Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-03-22

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n sskrssri Aadrs.s' Hlsses tlo1snARsns'
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RsciPss.
CHICKEN SALAD.
Tske the hrrasts of too ehickens, and
ope-thiri more celery than chicken. Cut
10th csiery and chicken In ple<es about
cne-haif inch long.
Make . dressing of tvo eggs, one
fourth cup butter, one tablespconfal
olive Oh (cf the oil may b. omittss) pep
Per, ,alt. ops-hslf teaspoon of mustard,
ops-hah pint of vinegar. LIT Il boil aud
cool. Tour over tn salsd just before
using.
cKKAs POTATOES.
Tske half dorm rsther smail boiled
t-otatos.-thst have not ts~u tolict too
sofi. slle thin, place In . skillei. sea
.on with Jrppcr and ssh; pour a small
cup ~ cream over, put lump 81 butter
The sire of hickory nut, cover, and ";
them stew very slowly, turning them
over ~hen parity done; cook about NJ
teen minaics, and stir gently bcforc tak-
Inc up.
TOMATO nisVvE.
Take one pint of milk. ope-half can
tomatoes. half tablespoon corn starch,
small half teaspoon ~ sois. sslt and
PEPPER. small lump batter. Tut milk on
and hat "a boiling point. stir In corn
starch. hr.i wei Nth little milk, pot
In butter, pour In the strained tomato,
add seasoning. and las; the soda strain
brforv serving. serve With small squares
% brad.
cccoaSrr rArIocA rvpprSo.
soak six Tablespoons % tapIcca ten
hours. Boil ons pint % MILK; Put In
tAploca. Take ons-hsf cup sugsr. yolks
oftwo egg, tstlcsyoon % milk. tso
tablespoons ~ grated cccoapui, mix To-
getbsf snd pour In ~iih the ispiccs, and
", l.oil Eve minutes. Place In q pan.
tat The white. % two or thru. egg,
rot In a coupl. spoons % sugar snd
sIsrr.d over top tbsn sprinkle nth tbe
gated cocosnsi and 80, into the oven Ia
bro~n. The milk and tAp1ccs should
boil ten minuie. hcforc the other lngrc-
dienis srr pot In.
wnIrrIp CKIAs.
TAX. very thick cr,am, -, on ice foe
oue-h.if hour: ~hip quickly, Pot In
zone sugar. g.. drops 10 orange ADD
vanilla extract. Heap 90 the pedding
IS f IL ser,ci.
Icr cErAs.
Take on. pint rtch cream, oo~-half
pint 81 milk. Mlx thsn. Heat ooe-fali
% h Nth The sugar 10. fc0r altogether
again. thru let cool and favor. fr~sFe.
.oa ~hen done .fir In ti,c white 20 ooe
crr, hcaisn very light. faok In mould.
and thsb ser,e.
Thrref"urih. cup sugar, ooe-hslf cup
butter. too yolss and ooe -hlis 81 su
oxr. cpe-half cup stale fruit CAKE %
mains. cne-hslf iossIccnfgl soda, ous-
half teaspconful clnnAmon, obe-hsli
t.astsonful Glove. and ju., enough nour
20 ron, With a little sugar sp'inkls-i Over
tn tosrd "a kr-p from sticking. Cut
aioui q. lArg, .. quarter u . dollar
HICgoEI MI CsNrs.
obe-hslf erg. ons-fOurth cup hOur,
one-hali cop sugar.. obs-hAlf cup hickory
outs. choptsSi nBs. Drvp cb BATTERED
tin., one teA.poonfal at q time. two
iBclS-s apart. HI. may l. douhlci.
oEA>oI cAKr.
Two CUP. % sugar, too cui~ 81 nou''
oDs-hAf cup - water, yolk. ~ nv. egg
uhlie. a four esgs. on~haf trasl--on
% so-lA. one iess,-oouial % cream tAriAr
rrstsd rind and juicc 20 obs orange
Stir tn sugar and yolks tcgvibef 9Th
tie orsnse rind and julcs until q creams
t.ry .Iuouth. Thsn Tot In the ~aisf
.s-ia and cream isrtar. and ihs nouf'
Rat ~hiics and s;ir Ia lasi.
Eof ~. kins. iAkc White 20 one go
t~els. Tablespoons 81 sugar, riDd snd
julcs % one orans,. Piaoe t-i-ecn lay
err.
Lunch Htsctu.
one plnt % nour, tso teaspoons h.k'
Ing pow Der. ons~fourth cup t'utief anf
Land mlae,i. q little alt. ~lfi nour anf
taking zoe der trgvt,er rub huiisf anl
Lard Into tie foar. MIX vcry soft ~ff
,we.t Mill, Tor ~sisr) cut nth small
cutter AFTER rOlIins the dough about An
inch thick.
oRANsE ~ ppi>1.
There or, thrce 90 iour nay. % max
Ing N. dish vhict 10 sercd With ths'
name.
No. i.-TAke thrrc oancc. 81 siAl'
Ic.ls cruml.. cake With Cufrsnis In u i
Dot suitable rub thru thrvugh a sieNr
and Pot v IN ibem too ounc.. % sugar
ths graiei rind % tao oranges, and III
- al -
lmIlk. iiss yolk. "a thrvc sxCs, AnS
~hi.l.d white % one. Line a Ils-dl.i
~hh little good pastry, pour In tn
mixture. and bake Ill - aud Ugh
brown color.
No. g-BoIl the riBd % an orsbg. III
a pln ~ill pierV~ u easily. then pound
"a t...i. In q mortar. rut With u guar
ter Of = Pound of nns bread crumb'
uhich ha,, t--cn passed thrOugh a slew
th@ .traiD-d Juice 81 the fruit, p'ece o
butler the sire % half an egg, icscuI'
ful ~ Whit. sugar. and the t-aic1 yolk'
oftwo egg.. whlsk The WHITES 81 ~
egg. separately iill they Arv arm. al,
ju.t h-forc tn padding u 10 h. c,osei
ds.h tbem lightly In. Turn tie prvpA
r,Ion into a baiter-Sl mold, put pi~'
OF tuttFftl ltaI-I % III 49, 49, "t'-N'
II for al hour. OF I'LL frn In the cenirr
II, u stand few minutes bsforc turn
Ing IL out.
No. g.-p-sl and cut thru 90 foui
orange. into thin .iicc., fr,- them euiifc
~ frOu the ~klf. pub l~hiCh. left
~ill swell aud quite spou the paddlng
Law them In . pie-di.h, and .prihkl
White sugar thickly over tbem. Boil
pint % milk. mix . Tablespoonful o
aOur smoothly with . little cold mix
add u 10 the toillng milk. aud .tif III
J thick. Add also two tAblespoonfuls q
sugar and the yolks % three egg. uel
t-.tsn. Pour the preparation Over tb
sliced Orang.-, bake IL In the oven, an
serve hot or cold.
ORANGE SAUCE.
Orange sauce for any % the.e pud
ding. nay D. made by soaking thl'
Orange rind In syrup iill the latter
pleasantly haycr-i adding orange Jaicc
aud thlcsening the preparation vii
arrOsroot.