Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1889-07-16
MEATS

90 The various mrihuds ~ preparing
.ucruleni AMI attractive di.he. frum cold
conls,i bcsf. much l. all hv writer. on
cookery. aud French c~oks lay especial
.irs.. upon h. rahisble dishe. mas D.
made from cold roast. hnilol. haifri
sutl hruiirsi h.-.f ~ make uo mention
10 frs-l h.ef. a.. that m,ihul II ,u'king
a steak l. now Nell-nigh obsolete. u
NAV D. veil to state herr th. moot aI'-
proved waN o. hfull e steak. N u !. not
convenient o. hrull over au opcu iire. use
a drv fr,ing-pu. IAv The steak Dat uu
very hot pan. and iu half or thrrr-
quarters ~ a minute turn " over AMI
lower the pan. m four minutes an Inch
thick .ieak L. Cunk,rl "undrriunr." aud
In anuthsr minute 70 i. VEL home. fhcr
thr steak Goa "a hsaicd platter, and spfin.
Ne bath .iir- With alt nni pepper.
over a steak ~ moicratr .iSe, pour
Tablespoonful ~ melted boat nDt boiling
batter
Man, people Ike rua.t i'rrf cold quite
a. we'll a. bot. ani u daintily .lic',i ani
arranged utsun n platter With vfr-s"s,
.llc,sl ,ucumhers 90 salirii Germtu pick
o.. cat in htlf-inrh bit, 10 form. an At
trartl,s dish. >rrNci With mncauni
c,s,ke,i la tomato sauc-. aud With hakcl
sNeet nr Whiir puiaiDe.. II makes a con-
,cni.ni anil dainty dinner.
HnT.tAu oI BiTT lhis l. an excel.
bent mrthpd ~ using the scrap. and
broken plcUrs ~ ruast. When ihci
arr quite cnli. chop the pi"U~s ,rrN flnr
aud aid half tie quaniity II fnely chop
pssi hoiie,i ham. tongue 90 culd sausage.
. IL A. zen
u lakeland vhen thoruughl, miNei.
.tir in one bsairn egg. Into which has
l-rn shredded a level Tablespoonful ~
huttrr-pru, ll-.i th.rv Wls bat little ftt
ln either ~ The msat.. Press The MKT
arr hmls Into a hoNl that has fit i-"n
vet wiih coll water. a. give u soliiity'
turn 10 out upon a pan covered with but
terrell paper. brush " over With rgg,
sprinkle with line hrvad or cracker
crumbs. brown La the oven. and serve
bot ~ cold. This recipe may l." Nnrc'i
"a little hS adding tribe ~ SWEET mar
loram and tablespoonful ~ Wofv",trr-
shire or otllcf saucr. or q tea.poOnful 81
CUR, then. after the preparation hhs
t--u turned cold eat ~ The bowl upon a
small huitrr-l. hut not papef~l, pan,
pour ut.on 10 a small quantity ~ mrliri
butter aud Ifs hr~ad crumb. over h.
| liruWu uicrlN in the oven, ani AIDA cup
81 we'll ss1snusi tomato sauc. cook Ia
tld. ssurv half an hour. beaiing FIRE.
quenii,. serve either hui or cold.
BIrr WIN JTiN..-Cut .hapely
.licr. IT cold bcrf mutton may D. u-cd
iu The .fme wuyI. Melt in pan
piece II butter 40. .lge of an egg, .tir
/ Into u two tablespoonful. ~ currtnt irl-
| "a. half tsaspoonful II vet mustard 80
a teaspoonful 81 miN~i French mustard,
alt spoonful 81 ALT aud one II pepper.
when AL the Ingredients are we'll miN'-l
and melted together. dip the slices ~
meat into the saure one hy one, turning
them over after half a minute. IN hall
minute more lift them from the pau
aud arrange them upon platter Kept
warm for the pufpo.r. When all have
been dipped ani heated IN the .auce,
turn the balance ~ the sauce over the
meat. garni.h thr platter With crv.ses.
parsley, or boiloi and battered slice. ~
SWEET potato. and serve 40 Onc". \
French cook would add a glass Of sher-
~ a. the saucr before II !. turned over
the beef. but thi. l. not advised. nor !. II
necessary. for the mustard and jelly
furnish a piquancy that will sult the
mo.t eNactlng tas,es.
BOrUF Al GRATIN.-Melt table
spoonful ~ butter Ia pan. aud adj to
Il a small, flnely-choppcd onion, tea
spoonful ot chopped parsley, and a cup
ful 20 strong soup stock or a cupful of
milk. Cook -loNly for twenty minute-,
arranging meanwhile a suitable number
81 slicc. of cold beef upon warm plat
ter. NJ the last moment add Ia the
sauce one or two teaspoonfuls of Nor-
cester.hlrr or other table sauce and the
Well-beaten yolks ~ two egg. Then
ALLOW II Ia cook, stirring continually; A.
sOon a. IL reaches creamy consistency
turn Il over the beef. which has been by
this time warmed through. Garnish the
dish with nicely shaped bits ~ friei
hOminy or fried mush, or small piece. of
BATTERED toast, aud II l. ready 10 serve.
II the bsef l. too much broken Ia cut la
to slices. chop u line aud heat II la the
sauce. Have Ia readiness some halyed
anl toasted Boston crackers. aud spread
a spoonful of the mixture on the rough
side Of each portion Of cracker. Ar
range ou hot platter aud serve.
Meat pies are 80 generally known md
made that nothing neei be- sail Of them.
ToNGuE oR HAN ToAsr.-fhe end of
saltei tongue or ham l. not present
able al table. but both contain the rich
ct flavor. 81 the meat, aud, together
with any scraps 81 tongue or ham that
may have been left from a meal, may be
used TO advantage ~ follows: Chop the
meat, heat Il Ia battered pan and add
enough stock or water to make paste
when very hot squeeze la a little lemon
juice or a little vinegar from caper
bottle. Spread the paste daintily upon
hot buttered toast: arrange upon
warm platter or upon individual plates.
Do not quite cover each piece Of toast,
and la the center II each drop four or
five capers. Toast prepared In thl. way
!. especially appetlIing for luncheon ar
breakfast.
CREAM srDNGE CAKE.--Beat two eggs
In teacup. saving the white ~ one for
frosting, MI the cup with sour cream,
add one cup ~ white sugar, not quite
full. One-half teaspconful Of soda, one