Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-11-02
RECIPES.

RECIPES.
cR0QUErTEs OR OUTLETS.
One solid cupful Cor one-half pound)
cooked meat chopped fine. Season with
one-half teaspoonful Of salt, one-half
teaspoonful OF celery salt, one saltspoon-
full Of pepper, speck OF cayenne, few
drops OF onion juice, . tablespoonful Of
lemon juice, one teaipoonful Of chopped
parsley. Mix with . heavy sauce, made
with one ounce butter, one tablespoon
full corDstarch (heaping), or two Of
-four, one cupful OF milk or stock.
Spread on plate to cool. Shape, roll
In crumbs, eggs ard crumbs. Fry one
minute.
SALMON SALAD.
One part salmon, freed from oil, skin
and bones; two parts chopped white
cabbage; boiled dressing to molsten and
cover; garnish with dark green lettuce
strips and parsley chopped fne.
NEAT FOR A FAMILY OF TWO.
IL Is much more difficult to buy and
cook meat to advantage for family OF
two than for larger number. Meat IL
usually considered the hardest part OF
the menu to arrange for smsll family.
Hence the result is often that In
such households chops and steaks be-
come the main dependence, and these
are the most expensive forms Of meat.
The great difficulty 10 that TO buy meat
cheaply we must get 90 much OF one
kind that we tire of Il before Il IL gone.
Beef IL usually the main dependence
| In any household, so we will speak Of
that first. Hamburg steaks can be
bought already chopped for about 10
cents pound, but II you do object 70
the labor Of chopping them, they can be
made for even less money. Meat costing
six to ten cents, IL carefully trimmed
from gristle, ETC., will do perfectly we'll.
| The trimmings and bones can 20 Into
the stock pot, always remembering that
no tainted bits can be allowed there.
Some like the flavor Of a little fat, salt
pork chopped with the beef; II that IL
not used some Of the beef fat should be.
After chopping the meat may be season
ed slightly, shaped In fat cakes, and
broiled like beefsteak. For variety they
can be served with tomato sauce.
Mutton Ia excellent prepared In the
ssme way.
A solid piece OF meat from the round
weighing about three pounds can be
bfaised or smothered In q gravy. i,
may be served hot at one meal, at an
other cold, and any remnants can be
made into croquettes or hash.
A fowl can be cut up and steamed OF
parhoiled, the legs, thighs and wings
dredged with -four aud fried brown fol
one meal. The breast with celery would
furnish chicken salad for luncheon, and
the bits remaining on the bones with the
| stock In which II WAS cooked would sup
ply soup or some minced chicken or
iosst. From three-pouud fowl At 1T
teen cents pound three dishes like
these could hardly be considered expen-
sive.
a QUICK DESSERT.
When an emergency srises where q
dessert must be prepared quickly, oper
can Of peaches, apricots, raspberries OF
any available fruit. Put II 10 rather
large kettle, with a close-htting cover
While II il heating mix one pint OF pre-
pared -four with one beaten egg and one
scsnt cupful Of milk. Drop this like
dumplings In stew over the fruit, cover
closely and stesm from ten to ifteer
minutes. Unless the fruit Is juicy, there
IL dsnger that Il will burn on the kettle
while the dumplings are cooking. Serve
the dumplings aud fruit together with
sugar and cream or with hard sauce.
Toward the last OF the season when
the tomatoes do not ripen well, We ind
IL convenient 10 serve them cooked
rather than raw. Instead OF the old
favori,es, the stuffed and scslloped toma'
toes, try these:
TOMATO CRUsTs.
Cut slices Of stale bread with biscui,
cutie trifie larger than medium-sixed
tomatoes. Toast the slices golden brown
and spread generously with butter and
arrange In baking pan. Scald and pee
the tomatoes, removing all the greer
portion from the stem end aud cut of
evenly. Place the cut side down on g
slice OF toast, sprinkle with salt and pep.
per and bake till the tomatoes are ten
der, about half an hour. II the bread u
not toasted first, Il will be soggy after
ward; but II Drowned too much Ia the
beginning. may scorch In the second
process. A layer Of minced meat may be
spread over the toast before putting or
the tomato.
HOW TO PREPARE A DINNER IN A
| STEAM COOKER.
The first essential Il 4 cooker with per.
fecily close-ftting covers, go the full
force OF the steam IL obtained. With
iirst-class cooker food In the uppe,
sectiofis cooks as well AS In the lower
The divisions are so made that the water
does not drip down on to the food be.
low, but runs down against the sides OF
the steamer. IL Is safe 10 allow little
longer for cooking 10 this way than !:
required 10 direct boiling. but food Is no,
injured by few minutes additional
cooking as II might be when placed In
water.
With q gas stove the steam cooker Il q
/ blessing, for 1t not only economies fuel
but if the water supply Is sufficient and
the gas flame properly adjusted, dinner
may be left To take care Of itself. Take
for example dinner as actually prepsr-
cd on gas stove with the steam cooker
A thick piece OF tough round OF beef was
brow ned on the outside In a hot frying
pan, then dredged with -four and put
With an onion and carrot 10 deep
covered pan which just fitted into the
lower compartment Of the steamer. This
WAS covered and given two hours the
start Of the rest. Then the meat was
turned over In the gravy which had
formed In the pan, more seasoning added
and the dish covered again.
Another section was put on the steam
er and In this was placed an oval mold
containing a pudding and one Of the
semi-circular pans which come with
some cookers, containing shelled beans.
A little later the upper section WAS put
on with potatoes and squash. These
will cook usually 10 three-quarters Of an
hour after the steamer Is we'll heated.
Among other things easily prepared
In the steam cooker are corned beef,
stews, brown bread, hominy, custards,
stew ed fruits, etc. A stuffed fowl steam
ed till tender can then be Drowned 10 a
quick oven.
A dinner can be cooked In the steamer.
the gas turned out, and everything will
keep in good condition for half hour.
For aaeo In NO ahinO n Ia wtsar IN mt