The independent-reporter. [volume] (Skowhegan, Me.) 1909-1955, 1922-01-19

MIS-. Eugene iufF1ef,
AL Skowhegan r. y. No. :.
BAKED APPLES
Take the core out of the apples and
fill cavity with sugar and spice. Put
in baking pan with apples ! cup OF
sugar and two cups of water. Bake in
a moderate oven until done. The sugar
and water form a syrup to be eaten
with the apples! Very nice. Either
sweet or sour apples may he used.
Mrs. William Laskey,
20S SkoWhegan, Ne.
OVEN FRIED POTATOES
Peel raw potatoes and cut into long
narrow strips in imitation OF French
fried potatoea. Measure one table
spoon fat; grease bottom OF pan with
one half of it, dot top OF potatoes with
the rest. sprinkle with salt. Bake
potatoes in a very hot oven Tor one
half hour, when they should be done.
Serve on a hot dish.
Mrs Ethel Orr.
269 Monsoon. Me.
CREAM SALAD DRESSING
One-half tablespoonful salt. one
half tablespoonful mustard, one and
one-fourth tablespoonfuls sugar; one
egg slightly beaten. two and one-haf
tablespoonfulg melted butter; three
fourths cup cream; one-fonrth cup OF
vinegar and few grains of cayenne
pepper. Mix ingredients in given or
der; adding cream and then vinegar
very slowly, stirring constantly. When
thiekened strain and COOL.
Alice +. Corson,
70 Scion, Me.
173 SkoWhegan. Me.
l. CREAMY SALAD DRESSING
T Two eggs beaten with teaspoon of
salt; four tablespoons of sugar; one
level teaspoon of mustard, one table
spoon of flour; beat we'll and add al
ternately in small quantities, X cup
of vinegar and / cup milk. Cook in
double boiler until it thickens then
put in pan of cold water and beat
with egg heater until nearly cold This
makes one pint.
Ethel Sanford.
174 1pittsfeId Me.
2Q5 Bingham. Me. =
FRIIT SALAD DRESSING =
Juice or two oranges: juice of one
lemon. two Digs. one cup of sugar.
Beat till well mixed. cook till thick
when cold add y niht whipped cream,
when ready To serve.
,A1rs. II q. Fuller.
oil Lewiston. Maine
a#i EASY FR0STlNG = - -
One cup brown sugar; "a cup cold
water and the white OF one egg: put
Ibis mixture in 2 dpuhle boiler and
| beat continually With an egg beater
until thick enough IN spread. about
twenty Minutes, add Il little of vanilla
/ lust before putting ON cake. If care
| fully beaten will he very soft and
creamy.
Mrs Iva Briggs Frost,
61 Monmouth Me.
COCOA JELLY FILLING
Soften two teaspoons granulated
gelatin in one tablespoon cold water
| Now dissolve in one cup of boiling wa
| ter. Add a cup sugar, melt one table
spoon butter. stir in three tablespoons
cocoa. until dissolved, and add to the
gelatin mixture, add 4 teaspoon va
nilla and set away until it becomes
of the right consistency to spread be
tween layers.
Mrs. George l)dNlS,
900 Guilford, Me.
COCOA CREAM FROSTING
White of one egg, beaten until light
and fluffy, add one teaspoon cream OF
tratar, slowly skft in one cup sugar,
until stiff enough to spread now add
one teaspoon vanilla. Melt two table
spoons butter, stir in six tablespoons
cocoa. now add both to the sugar and
egg white. Beat well. II frosting
seems too soft. set bowl in top of dou-
bile boiler and cook {; minute, stirring
constantly until thick enough to
spread. If one prefers can also use
this for the filing.
Mrs. George Davis,
| o03 Guilford, Me.
HARD SAUCE
Four tablespoons butter. one cup
powdered sugar; two-thirds te11poon
vanilla: onethird teaspoon lemon.
Heap sauce on fancy dish and crate
nutmeg over it.
| Mrs. Gardiner Wills,
$40 Rumford Center, Me.
BROWN SUGAR FROSTING
! One cup oil Drown sugar, 1"p 'apio
spoons of hot water. white of one egg.
| Cook in double boiler and beat with
egg beater while cooking.
Ethel II. Sanford.
/ 17e Pittsheld, Me.
| A$%%%%%%%%%*%*%%<*<***<***
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