Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-04-16

viii uout W uakc u"teci' D"nS W" -
hot. well-greased griddle, and serve with
maple syrup.
CoRNEp BEEF HASH.
Cut up sufficient cold boiled corned
beef to all pint measure. Chop three
large, cold boiled potatoes. and half an
onion. Put tablespoonful OF butter In
irving pan, set over the fire 10 melt,
add two tablespoonfuls Of -four and stir
until smooth; put the potatoes aud
onions In to fry brown, add the meat.
stir until we'll heated, pour over 3 pint
OF boiling water, let cook two or three
minutes: season with salt and pepper,
take up on heated dish and serve.
PoACHED EGGS.
Break fresh eggs, and slip from q plate
into pan Of boiling water, and stand
over the fire until the yolks are set /;
dredge with salt and pepper, take up on
heated dish. pour over melted butter
and serve.
sARDINEs ON TOAST.
Remove the skin from six or eight
sardines. split them down the back, and
take out the bones; place two halves on
slice Of buttered toast, dredge with u
little cayenne and serve.
CHEESE FINGERS.
Roll out sheet Of very light puff
paste: brush over lightly with ice-water,
cut into narrow strips, five or six inches
long; sprinkle with grated cheese, lay
two strips together, arrange on greas-
I'd tin sheet, and bake In quick oven
for Hfteen minutes.
GINGERCAKEs.
Mix half cupful OF butter and lard
each. Dissolve a teaspoonful OF soda In
a tablespoonful OF boiling water, and
stir into cup of molasses; add To the
butter and lard. with tesspOouful OF
extract OF ginger aud tesspooDful Of
cinnamon, mix well: pour over cup OF
| boiling coffee, aud add flour enough "a
make a soft dough. Roll out half ~
inch thick. cut out with round cutter
and bake In a moderate oven for fifteen
minutes.
TOMATO sour.
Put a pint Of canned tomatoes In =
saucepan with sprig OF mace and
bunch OF parsley; set over the fire to
stew for fifteen minutes. Put n quar-,
Of milk on 10 boil. Rub tablespoonful
of butter and two tsblespoonfuls OF -four
together, add TO the milk. and stir until
thick. Press the tomatoes through q
sieve, add a tesspoonful OF sugar and q
pinch OF soda, pour the boiling milk
over the tomatoes and serve immediate
ly.
ROAST CHICKEN.
Select a full-grown, tender chicken
Make stuillng OF one cupful OF stale bread
crumbs, one tablespoonful OF melted
butter, one teaspoonful OF minced pars-
lev, with salt and pepper 10 taste. FL
the body Of the chicken with the mixture
and lay the chicken In a dripping-pan,
pour in cupful OF water, add tea
spoonful OF salt, aud set 10 quick oven
TO bake for fifteen minutes 10 ever,
pound. Bsste every ten minutes. When
done, take up on heated dish, garnisf
with parsley, and serve with gible'
sauce.
6IBIEI SAUCE.
Put the chicken giblets In saucepan
and cover with cold water, set over 8
moderate fire, aud let simmer slowly
lille the chicken /. cooking; when done
cut up fine. Add tablespoonful OF fiouI
| TO the pan in which the chicken Was cook.
ed. stir over the fire until brown; pour In
half pint OF water in which the giblct'
we're cooked, stir until boiling, add the
chopped gihiets, season with salt and
pepper and serve.
scALLoPED SALMON.
Open a pound can Of salmon, pick free
| OF bones aud skin. Put teacupful OF
milk on 10 boil. Rub tablespoonful OF
butter and fiour together and stir Into
the boiling milk; hen thick, take from
the fire. Put LAYER Of the sauce In tn
bottom Of a bsking-dish, spread oyei
thicsly with salmon, sprinkle Nth mine
ed parsley, grated bread crumbs, salt
and cayenne, then put in more sauce
salmon and seasoning until the dish !:
ul. Put the sauce on top, sprinkle
with bread crumbs: set In hot Owe
for fifteen minutes; serve immediatel!
POTATOES A LA BEcHAMEL.
Steam six or eight potstoes; when
done, slice them and place in a heated
dish. Pour over Bechsmel sauce and
send 10 the table very hot.
DREAMED SPINACH.
Pick over carefully and wash half =
peck Of spinach. Put in kettle without
water, cover, and let stand over the fire
for twenty minutes. Take up, drain,
chop fine, season with salt, pepper and
butter, put into "A heated dish, pour over
cream sauce ard serve.
BOILED RICE.
Pick over and wash cupful Of rice.
Put three quarts of boiling water into a
kettle with a teaspoonful OF salt, set
over the fire. sprinkle the rice in and let
boil rapidly for twenty minutes. Take
up, drain In colander. set on the back
Of the stove to dry. Put In a heated
dish, pour over melted butter and serve.
LETTUCE SALAD.
Wash and shake dry two heads of let
tuce. pull apart. Rub the bottom and
sides Of salsd-bowl with slice oil
onion, put the lettuce in and pour over a
plain salad dressing. Mix carefully with
fork.
CHOCOLATE BAvARIAN CREAM.
Cover half box OF gelstine with halt
cupful of water, and let soak half ~
hour. Whip pint Of cream and set or
ice. Put a pint Of milk in saucepan
and set over the fire, add two ounces o.
grated chocolate with the gelatine to tn
boiling milk, and stir until dissolved
Take from the fire, sweeten with half
cupful Of sugar. and flavor with vanills
turn into tin pan and act to cool; whe'
the mixture begins to thicken, add the
whipped cream, stir carefully, pour into
a mold and set on ice to harden.