Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-05-17


needs no cream, the syrup from the
s~eetened and mashed fruit combin-
Ing with the melted butter makes the
best sauce possible, and there should
be plenty OF 1t to run over the edge and
al the dish. A shortcske with whole
berries IL not worthy the name, for
there is no juice. They may be sliced
aud sweetened II very hard. One
third lard and two-thirds butter may
be used, and u you care for richer
cake use half q cup In all, but i prefer
that this extra butter be used on the
hot cake.
Use from one to two rounded table
spoonfuls sugar II you like the dough
but not more, Unless you
v ant II to be cake isstesd Of q form
Of bread. Shortcskes originally took
the place Of hot biscuit for tea, and Il
Is only . comparatively recent custom
TO serve them ~ q dessert. Some peo-
pie like g combination Of fsvors, and
use very small amount, half salt
spoonful, perhaps, OF nutmeg or Gin
nsmon, or = little lemon rind, or ex-
tract; but to our mind the strawberry
q ,vor Is not improved by any such Ad-
ditions.
The butter and berry juice do not
soak into the cakes so much when they
are baked In this way a. when they are
baked thicker, In single cakes, and split
II you prefer that, then make them
after rule No. =.
STRAWBERRY sHoRTCAKE no. 2.
Mix thoroughly one pint OF bread
-four, half teaspoon salt, two level tea
spooufuls baking powder and one
tablespoonful sugar, and rub In one
fourth cup butter. Beat up one egg
very light, add one scan, cup OF mill
(sbout seven-eighths) without mixing
snd stir this into -four, beat well
and then spread the dough on two
round shallow pans. Bake, and wher
done split, butter and spread with
fruit, sweetcned and mashed.
RHCBARB PIE.
Wash the rhubarb and cut of the
root and leaf end, but do not peel Il,
unless tough, for the pink skin gives q
fine color and flavor. II II IL very soul
variety pour boiling water over II and
let stand five minutes, then drain it. Put
the rhubsrh, cut into inch pieces, into 8
deep dish, esrthen or granite, snt
sprinkle over II one level cup OF sugar Il
each heaped pint Of rhubsrb. II you lik'
the syrup thick, mix one level table
spoonful OF cornstsrch with the sugar
Add also one sSltspoonful salt. Cover
with a rich pastry crust and bake about
half an hour.
This will be found to be- much more
wholesome than one baked with M
under crust, which Is usually just a mas
Of uncooked dough.
GERMAN CorFEE BREAD.
Cream two-thirds cup white sugar
one egg and a large spoonful OF but
ter. Work into this one pint Of ligh
dough, such as IL ready to mold int
losves. The secret Of success Is 10 thu
thorough mixing. The result must b
creamy, smooth batter, only 10 b
had by beating patiently. Pour Into
well-buttered cake tim shallow loa
Ia best. Sift over the top little pow
dered cinnamon. Bake In good over
tWSubN Ts1t
CHEESE ROLLS.
Into the bread dough, when very
light, work a tablespoonful OF butter
Make into round cakes with biscuit
cutter. Spread over the tops freely
grated cheese; double and bake wher
very light again. These are particularly
nice when small and crisp, and served
with salad.
STEAMED APPLE PUDDING.
Slice tart apples into = deep granite
basin. Cover with very light breat
dough, into which has been worked ,
large spoonful Of butter. Set In ,
warm place for An hour. Then lift thu
edge OF the dough, pour In from one
half to one pint Of boiling water FAC
cording to size Of pudding); drop tn,
dough close again. Cut an opening
10 the middle. Put over this dish an
other basin inverted, Of exactly tn,
same size. Set on the back Of ho
range and cook steadily for an hour
without lifting the cover. Serve on ,
hot platter, turning over the basin, 81
that the apples are on top. Use thici
cream and maple syrup as sauce.
OYSTER BREAKFAST DISH.
One-half pint milk, one-half pint oys
tiers, one-half pint cracker crumbs, one
half teaspoonful salt, one-quarter tea
spoonful pepper, butter size OF an egi
for frying.
Put milk, then oysters we'll picked
over, and strained liquor, salt and pep
per in bowl. Add cracker crumbs
and stir well.
Have fryipg-psn hot, add butter, ant
when melted put In above. Stir FIRE
quently, turning with wide-bladed turn
er, until the edges Of the oysters curl
and they are well done. Serve on no.
platter. Enough for two or three per
sons.
DRIED BEEF AND CELERY.
Cut small one cup celery and boi
until tender In water enough to cover
adding little more rs Il boils away
When soft, add half q cup sliced driet
beef, cut up very fine, and one table
spoonful OF flour, mixed with the sam,
amount of butter, half cup Of milk AND
little salt and pepper.
POTATO SALAD.
Chop fine half small onion and one
hard boiled egg. Then add two small.
sized cold boiled potatoes and chop into
small pieces. Add one dessertapOonfu
Of grated cheese, one dessertspo0nful oil
oil and two Of vinegar, one-Quarter tea
spoonful salt and little pepper and
celery salt. Stir until the seasoning Is
thoroughly mixed.
SPANISH FONDU.
Melt two tablespoons Of butter In a
chsfing dish, add one tablespoon OF
onions, chopped very fine, fry 10 butter
until tender. Add one cup Of shaved
cheese, and stir until melted, then add
six eggs slightly beaten. When cooked
to the consistency Of cream, take from
Ore, season, and serve on wafer crackers
or toast.
PRESSED BEEF.
Buy q rib stew, or any OF the less
expensive cuts of beef. Prepare for
boiling, and season with salt TO taste,
three whole cloves and . large table
spoon Of vinegar to each four pounds
Of meat. Boil until thoroughly done.
Remove all bones and skins and chop
fine, adding pepper to taste. Place 10
stone vessel and press with . heavy
weight. When quite cold and nrm the
beet viii slice easily. Serve cold, or
dip thin slices In beaten egg and bread
and fry in hot lard.
DUMPLINGs.
There are no better dumplings than
n -lsA