Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-04-13

through sieve. In using this ST the
cup containing 1t In a pan Of hot water
until heated through and add pinch Of
salt. Further cooking Is not only un-
necessary but robs 1t Of lis small amount
of nu,riment.
CREAM OF CHICKEN SorP.-lnto n
saucepan put one heaping tablespoonful
OF butter and the same amount Of -four
and mix over the fire, add one pint Of
milk and stir until II thickcns. Add one
quart Of strong chicken stock, season 10
taste and simmer for fifteen minutes.
Then draw TO one side, add the yolks of
two eggs beaten with one cupful Of
cream and one cupful OF very finely
minced breast VI roast or boiled chicken.
Take ~ once from the fire and serve.
CREAM OF CELERY SouP--ln three
pints OF boiling water cook three cupfuls
II celery cut tine until sufficiently tender
To be rubbed through sieve. Thicker
one pint Of milk rs In the preceding rec
ipe, season With salt and pepper, add
the celery PURGE and simmer for ten
minutes. A cupful of scalded cream,
added just before serving. IL great i'm
proyement.
BANNocKs. we'll together one
| pint OF corn meal, one tesspoonful OF
salt, one tablespoonful OF sugar and pour
over II sufficient scalded milk Cor half
water and half milk TO moisten. Let
stand until cool, add three well-beaten
eggs, spread one-half inch thick on n
W.ll-greased pau and bake 10 hot oven.
When done cut into squares, split, but
ter and serve hot.
ArPLE PANCAKEs.--Beat two eggs
until light; add one pint Of milk, one
half Of q tesspoouful Of salt and sui'i.
Gent sifted four 10 make a smooth, thin.
crop batter. Add one teaspoonful of
sugar and one cup OF finely chopped ap-
pie, stir In two teaspoonfuls Of baking
powder and bake on n hot griddle. Dust
with sugar before serving.
| POTATO B0ULETTES.-Boila and mash
some mesly potatoes. To each cupiul
allow one-half Of n tesspoonful Of salt,
dash Of CAYENNE, one-half OF tea
spoonful Of onion juice, one teaspoonful
OF chopped parsley, one tesspoonful Of
4
the yolk OF one egg. Add all the In
gradients to the hot mashed potato, mix
and put into saucepan. Stir over the
fire until the mixture leaves the sides Of
the pan, then set aside until cold. Shape
into croquettes, dip In slightly beaten
egg. then into bread crumbs aud fry
golden brown In smoking hot fat.
| DATE PUDDING. No. Beat two
eggs until light; add one cupful OF milk.
three cupfuls and half Of sifted -four,
two tablespoonfuls Of butter. melted,
one-hslf OF n tesspoopful Of salt and two
tsblespoonfuls OF sugar. Beat until
smooth. add one pint Of stoned dates
veil Toured, and two teaspoonfuls Of
bsking powder. Turn into weil-gress-
81 mold and steam for two hours and y
half.
DATE PUDDING. No. 2.-Two-thirds
81 cupful Of chopped suet, one cupful
Of stale bread crumbs, one egg. two
tsblespoonfuls 81 sugar, one cupful Of
milk. one cupful Of stoned dates. one
tesspoonful OF vanilla, two scant tea
spooniuls Of baking powder, one-qusrter
Of tesspoonful Of salt and sifted -four
TO make n thick batter. Steam for three
hours and serve with soft sauce.
LITTLE FRUIT PUDpINGs.-Three
cupfuls Of sifted -four, one heaping tea
spoonful OF butter, one half OF a tea
spoonful OF salt, two tablespoonfuls Of
sugar. one heaping teaspoonful OF bsk-
ing powder aud sufficient milk to make
very thick drop batter. Add one cup
full Of any small fruit, I'LL smell cups
well creased two-thirds full, place in a
steamer and steam for twenty-five min
utes. Serve with soft sauce.
Drowned PoTATo CURES Peel large
potatoes and cut into inch cubes. Throw
into cold water for half an hour, then dry
and drop, handful at time, into smok-
ing hot fat. When golden brown skim
out, drain on unglszed paper and sprink-
lie with salt.
| ASPARAGUS SoUP.-Scrape one bunch
OF asparagus, cut of the ends of the
stalks, wash and tie up. Put In large
saucepan, cover with boiling water, add
one teaspoonful of salt and boil for half
an hour. Cut off the tips, lay them aside
and return the stalks 10 the saucepan to
cook until very tender-abOut twenty
minutes longer. Drain, chop and rub
through sieve. Add TO the pulp one
quart of hot veal stock or equal quanti-
ties Of stock and milk. Rub one table
spoonful of butter and two tablespoon
fuls Of -four TO a smooth paste and stir
into the soup. When dissolved and the
soup Is thick and smooth, season to taste
with salt and pepper and bring to the
boiling point for moment. Add one
half Of cupful Of hot cream, beat well
with an egg beaten and serve.
/ Ii maigre soup is desired use one
quart of milk in place Of stock, scslding
the milk before adding the asparagus
pulp.
PLANKED SHAD.-Split the fish down
the back, remove the head, clean 1t, wash
and wipe dry. Arrange on the plank,
flesh side uppermost and dust with
salt and pepper. Prop the plank In
front of clear open fire until the fish IL
cooked through, turning the board sew
erai times that the fish may be more
evenly cooked. When the flesh is fiaky
and comes away from the back bone It is
done; remove to hot dish, spread with
butter and serve At once.
The plank for cooking should be Of
oak or other hard wood and at least an
inch thick. In many Eastern cities they
may be purchased for this especial pur-
pose, the fastenings for the fish being
attached. i
SCRAMBLED EGGS WITH FIsH.-Take
one cupful Of cold fsh freed from skin
aud bones and break It into small fakes. |
Make white sauce with one level table |
spoonful Of butter, one level Tablespoons
ful Of fiour and one-half Of cupful Of |
milk. Add the prepared fish, season |
with salt and pepper and simmer gently |