for
short time, stirring constantly Add
salt and pepper. The proportions are
two tablespoons of fat, three table
spoons of -four and one cup of water
or stock. If the flour is not Drowned
only two level tablespoons are needed
for each CUP.