Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-07-02
RECIPES.

CRYsTALLizEp ORANGE PEEL.-Put
the peel in cold water and set IL away
for at least nine days. Then scsld II up
In the water In which IL has been soak
ing. II must be kept while II il soaking
In a cold place, but not where 1t will
ireezc. When Ii has been thoroughly
soaked, boil II till IL Is tender, drain IL
out Of this water, dry Ii with cloths aud
cut II into long strips OF uniform size.
Make thick strip, In the proportion Of
| a pint OF sugar 10 pint OK water. When
this strip has boiled ten minutes put the
peel in il and let il boil down slowly
until il begins TO shrivel and the strip Is
reduced TO rather soft candy. This
eau be ascertained by testing the strip
When IL forms soft, creamy ball be-
tween the fingers IL has cooked enough.
Drain the peel out, spread IL on creased
papers, taking care that the strips do not
| touch each other. When they are
thoroughly dried make them into
little sheaves, tying them around the
| centre with a narrow ribbon of white
satin or pale orange color. They look
very pretty piled on low bonbon dish.
STEwEp kIDNEfs.-Take half dozen
calf kidneys aud cut up in pieces about
half an inch square, being careful to cut
out all the hard and tough bits inside
the kidney. Put them In closely COW
cred saucepan with plenty Of cold water
aud let them just boil up. Throw of
that water and put in fresh and boil
again. Change the water once more
aud then let them simmer on the back of
the range for five or six hours. About
an hour before serving add one onion
chopped very finely, some parsley, few
little mushrooms, also chopped finely,
and liberal seasoning OF salt and pep
per; dash Of cayenne Is an improve
ment 10 the taste OF people who like
highly-seasoned food. just before they
are served thicken with one teaspoonful
of -four dissolved in cold water; let
them boil up TO cook the -four, and send
To the table at once. IL wanted for
breakfast they can be cooked the day
before, but the seasoning must not be
added until an hour before they are
eaten.
Sailed ALMoNDs.-To salt cupful
OF shelled almonds, pour boiling water
over them, and when they have rested
moment drain il off and rub the skin of
each almond with the thumb and finger.
Spread the almonds on pan for about
Ave minutes in the oven TO dry. Put
tablespoonful Of pure olive oil over them,
toss them so that they are thoroughly
coated, sprinkle heaping tablespoonful
OF salt over them and toss the almonds
again in this. Let them rest in a cup
for an hour. At the end of this time
spread them on pan in rather quick
oven and let them remain for five or ten
minutes, or until they are turned an
even golden brown. Stir them occasion
ally while browning. They must be
crisp and very delicstely colored. Put
them on the table at the beginning Of
the dinner, with the olives and pickles,
and in any low ornamental dish.
AMBER RICE PUpDING.-Boil one
fourth OF a pound Of rice until tender in
plenty Of sailed boiling water. Drain
anu press into well-greased border
mold while hot. Let it stand until |
perfectly cold. Drain can Of peaches |
from their liquor and press through
sieve, add one teaspOonful Of lemon |
juice, and one cupful Of cream whipped |
TO stiff froth. Turn the rice out on
flat dish and pour over it a strip made |
from One-fourth Of pound of sugar,
and one-half OF u cupful Of water, flavor |
ed with lemon juice. Put the peach |
mixture in the centre OF the rice border |
and serve with or without the garnish Of
candied fruit OF nuts.
Sour OF GREEN CORN.-Into a sauce
pan put half pint Of finely-cut cabbage,
a gill Of chopped celery, two sliced po-
tatOes, small chopped onion, and two
small carrots sliced, and add two quarts |
Of water. Let simmer for an hour, and
then add a pint Of sliced and peeled to-
matoes, and boil all for half hour long
er, when put in a half pint of green
corn pulp and let all boil up at once,
season to taste, and serve either thick or
strained.
SOFT CORN BREAD.-One cupful of
cOrnmeal, whites Of two eggs, one table
spoonful of salt, one tablespoonful Of
sugar, two teaspoonfuls Of baking
powder, one cupful Of boiled hOminy or
rice, and about two cupfuls Of milk.
Scald the meal with about one cupful Of
boiling water, then add the hominy,
milk, ETC., and take one tablespoonful
Of melted butter. Bake In pudding
dish.
In making crust of any kind do not
melt the lard In the flour. Melting will
injure the crust.