Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-06-25
HOMEMAKERY COLUMN.
On topics Of interest 70 the hdlse
CoLUNN, oxford Democras, PARA. Maine.
RECIPES.

HeCtSSS.
CHICKEN ALLEMAND.-Put one quart
chicken liquor, the bones Of the chicken,
one tablespoonful each Of onion and car
rot, sprig Of parsley, teaspoonful OF
sweet herbs, q bay-leaf, four pepper
corns, two cloves and teasp0onful salt
on to simmer for an hour. Cook two
tsblospoonfuls tapioca till tender In boil
ing salted water, add to the soup with
one cup milk, beat the yolks Of two eggs,
add cup Of cream and stir into tho
soup. Have ready the whites beaten TO
stiff froth, place In the tureen, pour
over the soup and serve.
CHICKEN SOUrrLE.-Put two cups Of
milk on to heat In the double boiler.
Melt one tablespoonful butter, add one
tablespoonful -four, one-half teaspoonful
salt, one-half saltspo0nful pepper, cook
till frothy, add the milk q little at a
time, add one-half cup stale-bread
crumbs, cook two minutes, add two cups
cold chopped chicken, one tablespoonful
chopped parsley, six or eight drops
onion juice and the yolks Of three eggs
well beaten, cool slightly and fold In the
well beaten whites OF three eggs. Bake
In a buttered dish set In pan OF hot
water from twenty to thirty minutes.
Serve Immediately with mushroom
sauce.
SIMPLE MUSHROOM SAUCE.-Cook one
Tablespoonful butter, one tablespoonful
flour, one saltspoonful salt, one-fourth
salfspoonful pepper together till frothy,
add gradually One-half cup cream or
milk and one-half cup white stock well
seasoned, add one-half can mushrooms,
aud when heated, serve.
EGG TIMBALEs.-Beat six eggs with
out separating, add sesnt teaspOonful OF
salt, saltspoonful Of pepper, teaspoonful
of chopped parsley, twenty drops onion
juice, and one and one-half cups Of rich
milk. Stir till well mixed. Butter
small-sized timbale molds and all two
thirds full with the mixture. Place
molds in pan, pour boiling water about
them nearly up to the top Of the molds,
cover with buttered paper, bake about
twenty minutes or till centres are firm
turn out Of the molds on to warm plat
ter and pour about thin bread-sauce.
| BREAp-SAUCE.-To one pint Of milk
add one-half cup fine stale-bread crumbs,
one small onion With six cloves stuck In
IL, one-half teaspoOuiul salt and speck
OF cayenne. Cook In the double boiler
for about an hour, stir occasionally.
Remove the onion, beat well and add
one tablespoonful butter. Put one table.
spoonful butter over the fire In small
saucepan, when hot add two-thirds cur
of rather coarse bread. crumbs, stir ovei
hot fire till they get brown and crisp
Sprinkle over the timbales and sauce.
Add 3 sprig Of parsley to the top OF each
timbale.
QUEEN ECLAIRs.-Boil together one
cupful water and one-half cupful butter
Sift In one cupful -four and beat vigor'
ously. When the mixture clesves from
the saucepan, remove from fire and
break In four eggs, one at time, beat
ing In each egg thoroughly. Put the
mixture into pastry bag and pres:
through half-inch tube into pieces foul
inches long and one and one-half inch II
width. Bake In moderate oven TWEEN
lty-iive or thirty minutes. When cold
split and I'LL with peach marmalade II
which finely chopped blanched almonds
have been mixed. Frost with orang'
frostipg.
| CoNfCTiONER's ORANGE FRosIING.-
Nix together the yolk OF one egg ant
one tablespoonful orange juice, add one
half teaspoonful orange extract ant
enough sifted confectionef's sugar u
make it thick enough 10 spread.
| WuEATLEr WITH DATEs.-Stir on
cupful of wheatlet into one quart o
boiling water TO which has been addet
one teaspoonfui Of salt; cook In TIT
double boiler one-half hour. Just be
fore serving stir In one cupful OF dates
stoned and cut into pieces. Serve will
cream.
| CHEESE OMELET.-Beat four egg
slightly, add four tablespOonfuls o
milk, four tablespoonfuls OF gratet
cheese, one-half teaspoonful Of salt
speck of cayenne, and one-fourth cupfu
OF cheese broken into small pieces
Turn into hot buttered omelet pan
cook over slow fire, pricking constant
" with fork, until creamy. Place Of
hotter part Of the stove TO brown.
CEREALINE MUffiNs.- one cup
full Of cerealine into one cupful Of no
milk, add one tablespoonful OF butter
sift together one and three-fourths cup
full Of fiour, one tablespoonful Of sugar
one teaspoonful OF salt, and two tea
spoOnfuls Of baking powder. Beat on
egg light, add one-half cupful Of colt
milk. Mix all together and beat well
Put into well-bu,tered pans and bak
onc-half hour in quick oven.
SALAD ALA CoLuMBiNE.-Soften tw,
tsblespOonfuls Of graduated gelatin
In one-half cupful Of cold water. Cool
for u few minutes One-half can Of tOma
toes, one-half teaspoOnful OF salt, liz
tie pepper, and one teaspOOnful o
sugar; strain through sieve and adj
the gelstine. Serve on bed of Shredded
lettuce with boiled dressing.
BOILED DREssING.-Melto one table
spoonful Of butter, stir In one table
spoonful Of flour, add two tablespoon
fuls of vinegar, cook until 1t thickens
Remove from the stove and add One-hal
teaspOOnful each Of salt, sugar. ant
mustard, and speck Of cayenne mixe'
together. Heat One-half cupful OF milk
add yOlk Of one egg slightly beaten
cook over boiling water until IL thickens
Remove from the stove, stir in gradual.
the vinegar sauce.
TAPIoCA FRUIT PUDDING.-CoOk on
cupful Of pearl tapiOca in one quart o
boiling water until clear; add one-quar
ter Of teaspoOnful Of salt and one-hal
cupful Of sugar. Peel and slice thre
oranges very thin and three bananas
sprinkle one tablespoonful Of lemon juic
over the bananas. Add first the oranges
then the bananas, to the tspi0ca. POu
into u mold wet in cold water and sc
away 10 cool. Serve with sugar ant
cream.
CHOCOLATE PUDDING.-SOak one pin
of bresd-crumbs In one pint Of milk; sti
into 1t three tablespOOnfuls Of Baker
cocoa. Beat three eggs; add One-hal
cupful of sugar, one pint Of milk, ant
pour over the bread. Bake one hour
setting the puddiDg-dish in pan Of no
water. Serve with sauce made wit
one cupful Of sugar, one tablespoonful
cOrnstarch, and one cupful Of water boil
ed together ten minutes; add one table
spoonful butter and One-half teasp0Onfu
vanilla when taken from the fire.-1h
New England Kitchen Magazine.
FASHION NOTES.
The box-plaited front for waists Is Il
high favor. 1t Is so very common tina
for the woman who will have only on
OF two waists 1t Is wise to select anothe
style.
| Qrotollaa ORR Gain nonnlsr made N