Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-09-07
LYoNNAisE POTATOES.

'sNNNea1t
when potstoes are new and onions
Young, l,onnsisc potatoes are psrticu-
lsrly good. Fry cupful ~ sliced young
onions To delicate brown, add three
cupfuls 81 boiled, sliced potatoes, sen.
.oned with salt and pepper, level des-
tablespoonful Of chopped parsley, snd
cook until thu potatoes just begin Ia
color; add now tablespoonful Of
lemon-juice. aud serge. Always add =
little boiling water To IN" fat In which
the onions are frying, and cover them,
that they may cook through before be-
ginning 10 brown.
FLANNEL CANES.
Two scant cupfuls OF sifted -four, two
full cupfuls Of sweet milk. two eggs
beaten separately, one hesping teaspoon
ful Of baking pow der and one scsnt tes-
spoonful OF salt. Beat the yolks of the
eggs, add half the milk, the salt, all the
lour aud beat hard for three or -four
minutes. Now add the baking powder,
sii,ed. the res, Of the milk, and mix
thoroughly. Stiff batter cannot make
good cakes. "As thin as can be baked"
ia rhe best rule. Grease the griddle with
thick ham rind.
wAFFLEs.
Make exactly as fisnnel-cakes. only
cups of milk scant, the
dour hesping. IL eggs are plentiful.
use three or even four, but with two no
one can criticize results from the above
recipes.
JELLIED MEATS.
Use either veal, lamb or chicken
shout three or -four pounds. Put veal
knuckle into n pot or saucepan, with
enough cold water TO cover. When II
boils add the meat, and simmer slowly
until tender. Add, half hour before
removing from the stove, bay-leaf, q
sliced onion and carrot, six cloves, n
level tablespoonful OF ginger. half as
much nutmeg or mace, an inch stick OF
tablespoonful Of salt and
level ssltspoonful Of pepper. When
done, strain of the liquor, snd cool in
the refrigerator. When the meat Is cold,
pick it up into strips, rejecting all fat
md gristle. Skim the liquor. and II IL
has not become firm jelly In cooling,
add To II some gelstine dissolved In cold
water zone third OF box to one and
one-half pints Of liquor. 10 any
case melt the jellied liquor, pour little
10 the bottom Of a mold, and when ''set"
add layer Of meat. pour on more, and
40 continue until all Is used in msking
layers. Hsrd-bolled eggs may be added
TO the meat, II desired. When ready TO
serve, turn the meat from the mold, and
garnish pretti'y.
MEATS IN AsPIC.
This dish Is most attractive, Is similar
to jellied meats, but must be much more
prepared. Put three pints Of
cold, very strong stock, favored as pre-
ferred with herbs, spices, lemon, etc. on
the stove with the whites aud crushed
shells OF three eggs, beat together, and
bring slowly TO a boiling point, just SIM
mer for twenty minutes, aud strain
double napkin. This strained
stock should be rs clear as fine wine.
Add TO II boxful of gelatine dissolved
In cupful OF cold water, and strain
again. With this liquor proceed as In
maAiuS JShtcu uucdts.
TO BOIL A HAM.
II very hard and salty, soak over
night, otherwise one hour Is sufficient.
Scrape and wash we'll. and cook In cold
water TO cover, adding one cupful OF vim
egar and one half cupful OF molasses.
After It has come to boil It must just
simmer for Ave hours. When half done
add two bay leaves, or q tablespoonful
Of sage, and dozen cloves. Let II cool
over night In the water In which 1t boil
ed. In the morning remove II, skin.
place In dripping pan, and bake for an
hour In moderate oven; haste with mild
vinegar. When nearly ready TO remove
rom the oven sprinkle with brown
sugar, and brown. In serving cold
ornament with paper frill on the
and border Of cress. Cut In |
wafer-thin slices. The ham may be |
'immered six hours, and the baking |
but 1t keeps better and is nicer |
or the latter process. In any case II |
must be cooled In the water In which II |
vas boiled, an Indifferent ham being !
'etter so prepared than most perfect |
me carelessly cooked.
CHICKEN soUFFLE.
One pint Of finely minced chicken, one
int Of cream sauce, one teaspooEful of |
hoped parsley, one teaspoonful Of
nion-j juice, four eggs, salt and pepper
o taste and dash OF mace. Add the
hicken and the seasoning to the boiling
auce, then draw back on the stove and |
id the beaten yolks mixed with two
ablespoOnfuls Of cold milk; cook two
and stand away to cool. When
old, add the beaten whites OF the eggs,
our into 4 well-buttered baking dish,
nd bake one half hour. Serve imme-
lately when done, Is all souffies fall II
flowed to stand.
CREAM SAUCE.
Melt heaping tablespoonful Of butter
, saucepan, add two rounded table
poonfuls Of -four, blend together, add
Int ~ L