Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1926-09-25
Notes On the Menu

TO make the JELLIED BEEF
you should buy some of the
shin Of beef or sonl0 other that
VIII yield consideral6e gelatine. Any
sort Of beef. however, will answer
the purpose If you add some granu-
lated gelatine, dissolved in hot water
to the stock while it is. still hot Put
the piece of meat and bone in a
kettle and cover with water and let
simmer two or three hours, or until
the meat falls from the bone. Take
from the stove and drain off the
stock and allow the meat to cool.
Now discard all gristle and fat and
put the remainder of the meat
through the meat grinder There
should be Of the stock enough to
cover the meat when turned into
a bread pan. so if there is too much
It should be boiled down a little.
Pour the stock through a strainer
onto the chopped meat, add salt and
pepper to taste and a little mixed
herbs, and onion juice If liked Mix
and then turn into a bread pan. If
necessary allow about a teaspoon of
the gelatihe to every cup of the
stock. It is not necessary to let the
fat rise on the stock as the fat will
come to the top of the loaf in cool
ing and may be cut from the loaf
when it is set.
Here is the recipe for a BANANA
PUDDING as made tn England:
Cream together a half cup Of granu-
lated sugar with four level table
spoons OF butter Beat IN the yolks
of two eggs. Now stir in cup of
-four and add a quarter Of a cup Of
milk. Have ready two bananas,
thinly sliced, and turn them into the
mixture and lastly the beaten whites
Of the two eggs. Turn this into a
buttered mould and bake carefully
or steam for an hour and a quarter.
Serve with any sweet sauce desired.
A lemon sauce goes well with the
bananas.
An easily prepared breakfast may
be made from good quality OF
canned HERRINGS. Take the her
rings from the can without breaking.
Law them on a pan Have ready as
many pieces of buttered toast as
there are portions to provide. Put
the behring's under the gas broiler
one enough to heat them thoroughly.
Place one plump herring on each
piece of toast and serve with little
parsley for garnish, or with quarters
Of lemon.
A good way to serve PORK CHOPS
AND APPLE SAUCE is to begin by
browning the chops on frying pan
Then place in casserole, pouring
over the LIQUID obtained by pouring
little boiling water into the pan
ir which the chops were Drowned.
There should be just enough liquid
70 moisten the bottom Of the cas-
serole. Now place layer Of several
inches of fresh sliced apples. Cover
the casserole and let cook in gooc
oven for an hour or more.
To make the F'RICANDEAU OF
VEAL. you win need cup and
half of ground raw veal. Now mix
together a half cup OF soft white
bread crumbs with half cup OF milk
and cook, stirring constantly, untli
If forms a smooth paste. Mix this
into the chopped veal together with
a half teaspoon of salt, tablespoon
of tomato catsup. dash or pepper
a tabIespoon or more of lemon juice,
and a tablespoon Of minced sweet
o-s - convenient. Minced
parsley and onion Juice may also be
added. Roll in -four or fine cracker
crumbs. Have ready some GOOD
drippings in a frying pan. form the
meat into balls. saute in the tat ana
when nicely Drowned place in a cas-
serole. Pour over a cup and halt
NJ hot stock. Cover the casserole
and cook an hour.
To make the SCAL1OPED EGG
PLANT the vegetable should first be
washed and cut in half and then
baked for fifteen minutes. Drain,
cop, slightly and pare off the skin
and mash or cut up the pulp. Season
with salt, butter, and pepper and
mt in a baking dish, adding some
soft bread crumbs. You may add a
little meat stock If you like or thin
white sauce.
the tongue you win need a cup OF
stock. A week stock made from beef
extract will do. Put a tablespoon
of -four on a small pan and let 1t
turn slightly brown over the fire.
Now add a tablespoon Of butter to
the -four, mix well and add the cup
~ stock, stir over the fire until
smooth, then add two tablespoons of
vinegar, a tablespoon Of brown sugar
and a quarter cup Of small seedless
raisins. that have been soaked In