Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1913-04-07
SELECTED RECIPES.

NOVEL SoUP-Almond and ce:-
cry soup makes a delicious luncheon
dish. You must cut a bunch of cell
cry into small pieces and put over tie
fire with one quart of cold water SIX
peppereorns. two BAY leaves, little
onion juice. a slice of lemon, salt 20
| taste. and stick Of cinnamon
Cook all together for an hour strain
and put over The stove again.
When heated, stir in cup of cream
or rich milk, a teaspoonful each or
flour and batter. blended Mix
, smoothly and then add about one
quarter cup of blanehed almonds
pounded to paste. Allow the whola
to boil just for second and then
serve.
A NEW FUDGE Marshmallowed
fudge is sure to be liked by children.
SO for your little party make this con-
lection at home. Place one cup Of
cream and two cups of powdered
sugar in saucepan and stir gently
to avoid sticking or burning until the
mixture begins to boil. At this, point
add one quarter pound of chocolate
and keep stirring until all is melted.
Allow all to boil for about ten min
utes, or until the soft boil stage isi
reached. Then put in a bit of butter
tabout ! Y inch cube), and stir until
thoroughly mixed.
Take the pan from the fire and beat
quickly, for six minutes or longer,
then pour into buttered pan con-
tanning marshnraflows, nuts and.
candied citron. r1EH
fudge. Some prefer, candied cherries
cut into halves to the. citron, but it is
all a matter Of taste.
LOBSTER CUTLETS-1Chop one
can of lobster, melt two tablespoon
fuls butter and add two tablespoon
fuls flour, then add onc-half eupfui
milk, boil two minutes, add one Ia
bfcspobnful, cream. one tcaspoonfiI
lemon juice, salt, pepper and cayenne
to taste; add lobster and mix, spread
on a plate and allow to cool. Divide
into l. equal parts. form these into
any shape desired. Brush over with
beaten egg and roll in fine cracker
crumbs. Fry till golden color in
smoking hot fat. Drain and garnish
with parsley.
BRAISED BEEF-Take piece
Weighing about five pounds from any
!ean cut such as cross rib, lower mart
OF round, neck, etc. Bone it if posi-
Die. Heat dry frying pan very hot,
lay IN II The meat quickly scar on each
SIDE, giving ii nice color. Place in the
braIsing Kettle. Add pint and half
of good brown stock. an onion stuck
with three cloves and high seasoning
or salt and pepper. Cover closely,
place in a moderate oven and allow
40 minutes for each pound.
APRICOT BLANC MANGE-Soall
some dried apricots all night stew
them with sufficient sugar to sweeten
them, and then add q cupful to a quart
of blame mango when cooking. just be-
fore this is turned into a mold add two
teaspconfuls of vanilla, and serve it,
very cold with thick cream.
CARROT SAEAD.-Line a salad bowl
with cabbage that has been shredded
and soaked in ice water for several
hours. Sprinkle lightly with salt and
pepper. Have ready some very small
heets and carrots that have been cook
ed until tender in boiling sailed water.
and have been marinated in French
dressing for two hours. Arrange these
in alternate colors. sprinkle lightly
with horseradish, add a French dress
ing and serve. n
FOUR EGG ANGEL CAKE-Beat
the whites of eggs very stiff with !.
cup white sugar. Y cups pastry flour,
u teaspoon cream of tartar and
teaspoon of vanilla. This cake is for
tin 7is inches over the top. 11s
inches deep. scalloped edge with CEN
when the cake Is done stand the tin
upside down on plate until cake falls
out.