Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-08-31

sticking. When the meat Is Drowned on
both sides, and the juice partly drawn,
add the necessary amount OF wster, al
| lowing for waste. Skim well, check the
boil with cold water, and skim Ii sRsin
and again. Let It simmer for three
hours; strain and set Ia cool, dry
place.
P0TTED LOBSTER.
Take out the meat from the lobster
without breaking; season with mace,
nutmeg, white pepper, salt and cloves.
Put q little butter at the bottom OF q
pan, and lay the lobster over 1t, placing
b tween the layers n few bay leaves
cover with butter, and bake In a slow
oven; when done strain, lay In potting
pans and add the seasoning. When cold
pour clarified butter over IL.
rorrEp ox-ToNGUE.
| Boil fresh tongue; skin, clean and
remove the bones: when cold mince very
fiue, and add four ounces OF butter to
each pound OF tongue, some mace, nut
meg, cloves, papriks, salt, and u little
black pepper; mix well; place In j,rs
and pour melted butter over.
1 PtstoNs IN JtLLN.
Boil n calls foot. Put the broth in
pan with blade OF mace, bunch OF
s~ eet herbs, pepper, salt, lemon peel,
slice Of lean bacon and the pigeons. Bake
them. When done, take them out and
allow TO cool. Clarity the jslly with the
whites Of two eggs, and strain II through
a thick cloth. Put the jelly over the
pigeons and garnish.
ANcHovY FINGERS.
Rub two ounces Of butter and six OF
| -four till quite smooth; add one tea
spoonful OF auchovy essence, cayenne, n
well-bcaten egg. and enough cold water
10 make q nice. light paste; roll out very
thin, prick II with fork, cut II In strips
snd bake In a moderate oven. When
cold make sandwiches OF the fingers,
| placing anchoyy butter between them.
Brush the top over with a little sspic
Jelly; before il becomes hard, sprinkle
some OF the fingers with finely minced
parsley, others with the yolk OF hard
boiled egg passed through sieve, and
the remainder with the white Of an egg
finely chopped. When the jelly has be-
come quite firm. gsrnish with lettuce
leaves and serve.
SAUSAGE ROLLS.
Cut threc-qusr,ers Of pound OF pork
and three ounces Of fat into small pieces
and mince, adding salt, pepper, mace
and allspice; spread on n board, and add
three ounces OF bread crumbs and sea
soning; mix well. Roll puff paste out
to about quarter Of an inch, cut into
squares, put some OF the mixture on each
square. wet the edges, fold over the
meat, press the edges together, brush
over with the yolk OF an egg, and bake
In moderate oven.
AsrIc SAUCE.
Rub smooth the yolks OF three hard
boiled eggs; add one ounce OF salt, q gill
Of oil by degrees, till IL becomes thick;
then add one tesspoonful Of anchovy
essence and two tablespoonfuls Of tar
rsgon vinegar. Mix well and set on the
ice.
| SALMON SALAD.
Cut up pint OF cold, boiled potatoes.
Take equal quantities OF cabbage, cucum-
Der pickles aud canned salmon. sufficient
TO make, after choppiug, pint In all.
Chop the cabbage and pickles together
very fine. Remove all bits Of hone and
skin from the salmon, and pick into
pieces. Mix together with the yolk OF o
hard boiled egg, salt, and half tea
spoonful OF mustard, two tablespoonfnls
Of oil and four OF vinegar; when smooth
stir into the cabbage and cucumber, then
stir In the potatoes aud fish, and serve.
| NORMANDY CREAM.
Put half pint Of cream into pan
together with half pint OF milk, one
box Of gelatine, sugar to the taste, and q
little vanilla; stir well do not allow to
boil; wet mold, and arrange candied
fruits in the bottom; pour In some OF
the cream and set to cool; when firm lay
in some more candied fruits, and add
more cream; repeat till the mold Is quite
full; place on the ice to set.
ORANGE cHARTREUsE.
Make quart OF calls foot jelly, flavor
IL with orange and keep 10 liquid state:
peel four oranges and divide into small
sections, being careful not to break the
inner skin; place the oranges In n II
din and sprinkle powdered sugar over
them, and set aside for two hours. Pour
about teacupful Of the jelly into a
plain mold; let set and arrange upon 1t
layer Of oranges; pour over these some
Jelly; allow it to set; then some more
oranges, and so on till the mold Is full.
When quite firm turn out on dish and
surround the base with border OF
whipped cream, and sprinkle the latter
with chopped pistachios.
| rurTi FRUTrI JELLY.
Put half box Of gelatine to soak In
half pint OF cold water; dissolve 10 a
pint of boiling water; add the juice Of
three lemons; three-quarters Of pound
OF sugar; strain; when IL begins to set
put layer OF jelly on the bottom OF q
mold, then a layer Of sliced bananas,
then layer of jelly, next a layer Of
sliced oranges, another layer Of jelly, a
layer OF peaches; the last layer should
be Of jelly.
| COFFEE CREAM.
To a quart Of boiling milk add the
yolks OF four eggs, well beaten, and half
pound Of sugar. Place over the fire
to thicken, but do not allow It to boil.
Withdraw from the fire and mix with 1t
a cupful Of very strong coffee. When
cold, freeze.
NUT CAKE.
q 81.