Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-01-12
RECIPES.

CORN MuFFINs.-B Break two eggs into
bowl, beat, add one tablespoonful OF
melted butter, one-half teaspoonful OF
salt. one and one-hslf pints Of sifted
corn meal, one-haif teaspoonful OF soda,
with buttermilk TO make stiff batter.
Bake in well-greased muilln-tins.
BRoILED MACKEREL.-wash and
scrape n fat mackerel, put into cold
water to soak over night; In the morn
ing, wash in fresh water, and wipe dry,
rub over with melted butter, dredge with
pepper, and lay on q gridiron over q
clear fire, turn until done on both sides ;
take up on heated dish, spread with
butter, and serve with maitre d'hotel
sauce.
FRIED 0YsrERs.-Select large, fat
oysters, drain them, and dry on y soft
cloth; season with salt and cayenne.
Beat an egg In small dish, mix with n
blespoonful Of boiling water and a
pinch Of salt; dip the oysters one by one
| tirst In grated bread crumbs, then In the
egg, again roll In the crumbs; drop In
boiling fat, and fry brown; take up with
a skinner, drain on brown paper, and
serve very hot.
PoTATo SALAD.-Slice three boiled
potatoes, put Ia salad bowl. sprinkle
lightly with minced onion, pour over
salad dressing, mix carefully, and gar
nish with parsley.
Hor GNGERBREAD.-Mix one-hslf
pint Of molssses, one-half pound OF
brown sugar, a smsll teacupful Of melt
I'd lard, two eggs and one pound OF
flour; flavor with a tablespoonful Of
extract of ginger; mix to soft dough,
pu. into pans, and bake; when done,
cut into squares, and serve hot.
CLEAR SouP.-Melt quart Of stock,
bring gradually TO boil, season with
salt and pepper; serve 10 soup-tureen,
with croutons.
ROAST GoOsE.-Draw and SINCE fat
young goose; wipe It inside with damp
towel, and ill with bread stuffing; place
in a baking-paE, pour 10 cupful OF
water, add teasp0onful Of salt, and
place In hot oven; let cook twenty five
minutes to every pound; haste every
fifteen minutes; when done, take up on
heated dish, and serve with giblet gravy
and apple sauce.
BOILED ONIONs.-Peel dozen
medium-sized onions, and put into a
saucepan Of boiling water, add tea
spoonful OF salt, and set over the fire TO
boil until tender; take up, drain. and
turn into a heated vegetable dish |;
dredge with pepper and salt, pour over
melted butter, and serve.
STEwED ToMATOEs.-Open quart
can Of tomatoes, put into q saucepan,
and set over the fire to cook slowly for
half an hour; add half cupful Of stale
brt ad-crumbs, let simmer ten minutes
longer; season with q tablespoonful Of
butter, a few drops Of onion-juice, pep
per and salt; take up 10 heated dish
aud serve.
CHICKEN SALAD.-Boil q full-grown
fat chicken; when done and cold, re-
move the skin, and cut the meat into
small pieces, set aside 10 cold place;
wash, and cut the white stalks Of two
lunches of celery fine; to every pint Of
chicken allow one and one-half cupfuls
of mayonnaise dressing; mix the chicken
and celery, dust with salt and pinch
Of cayenne, put into q salad bowl, pour
the msyonnaise over, mix, and serve
very cold.
LEMON CREAM TARTs.-whip pint
Of sweetened cream to froth. Beat the
whites Of two eggs and the juice OF one
lemon together, mix carefully with the
cream; I'LL little tart shells with the
mixture, and serve very cold.
FROZEN PUDDING.-Make a strip Of
one pound Of sugar and one pint Of
water; when boiling, stir Ia one-fourth
Of Q pound Of blanched almonds, pound
ed to q paste, one pound Of chopped
citron, 0ne-fourth Of q pound each Of
seeded raisins and candied lemon-peel;
mix into pint of thick cream, turn into
q freezer and freeze.
NEW YEARS CAKE.-Cream one
pound Of butter with one and 0ne-half
pounds of sugar, add the beaten yolks Of
twelve eggs, one and one-haf pounds Of
sifted nour and two teaspoonfuls Of bak-
ing powder; add one pound each Of
chopped almonds, seeded raislns and
sliced citron; beat hard, and stir In
gradually the stifily frothed whites Of
the eggs; turn into large CREASED
cakepan, and set In the oven 70 bake for
two hours; when done, let cool, Ice with
vanilla icing, and ornament with candy
figure of Father Time.
PoTATo PIE.-Potato pie may be
made BY lining pie tins with ordinary
pie crust, and filing with mashed pota-
toes seasoned with little fried onion
and eurnu,ar ~ npv put IN su nnr,nr