Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-07-04
RECIPES.
GRAHAM on RYY nurHn6s.

one rounded tAoloopo0u sugar. Ana tWo
level teaspoons baklng powder. SER Ia
one cup milk, one we'll beaten e9g. and
one tablespoon melted butter, than bet
vieorously and n TOO still odd little
more milk. Neal varies II It. thickeu-
ine quality, end tastes diner - 70 the
desired conslsteucy. Bake Ia CREASED
nsfin pane seost twenty minutes.
MINCED VEAL ON TOAST.
One pint cold roast or stewed veal,
freed from bones, skin and Gristle and
cut fne. Noisten sllghtly with hot
Rravy, milk or water or tomato, season
70 taste with salt and pepper, and when
hot spread IL on toast. Add ono table,
spoon butter II only water b used for
moisture.
BIsQUR or LOBsTkR.
After removing the meat from two
pound lobster, cover the body bonee,
email claws, and tough claw meat with
one pint cold water and simmer half an
hour. Strain the water, add one quart
milk. boil and thicken with two level
tablespoons corn starch cooked In two
level tablespoons butter. Add one level
teaspoon salt, .one-fourth teaspoon pep
per, or . dash Of cayenne and the coral
dried and sifted. Strain into the tureen
and stir In one cup Of the lobster meat
chopped very nne.
BOILED SALMON.
Two TO four pounds salmon. Scrape
the skin, wipe, tie In cheese cloth, and
immerse In gently boiling sailed water.
Cover and cook from thirty 70 forty
minutes, or until the 6esh will leave the
bone easily. Drain, remove the skin,
arrange on = platter and pour white OF
egg sasce over or around u. 0arnish
with hard boiled egg and lemon points,
and serve with cucumbers and potato
balls.
VEAL CHOPS.
Remove the kidney With the fat I'D.
hcreut and trim into round shape; re.
move the bone, trim and wipe the chop,
and dip In seasoned crumbs, beaten d.
luted egg, and again In crumbs. Cool
the kidney with lie ring OF suet In salt
pork fat until q delicate brown, ther
brown the chops In the same fat. Drain,
arrange chops In centre with kidney
round the edge; garnish with water
cress, and serve with horseradish.
GREEN PEAS.
Wash the pods before shelling, sif'
through colander, TO remove fine parti'
cles, dip quickly into cold water, still Ia
colander, and turn into kettle Of boiling
water barely enough TO cover. Boil
from fifteen to thirty minutes according
to age. Let the water boil away, go
son delicately with salt, pepper and
sugar. and generously with butter.
STRING BEANS.
Remove the stem end and strings
break OF cut In inch pieces, wash, and
cook In boiling water from one to thrc<
hours, the time varying with different
varieties Of beans. Let water boil away
when tender, season with salt, pepper
and butter or cream.
swEKyBRKAp PATTIEs.
Soak sweetbreads In cold water, re
move pipes and membranes, aud cook IL
boiling sailed water with one table
spoon lemon juice, twenty minutes, ther
plunge into cold water to harden. wheI
very cold, break into small pieces, heal
them In rich cream sauce, and serve II
pun paste shclls or In biscuit boxes.
TAPioCA CREAM.
Poor one-half cup boiling water ovel
two tablespoons pearl tapioca and let Il
stand 10 top Of double boiler until watel
10 absorbed. Add one pint OF milk and
coot over boilins water until trsns
parent. Beat yolks Of two eggs, ado
one-thlrd Of cup OF sugar, one-fourtf
Of . teaspoon Of salt, and part OF ths
boiling mixture. When mixed return e
the boiler and cook two or three minutes
When smooth like custard remove from
the Are and add the whites OF two egg
beaten stIff. Cool, flavor with one-hsl
teaspoon Of vanilla, and serve very cold
LADY FuGKRs.
Beat yolks four eggs, add one-half cuI
powdered sugar, one-eighth level tea
spoon salt and one teaspoon OF vanilla
and beat until lemon coiored and creamy
Beat whites until still and dry and mil
them with yolks. Then fold 10 lightly
three-fourths cup sifted pastry nour
Put the mixture into pastry bag with
plain tube In end, and press through int
strips one inch wide and from three Il
four inches long, on tin sheet coveres
with ungreased paper. Sprinkle Will
powdered sugar and bake ten to nfteei
minutes In q moderate oven.
rpp .Nvp ro~srr
After slicing from the best part Of ,
boiled tongue, cut the remnants fine, dis
carding fat and gristle, and heat tn
mince In . white sauce, using sufiicieu
10 moisten well. Serve on toasted bis
cult.
RICE PUDDING.
Put three tablespoons each OF vel
washed rice, graduated sugar and seed
I'd rsisins, and one quart milk Into I
buttered baking pan, and let II stand OF
the back Of range one hour, then bak'
slowly until the rice comes TO the toI
and the milk Is nearly absorbed. Serv'
hot with butter, or cold with cream.
STRAWBERRY ICE CREAM.
Sprinkle one cup Of sugar over on
quart Of washed and hulled berries
mash TO pulp and let 1t stand till tn
sugar 10 dissolved. Press through coars'
cheese cloth until nothing remains bu
seeds. Add to the juice from one to twt
pints Of thin cream which has beef
scslded and cooled. Add sugar to MAKE
IL quite sweet, then freeze II with ont
part rock salt and three parts crushet
ice, turning the freezer until the cream
Ia smooth.
SCOTCH EGGS.
Shell six hard boiled eggs and cove
with q paste made Of 0ne-third cup 0l
stale bread crumbs cooked soft In one
third cup of milk. then mixed with ont
cup Of lean boiled ham minced very 6n,
and seasoned with cayenne and one-hall
teaspoon mixed mustard and one raw
egg beaten. Roll slightly 10 nne bread
crumbs and fry In hot, deep fat, deli
cate brown. Nice for picuics.
WELSH RAREBIT. (cHAFISG DIsH.)
Have ready one level tablespoon Of
butter creamed with one level teaspoon
Of corn starch, one-foarth teaspoon oil
salt and few grains OF cayenne, also
one-half pound Of cheese grated OF
esumbled fine, one-hslf teaspoon Of
mushroom cstsup and some waters Of
squares Of delicate toast. Heat one-hall
cup OF cream In the blazer and BLEND
with Il the butter mixture. When thicl
Get Il over the hot water, add the cheest
and catsup, stir till melted, then pour II
over the waters.
GLUTEN wARERs FOB NvALIDs.
Nix one-fourth teaspoon Of salt with
one-half cup Of sweet cream, stir 10
gluten enough 70 make . still dough