Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1890-11-04

PArriGs.
These elegant little additions On the
dinner or luncheon are unusually at
tractiye In appearance ~ we'll ~ tempt
Ing "a the appetite, aud when properly
prepared will be- found economical sud
convenient, ~ the material for making
ihem IL not expensive, aud they may bc
kept on hand In cold weather for week
or more.
For cities, the little patty-csscs may
always be bought. and have only Ia bc
filled aud heated Ia b. ready for the
table. but In the country or small VII
lagos, the hou.ekeeper must prepare
them al home, which viii bc found quite
easy, u she understands the ART NJ max
lug good pastry, ne only the dslntIest
and lightest pun paste should h. used
for psttles.
OF course, the directions given Tor
making one Kind will answer for all, ne
the filling IL the only difference. u the
patties are SERVED ne entrees az dining,
they sboald be very small; " Intended
To form part of the meal, either lunch
con or dinner, they may be larger.
The flling for psttle.. which may be
Of oysters, swceibrcads, game, chicken,
etc. should b. made before needed, but
sben used should always bc heated he
forr being put Into the little eases, as
the time required Ia heat the nillng, u
put In cold. would burn the pastry.
To make paitie., roll pun paste about
. quarter II an inch thick, cut three III
tie circle. Tor each patty, vet the top OF
two With a little ic,-watrr, place Que on
the other, then With q .harppa.try knife
cut q circle nearly through the third,
leaving q space around the edge 81 one
third of an Inch: Law this oo the top 81
the other t~o; brush over the top ouly
With the white of an egg aud bake In
very quick oven. Watch the pstile.
very csrrfally. being .urr Ca turn II ria
Ing une,.nly or brownlng too fast.
When .lighily color-d, take from the
oven, let stand until partly cool, thru
Nth q sharI,-tpolntci knife remove the
top. formed In III. marked ccnter. Care
must be taken In doing this work to
avoid breaking the pastry. which, "
LIGHT, Will L. very brittle While warm.
IN. dough must nov D. taken out frum
an. center With teaspoon. leaving the
centcr in form of q cup, which can u
hll.i wuh whatever fliing hs. bceu prr-
pared, the III. PLACED on top aud ."r'ci,
pllci high on q platter, az Que :" each
individual. u the plate. arr prepared In
the pantry.
A very pretty little patty may b.
made without paf paste. when that ar
tlcIc |. not Ia d. had, or q diuncr !. :"
b. served In haste. They srr made from
light brad. TO make them, cut .ll,,.
an lnch and half thick; then With .
cutter cut circle. frOm tbes. .llcc. aud
ihen With another Sire smaller; prv.s
half through each. Heat ths-s egg, mix
9Th Q large coffes~cup ~ milk sDd IT.
tie ALT pour thl. mixture In .hsllow
pau, aud put the little cirvles ~ bread In
ii. ani I.t r,maln until w,li-.oak~d,
turning the upper Ill. down wbro the
lover 80. l. act. wh.n quilt. soft, take
up each little patty csrvfuily on an cgg
turner. aud lay on q dralnrr. WHEN we'll
Trained. cover carefully With b-aIsn Xxx
| tIll every part I. we'll coated; thru
.prcad wcli With grated cracker. The
paiiIe. canno, b. moved With the hand,
90 even q st-on, a. thry ~ill break. ani
must - llitoi on an cgg-iurpsr. Heat
sufficient lard Ia devp SKILLET to flll u
10 the top: have u boiling hot, pat thru
90 foar 90 The patii.. on q wire stand,
immer.s l.. the fst and Try brown. ile-
fore putting In mor-, ", the Eat az I'm
Loll. WHEN all arr fri~i ani ccol
enough a. handle, take out the mtrk"si
CENTER. Nth thin. SHARP knife, r-mo,-
log the Thick part uB,lsr the top With
spoon, leaving sufficient Ia the bottom
and side. Ia hold the nlling. In puitins
ailing In. u shoald - piled high, s
ih-.r pattic. have mn Coscfs.
10 prepare oysters for hlllng patty
cases, .cald q deem aud half In their
osn liquor: strain " frcm thrm, aud cut
them In iwo. rut An ounce 10 butter In
10 a small pan. ct over the ilrr aud .tif
until Il habbl.., add q tablespoonful ~
iour. pour la a pint ~ the oyster liquor,
.ilr until u boil. very thlck. lay the oy.-
ter. In and ", merely beat, .sason With
ALT, t-pJ-r aud q llitl. celery extract,
tax. up and add few drop. 20 l-mon
lulc-. whcu done, the fllling .hoald L.
Thick aud creamy.
Ssc-tbtcad. foe paitle. .hoali II
cooked q. crrsmci .Nc.tbrvsi., aud
favored With mushrooms.
To prepare chicken Tor paitle., take
the breast ~ bfOlicl or roa., chicken,
cat In small squares, isk- half a plat ~
chicken broth, aud pat Ia q .auo.span
With q very small. thin .lic. 81 lean ham,
chopped dine, let simmer. Melt table
spoonful 81 batter. ani .tlr Ia . table
spoonful IL Hour. When hot, stir Into
the broth With half . i.acup 81 cream,
let boil I've minutes. tsk- from the fir-.
AMI bat In the y-lks ~ Two egg; .iif
until the mixture thicken., put Ia the
patty cases While hot, adding the chick
ga.
4 similar .auc- may be- made for
game OF hsh, Ia h. usei a. hlling for
PAtiIes.