Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-12-01
RECIPES.

| CONsOMME JULIENNE.-Two quarts oil
soup stock made from a beef bone, OF
from Armour's Beef Extract, one quart
ut mixed vegetables-celery, turDip. car
| 70, and parsnip-cut into inch strips a,
wide as match. or into fancy shapes
one teaspoouful OF salt, one saltspoonfuI
Of pepper, four tablespoonfuls of canned
peas. Cover the vegetables with boiling
water, add the salt and cook until soft
but not long enough to destroy IN,
shapes. Let the stock come 10 boil
add the vegetables, the water and NOR,
salt II necessary. Serve very hot.
| ROAST TURkEY.-Select a hen turkey
weighing ten 10 twelve pounds. Dres:
il carefully, stuff with one pint or thre,
cupfuls Of bread crumbs, seasoned viii
one fourth of tesspoonful each OF salt
aud pepper, one-hslf teaspoonful eaci
of poultry seasoning, chopped parsley
ana sage. one teaspooDful OF butter anc
little chopped onion. This makes
dry, crumbly stufilng. IL a moist stuilins
is preferred, use hot water or milk and &
beaten egg. sew up the openings in tn,
skin, place the fowl in pan, rub Will
butter and dredge with salt, pepper anC
| flour. Put in hot oven; when the
flour is brown, add a half-cupful oil
more Of water. Basic often and ado
more water as needed. Allow from
three 10 four hours for twelve pound
turkey When il is tender and wei
Drowned, place II on platter, garnisf
with parsley or celery tops, and serve
with brown gravy.
| BAKED SQUAsH.-Take half Of large
Hubbard squash. Remove the seeds
place the squash ia baking pan with
the rind uppermost. Bake for one-hsl1
or three-quarters of an hour. Wher
soft, scrape from the shell, beat smooth
season with butter, pepper and salt, and
serve. Squash prepared in this way II
| dry and sweet.
CHICKEN PIE Joint and boil larg,
chicken until tender. Remove thu
bones, place the meat in deep baking
dish. thicken the gravy, season with but
ter. pepper and salt, and pour over thu
| chicken. Make pastry crust with two
| cupfuls of -four, two tsblespoonfuls OF
| lard, little ice water and one teaspoon
/ full OF baking powder. Place rim OF
pastry around the dish. Divide the rest
| of the pastry into thirds; place lump
smother upon il, then second piece OF
| butter. then the third portion; roll out
and cover the dish, pressing the crust
| firmly on TO the rim. Cut an opening In
the centre and prick the top to let out the
steam when cooking. Bind strip of
cotton around the edge Of the pie TO pre-
vent the gravy from running over
Bake from an hour and half TO two
hours. Remove the strip of cotton and
serve.
TUTTI FRUITI One quart Of thick
cream. one quart Of rich milk, two cup
fuls of sugar. two tablespoonful OF
Maraschino. One pound of French
candied fruits-cherries, apricOts, plums,
pears-cut into small pieces. Or, use
homemade preserved fruits drained from
the strip and cut fine. Scald the cream
and milk and melt the sugar in IL, flavor
pack in ice and salt and freeze. When
nearly frozen stir in the caudied fruit.
Pack in mold, cover with ice and salt
and set away until needed.
SALTED ALMONDS Blanch pound
Of Jordan almonds. Boil them for eight
minutes in strongly salted water, tea
spoonful of salt TO cupful OF nuts.
Dry them on cloth, add one teaspoon
full of melted butter or salad oil for each
cupful of almonds, lay them on tin, set
in a hot oven, and shake them often till
they are a light brown. Dry on blotting
paper and serve in bonbOn dish, or
place few at each plate In little paper
cup. Boiling the almonds In sailed
water gives them salt enough and avoids
the rough appearance caused by sprink-
ling salt over them as they are browning.