Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1893-10-31
SOME saeAkfAsr RECIPES.

TWIN Mt. HOUSE 0RiDDLE CAKES.
One quart OF -four, one-half cupful OF
softened butter, two eggs beaten light,
and milk to make thin batter, two tea-
spooufuls of cream tartar slfted with
nour, and one and . third teaspoonfuis
Of soda dissolved In the milk.
CORN CAKES.
Put your gem pan on the stove to get
hot, and have your oven quito hot. Take
one cup Indian meal, one cup hour, one
tablespoonful sugar, salt, one measure
baking powder, stir All together, peat ~
egg, and wet up with sweet milk, %
that Il will be little thicker than grid
die cakes. Bake quickly-twenty min
utes. Serve hot.
GOLDFISH.
Pick up flne one cupful Of salt Goldfish;
pour over Il one pint Of cold water, and
set Il on the stove. When near boiling
pour or the water and add one pint OF
milk, little salt, pepper and butter, or
half cupful OF cream. Wet up one
tablespoonful of corn starch 10 . little
cold water and stir in the boiling MKT
ure. Stir In also two eggr, and serve
hot. This makes nice breakfast dish
for four persons with hot biscuit or
steamed brown bread.
COFFEE.
For good cup Of coffee to 60 with
your corn cakes and Goldfish, take Java
coffee, ground fine, three tablespoonfuls
to one quart Of boiling water. Set It
back on the stove. where It will not boil,
for ten minutes; then draw It to the
front Of the stove, and when Il begins
to boil, pour In half q cupful OF cold
water to settle II. This makes enough
for three persons.
BROWN BREAD.
Half q cupful OF molasses New Or
leans), half q cupful OF sour milk, half q
cupful Of corn meal, three-fourths OF q
cupful OF graham -four, three-fourths OF
q cupful of wheat -four, one teaspoouful
of salt. Mix well, then add half cup
full Of sweet milk, In which . teaspoonful
Of soda has been dissolved. Steam two
and half to three hours.
HAM oMELET.
Three eggs, two tablesp00nfuls milk,
one-half teaspoonful corn starch, little
salt. When the omelet IL nearly done,
add little minced ham, fold the omelet
once, and serve on q hot platter gar
nished with parsley.
BEEF OMELET.
Mix together the following ingrcdl-
ents: Three pounds Of canned beef,
chopred fine, three eggs, one large cup.
full OF rolled cracker, one tablespoonful
Of salt, one teaspoonful pepper, one
tablespoonful of sifted sage, and one
tablespoonful melted butter. Bake one
and one-Quarter hours with pan In
verted over the dish, bssting occasion
ally.
BAKED EGGS.
A very nice way to cook eggs 10 to
bake them. To do this, butter tin OF
the gem tins, break In the eggs, give
them Just sprinkle Of salt and the least
bit Of pepper, put bit OF butter on each
and place in the oven. Watch closely,
that they do not cook too hard.
STEAMED EGGS.
Another way which IL Just as nice Il
to steam them. Prepare as for baking
but have them In dish that will 20 Into
the steamer. This takes q little longer
but there Is no danger Of their becoming
dry II left too long.
CURRY or CHICKEN.
Cut the chicken into pieces, leaving
out the body bones, season with pepper
and salt, fry them 10 q saucepan In but
ter. Cut an onion Into small slices
which fry In butter until quite red now
add teacupful OF stock freed from fat,
an even tesspoonful of sugar and :
tablespoonful OF curry powder, mixed
with q little -four. Rub the curry pow
der smooth with little stock before
adding II to the saucepan. Put In the
chicken pieces, and let boil two or three
minutes, add then the juice Of half .
lemon. Serve this In the centre OF q bed
Of boiled rice.
BONED CHICKEN.
Bone two chickens, lay upon the table
and spread first with q layer OF boiled
tongue In slices, then with nicely sea
soned veal force meat, and lastly Will
slices Of broiled ham. Roll each ar
firmly, tie round with tape, and sim
mer on the back Of the stove In deep
saucepan with the chicken bones, some
herbs, onion, carrot, ETC., for fiavOring
and enough water to cover. When ten
der, take out the chickens, and let the
well-seasoned gravy simmer longer, uu'
I'll reduced to pint then add to 1t an
ounce Of dissolved gelatiDe, and wher
the gravy Is nearly set into jelly poul
over the chickens. These must have
been previously unbound and cut Into
slices ready for serving but still retain
Ing their shape. Garnish With parsley
and sliced lemon.