Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-03-09
RECIPES.


strained. Chop fine the hard part Of the
CLAIMS. Cut into small pieces one-and-
a-half-inch cube OF fat salt pork, fry out
the lard, add sliced onion and fry for
five minutes; then strain the fat into n
stewpan. Place four cupiuls Of potatoes,
cut into three-fourths inch dice, 10 sufil-
cient boiling water to cover, and parboil
for five minutes. Mingle Tablespoonful
Of salt and one-eighth teaspoonful OF
black pepper. Now drain the potatoes
and put layer In the bottom OF the
stewpan, add the chopped clans, sprin-
kle with the salt and pepper, and dredge
generously with -four; add the remain
der Of the potatoes, again sprinkle with
the seasoning and the flour, adding two
and q half cupfuls Of boiling water.
Cook for ten minutes, add four cupfuls
Of scalded milk, the soft part OF the
clans, and four tablespoonful OF but
ter. Boil for three minutes, add eight
common crackers split and soaked In
enough cold milk 10 moisten them. Heat
the clam water to the boiling point,
thicken with tablespoonful Of butter
and -four cooked together, aud add TO
the chowde just before serving.
BRoILED 0YsTERs.-Clean one pint Of
selected oysters and dry them between
towels. Lift the bivalves, one by one,
using n plated fork thrust firmly Into the
hard portion, dipping In melted butter
and then In cracker crumbs which have
Oue-fourth cupful Of the melted butter
and two-thirds Of cupful OF the crumbs
will be sufficient for pint OF oysters.
Place them In q buttered wire broiler
and cook over clear fire till the juices
flow, turning frequently.
DEvILEp OYSTERS. Clean, drain, and
slightly chopa pint Of oysters. Make q
sauce Of one-fourth cupful each Of butter
and -four and two-;hirds Of cupful Of
milk; add the yolk of one egg, season
with one-half tablespoonful Of finely
chopped parsley, one-half teaspoonful
OF salt, slight sprinkle Of cayenne,
and q teaspoonful Of lemon juice; add
the oysters last. Arrange buttered seal
lop shells In dripping pan, half fill
with the oyster mixture, cover with but
tered cracker crumbs, and bake from
twelve to fifteen minutes In hot oven.
Deep oyster shells are sometimes used In
place Of the scallop shells.
OYSTER CURRY.--Blanch and beard
six dozen oysters, leaving them In their
own liquor. Cut two medium-sized
onions into small dice, and cook In a
stewpan with an ounce Of butter; when
done, mix In two teaspoonfuls OF curry
powder and one Of curry paste, then add
the oysters with their liquid and stir the
mixture over the fire till the oysters are
quite enyeloped In q thick sauce. Turn
them out upon a dish and serve separate
ly with rice.
SALMON CURRY.-Cut about two
pounds Of salmon into pieces the size Of
walnuts, and slice two medium-sized
onions. Place In stew pan with an
ounce OF butter and Glove Of garlic cut
into thin slices; stir over the fire until II
takes pale yellow hue, then add table
spoonful OF curry and half that quantity
Of curry paste, mixing 10 n pint OF broth.
Add the salmon and let 1t stew for half
an hour, pouring Off as much Of the oil
AS possible. IL TOO dry, moisten with q
little more broth, mixing it gently, and
serve with rice. This dish may be pre-
pared from leftover salmon, 10 which
case the curry sauce should be reduced
until rather thick before adding the fish,
which simply requires to be heated, hay
ing already been cooked. Any fish with
firm flesh may be made appetizing In this
manner.
FRENCH FRIED POTATOES Wash and
pare medium-sized potatoes, cut them 10
eighths lengthwise, and soak In cold
water for an hour. Take them from the
water, dry between towels, and fry 10
deep fat. When cooked drain on brown
paper and sprinkle with salt. The fat
must not be too hot, or the potato will
be too deeply Drowned before 1t Is cook
ed through.
FRENCH OMELErTE.-Beat four eggs
Just enough to blend the yolks and
whites, add four tsblespoonfuls of milk,
one-half teaspoonful Of salt, and one
eighth teaspoonful Of pepper. Put two
tablespoonful Of butter 10 hot
omelette pan, and when melted turn In
the mixture. As 1t cooks, prick and pick
up with q fork, until the whole Is Of
creamy consistency. Then place In a
hotter position, that 1t may brown quick
ly underneath. Fold and turn on TO a
hot platter. Cooked and minced meats
of any kind, fish, vegetables, etc., may
be spread upon the omelette and inclosed
by the fold when desired.
BAKED CHICKEN.-Dress, clean and
cut In pieces two chickens. Place In a
dripping pan, sprinkled with salt and
pepper, dredge with -four, and dot over
with one-fourth cupful of butter cut In
small pieces. Bake for thirty minutes
In hot oven, bastiDg every five minutes
with one-fourth cupful Of butter melted
In an equal volume Of hot water. Serve
with gravy made by using the fat Ia
the pan, one-f0urth cupful Of flour, and
a cupful each of chicken stock and cream.
Season with salt and pepper to the taste.
FILET GUMBo.-Cut into pieces pair
of fowls, and lay them In pan of cold
water till ali the blood has been drawn
out. Boil In a pot two large tablespoon
fuls Of lard and add the pieces of chicken,
with one finely minced onion. Dredge
with -four and season with salt aud pep.
per, adding sprinkling of minced mar
j0ram II relished. Pour over two quarts
Of boiling water, cover the pot, and let
all simmer slowly for three hours; then
stir in two heaped teaspoonfuls Of sassa-
fras powder, let 1t stew for five or six
minutes longer, then serve 10 deep
dish. Generally boiled rice and cold
ham are served with it. A dozen fresh
oysters, with their liquor, added to the
stew before II Is taken up, make q great
improvement. Any sort Of poultry, or
the meat Of lamb, venison or kid may be
used 10 the place Of chicken.
BANANAs.-A very delicious dish can
be msde by cutting well ripened bananas
into thin disks and covering them with
finely grated cocoanut and sprinkllng
Of nutmeg. They are also very nice
when mixed with sliced sweet oranges,
placed upon delicate cake and covered
with custard. They may also b sliced
and served with heavy, homemade straw
berry strip. By experimenting to ascer-
taiu the tastes Of the family, great
many dishes can be made from this
fruit, forming very pleasing
variety to the ordinary desserts. The
favor Of the banana blends very finely
with that Of most other fruits.