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

petizing and satisfying Cat tender
rump steak into thin slices, and these
again into medium sized squares. cut
thin slices Of ham or bacon into sill
smaller squares. spread the steak out
on Toured board. place piece of
the ham or bacon on each square and
sprinkle with a spiced seasoning made
of two small teaspoonfuls Of salt. one
half teaspoonfnl of black pepper and a
tablespoonful of mixed spice; then roll
up tightly. Line buttered bal<ing
dish with pie crust and fill With alter
nate layers of meat rolls and mnsh-
rooms which have been peeled and cut
in pieces. Pour in some good bro IN
stock well Favored with vegetables
Cover with pie crust, pressing the
edges firmly together after having
moistened them with cold water. Place
a piece of buttered paper over the
pudding, then put on the cloth and
ateam steadily for four hours.
MARSHMALLOW RlSQUE - one
level tablespoon gelatin, one fourth
cup cold water, half Il cup boiling
water and one cup graduated sugar
Soak gelatin in cold water, dissolve IL
boiling water and add sugar. When
mixture is cold add the following in
order named: one pint cream whipped
stiff, six stale macaroons rolled, one
dozen marshmallows and Two table
spoons eandied cherries chopped and
vanilla to suit taste.
FRIED POTATOES out a lit
Tie salt fat pork in a frying pan, slice
think YOU can eat. Put them int
the fat, sprinkle with salt and keel
them partly frying and partly steam
ing I'LL soft Stir occasionally. Ado
a BIT of onion, ii fiavors them. Hay,
them brown and hot.
ASPARAGUS AND PEPpEH
Remove the seeds Of greer
peppers Cut rings one fourth of an
inch wide and slip through them as
paragus stalks. canned or freshly
cooked. Serve with cold French
dressing.
DOUGHNUTS-One egg, one and
one-half cupfuls of sugar, one cupful
of sour milk, one cupful of sweet milk,
one large tablespoonful of cream, two
teaspoonfuls of cream of tartar, one
teaspoonful of soda, pinch of salt
and a dash of cinnamon and nutmeg.
Flour enough to handle,
BAKED EGGS WITH HAM-Add a
tea5poonful of onion juice to a cupful
of finely chopped boiled ham, beat six
eggs light, stir the ham into them.
season with a little pePper-no more
salt will be needed than is supplied
by the hama tablespoonful of
minced parsley. and turn the mixture
into frying pan in which is a table
spoonful of melted butter, You can
either stir the mixture as you would
for scrambled eggs until the eggs
thicken or you may cook it as YOU
would an omelet. loosening it from the
bottom with an omelet knife and fold.
ing it when done. In either way ii Is
very good
FIG LAYER cAKE-cream half a
cupful of butter and one cupfui Of
sugar and beat again, then three
quarters Of a cupfnl of milk and two
cupfuls of flour sifted with four level
teaspoonfuls of baking powder, beai
and add last the whites of three eggs
folding them in lightly. Bake in three
layers and spread with fig filling.
MAPLE PARFAIT=Pour one cup of
hot maple syrup into the well beaten
yolks of six eggs, cool over boiling
water until thick, remove from the
fire, beat until cold, fold in one pint of
cream beaten until stiff, flavor with
one teaspoonful of vanilla. turn into a
mild and let stand packed in salt and
ice from four to five hours. chop
finely one cup of blanched almonds.
cook in oil until brown and drain.
Sprinkle the parfait with the nuts be
fore serving.
EGG FONDUE-Put six eggs into n
bowl and beat them lightly; add four
tablespoonfuls of grated cheese, n
pinch of salt and a dash of cayenne
pepper Put a tablespoonful of but
ter into saucepan. turn in the mix
ture and stir constantly until the eggs
are smooth Serve at once on squares
of hot buttered toast on a hot dish
egarnished with parsley. This makes Il
good luncheon dish or a good saVofy
for dinner
GENOESE SPONGE CAKE-Two
eggs. their weight IN flour, butter and
sugar, and one level teaspoonful OF
baking powder Beat the butter and
sugar TO a cream. whip the eggs we'll
and then beat them into the mixture.
Stir in gradually the flour, and lastly
the baking powder. This cake may
be baked in a mold, in small sponge
cake pans, or in sandwich pans.
SWISS ROLL-Four ounces of but
ter, four ounces OF flour. two large
eggs, a tablespoonful of baking powder
and three ounces of sugar. Beat the
butter and sugar until it is light and
creamy, then add the well-beaten eggs
and afterward the sifted flour grad
ually, and the baking powder. Spread
the batter on to Il buttered baking
dish and bake in u hot oven for Ii
minutes, turn carefully, trim rough
edges, roll and sprinkle with sugar.
THREE EGG OMELET Yolks of
eggs, tablespoon -four, salt and pep
peIato taste. Beat together and add a
large cup of milk and beat all thor
ouehly Put a lump of butter the size OF
an egg into frying pan, when melted
turn in the mixture and bake until
firm. Remove from oven and spread the
stiily beaten whites of the eggs on
top, Place again in oven and bake till
done, Then place on top of stove run
n knife down under and losen IT from
pan. Fold one half over the other, turn
n s-l. t,I car tn. a