Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-11-17
RECIPES,

correspondence on topics OF interest 10 the lades
II solicited. Address Editor HoMKAAKERs'
COLUMN. oxford Democrat. Paris. Maine.
RECIPES.
COLD CoRNsTARCH PUpDING.-One
pint OF milk, three tablespoonfuls Of
sugar, three tablespoonfuls OF corn
starch, one-half Of saltspoonful Of salt,
three eggs, one teaspoonful Of vanilla.
Scald the milk and stir into 1t the corn
starch. dissolved In little cold milk.
Cook fifteen minutes, then add the egg
yolks and sugar beaten together and the
salt. Stir until 1t thickens again, then
add the whites Of the eggs which have
been beaten TO stiff, dry froth. Mix
well together and stir over the fire for
one minute, then take of, add the vanilla
and turn into wetted molds. Serve cold
with cream.
NORMANDY SoUP.-wipe of good
sized knuckle of veal, put II In the
soup-kettle with three quarts OF cold
wster snd place where II will heat slow
~. When at the simmeriDg point skim
carefully and put where 1t will cook
slowly but steadily for three hours.
Add six white onions peeled and thinly
sliced and one half Of a small stale loaf
of bakers bread and simmer one hour
longer. Take out the meat and rub the
soup through PURGE sieve, pressing
through as much OF the onion and bread
as possible. Put in double boiler; rub
one tablespoonful of butter and two
tablespoonfuls of flour toa smooth paste
and stir into the hot mixture until II
thickens. Season with salt and pepper
and suspicion OF nutmeg. Add one
pint of milk and one pint OF cream,
previously scalded, and serve at once.
lCING FOR ANGEL CAKE.-Put one
heaping cupful OF confectioners' sugar
in bowl, add the unbeaten whites OF
two eggs and mix with the sugar, a lit
tie at time, until il Is soft, creamy
mixture. Add few drops OF vanilla
extract and some cold water, few
drops at time, until soft enough 10
spread. Do not beat.
CHICKEN A La MARYLANp.-Seleet
Young, tender chickens, clean and dis
Joint them. Put four tablespoonfuls OF
lard in a frying-psn, and when 1t smokes
lay In the pieces Of chicken and fry until
well Drowned, turning them often.
They will take from fifteen TO twenty
five minutes to cook, according 10 size.
As each piece IL cooked remove TO "A
heated pan or dish and stand where all
ill keep warm. When all are done
pour oil the greater part OF the fat, re-
turn To the fire and dredge In sufficient
-four TO absorb all that remains. Add
one cupiul or more Of cream, stir until
il boils, season and cook five minutes.
Have ready some tirm, cold cornmeal
mush. Cut In thick slices, then into
diamond shaped pieces; dip In beaten
egg, roll In -four and fry in butter. Dish
the chicken, pour over IL the gravy,
sprinkle with finely chopped parsley
and garnish with the fried mush.
PUREE or OYsTERs.-Put fifty oysters
with their liquor over the fire In an
agate or porevlain-lined saucepan. Heat
10 the scalding point, then turn into a
,trsiner, draining of the liquor. thop
the oy sters a. fine as possible with sil
yer knife, then pound them TO pulp
with wooden potato beetle. Return
the oyster liquor 10 the fire and skim II
when IL boils. Add one tablespoonful of
butter and one tablespoonful OF Hour,
rubbed together 10 paste, and stir until
thick and smooth. Add the oyster pulp
aud rub all through PURGE sieve. Re
turn 10 the fire, adding one pint OF
cream. Season with salt and cayenne
add another half cupful of cream, beat
well with an egg beSter for n moment
and serve with Croutons.
LITTLE CARAMEL PUDDINGs. Into a
clean. dry frying-p put one-half of.s
cupful OF graduated sugar and set on
the side OF the fire where IL will melt
slowly. No water Is To be added, aud
by the time the sugar Is entirely melted
The syrup should he Of clear, golden
brow color. II the fire Is too hot the
syrup will be too dark and the burnt
flavor too pronounced. Have ready
some small cups or timbale molds. Pour
a little Of the caramel In each, turning
them round and round In order to coat
the sides and bottom as evenly as posi-
ole. The amount given should be
sufficient for five or six small cups. IN
bowl break four eggs. add four table
spoonfuls OF sugar and beat enough Ia
mix well. Add one pint of milk and one
teaspoonfuf Of vanilla and stir occasion
ally until the sugar Is dissolved. Then
iii the molds. set them in apan Of warm
water and bake in q moderate oven until
they are firm in the centre. II baked
too fast they will be full OF bubbles
When done pass knife round the side:
aud turn out on individual plates. The
caramel. uniting with portion OF the
water in the milk, serves 10 form the
sauce. Serve cold.
CHICKEN TuRSovERs.-Remove al
the meat from the carcass of a fowl zone
which has been left over from another
neal, free. il from skin and bone, chop
very fine, season highly and add tea
spoonful or two of gravy--just enough
10 moisten. Sift together one pint OF
ilour, one teaspoonful OF baking powder
and one-hslf teaspoonful Of salt. Rut
into II one tablespoonful of butter snC
add enough milk to make soft dough
Turn on a Toured board and roll ou
one-half inch thick. Cut in large circle:
or squares. Lay on each spoonful o.
the chopped meat, wet the edges with
little milk and fold over. Lay on 1
creased pan and bake twenty minutes If
hot oven.
NUNS ToAsT.-Beat together TIVE
eggs until well mixed. add oue-tourtf
Of teaspoonful OF salt and one pint o
milk. Pour this over slices OF stal'
bread which have been laid on platter
Basic the bread with the custard which
Is in the dish until II is thoroughly
soaked. Heat tablespoonful OF butte
in frying-pan and fry in IL the bread
using cake turner or broad-bladeG
knife. in order 10 avoid breaking tn
pieces. Serve with butter or cinnamon
and sugar.
ORANGE PUDDING.-Squeeze suliicien
oranges TO give two-,hirds OF cupful o
Juice and of lemons one-half that amount
| Put the fruit Juices with one cupful o.
water in saucepan and sweeten 10 taste
| When the mixture boils stir in three
tablespoonfuls Of cornstarch which ha
| been moistened with little cold water
| Cook ten minutes, then stir in quickly
the hites of three eggs which hav'
been beaten 10 stiff froth. Stir owe
the fire for two minutes, then have read!
wetted mold. Put in il layer Of tn
pudding, then some slices OF orange, ant
| fill up the mold in this way. Serve will
custard made OF the yolks Of the eggs
two tablespoonfuls of sugar, one pint o
milk and little grated orange rind.
WHITE LOAF CAKE.--One cupful o
butter. two cupfuls of sugar, three cup