Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1913-04-11

spoonful of raisins cut in small pieces
| half ~cupful of chopped walnut meats
one teaspoonful of vanilla, FIVE table
| spoonfuls of hot water. one teaspoonfu
Of soda, and one teaspaonfnl of baking
| powder stirred into three cupfuls oil
| -four Beat Well and drop from a spoor
| on to buttered pans. Bake it in mod
crate oven.
MARSHMALLOW LOAF. - Dissolve
one tablespoonful of gelatin in half d
cup of hot water. Stir into this the
beaten whites eff four eggs. Add one
cupful Of sugar and half q cupful OF
cold water. Beat for one minute Di.
vide this mixture into two or three OF
four parts. flavoring each differently
and coloring each differently with veg-
etable coloring matter Let this stand
until it is stiffened, so that the mixture
will not run. Dust Il loaf cake tin with
powdered sugar, Put in one color,
sprinkle with chopped Nealnuts, then in
turn put in the other eolors. with
chopped nuts between each layer. Set il
on ice to harden, and serve in slices
with whipped cream.
MAPLE SUGAR TAPIOCA pUD-
DlNG-Soak over night cupful of
tapioca in cold water; in the morn
ing put half of ii in a baking dish.
sprinkling it with finely powdered
maple sugar. then on this arrange a
layer of eanded cherries: now pour in
the rest of the tapioca and add cher
RES and sugar as before: add suf-
hclent milk to cover the pudding and
BAKE about an hour in a moderate
oven, serve very cold. ornamenting
with sweetened whipped cream and
crystallized cherries.
FISH AU NINAIGRE-BoiI shad
mackerel or white fish in sailed water
When cooked put on dish, pour over
lt TWO cups of vinegar While the fish
is hot. When il is cold pour the
vinegar into bowl, add to it two tea
spoonfuls of tomato ketehup, two tea
spoonfuls of Worcestershire sauce. and
salt and pepper To taste. Pour all this
upon the fish When ready TO serve
chop fine ITO hard cooked eggs, one
small onion, two tablespoonful each
OF parsley and celery one boiled beet
ana spread this mixture over the fish.
BUTTERED GAKE-To l 1-3 pound
OF Hour add 3 teaspoons baking DOW
DER, l tablespoon sugar and pinch OF
SAT-. Take y milk and = water to
make a dough To be rolled out as for
pie crust, about half an inch thick.
Cut out with small round cutter
drop into skillet of hot butter and
Try to a rich brown. When brown on
one side turn. It will take half q
pound of butter to fry them
BANCROFT PUDDING-Cream 4
tablespoons butter and l cup sugar
and add l we'll beaten egg. Sift / 10
cups flour with Z teaspoon salt and
teaspoon baking powder Add = cup
OF flour to the first mixture and beat
thoroughly, then add the rest of the
Hour and Z cup milk. alternately
FINALLY beat 4 Of square of chocolate
into the batter and bake 80 minutes in
a moderate oven.
Sauce-Beat > eggs until very light
then add l cup confectioner's sugar
and l cup thick cream. Beat until the
whole is the consistency of whipped
cream.
A NOURISHING OMELET-Dis-
solve saltspoon of beef extract in 4
cup hot water and stir into it u cup
of the erusts of whole wheat bread,
finely rolled. Let them stand over no.
water and soak while YOU beat the
yolks and whites of eggs. Stir the
crumbs into the yolks, add a bit of
pepper and salt, then very lightly stir
in the whites. Cook as any omelet,
fold and serve on a hot dish. Garn-
ish with parsley.
CUSTARD SAUCE-Heat a pint of
milk. Mix together the yolks of 5
eggs. tablespoons of sugar and q
pinch of salt. Pour over it the hot
milk mix well and turn all into double
boiler. Cook. stirring often, until
smooth and thick like cream. Strain,
and when cool add vanilla flavoring.
This is nice with gelatine buildings.
OATMEAL MUFF1NS-Left over
oatmeal may be used in making oat-
meal mullins. One cup cooked oat-
meal, I. cups -four. tablespoons
sugar, teaspoons baking powder, J.
teaspoon salt, y cup milk, | egg, .
tablespoonful of melted butter. Mix and
sift flour, sugar. salt and baking DOW
der; add " 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 III buttercd pan or buttered
gem pans.
COC0ANUT CREAM PIE,-Half cup.
full prepared cocoanut soaked five min
lrtcs in two cupfuls of milk. one egg
one small cupful of sugar, butter the
| size of walnut, one small tablespoon
! full Of cornstarch. Put the milk ant
cocoanut over stove in double boiler
and when hot stir in the sugar and the
butter and the yolk beaten, and {
tablespoonful of cornstarch dissolved
| in milk. When cooked pour into a pie
shell previously baked. Put meringue o
| top, using white of egg and little SUI
gar. Put in oven and brown.