Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-05-04
SOME EARLY SPRING DISHES.
FISH, FLESH AND VEGETABLES, WITH
PUpDINGs AND CAKE ADDED.

when the lassitude Of the first spring
days IL upon one, and the appetite be-
gins to flag, the average housekeeper 10
often at her Wits end trying to devise
even stray dish or two that may chance
to meet with general approval. And yet
at no other time Is there such deArth
Of the materials at her command. Heavy
food OF every kind Is distxsteful; game
is out Of season; winter vegetables have
begun to pail, and spring dainties are
yet within the reach OF but the favored
few. There IL nothing to be done, there
fore, but to fall back upon made dishes
and sweets.
Especially Is this the one resource Of
the country housekeeper, whose own
stock OF poultry and vegetables has
grown low or tasteless, and who has no
convenient market or green. grocery at
hand TO make good the deficiency, The
following recipes have often been found
useful In such emergencies for obtaining
the needful variety In the daily bill Of
fare.
BAKED SHAD.-The shad is a very In
different fish unless It be large aud fat.
When you get good one, prepare It
nicely; then make rich forcemeat Of
stale bread crumbs, butter, pepper aud
salt, adding, II you like, little garlic
chopped fine. Fill the fish well, then
bake In a pan containing about pint Of
water. Pour melted butter over IL be-
fore sending II to the table, and serve as
soon as done.
OYSTER SAUCE FOR FIsH.-Scald q
pint Of oysters and strain them through
sieve, then wash In cold water and take
of their boards. Put them In \ stewpan,
pour the liquor over them and add half
lemon and two blades Of mace. Then
thicken with butter rolled In -four. Add
half n pound OF butter and let II boil
until the butter IL melted. Then take
out the mace and lemon, and squeeze the
juice Of the latter into the sauce. Boil
IL, stirring all the time until II IL done.
REMAINS OF COLD MEAT Can old Viz
ginia recipe) Chop very iine any fresh
cold meat you happen to have with lit
tie bacon or ham, and add to II salt,
cayenne pepper, nutmeg, and parsley TO
taste, with small onion, few bread
crumbs aud TWO eggs for each pound OF
meat. Put all into saucepan with two
| tablespoonfuls Of cream and two ounces
of butter. Stir over the fire for five
minutes, aud, when cold, put into light
paste, In the form Of patties, or bake In u
baking dish.
PorATo CRUsI-Boil six good-sized
mealy potatoes and mash them fine, add
L ,,r f.,t Of h.tt tx..., NJ for
sud salt 10 tsstc, while they are hot
Or, leave out the butter and water and
use three spoonfuls OF cream instead
| Then work In -four enough 10 make a
paste. Use for pot pies or dumplings.
STUFFED CABBAGE Can old Virgins
recipe. One large head OF cabbage and
one pint OF forcemeat, made OF any ten
One gill Of chopped suet, half agill OF
bread crumbs, one small onion, chopped
fine, one nutmeg, one teaspoonful OF
salt, one-third OF tesspoonfui OF pepper
the same Of msrjoram and two eggs,
leaving out the yolk of one. Take out
the stalk and enough Of the cabbage
from the centre 10 make room for the
forcemeat. Wash the cavity with the
reserved yolk, nil 1t with the forcemeat
tie on a cloth and boil for three hours or
more. Serve with drawn butter and
garnish with parsley.
VIRGINIA PUDDING. Take some slice:
OF buttered bread and pour over then
one pint Of boiling milk. let them stand
until thoroughly soaked, then add three
eggs, well beaten. Then sprinkle ovel
Il cloves. cinnamon, nutmeg and allspic'
until IL becomes the color of fruit cake
Throw In handful OF rsisins, sweeter
TO your taste and put In the oven anc
bake until brown. Serve with either
lemon or wine sauce.
Bun PUDDING Three-quarters OF I
pound of -four, the same Of sugar, Z
quarter Of pound Of butter, five eggs
the whites aud yolks beaten separately
one teaspoonful Of soda and teacupfu
Of sour cream. Beat the cream OF tartal
and soda into the cream until IL froths
cream the butter, mix all together ant
bake.
SAUCE FoR PUpDING.-Halfs pount
OF butter, six tablespoonfuls OF brown
sugar, one grated nutmeg, one glass o
vine and one egg. Cream the butter
beat the sugar smoothly into IL, and ado
the egg beaten very light; then pour Ia
the wine gradually, beating all the time
Stir until well mixed, then pu, on tn
fire and cook slowly for fifteen minutes
stirring frequently 10 prevent the butter
from oiling. Add little hour ant
water mixed TO thickeu, IL you choose.
SLICED CAKE Virginia recipe One
and one-half tescupfuls Of butter, tw'
of pulverized sugar, four Of -four, one o.
swe et milk or cream, five eggs, two tea
spoonfuls of cinnamon, one Of allspice
une-half teaspoonful OF cloves, one nut
meg, two teaspoonfuls OF baking powder
sifted through the -four. Cream the but
ter and sugar together, add the egg
(atter they are well BEATEN to the sugal
aud butter, and then the -four ant
spices. Beat the whole very hard, pour
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