Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1913-04-10


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turn put in tire other calors. with
chopped nuts between each layer. Set it
on ice to harden. and serve in slices
with whipped cream
MAPLE SUGAR TAPIOcA PUD-
DING-Soak over night a cupful of
tapioca in cold water: in the morn
ing put half. of it in baking DISH
sprinlling it with finely powdered
maple sugar, then on this arrange a
layer of candied cherries: now pour in
the rest Of the tapioca and add cher
ries and sugar as before; add suf-
fleient milk to cover the pudding and
bake about an hour in moderate
oven: serve very cold, ornamenting
with sweetened whipped cream and
crystallized cherries.
FISH Az VINAIGRE-Boil shad,
mackerel or white fish in sailed water.
When cooked put on dish. pour over
1t two cups of vinegar while the fish
Is hot When it is cold pour the
vinegar into a bowl. add to it two tea
spoonfuls of tomato ketchup, two tea
spoonfuls of Worcestershire sauce, and
salt and pepper 10 taste. Pour all this
upon the fish. When ready to serve
chop fine to hard cooked eggs one
small onion, two tablespoonful each
or parsley and celery, one boiled beet
and spread this mixture over the fish.
BUTTERED CAKE-To / 3 pound
OF Hour add teaspoons baking DOW
der, l tablespoon sugar and pinch of
salt. Take e milk and ~ water 10
make a dough To be rolled out as for
pie crust. about half an inch thick.
Cut out with small round cutter.
drop into a skillet of hot butter and
fry to a rich brown. When brown on
one side turn. 1t will take half {.
pound of butter to fry them.
, BANCROFT. PUDDING-Cream 4
tablespoons butter and 1 cup sugar
and add well beaten egg Sift / II
cups flour with y teaspoon salt and
teaspoon baking powder Add !. cup
of flour to the first mixture. and beat
thoroughly, then add the rest of the
flour and Is cup milk, alternately
Finally beat 4 of q square of chocolate
into the batter and bake so minutes in
moderate oven.
Sauce-Beat eggs until very light
tUcn duu cup CoilittlIOHcI otSoi
and 1 cup thick cream. Beat until the
whole is the consistency of whipped
cream.
A NOURISUING OMELET-Dis-
solve a saltspoon of beef extract IN ls
cup hot water and stir into 1t " cup
of the crusts of whole wheat bread.
finely rolled Let them stand over hot
water and soak while you beat the
you<s and whites of eggs. STIR the
crumbs into the yolks, add bit OF
pepper and salt. then very lightly STIR
in thc whites. Cook as any omelet.
fold and serve on a hot dish. Garn-
ish with parsley.
CUSTARD SAuCE-Haat a pint oil
milk. Mix together the yolks or q
eggs, 3 tablespoons Of sugar. ana II
pinch of salt. Pour over it the hot
milk, mix we'll and turn all into double
boiler Cook, stirring often, until
smooth and thick like cream. Strain,
and when cool add vanilla tlavoring.
This is nice with gelatine puddings.
OATMEAL MUFFINS-Left over
oatmeal may be used in making oat-
meal mullins. One cup cooked oat-
meal, 11s cups flour. tablespoons
sugar 4 teaspoons baking powder, u
teaspoon salt, Y cup milk, l egg, z
Tablespoonful of melted butter. Mix and
sift flour, sugar. salt and baking DOW
der. add u milk, egg we'll beaten, the
remainder of the milk mixed with oat-
meal and beat thoroughly then add
butter. Bake in buttered muffin rings
placed in buttered pan or buttcred
gem pans.
MOLASSES SAUCE.-A cup of mo-
lasses and one and one-haf tablespoon
fuIs of butter boiled together five MN
utes. Remove from the heat and add
two tablespoonfuls of vinegar.
CREAM SAUCE.--Beat together UNI
til thick one-quarter of cupful OF
thick cream. Add one-third of a cupful
of powdered sugar and one-half tea
spoon of vanilla.
FoAMY SAUCE.-Cream half cup
mi Of butter, add cup of powdered
sugar. an egg, well beaten, and a
TABLESPOONFUL of vanilla. Beat wiilie
heating over hot water.
| SPAGHETTI WITH MEAT-Put
| teaspoonfuJ of butter into a frying pan
| and when hot put i'll a sliced onion
and a Glove of garlic cut fine,S6iylns
to light brown
| Next add one pound OF chuck STEAK
| end two or three slices of bacon cut
| into short lengths. Let this COOK Ioi
| about five minutes and then put IN 4
/ cupful of canned tomatoes and lew
mushrooms. Season with little SAL
and paprika and let all simmer for an
hour and a half or until the meat Is
i soft In the meantime cook spaghetti
49, r,.,tt IL, n ipto hnilipu sailed water auL