Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-11-26

Add another third Of the milk; let IL
boil up and thicken, and stir vigorously
till perfectly smooth. BE sure that all
the Jumps are rubbed out while il Is In
this thick state. Then add the remain
der of the milk; let II boil, and when
smooth add the salt and pepper, using
more IL high seasoning be desired. Half
OF this rule Is enough for cup OF salt
fish.
BAkED POTATOES.
Select smooth potatoes Of uniform
size. Washaud scrub well. Bake In a
hot oven about forty-fve minutes. or
uuiil soft. Pinch them TO break the
skins. and let the steam escape. Serve
at once: never cover; the steam causes
them 10 be soggy.
FINE GRANULATEp WHEAT MCFfiNs.
one cup wheat meal, one tablespoon
full sugar, ope-half teaspoonful salt, two
teaspoonfuls baking-powder, one cup
white -four, one egg, one cup milk. Mix
meal. sugar, salt, -four and baking pow
der thoroughly Beat the egg; add the
milk, and stir quickly into the dry MKT
ure. Bake in hot gem or muffin pans
twenty -five minutes.
CHOCOLATE.
Put one square OF Bakers chocolate,
two tablcspoonfuls of sugar, two table
tablespooufuls OF hot water, and pinch
OF salt In small saucepan, and boil un-
Ill smooth: stir constantly; add gradu-
allv one pint of boiling water, and when
ready 10 serve add one pint Of hot mill.
Use all milk aud two squares OF choco-
late, II liked richer.
MOCK OYSTERS.
These are made of sweet corn, and are
delicious when directions are followed.
II Is a convenient way 10 use the com
that Is little too old for boiling. and
though il may be too late 10 try them
this year We can next year.
Remove the husk and every thread OF
the silky fibre Cut through each row
Of kernels with the point OF sharp
knife. Then with the back OF the knife
press out the pulp, and leave the hull on
the cob. This is better and easier than
10 shave or CRATE oil the kernels.
To one pint of corn pulp add two we'll
beaten eggs, half tcaspoonful OF salt,
half tablespoonful OF pepper, and two
tablespoonfuls OF -four, or just enough
to keep the corn and egg together Do
not add milk, Ms then more -four Will be
required, and this destroys the flavor OF
the corn. Fry in small oval cakes on a
buttered griddle, aud brown well on
each side.
STUFFED TOMATOES.
Scald and peel three large, smooth to-
mstoes. Cut them In halv",, scoop out
the seeds and juice without breaking
the pulp. Scald the juice enough to
strain out the seeds. TO the juice add
sugar TO taste. and mix with IL AS much
warm boiled rice as il will absorb; add
salt and little butter.
Fin the tomatoes with the mixture.
Plsce each half tomato on round OF
bread buttered. Put them in shallow
pan and bake ten minutes, or until the
bread is Drowned.
BEEF ROULETTE.
Take large, thin slice Of meat from
the round, or any tough part; pound it
enough 10 break the fibre, and trim into
rectangular shape.
Season and spread with a stulllng
made of fine cracker crumbs highly sea
soned with salt, pepper and thyme, ana
moi.tened with hot water and dripping:
| Spread this nearly TO the edge. Roll
over and over and tie at each end and
the middle.
Dredge with salt, pepper and flour,
and fry brown in drippings or salt pork
fat; put in a stewpsn, and make brown
gravy BY adding two tablespoonfuls OF
| flour 10 the fat left in the pan, and when
brown pour on one pint Of hot water.
Season with salt and pepper; pour over
the roll and simmer till the meat Is ten
der. Remove the strings, place the roll
on platter, season the gravy and pour
! il over. Serve hot with a gravy, or cold,
cut into thin slices.
PEACH TAPIoCA.
Oue-half cupful pearl tapioca, one
saltspOonful salt, one pint boiling water,
one-Iuarter cupful sugar. rip" peaches.
Cook in double boiler till the tapioca is
dissolved. Add the sugar and one cup
| full OF peaches sliced ami mashed. Pare
six peaches, cut them in halves, remove
the stones, and place them, the cleft side
up. in dish for serving. Pour the tapi-
oca over them, and serve very cold with
sugar and cream.
CREAM TOAST.
! One pint milk or cream, two even
;abespoonfuls flour, two tablespoon
fuls butter, one-half teaspoonful salt,
six slices dry toast. Heat the milk,
melt the butter in granite sauce
pan, add the -four. mix well aud stir in
one-third of the milk. Stir till il thick
ems and is smooth, then add the remain
der gradually. Add the salt. Dip the
dry toast quickly in hot salted water;
put il in deep dish and pour the thick
ened cream over each slice.
SOFT GINGERBREAD.
One cupful molasses, one teaspoOnful
soda, one tablespoonful ginger, one-half
teaspoonful salt, one-third to one-half
cupful butter or drippings, softened,
one cupful milk, three cupfuls pastry
flour. Bake in shallow pans in mOder-
| ate oven about thirty minutes.
CHICKEN AND TURNIPs.
Stew chicken; when it lacks one
half or three-auarters Of an hour of be-
ing done, add the sliced turnips. Season
with salt, pepper and butter, il the
chicken is not sufficiently rich without.
Beef or pork may be substituted for the
chicken.
BEET PUDDING.
Chop fine one pint Of boiled beets, add
four eggs, one quart milk, butter, salt,
pepper and little sugar, bake one-half
hour.
TOMATO OMELET.
Skin half a dozen large ripe t0ma-
toes, stew and strain through sieve.
mix well with them three tablespoonfuls
of bread crumbs, four well-beaten eggs,
four tablespoonful sweet cream, salt
and pepper to taste, bake brown In a
buttered pan.
TOMATOES AND RICE.
Scald and peel six ripe tomatoes OF
medium size, scald one cupful OF rice
and put rice and tomatoes In stewpan
with two cupfuls boiling water, cook
until rice is done, then season with lit
tie sugar, salt, pepper and butter.