Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-12-05
HOMEMAKERS COLUMN.
RECIPES.
FRIED snELr.

with the thumb and finger press from
the middle and squeeze out the entrails.
Wipe them with wet and then with .
dry cloth, season with salt and pepper,
and skewer the tail In the mouth, or
turn the head one way and the tall the
other and keep them In place with wood
en- pins. Cover with dne nour or hne
crumbs, then with beaten egg and One
bread crumbs and fry in deep hot fat,
from three to five minutes. Drain on
absorbent paper and serve garnished
with parsley and small lemon cups filed
with sauce tartare.
SAUCE rARTARE.
Into one cup Of msyonnaise dressing
stir one tablespoon each of chopped
olives, capers, cucumber pickles aud
parsley. Or II an oil dressing IL not
agreeable, use the ordinary msitre
d. hotel butter made quite thick with the
chopped condiments.
BROILED STEAK.
Wipe the steak with clean wet cloth.
Remove tough membrane, all the fat
which will not be eaten, and the bone II
you prefer. IL may be carved mors
easily without the bone. Grease the
broiler with some Of the fat, put In the
steak with the fat edge nearest the
handle II to be broiled over the Goals, II
under gas fame 1t Is immateriAl. Close
the broiler without pressing the steak,
and cook II over clear fire, turning fire.
Quenily. Cook from four TO ak minutes
II one inch thick, from ak TO ten Il
thicker. Serve on . hot platter. Sea-
son with salt, add pepper II you are sure
all the family will like It, and butter II
you care to have much gravy with the
meat, but when the steak Is rich In lis
own fat, butter seems unnecessary and
10 often wasted on the dish.
BRoILED vESIsoN.
venison should be examined carefully
Remove all the tough membranes, hairs
and most OF the fat and wipe 1t well. II
is usually preferred rare, and as Il cool:
quickly, particularly the fat, everything
else should be ready that this may liter
ally 60 from the fire to the plate. It's g
meat especially suited TO the chaflng.
dish for that reason. Turn It frequently
and cook according to your fsncy--rsrt
or we'll done. Have ready some acid
jelly, currSnt or plum, melted, and serve
on the yenison, or dress IL simply with
butter, salt and lemon juice II you dis
like tie sweet flavor Of the jelly. Serv,
very hot.
BRUSSELS SPROUTS.
Look them over carefully and discsrc
any wormy specimens, remove the wilt
I'd leaves aud soak the sprouts In cold
sailed water fifteen or twenty minutes
This will draw out any insects that may
have escaped your eye. Rinse them II
fresh cold water, drain and cook then
In rapidly boiling water twenty minutes
or till tender when pierced with IN,
skewer. Avoid overlooking them, for Il
they are a shapcless, musby mass they
are not acceptable. Drain well ant
serve simply with butter, salt and pep
per and vinegar, or lemon, IL desired
Or you may pour over them whit,
sauce favored with lemon. Hollsndais,
sauce Is also suitable for this vegetable
GARBAGE.
Cut the cabbage In quarters, remov,
the wilted leaves and the core. Hav,
over the fire large kettle Of rapid,
boiling sailed water, drop In the cab
bage, one piece at time, that the boil
Ing may not be checked, add a salt
spoon OF soda, and stir well, then cool
the cabbage uncovered about half nj
hour. There will be no perceptibl,
odor after the first few moments, snt
the cabbage will cook tenderly NOR
quickly than when covered. Many peo
pie prefer 10 separate each leaf from TIT
head and cook the leaves as they woulS
gu,eps. When the cabbage Is tender
| drIin IL well, using some pressure, 10
Il to quite wstery Season with butter
salt aud pepper, or with sauce Holland
Aise. Or you may chop 1t fine, put II II
= baking dish, sprinkling each lsye
| with grated cheese, and cover with
white sauce and bGttered crackc
crumbs. Bake Il until the crumbs ar
brown.
SQUASH PIE.
Use the dry, mesly squashes; ID,
wAtsry Kind are no better for pies thar
for III. Ginuer as vegetable. Stew o
bake the squash till tender. Silt 1t, 81,
allow one cup aud half for an ordinsr!
sired pie. Mix with the .qussh one cuI
of boiling milk, one-half cup Of sugar
on, hall teaspoon salt, one-fourth tea
spoon cinnamon and one egg beatel
slightly. Liue granite pie plate Will
paste, allowing enough for futed rim
nil with the squash mixture and bake II
hot oven until the crust is brown an,
the squash puffs up in the centre.
| BAKED PEARS.
Pare, halve aud core the fruit. II tn
skins sre thin and the fruit sound, leav
them whole. Fill deep pudding dish
lid wster TO show near the top, aud one
half cup Of sugar for n two-qusrt pan
Cover and bake slowly till red. Hsri
pears, whole and IMPAIRED, should b.
stewed first till nearly tender, In littl
water, or you may steam them. Pu
them In shallow granite pan, bak
slowly and haste with the syrup. Serv
with cream.-American Kitchen Maya
zine.