Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-05-11
HOMEMAKERS COLUMN.

Correspoode.ce On topics Of inssgsss othe lAdies
Z sollcitcd. Address: Editor nonknAkHn'
CoLunn. oxford Dcmoorss. Paris. Maine
RECIPES.
Eco CROoUErrEs.-- Simmer SIX eggs
slowly for thret quarters Of an hour,
then drop into cold water and when cold
remove the shell and cut into tiny dice.
Make q thick white sauce BY melting
three tablespoonfuls Of butter, stirring
in four tsblespoonfuls -four and when
cooked smooth add one pint Of hot milk.
Cook till very thick then stir In the egg
dice. Season with salt, pepper and one
tablespoonful parsley or omit parsley
and add little curry powder or enough
anchovy paste to give faint flavor.
Spread out on dat plate 70 cool and
set the plate on Ice II possible and when
firm dip the hands In fine cracker dust
and form the mixture into small GRO
quotes. Dip In egg and iine bread
crumbs, and fry In deep fat for one
minute.
NoRUMBEGA SALAD.-For the dress-
Ing mix together one tablespoonful
sugar, one-hslf tesspooDful each salt
and mustard, one-eighth teaspoOnful
papriks. Add gradually two well-beat-
en- eggs, then one-half cup hot vinegar
In which beets have been picked, and
cook In q granite double boiler stirring
constantly until II chickens. Add one
tablespoonful butter, strain and cool.
Cook one pint raw potatoes, cut Into
one-half inch dice, In boiling salted water
until just tender, drain and shake the
saucepan gently till the potatoes are
dry. While still hot sprinkle lightly
with salt and pepper and the juice from
one-hslf a small onion. Mix with the
potato one-half pound Of English wal
nuts cut into pieces the size Of pea.
Add one-fogrth cup sweet cream TO the
dressing and mix enough with the potx-
10 aud nuts to moisten them thoroughly.
Add more seasoning II necessary. When
perfectly cold serve In lettuce cups with
gsrnish Of chopped beets, parsley and
halves OF the walnuts. IL preferred an
oil dressing may be used for this salad
snd color paste used instead OF the beet
vinegar. Omit the cream II preferred
and the dressing will be nearly as good.
The best results In making this salad
are secured by having both the dressing
aud potatoes warm when combined.
Mix very carefully with silver fork,
not to break the potatoes.
CHEESE PUrSs.-Mix together four
tablespoonfuls -four, four tablespoobfuls
grated cheese, one-half teaspoonful salt
and speck OF cayenne. Put In n sauce
pan one-haf cup hot water, one table
spoonful butter. When boiling stir In
the -four and beat till IL clcayes from the
saucepan. Remove from the stove aud
when cool stir In one large or two small
eggs, beating till very smooth. The
mixture should be Ike soft dough.
Drop by the teaspoonful on a buttered
Tin some distance apart and bake In u
quick oven twenty to thirty minutes or
till well pufied brown and light. Eat
hot or cold.
STRAWBERRY SnERBET.-Pick over
and wssh quickly one quart strawberries.
Mash fine. cover with one pint grsBu-
lated sugar.
IL convenient let this stand one half
hour or more, or strain At once through
"a cheese-clo,h. Rinse of the berries
Nth one cupful Ice cold milk, letting 1t
drain through the cloth. Add three
cups more Of milk TO the juice, use
enough more sugar II necessary 10 make
quite sweet and freeze ut once, turning
the freezer constantly after the lirst five
minutes 10 get q smooth ice. Pack into
brick or watermelon mold u possible
and gsrnish the base when serving with
few of the finest strawberries and the
strawberry leaves IL obtainable.
| ALMOND DRors.-Beat the whites OF
five eggs very stiff. Measure one-half
cup sifted pastry -four and sift four
times with one-half teaspooDful cream
tartar, one-hslf cup grsnulated sugar,
Fold this mixture carefully into the egg.
Add ore-fourth teaspoonful almond ex-
tract. Drop from tablespoon In small
oval shapes upon pan lined with wax
ed paper placing them an inch or more
apart. Sprinkle blsnched and chopped
almonds over the top and bake 10 n very
moderate oven twelve 10 fifteen minutes.
BOILED HAM.-Thoroughl brush and
clean a large ham In lukewarm water In
which teaspoonful Of borax has been
dissolved. Then soak In cold water
over night. In the morning shake of
every particle OF the hardened surface.
Put II into large kettle and cover with
cold water. Let II heat slowly and as II
begins 10 boil remove the scum. Then
add bay leaf, one onion, two large
sprigs OF parsley, and one quart OF sweet
pickle vinegar. or one pint OF clear vine
gar or cider. Keep the kettle where II
will barely bubble, and let II cook till
tender; allow twenty minutes TO the
pound from the time simmerins COM
meuces. IL fork will pierce through
the thickest part and the skin will peel
of easily, il Is done. Let il remain In
the liquor until cold. Then carefully
peel of the skin, trim of any ragged
edges and with soft cloth sop the melt
ed fat from the top. Mix one cup Of fine
cracker crumbs, half cup OF brown
sugar, one saltspoonful Of pepper and
one saltspoonful Of powdered tarragon,
and moisten slightly with melted butter.
Spread this thickly over the fat surface,
aud return to the oven till brown and
crisp.
To CARVE A Ham AT TABLE.-when
the whole ham Is 10 be served at the
table it should be trimmed neatly, and
the end Of the bone covered with a pa
per rufil-, aud the dish garnished with
radishes, olives and parsley. The thick
est part OF the ham should be at the
farther side OF the platter. With very
sharp knife make an incision through
the thickest part little way from the
smaller end. Shave off In very thin
slices, cutting toward the larger end and
down 10 the bone At every slice. Each
slice should have q portion OF the fat
with the crisp crust.
VEAL CUTLETs.-The loin and thickest
part of the leg Of veal are commonly
used for steaks, or outlets, but very
nice dish may be prepared from the
cheaper parts, II one will take the time
to do il properly.
Take slice from the lower part Of the
leg, or from the shoulder, where con-
siderable lean meat Is found. Wipe It
and remove all the tough membranes,
skin and bones. Put these In the soup
kettle, or cook them In water TO cover,
and save the liquor for gravy. Cut the
lean meat into pieces for serving, and
pound them until the fibre Is all broken.
Lap one piece over another, aud put the
small bits all together, and pound aud
press them into the shape you wish. In
this way you can use every little scrap
Of meat, and have the outlets Of uniform
shape and tenderness. Season well with
salt and pepper, roll In fine bread crumbs,
n