Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1913-04-08
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lsMELTs IN THE CHATTING
IHSH-Wipe the smelts very dry.
skrinkle lightly with salt and pepper
aad ashaaxe tablespeeaftiae of Hour
we'll over them then take each fish
up by the gills and shake gently to
remove superf1uous flour. Put tive
tablespoonfuls of olive oil in the hlaz-
er. and when hot lay In the fish, leav-
ing them uncovered to brown. Serve
with coleslaw and stick bread.
HAMBERGER STEAK-Fry the
hamberger in the regular way, then
thicken the fryings, after the ham,
berger has been placed on platter,
with -four as for gravy. Then add
can of tomatoes. season with salt,
pepper and butter. Let cook until the
sauce Is creamy. Then pour over the
cakes on the platter.
BEEF PHILIPINO-Purchase one
and one half pounds of bottom or
top of the round and one-half pound
Of fresh lean pork. Put through the
food chopper. add one green pepper,
one onion chopped fine. one cup Of
soft bread crumbs and salt and pepper
to taste. Mix thoroughly with the
hands and form into loaf. Put In
baking pan, lay three slices OF bacon
over the top and pour over can o.
tomatoes. Bake an hour and a quar-
ter. When done, remove the meat to
a hot platter, thicken the tomato.
gravy and serve.
LEMON PUNCH-Juice of II
lemons, oranges. pounds sugar,
pints water. Have q few thin slices
of orange floating on top; add one cup
Of Strawberries and one of shredded
pineapple if you like. Prepare few
hours before using, so the fiavors may
be will blended. then place a gener-
GUS lump of ice in the punch bowl.
This will serve two dozen people.
CHOCOLATE TAPIOCA-Soak
cup of tapioca, pour on boiling water
and cook until clear. Add l cup OF
sugar. pinch of salt and ounces of
shaved chocolate and when it is melt
ed add 2 well-beaten eggs and l tea
spoon Of vanilla. Serve cold.
CHATTING DISH SALMoN.-One
small. fat can of salmon, one-half OF u
teaspoonfui of mustard, two table
spoonfuls of butter, one-half of a cup
full of vinegar. Qf very sour vinegar
IL used, dilute little before measur-
ingo Simmer for about ten minutes.
rAMBRosIA.-Cut up oranges, white
grapes, bananas, pineapple and candied
cherries. Make syrup of one cupful
OF. sugar and two tablespoonfuls of
water When 1t is COOL pour over the
fruit, let 1t stand all day and serve
with ice cream f9tss
BLACK ROcKs.-One and a half
cupfuls Of brown sugar. a scant cupfnl
OF SHORTENING. three eggs. half n tea
ypoorfuf 81 faIsins cur-Yf snfaff pieces,
half a cupful of chopped walnut meats.
one teaspoonfui of vanilla, five table
sSyyonfuls Of hot water. one teaspD0nru1
If soda, and one spoonful of baking
powder stirred into three cupfuls of
dour. Beat well and drop from a spoon
y, to buttered pans. Bake it in a mod
t$ate oven.
tMARSHMALLOw LOAF. - Dissolve
thne tablespoonful of gelatin in half a
dup of hot water. Stir into this the
beaten whites Of four eggs. Add one
cIpful of sugar and half q cupful of
cbld water Beat for one minute. Di-
tide this mixture into two or three or
bur parts, fiavoring each differently
and coloring each differently with veg
liable coloring Sfnatter. Let this stand
Until II is stiffened, 80 that the mixture
Win not run. Dust loaf cake tin with
powdered sugar. Put in one color
sprinkle with chopped walnuts. then If
turn put in the other colors, witt
chopped nuts between each layer. Set il
uh Ice to harden, and serve in slice!
NTH whipped cream.
MAPLE SUGAR TAPIOCA PUD-
1ING-Soak over night cupful OF
tapioca in cold water; in the morn.
Ing put half of it in a baking dish
sprinkling 1t with finely powdered
maple sugar, then on this arrange q
layer of candied cherries; now pour il
The rest Of the tapioca and add cher.
Res and sugar as before; add suf.
fcient milk to cover the pudding ant
thke about an hour in moderate
dEen; serve very cold, ornamentini
With sweetened whipped cream ant
dystallized cherries.
tFIsH AU yINAIGRE-Boil shad
rhackerel or white fish in sailed water
When cooked put on a dish, pour Owe
Il two cups of vinegar while the fish
ID hot. When 1t is cold pour tn
vinegar into q bowl, add to it two tea
spoonfals of tomato ketchup, two tea
apoonfuls of Worcestershire sauce. AM
aait and pepper to taste. Pour all thi
Upon the fisb. When ready TO serv'
dhop fine two hard cooked eggs, on
small onion, tsVo tablespoonfuIs eaci