Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-12-13
HONEMAKERS COLUMN.
RECIPES.
MILTON VEAL,

RECIPES.
MILTON VEAL.
Take one pint Of any cold veal, either
roasted or boiled; chop Il Ane, and 80
900 With salt, pepper and lemon Juice;
add two or three tablespoonfuts OF
cracker crumbs, and moisteu with soup
stock or hot water. Take one-third ~
much finely chopped ham ~ Of veal;
season with mustard and cayenne; add
one tablespoonful OF cracker crumbs,
and moisten with hot stock or water.
Butter q mold and line Il with slices OF
hard boiled egg. Put In the two mkt
ures irregularly, 20 that when cut Il will
have . mottled appearance; press It
closely, and steam three-Quarters OF an
hour. Set away TO cool; remove from
the mold, aud slice before serving.
This IL an excellent dish for lunch or
tea.
PRESSED CHICKEN.
An easy way Of preparing homeless
Boil Q fowl In rs little water
rs possible till the bones slip out and the
gristly portions are soft. Remove the
skin, pick the meat apart, and mix the
dark and white meats. Remove the lat,
and season the liquor highly with salt
and pepper also With celery salt and
lemon Juice, II you like. Boil down to
one cupful, and mix with the meat.
Butter q mold, and decorate the bottom
and sides with slices of hard boiled eggs; ;
also with thin slices Of tongue or ham
cut into round or fancy shapes. Pack
the meat In, and set away 70 cool with q
weight on the meat. When ready TO
serve, dip the mold In warm water, and
turn out carefully. Gsrnish with parsley,
strips OF lettuce or celery leaves, aud
radishes or beets.
sPICED BEEF.
Four TO ak pounds from the middle
cut Of the shin. Wash the meat on the
outside, and cut of any part Of the skin
which Is not sweet and clean. Pick on
all the fine fragments Of bone. Cut the
meat into several pieces; cover with
boiling water. Skim carefully as II
boils, and then simmer until the meat
falls to pieces, and the liquor Is reduced
to half pint. Remove the meat; sea-
son the liquor highly with salt, pepper,
sage and thyme. Add II TO the meat,
aud mix with fork I'LL the meat IL all
broken. Pack In n brickloaf pan. When
cold, cut In thin slices.
rRIED PORK CHOPS.
II will be impossible 10 cook some
pork chops, and have them juicy and
tender. There Is no meat that varies 90
much 10 quality, or that Is so deceptive
a. fresh pork. The lean must be well
marked with white lines Of fat, or It will
be dry and hard. IL Is often put into
very hot spider without any fat, and the
surface quickly becomes very hard aud
brown.
Put in a tablespoonful Of lard, and
when hot lay In the chops and then keep
them turning constantly; reduce the
heat ~ soon ~ they are Drowned on
each side, and cook slowly until thor
oughly done. Do not salt them until
just before serving.
BRoILRp wHITErIsH.
Clean aud wipe with cloth wet In
SELL NAttE, uuo tnNu Wiha - VIVIAN
Remove the head and tail II you prefer.
Grease wire broller with salt pork
rind. Put the thickest edge Of the fish
ne II the middle Of the broiler and cook
the fiesh side fret until IL 10 brown, from
i've TO ten minutes, then cook the other
side just enough to crisp the skin.
Loosen the fish from the broiler on each
side, open the broiler and, leaving the
nesh side uppermost, slide II of without
breaking. Serve with msitre d'hotel
butter, and gsrnish With wstercresses
and lemon points.
MAITRE D'HoTEL BUTTER GOLD, FOR
BEEFsTEAK OR FISH.
Ia cup butter, Ia teaspoonful salt, IL
salt spoon pepper, tablespoonful
chopped parsley, tablespoonful lemon
juice.
Rub the butter TO q cream; add salt,
pepper, parsley and lemon juice. Spread
IL on hot beefstexk.
PUFF PASTE.
One pound Of the best butter, one
pound OF pastry -four, one scsnt tea
spoonful OF salt, about one cup OF Ice
water. By measure, use one quart OF
-four and one pint Of butter. Scald the
bowl and dip your hands in hot water to
keep the butter from sticking. Wash
the butter Ia cold water, divide into four
parts, pat until thin, wrap Il in napkin
and place In q pan between two pans OF
ice. Mix the salt with the -four, rub In
one part OF the butter, add the Ice water
slowly, mix with knife, and cut II till
II can be taken up clean from the bowl.
Toss out on a well-houred board, pat In
to fat cake, then roll out until half an
inch thick. Roll one part OF the butter
thin and lay 1t on the middle OF the
paste. Fold the sides toward the mid
die, then the ends over, and double again.
Pat and roll out again. Repeat this
process with the remaining pieces OF
butter. When the butter Is all rolled 10,
the paste should be rolled and folded till
no streaks Of butter can be seen. After
the last rolling, place 10 on the Ice TO
harden, as Il may then be cut and shaped
more easily.
PArIIES AND TARTs.
Roll puff paste one-eighth Of an inch
thick, and stamp out circular pieces
with cutter, two and ons-half inches In
diameter. With = smaller cutter, stamp
out the centres from half Of these pieces,
leaving rings half an inch wide. Rob g
little white Of egg on the top Of the
large rounds near the edge, put on the
rings, and press them lightly to make
them adhere. Put round Pieces Of stale
bread, cut half an inch thick, In the Gen.
tire, to keep the paste from rising and
filling the cavity. Bake on shallow pans
lined with paper, and when done remove
the bread and soft paste underneath.
Bake the small pieces cut from the CEN
tire on pan by themselves, as they take
less time for baking. In serving, place
them on the top Of the shells for cover.
Tarts are made thinner, and cut with .
fiuted cutter. They are filled with jelly
or preserves, and served cold without q
cover.
TO BAKE PUFF PASTE.
The dough should be icy cold when It
IL put into the oven. II the patties
soften after being shaped, place them
between the pans Of ice till they are
hard. The oven should be about as hot
as for rolls, with the heat greater under
meath, that the paste may rise nearly to
It's full height before browning; then
quicken the fire TO brown the tops, and
turn the heat from underneath or put
pan or CRATE under to prevent burning.
II the oven be too HOT, the paste will
burn before 1t Is risen; II too slow, It
will melt and spread.
RICH MrNCE NEAT FOR PIES.
cup chopped meat, ] IL cup raisins,
l IL cup currsnts, l Ia cup brown