Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-04-05
RECIPES.
CHICkEN SALAD.


Remove all bone and gristle from the
chicken. then cut In cubes and mix with
an equal quantity of finely cut celery.
Serve on lettuce leaves and cover with
m1yonnsise dressing.
RED BEAN soUP.
Pick over and wash In cold water one
pint OF red beans. Cover with fresh
cold water and let soak over night.
Drain, cover with two quarts Of fresh
water, add one large onion sliced and
fried pale brown In one teaspoonful OF
butter and simmer slowly until tender.
Rub through fine sieve and return 20
the fire. Season with salt and pepper,
add one tablespoonful Of butter and one
tablespoonful OF -four rubbed together "a
paste, stir until smoothly blended and
simmer for ten minutes longer. Add
one-hslf OF = cupful Of hot cream, pour
into the tureen and serve.
EEL CHowDER.
Skin the eel, cut into inch pieces and
wash ia warm water. Put over the fire
with Just sufficient boiling water TO
cover. and simmer until the bones can
be removed. Strain of the broth, add
an EQUAL quantity Of milk and return to
the fire. For each pint Of liquid take one
level tablespoonful OF butter and one
tablespoonful Of -four rubbed together to
paste and stir until thickened. Season
with salt and pepper TO taste, add the
fish, simmer for five minutes, add six
soda crackers broken In large pieces and
a ter spoonful of lemon juice and serve.
EGGS A LA cATHAgINE.
Scrub and bake in quick oven num-
Der of potatoes, allowing one for each
person. When tender. cut of the top of
each and scoop out sufficient of the GEN.
tire 10 contain q raw egg; cut a thin
slice from the bottom SO as to allow of
its standing upright. Break the egg,
drop IL gently into the prepared potato,
dust with salt and pepper, put over IL
one tablespoonful Of cream sauce and
return TO the oven for fifteen minutes.
Serve with any good brown sauce.
Eggs, CREOLE STYLE.
Put one tablespoonful Of olive oil In
frying pan with one teaspoonful OF finely
chopped onion, and place over the fire.
when the onion begins TO color add one
tablespoonful Of finely chopped green
pepper and three tablespoonfuls Of the
firm pulp of tomato. Simmer all To-
gether until quite thick, add two table
spoonfuls of boiled rice, dash Of
psprika and one quarter OF a teaspoon
full Of salt. Cover the bottom of shall
low baking-dish with this mixture and
break over il six eggs. Pour over
them one tablespoonful Of melted butter,
dust with salt and pepper and bake in a
moderate oven until the whites are set.
LENTILs WITH ONIONS.
Pick over and wash well one pint OF
lentils, cover with two quarts OF cold
water and simmer gently until tender;
this will take about three hours. Drain
them, reserving the liquor. Peel and
thinly slice two large onions, put in
shallow stew-psn with one tablespoonful
of butter, and fry until q pale brown.
Add the lentils, moisten them with
little Of the liquor, season well with salt
and pepper. Simmer for five minutes.
turn into heated dish and serve.
MASHED CARROTS.
Scrape a number of go0d-sized carrots
and cut into thin slices. Cover with
boiling water and cook gently until ten
der. Drain and rub through sieve or
put through potato press. To each
pint add one tablespoonful Of butter,
salt and pepper to taste. Mix well,
press into small creased cups or molds,
pressing down well. Set in hot place
for two or three minutes, then turn out
on Q fiat dish, and serve with or without
sauce.
sARDINEs WITH PARMEsAN.
Open box of large sardines and drain
them we'll. Cut stale bread into half
inch slices, then into fingers little Wild
er and longer than the sardines, trim
ming of all crust. Drop into smoking
hot fat and fry golden brown, then drain
on unglazed paper and lay on fat pan.
On each finger place one Of the sardines
and sprinkle thickly with grated Par
mesan. Put In hot oven until the
cheese melta and crusts over them,
sprinkle with flnely chopped parsley and
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