Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-07-06
REclPes.

RECIPES.
CREAx OF FIsH.-.Cover the head and
bones Of four-pound cod with cold
water, using about ono quart, add halt
IN onion, bit Of bay leaf and hall =
teaspoonful Of salt. Cook gently TOR
half an hour or more till tho bones fall
apart, then strain and throw away the
bones. Combine this flsh stock with an
equal quantity Of milk, or use such pro-
portions a. are most convenient. To
one quart Of the mixture add one table,
spoonful each Of butter and -four rubbed
together, let Il boil = moment, season
with salt and pepper and serve Inn
mediately with crisped crackers.
To give . flavor like . chowder sub
stitute pork fat for butter and fry =
chopped onion In It before adding the
-four. Strain before serving.
BAKED FisH.-Cut the flesh away
from the bones. Butter . pudding dish
thickly and sprinkle with crumbs Of
bread or cracker; then put In layer Of
the raw fish, cover with stuffing made
Of one cupful of white bread crumbs,
one tablespoonful Of butter, one tea
spoonful Of lemon juice or vinegar, one
half teaspoonful Of salt and little pep
per, the beaten white Of one egg and
water to moisten. Pack this Into all
crevices and arrange the remainder Of
the fish on top. Bake about one-half
hour. When done turn out on platter.
FILLETs OF FIsH.-Remove skin and
bone from thin piece Of hallbut, q sec
ton Of fish will thus be divided into four
fillets, or II the slice IA large each can be
divided. For a pound Of hallbut melt
one tablespoonful Of butter, add one
tablespoonful Of lemon juice or vinegar
N few drops Of onion juice, one salt
spoonful OF salt, speck Of pepper.
Dip the fillets In this, then roll In the
form Of turbans and skewer In place.
This may be done some time before the
fish Is to be cooked. Put the turbans on
an agate plate or pan, pour the remainder
Of the prepared butter over them and
bake fifteen to twenty-five minutes.
Gsrnlsh and serve with cream sauce.
SAUcE.-Melt one tablespoonful OF
butter, add one of flour, with which Is
mixed one saltspoonful Of salt and q
dash Of pepper; when frothy, cool for q
moment and add one cupful Of milk OF
fish stock or half Of each. Stir and beat
till smooth and thick enough to serve.
FISH LoAF.-Take the remainder Of q
baked fish; II baked whole remove
everything UNBEATABLE. Where there I:
no stufiing use few crumbs. To each
pint Of fish aud crumbs use one cupful
Of milk and two beaten eggs. Season
this custard with salt, pepper and herb,
IL liked, mix with the fish, pack II In
moulds and steam or bake until firm lik,
custard.
FRUIT MOULDED IN JELLY.-Soai
half box Of gelatine In half cup o,
cold water till soft. Shave of the riud
Of one lemon, using only the yellow
part, and soak Il with the gelstine. Pour
on one scant cup Of boiling water, ado
one cup Of sugar, the juice Of one lemon
and one pint Of orange juice. Strain
through fine linen into pitcher. We,
plain oval mould or bowl In cold water
and pack II In ice. Put In layer OF
jelly half an inch deep and let 1t harden
then put layer OF fruit round the edge
or In the centre, fastening each piece Of
fruit in place by pouring over It few
drops Of the liquid jelly, otherwise the
fruit will float. Then add enough jelly
10 cover the fruit. Repeat with another
layer Of fruit and jelly until the mould
is full. Place the pitcher Of jelly where
il will keep liquid but not hot, and be
sure that every piece OF fruit Is firmly
| In place before adding more,
| Lemon jelly or wine jelly may be uset
instead Of the orange. Any kind Of
fruit may be used, sliced bananas, sec
tons OF oranges, white grapes cut II
halves and seeded, or left whole, al
kinds Of French candied fruit, or Who'll,
canned cherries or other fruit free from
juice or syrup.
STRING BEAN SALAD.-Open q can Of
Extra Small str,pgless beans, turn then
into a co!ander and pour cold water
through them To remove all the liquid
which was In the can and which always
has strong, disagreeable taste. DraiI
them very dry on an old napkin, and pu,
them In cold place until serving time
Lay the yellow inner leaves OF head Of
| lettuce around the salad bowl, turn II
! the beans and pour over them the fol
lowing dressing. mixed In the order
given:
Half a teaspoonful salt. one salt
spoonful paprika, four tablespoonful:
oil and two tsblespoonfuls vinegar.
SPRING SALAD.-In a salad bowl pu,
first layer Of fresh crisp water cress
then layer Of thinly sliced cucumber;
which have been soaked In cold water
fifteen minutes, then a teaspoonful Of
minced chlves, then another layer Of Gu
cumbers, and around the edge ligh,
border Of the crosses. When ready tC
serve, pour French dressing over 1t and
toss IL over until we'll mingled. This !:
appropriate to serve with course OF
broiled fish.
RHUBARB SAUCE.-Wssh one pound
rhubarb, trim of the tops but do moi
peel Ii, as the red skin gives fine color
and flavor to the sauce, and will softer
perfectly In the cooking. Cut into inch
pieces. By cutting the rhubarb dowr
on the board instead Of toward the hand
there will be no trouble In dividing
through the peel. One pound will make
about three heaping cups, loose measure
allow two cups sugar and put into 9
porcelain double boiler in layers. Use
no water as the juice of the rhubarb will
make sufficient syrup, Let IL cook with