Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-10-22
RECIPES.
SWEET rroKLEp PEARS.

sW EIShLED
Zen pounds Of Bartlett pears, not
quite ripe; wipe them and remove the
blossom end, then cook them In boiling
water until tender. Remove fruit and
strain the water; take one quart Of this
water, add to 1t one quart OF vinegar,
five pounds of sugar, and half cup Of
mixed whole cloves, allspice, mace and
stick cinnamon. Put It on to boil for
half an hour, then add the pears, and
when well scalded remove them and
pack In glass jars. Boil the syrup down
until there Is enough to cover the fruit ;
pour II over and seal at once.
DRIED SWEET CORN.
When sweet corn Is abundant, boil II
from five to ten minutes; then cut and
scrape 1t from the cob and dry 1t care
fully In the sun. Keep II 10 a dry place
where 1t will be secure from mice.
Some cold night, when you want a
tempting relish that can be quickly pre-
pared, grind cupful Of the corn In a
cofiee-mill, put 1t In spider with 4 pint
of cold water. Let II heat slowly until
swollen and the water Is absorbed; then
add milk enough to make It like thin
PURGE. Boil about five minutes; add a
tablespoon Of butter, and salt and
pepper TO taste. A scsnt teaspoon OF
sugar is an Improvement.
TOMATO SALAD.
Cut large, round tomatoes Of uniform
size In halves: scoop out the pulp with
out breaking the skin. Cut several
slices of cold tongue into small dice, mix
them with the tomato-pulp and juice,
add little salt, cayenne, oil and lemon
juice. Fill the tomato-skins, and keep
them on ice. Serve on q crisp leaf oil
lettuce.
PEACH TAPIoCA.
IL cup pearl tapioca, ssltspoon salt,
pint boiling water, IL cup sugar, ripe
peaches.
Cook In double boiler till the
tapioca is dissolved. Add the sugar
and one cup OF peaches sliced and
mashed. Pare six peaches, cut them In
halves, remove the stone, and place
them, the cleft side up, In dish for serv-
ing. Pour the tapioca over them. and
serve very cold with sugar and cream.
RYE AND INDIAN BREAD
pint yellow corn meal, l-2 cup yeast,
IL cup molasses, l-2 teaspoonful salt,
| ssltspoonful soda, pint rye meal.
Put the corn meal In u mixing bowl,
and scald IL with boiling water, just
enough 10 wet Il let II stand ten min
utes. then add cold water enough To
make a soft batter. When lukewarm,
add the yeast, molssses, soda, salt and
rye meal Beat IL well and let 1t rise
over night. or until IL cracks open.
Stir il down; put IL In buttered and
Toured pan we always use 4 round
one), sprinkle -four over the top and let
il rise sgain. Bake In moderate oven
two hours.
Brown bread made by this rule was
first tested BY the writer forty years ago,
" hen IL was wonder and delight to
watch Il as IL was put on wooden
shovel or ''peel" and placed in the great
brick oven. II has been made In the
same house regularly every week since
then, and despite the changes in mate
rails, appetite aud manner OF living, 1t
proved 10 be Just as pslatable when eaten
there only few weeks since, as II was
In the olden time.
The rye bread made by this recipe
has peculiar gray color and soft moist
texture. which is quite unlike that OF the
bread usually served rs Boston brown
bread.
STEAMED RYE AND INDIAN BREAD.
cups common corn meal, cup rye
meal, IL cup molasses, 2 IL cups sweet
milk, teaspoon soda, scant teaspoon
salt.
Nix in the order given, being careful
TO sift the soda, and turn into buttered
tin pail or Huted mould and stand IL In a
kettle OF boiling water and steam four
hours.