Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-11-09
MACARoNI AND SAUSAGE WITH FRIED
APYLEs.
RECIPES.
ox-TAIL soUP.

Separate two ox-txils at the joints,
wash them and plsce In lined saucepan
with one ounce OF butter. Cut up two
carrots, two turnips, one small onion, and
one leek; add to the ox.tails and brown
the whole. When nicely Drowned cover
with three quarts OF water, and let II
simmer gently for four hours; add two
stalks Of celery, few sprigs OF parsley.
thy me and sweet basil tied together; add
also ten peppercorns with tesspoonful
OF salt. At the end OF four hours remove
the ox-tsils, strain the soup and return
to the fire. Thicker Ii with tablespoon
OF -four rubbed smooth with little cold
water, add the tails, two tablespoonful
Of mushroom ketchup and = very small
glass OF port wine. Give one boil, and
serve with bread cut into narrow strips.
rILLETs OF BASS.
The fish to be filleted with advantage,
must be large. IL Is we'll washed and
skinned, then divided down the back,
separated from the hns, and with sharp
knife raised clean from the bones. When
thus prepared, the fish Il divided into
neat, dat fillets-six or eight inches long
by three or four inches Wide. Sprinkle
With little chopped parsley, salt and
pepper, and roll into 4 compact form,
snd secure with tiny skeaer. Brush
the fillets with the beaten yolk OF an
egg. sprinkle with fine bread-crumbs,
and bake In hot oven for halt an hour,
dotted with bits OF butter. When almost
done squeeze over them some lemon
Juice. To dish them use large, round
platter; place in the centre shallow
bowl, to contain the sauce. Bank plenty
Of parsley sgainst the bowl, and place
the filiets In 4 circle around the dish,
with slice Of lemon on each filiet.
STUFFED POTATOES.
Bake some medium-sized potatoes, and
when tender, cut slice from one end.
Remove all the soft pulp with small
spoon, and mash smooth. Add to each
pint Of pulp a tablespoonful OF butter,
pepper and salt to season, half - gill OF
milk, and q quarter teaspoon OF finely
chopped parsley. Beat all smooth with
4 silver fork, aud at the very last add the
white Of one egg beaten 10 q snow
Stuff the skin, replsce the lid, and fasten
with wooden toothpick. Place la hot
oven for fifteen minutes. The egg causes
the potatoes TO puff out, when they pre-
sent 3 handsome appearance, aud are
delicious accompaniment TO nsh OF al
kinds.
SPAGHETTI Az PARMEsAN.
Drop half q pound OF spaghetti Into
boiling water, slightly sailed, aud allow
10 boil until tender. Drain and place 10
deep dish. Beat the yOlks OF two egg:
until thick, add slowly one pint OF hot
veal or beef broth; place over the are
and stir until IL thickens, but do not al
low 10 boil; remove, and add four table
spoons OF thick, sweet cream, with tiny
pinch OF cayenne. Sprinkle through the
spa ghetti six ounces Of grated cheese,
pour the same over II, stir thoroughly
and serve.
BRAIsED swEETBREADs
are prepared by removing all the mem
braneous tissue from two pounds oil
sweetbresds. Drop into ice-wster, to
which has been added some salt, and al
low TO remain one hour. Drain, throw
into boiling water, and boil for twenty
five minutes. Drain sgaip, and when
cool, lard with tiny strips Of bacon, cut
as thin as waters. Place In saucepan
with two shallots, one blade OF pounded
mace, and tiny strip Of lemon-rind
pour over II one half q pint OF stock
cover the saucepan, and stew gently fol
twenty minutes. Remove the sweet
bfea ds to y small platter. thicken the
gravy with q tablespoon OF -four and
strain. Remove every particle OF fai
from the gravy; add pint Of mush.
rooms, a very little grated nutmeg, and
pour 1t over the sweetbreads.
CELERY JELLY
IL made BY boiling twelve OF the outer
stalks OF celery with two calls feet, an
onion, q sprig Of parsley ard thyme In
one quart uf water. Boil gently for four
hours In closely-coyered pot. Strain
through jelly-bsg, let It become cold
and remove all the fist. Render Il partly
liquid. Take large bowl with futed
bottom; place In 1t small bowl weight
ed down. Pour the jelly In the larger
bowl to the depth Of An inch or 20, and
set In a cool place to harden. When
firm, remove the smaller bowl; II 1t is
hard to remove, pour into 1t little boil
ing water. Now set the larger bowl 10
hot water for few minutes, when the
Jelly may be removed. This will give .
ring Of clear jelly, beautifully 6uted.
Place the jelly upon platter. I'LL the
centre with q well-made lobster salad,
dot the top with hard-boiled eggs cut
into dice, and place wreath Of feathery
celery leaves about the edge Of the plat
ter.
PINEAPPLE TART.
II canned pineapple Il used, chop It
fine and press through sieve; II fresh
pineapple, crate It. Place over the tire
Tin either CASEY and let It boil few min
utes; sweeten to taste and allow TO cool !;
mix to pint Of pineapple half . gill Of
well-whipped cream. Fill baked pastry
shells n tin this, and serve Icy cold. The
above quantity is sufficient for two tarts.