Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-02-02

Nllt " uefu w ttlt WV tuub- w fsssN
Of potatoes. when steamed, every Kerr
mel will be whole and perfect.
CREAM or Ricr.
Take some broth In which . chicken
has been cooked. add TO u one cup OF
rice aud the breast of the chicken; cook
until soft enough to rub through sieve
Put some Inilk over Ia scali, aud thick
en- With the rke until u IL like cream.
Season With salt aud pepper.
BoiLEp RicE.
southern stylc.-Tsketwo teacups Of
rice aud wash thoroughly In two or
three waters. Have three plnts Of water
boiling hot aud add the rice and . little
salt; boil twenty mluute.-if soft, pour
On the water n any remains-and set
the rice on top of the stove uncovered to
dry; the grains of the rice should lie
whole aud soft. This IL tn be eaten as
q vegetable for breakfast.
mcr CREAM.
wash half cup of rir aud cover With
three cups 10 milk, steam until sofi, add
one pint 81 milk. four tablespoons of
sweet cream, the yolks of three eggs
beaten With .alf cup sugar. Tut all la
a double kettle sui let u cook ten min
utes. -Four out In an cartheu pudding
dish. fro.t with the beaten whites al
two egg, To which !. added four spoons
Of sugar aud little asvoring; set In the
oven a few minutes.
RiCr oRippLr CAKES.
Heat two eey. anil add Que cup az
cold boiled rice, ope pint of sweet MIX,
q .pconful 81 sweet crcam, " you have
n have r-sdy . pint ~ sift-d noar, put
In slowly while you siir the batter, 1T
tie ALT aud q teaspoon of baking pow
der mixed In the noar. BAKE on grid
die.
RiCr PUDDING.
Take Que quart Of milk, three spoons
10 sweet cream, three tablespoon. of
dry rice, washed la two waters, half q
cup 10 white sugar, flavor With nutmeg.
Tut the rice In the milk and Jet soak
Que hour. then bak. In slow oven too
aud q half hours. II you wish rsi.lns,
add q handful after Il has bccu baking
ten minutes, stirring tao or three times
the frat half hour.
mcr ruppis. WITHOUT r0Gs.
hi. recipe Ia. tcsn tried aud tested
thirty YEAR,. To two quart. 81 milk al.
low a scant cup ot raw ricc. half cup 81
melted butter, one aud Que hall cups of
sugar, quarter ~ nutmeg, one tea
.t-pon of .alt soak In warm place Tor
an hour. After u has tecn In the oven
ten minute. add half cup ~ ral.in., stir
ring IN. pudding two or three time. tn
kccp the ral.ln. from settling ,o the bot
tom.
STEAMED mCE.
Look over aud wash ric. Ia three or
four waters, put Ia basin In steamer,
allow fall thr-c time. as much water q.
Ticr. 1T the STEAMER over Kettle OF
boiling water on a.. stove. After u has
teen on few minutes put In = little sslt.
WHEN done the kernel. will remain whole
aud yc, h. loft.
RICL CEoQUCrti..
To one plnt ~ boiled ric- add the yolk.
81 tNo eggs and q little ALT. Max" into
hall. and roll In cracker crumbs aud Try
In hot lard the same a. dcughnui..
UcI ms.
To one Pint ~ mix allow half a cup
IL cooked ric- aud three spoonful. of
cream. two large. az thr~- small eggs
well beaten. four spoons 81 sugar. aud
fa,or with Ysnlil,.
RICE snow n,LLs.
Take boiled az steamed rice when
warm AMI pour into cup. that have been
vet In cold water. and - away a. cool.
Pour out on q platter when hfm and
cold, aud serve for de'..rt With cu'iafd.
cUsrAHp.
Roll Que quart of sweet milk In
double kettle and add four eggs well
teaien and ,vc-thir,i. 10 = cup of sugar.
Cook until u b-gin. IT, thick"n. s"t sway
to cool and add one ;.aspoouful ~
lemon extract. Serve on rice snow tails
ArrtI Cu,IsIc,Nrs.
Pare. corr, and toil sufficient apple.
Ia make half pound when cooked, add
To thss. on.-iourth pound .lfisd sugar,
.ni on. fourth pound butter, which
should L. melted, four egg. (le,ying
out two ~ the whlte.l and IA. Jairc ani
grated rind IL on, lemon; stir the Mkt
ure we'll. line some paii,-pan. With
rich puii.pa.t.. put la IN. mixture aud
hak. In a hot oven. Wbsn done, have
IA. two white. ~ the rgg. beaten Ia .
.tif' fruth With some white sugar, place
lightly over tlie choc..cake., then return
them Ia the oven for q minute Ia brown
slightly.
CHOCOLATE wAETk..
One cup brown sugar, ca. cup 81
graduated sugar, one cup % batter, one
egg. on. cup gratei chocolate, oB. tea
.Ipoon vanilla. enough -four Ia make
silff (shout one sni a hall cup.). Roll
very thin. cut With It'll. sdusr- cutter
az tin I'D. bake q very short time.
ArrLE CHARLOTTE.
Butter, then -four. padding dish;
line " With thin slice. - bread, BATTERED
on both side. put Thick layer u sI'-
ple.. cut In thin .lic-s, sugar. aud llt.
ii. cinnamon, and few small ple,e- of
butter. Another layer 81 brad and
butter, spplc-, sugar. cinnsmon sni
butter last. BAks slowly for two hours,
leaving the dish covered until half an
hour bcforc serving, then Jet the apple.
brown on top.
HERMIT CAkI..
Two egg., two cups sugar. ore
cup lard or butter, one cup sweet
milk. one cup English curunt.,
one Teaspoon .oi,. one teaspoon (sH 81
cloves, cinnamon aud nutmeg. Flour
enough q" roll cut. mix soft a. possible,
sprinkle sugar over top after rolling out
aud before using the cookie cutter. Bake
Ia quick oven. They Will keep Toe
mouih.-that l., u you keep them lock
~i up.
HOIIIIO>.
boil four pound. Of beef aud Que Of
bones In two quarts of water, four or
i've hours, till the meat IL very tender,
Ia II