Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1888-01-03
Recipes.

HuYlERs CEE,M DlrEs AND wILNurs.
-Pcuf Tie whites % tvD egg ,rf hall
Tl,s. q; icri Ter inis large bowl spi
ult talfsaghiY. w.lhpai nstiias SUR
th- ,asaf (sJafcc.l'nrf.' .agsf, nJi pssd'
sfvi sa.sfl u sr,tl.'iy. gsui ths mriufe
tsstf saoagh - h. kuraifi ~ u4si Dc
ysfy ats. O.. II .Onsns e,slly. Fat Ia nrv'
ofing extract, v,nllls ~ lemoa, AMI kusai
uatl smooth. Pfr.. a Isg.i.a s,lrui,
taken from The shell whole, co ssch side
ofA biz ~ he sag,r rolled irto snail
ball wheu q Lu1bsf have been made.
set 10 dry In cool pl,ce for sevtfsl hoars.
over night Is bssi. To tnsks sag,r,d
dates, rrmove the seed ssi en- with sugar.
To make p@ppcrmirt. n,vor The mlstgfv
with pspp-fmlui, Instead OF vanilla, AMI
pfsss tAe ball. Toto fiu circles In The palm
~ the hAnj. No cooling 10 repaired 10
m,tlrg these simple candles, aud u IL,
therefore, q nice rcclp. FOR use a. sumner
nif,.
ore o. my rsighb1r. has discovered .
very economical usy ~ nliing tle frait
cans, which bJ tais time % year sre &C
cunal,ilhg In empty fusE ON tie close'
slelf She taxes the best spliIsnbsfg 90.
pies she can Cot. r~moves The skln sni
cores cuts ini0 quarters, OF, ifsvry lAfgs,
lo,o slshtas, n,kcs ,yfup OF white sugar
With little ~aisf. and lotl this ste drops
The piece. ~ spplr 4 vtfy fes minutes
coo.iog will reuJsT them clear Ani tender
Sometimes che sucks Glove intD tsch
piece, nrst takl1g oat The ntiie bal az
bead % the Glove, spd this will prevent The
dlscOlOr,ilOu % The .yfrp. She says that
nothing that she ever pat up has yielded
her % much Tr.uncNii'a Ia The Wy or
praise.
CREAM DRsssiS0 roR SALAD WITHOUT
OF Rub the yolks % Two hard boiled
eggs very hne With ssiiysr spoon 10
these adj dessvrtsp)oafal OF mixed nus
tsrd, blsni the two thoroughly. then sur
in tablespoonful OF melted butter aud half
q cupful ~ thick cream with little salt
and cayenne pepper. AMI II desired d.sh
~ aBchOsy or worce.tsrshirc sauce.
Last ~ all add little by little, vinegar
enough % make The whole Q smooth,
creamy mass, srd pour Il on lettuce Jasi
before serving.
4 good breakfast dish 10 made Of boiling
eggs for ten miuutss, then removing the
shells. Hui covering the eggs With force
meat made by eho?ping cold boiled ham
very doe, and mixing bread crumbs with IL
molsisnei with . raw eggi then press IL
aroand the hard boiled egg. until IL looks
like slsrge eroqaetie. Fry In boiling lard |;
drain on hot plate. and send u to The
table hot The fofce-msst may be nivor.
"a very strongly, II liked, with cayenne
pepper aud parsley.
oas OF the bss, WAYS To give variety TO
plain fare 10 20 serve sauces with meat
this IL no, % pat, for instance, . bottle OF
cstsup or horse-radlsh on the table, and
let II remain there day amer day, until II 10
used; but TO have esisap to-day, horse
radlsh To morrow. ersnberriss another day
and 90 on through the lie, AVAILABLE
sauces.
when siswing chicken. there IL some
times more broth than IL needed for gravy.
This MAKES delicious addition 10 stewed
celery. Add 10 half . pint OF broth four
tablespoobfuls Of milk. with cream, II pos
slole, pepper and salt, thieksn 10 Q very
little with -four rubbed smooth with bat
ter. Cut strips OF celery into pieces about
four inches long. pat these Into the broth,
and cook slowly until tender. This IL
delicate sniree to serve with the chicken.
AZ Coon PUDDING SArcE-0ns half cup
full sugar, Que quarter eapfol butter or less,
one sgg. Flavoring. lemon or vanilla
tablespoonful OF nour; beat all together.
Pour on boiling water just before serving
the pudding. and STIR thoroughly. Excel
lent, almost equal 10 acustsrd.