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


Pare. slice thinly around the fruit, put
powdered sugar between the layers and
let trem stand two hours. Make the
pastry as usual Spread the bottom
layer with sweet butter, then generous
ly with the prepared fruit, put on the
upper layer. spread again with fruit,
heap sweetened whipped cream on top
and serve Immediately.
GAME STt,W.--Lay four mallard
ducks cut in small pieces in salt water
five hours. Take one bunch of celery
two carrots, one onion, small piece of
garlic, five red peppers and chop very
fine Put ducks on to boil and at the
same time add the vegetables and half
a pound of picked pork. Cook one
hour and add one can tomatoes, two
cans French mushrooms and cook 30
minutes more. Then add half tea
spoon each cinnamon, cloves, allspice,
mace nutmeg, thyme and saVory and
three bay leaves. Stir and mix well to-
gcther. Peel five potatoes. cut in small
pieces and add when stew is nearly
done Then add one quart ripe olives,
five tablespoons Worcestershire sauce.
half bottle catsup. Thicker with little
-four. Let stew stand 80 minutes after
cooking before serving to give the
spices a chance to blend, BE careful not
to put in too much of any one spice,
THE same stew can be made of any
wild game, using about the same
amount Of meat.
GERMAN DISH-Cut two or three
slices of bacon in small pieces and fry.
When the dinner is about ready to be
served add to the bacon and grease in
skillet a half-eup of vinegar or more,
three teaspoons of sugar and pinch OF
salt. Allow this to come to boil, ana
pour over lettuce broken in pieces; mix
and serve hot A bit of chopped onion
NAV be added if desired. This is a
German dish and a favorite, pleasing
the palate OF those who would care for
lettuce in no other way
OLD VIRGINIA SH0RTGAKES-
Allow one cup sugar to one box
strawberries or three fourths or cup
suearsto one quart raspberries. For
the shortcake use two cups flour, Two
teaspoons baking powder or half
teaspoon soda to one rounding tea
spoon cream of tartar. slit together
and add one teaspoon salt. chop IN
two founding tablespoons butter ana
add two thirds of a cup milk gradual
w. so as not to get it too soft. Don
put hands 10 the dough-use knife
Now divide 1t into four equal parts,
making each as round as posslpie.
Have the molding board we'll Hourea
and roll dough as round as possible
Then make another piece the same
size Butter the lower cake and put
the other piece on top. Bake, split, but
ter. mash the berries and sugar and
spread between the layers and over
the top. Prepare just before using,
otherwise the cake becomes soggy.
This may be served with mashed
strawberries as sauce or cream.
TURNIP PUFFS-Chop any cold
meat or game quite fine, season TO
taste and make barley moist with8a
very little melted butter. Take twice
the quantity of mashed turnips, one
fourth the quantity of mashed pota
toes, and make into paste win ohe
or two eggs adding seasoning TO taste
and one or two tablespoons flour. Ron
ont with a little flour, cut round WITH
saucer, put the seasoned meat on
one side. fold it over like a pun, press
the edges together and fry to pale
brown. Serve at ofiee.s e
PUREE OF ASPARAGUS-Boil the
sticks of a large bunch OF asparagus
in a pint of sailed water until very
tender; boil the asparagus tops III
separate dish with just enough water
To cover. When the sticks are tender
press hard through a coiandef. cream
together one tablespoonful of butter
and one tablespoonful of flour, add
gradually the wattSt3 which has perh
strained from the asparagus, add one
mint of rich milk and strain, ada 10
thfs the aspara gus tops" with the 1T
tle water in which they were cooke".
Add one eupful of whipped cream ana
serve with fried croutons. ~hlch are
best made by frying cubes OF bfead III
hot lard like doughnuts.
SALMON CROQuETTES - rake
one-half can of salmon, cut 1t up hne'
season with a little salt and white
pepper Boil and mash three or loor
potatoes and mix with the salmon
Form in egg shaped croquettes, APP
them in egg, then in cracker ertmrs.
Fry in very hot fat. Drain them on
brown paper, put on a not platter
Garnish with parsley.
DREADED VEAL OUTLETS -
Dredge veal with flour, dip in eggs
then in bread or cracker crumbs.
Brown in hot fat, cover with milk ana
cook in very slow oven until tender
TRAWBERRY WHlP-Hull one
quart of fresh ripe Strawberries,
sprinkle with liberal amount OF
sugar mash, add the juice of one
orange and let stand one hour. Beat
the whites of four eggs until still,
then add berries previously rubbed
through a sieve and beat until stiff and
smooth. Line dish with sponge or
delicate cake, fill with the whip ana
garnish the top with whole berries,
Serve at once.
HOLLANDAISE SAUCE-0neh half
cup of butter, two egg yolks one ta-
blespoon lemon juice, quarter, teaspoon
of salt and one third cup of water.
Cook over a low fire as you would a
custard.
SPANISH SPAGHETT1-Put into
frying pan a slice of bacon and two
or three tablespoons oil or lard, aud
when quite hot add three cups raw I'M
ported spaghetti tbroken into two incE
Iengtbs) Erv SLOWLY stirring often,