Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-03-27
,IoLi.ANpAIsE sArcE.

or capers, and psrslcy. Mtx al tokethef,
aud stuff the fish.
moLLASpAisE sArcE.
One-half cupfui of butter, the yolks Of
two eggs, . few grains of cayenne pep
per, the juice Of half lemon. sir to.
grther In q double boiler, With one-half
cupful of boiling water, Until Thick
ems. u will curdle u little At firsi, but
this viii disappear.
CHICKEN cRoQurrTEs.
Opc-haif pound of the white brrast of
q fowl, boiled, chopped very Inc, and
rubbed Ia a paste With . potato pound.
er. season With salt, pepper and celery
szlt. Mix with u one pint of white
sauce. "a Liust be thoroughly chilled
tefore u can bc nodded Into shsIr.
when cold, dip up q tablespoonful snd
roll lightly Into absll between the palms
IL the hands, then roll With the paine
on the molding board until II u elongst-
ed, nAiisnlng evenly each end by re,ers-
Ing aud pstilng gently on the board.
Next roll Ia .iiied bread crumbs, then
In beaten egg. aud sgsln In bread
crumbs. rut Into wirc basket aud dip
Into very hot fat for only n minute
literally. ~ kept longer they might
melt.
wiIIrE SAUCE.
Melt two tsble.poonfuls 81 butter.
Rub In two table-poonfuis of corn starch
(nour can be useo; " so, double the
quantity, aud stir bri.kly over the iirr.
Add gradually q pint ot heated cream,
or half cream and milk. STIR vigorous
~ Ill II drops from spoon.
DREAMED OYSTERS.
tine pint of oysters. washed, drained
and parboIied. Make n white sauce of
one Tablespoonful each II butter aud
corn starch, rubbed together In double
boiler over q lire; one cupful Of cream,
aud one-half cupfui 81 oyster liquor,
heated, aud poured In gradually. SEA-
.on v lth salt, celery salt, celery psprcr.
q pinch 10 cayenne. and one tablespoon
tui Of lemon Juice. Add the oysters, and
pour over small squares oftoasied bread,
the edge. ~ which have bcsn trimmed.
MOCK rrnRAri>.
one cupiul of liver which has tecn
cooked slowly Ia little batter and
water and cut into dice. l'ui th. yolk.
10 thru. hard-boiled eggs, rubbed
through = sieve. Into saucepan, With
one fourih cupful Of butter. = little salt
and pepper. stir smoothly, and add
one-iourth cupful % canned mushroom.
,nd cue tshlcspoonful 20 lemon Juice OF
cherry wine. Add the liver and serve.
IsCALLorrp OYSTERS.
One-iourth cupful ~ butter and Que
cupful Of nne cracker crumbs mixed to-
sether: one plat ~ oysters. sprinkle
one. fourth 81 the crumbs on . platter,
then add one-hslf of the oysters, With
little salt aud Pepper. Add the r-st ot
the crumbs, and then the rmalnd-r 81
the oysters, With salt and pepper. No
mol.tsnlng Ia needed, ss the oysters ~ill
Bake twenty minutes.
WELSH EAnrnir.
One-hslf pint 81 grated soft cheese
and one-hali cupful Of cream, melted
together la q saucepan. Add little
sali, mustard. cayenne pepper, one tea
spoonful "a butter. one sg., az yolks of
two. Stir until smooth aud pour over
toast. Ale eau bc used II liked Instead
Of cream.
oisrER SALAD.
One aud half pints III psrtoilei
oysters, Que pint II washed and chilled
celery slic.d In thin rounds. When the
oy.iers'arc cold, marinsde them with
French dressing 81 three tablespoonful.
20 oil, one tablespoonful 81 vinegar, sni
little salt aud pepper. stir In the
crlcry, aud pour a mayonnai.e over ",
and heap on salad dlsh With lettuce
leaves cut In shreds aud spfinkle'i
around u. These lettuce leaves are laid
one above another aud cut 9th sharp
knife Into shrvis one-elghth ~ an inch
aide. They make pretty crumpled
pile.
TRI>GLp CELLnr.
Til. 4. a lovely decorative dl.h. Cut
celery Into tso-lnch pieces. Cut down
into both end. Of the celery IN many
ait. 10 r,.smble fringe. Tut Into Ice
water, where Il will curl out In blo.-
SONY fashion. Serve on cut.gls.s dl.h
OF on a dsinty napkin.
orHNlN CABHAoE.
shred rel cabbage In oil = quart
measure closely packed. Put In water.
Heat In saucepan two level table
.pooufuls % butter. With = little s,lt
AMI pepper. Put the cahbsg. In With
only ~ much water az vii drip from
M. bowl, and simmer for twenty min
utes. .tifring occasionally. Whsn done,
add one Tablespoonful 81 vinegar and
let heat. Heap on platter. and squcsz"
ms shed potatoes through the rose tube,
around the edge 81 the platter. The
ro..s 20 potatoes around the cabbsg-
give a beautiful decorative effect. TIL.
!. an excellent way 10 cook white cab
bage also.
E>TiHI-wIIEAr ruppiNG.
Two cupful. 20 en,ire-whrst flour,
one-half tes.poouful each 81 ALT aud
soda. one round tssspoonful OF b'kin.
pow der. one cupful of milk, one-haii
cupiul 81 molasses, one-half pound ~
rAi.in. (.toned aud cut Into plec..), one
half cupful ~ nuts. FLOUR the fruit.
Boil three hour. Serve with
LEMON sAuCg.
Two cupfuls % sugar, two table
.poonfuIs 10 cornstsrch, Que tablespoon.
fol 81 butter, two cupfuls Of boiling
wafer. Stir for eight minutes. Add
l IulNf ttl kfAl'l liub " 'u' ''''N''
should be quite thin.
rErIIk BREAD.
FIJI quart measure To within one
eighth II an inch 81 the top With gra-
ham -four. and the rest OF white hour.
Two tsa.poonfuls 81 baking powder,
salt, two te,spoonfuls of sugsr. stir
With water I'LL not quite thin enough to
pour out. Rake one aud oDe-hslf hours
In q very moderate oven.
nEry HASH WIN roAcnEp E6Gs.
Cut cold cooked beef line. To every
cup ~ meat add one-hslf cup OF chop
ped boiled, potatoes. one-quar'er OF
cup IL flnelv mlnc-d celery, and. after
mixingixell. season With one te,spoonful
of salt, two dsshe. OF pepper and q cof-
fee.poonful of celery extract. Makea
brown safe.
"a follows: Melt and brown one table
.poonful OF butter; add to Il Que table
spoonful OF flour and brown. When
smooth aud brown add one cup of stock
or water and stir until Il thickens. When
the sauce !. made add the hssh and stir
gently until IL IL hot. Serve on toast,
With y poachrd egg for each alice plac-
ell on top of the meat.
POTATOES uAsnrD ~ CREAM.
Chop coli boiled potatoes very line.
To every two cups Of potato allow one
cup Of err.m, Que tablespoonful OF but
,., an. te..uooaful of salt aud two