Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-02-21
RECIPES.
DANISH rAPI0CA.


DANISH rAPIoCA.
Wash half cupfui Of pearl tapoca and
cook In one pint OF boiling water one
hour. IL IL best to use double boiler.
Stir frequently. At the end OF m hour
IL should be soft and transparent. Re-
move from the fire, partially cool, then
add one saltspoonful OF salt. one-fourth
cupful Of sugar, q tesspoonful OF lemon
juice, and one cupful of diced pineapple.
Serve very cold with cream and sugar.
BRoILEp OYSTERS.
Select oysters which are large and
plump. After draining them, turn them
10 melted butter, then roll In powdered
crackers which have been we'll seasoned
with salt and pepper. Have ready q
tine wire broller. Heat, then rub with =
piece OF salt pork TO prevent the oysters
from clinging 10 the wires. Fit the
oysters 10 closely, rs they Will shrink
slightly In cooking, aud broil until nice
ly Drowned on either side, and until the
juice begins TO flow. II IL possible 10
oroil them without the cracker dust,
and some persons prefer them so. More
Juice Ia lost In that way, however, and II
Is not recommended.
SAUCE PIQuASTE.
This IL q delightful accompaniment 70
the broiled oysters. Mix together two
tablespoonfuls Of good tomato catsup,
three OF hot water, aud one teaspoonful
Of grated horse-rsdish. Melt small
Tablespoonful OF butter and let IL brown
slightly, then mix With Il level tes-
spoonful OF four. Cook for u moment,
then stir into Il briskly the other In
gradients. Cook until IL thickens slight
ly.
When preparing the mashed potatoes
for dinner plan TO have sufficient for the
potato balls. To a generous cupful OF
the potato add one we'll beaten egg.
season with pepper and celery salt, aud
II not quite moist add tribe more milk.
Have ready = little sifted flour on q
plate, drop n spoonful OF the mixture
upon the plate and roll In the aour. Fry
10 spider In hot butter or dripping.
CHOCOLATE A LA PARisIESNE.
Break one square OF chocolate In small
pieces, mix with II two tab'espoonfuls
OF graduated sugar and two tablespoon.
full. of hot water. Stir aud cook ill
smooth. Heat In the double boiler one
quart Of fresh milk and add the choco-
late mixture to Il, taking pains TO dip
out portion OF the milk 10 rinse out the
pan In which the chocolate WAS mixed
that none OF II be lost. Cook i've or ten
minutes. Have ready \ bowl OF thick
beaten cream, slightly sweetened, and
very delicately favored with vanilla.
Add q spoonful Of the beaten cream to
each cup Of chocolate rs II is served.
Lady fingers or some other form OF
sponge cake will be suitable to pass with
the chocolate.
VEAL AND BAN PIE.
To each two pounds OF veal-the cut
lets are really the nicest--allow one-hslf
q pound Of boiled ham, two tablespoon
fuls OF ssyory herbs, half q teaspoonful
Of grated nutmeg, ~ much pepper and
salt as required, the chopped peel OF half
lemon, the yolks OF two hard boiled
eggs, one-hslf a pint OF strong stock,
and the same amount Of water.
Cut the veal into ANAL, square pieces
and put q layer In the bottom Of bak-
ing dish, sprinkle with herbe, spices, sea
soning, and lemon peel, the sliced egg
yolks, and very thin slices OF ham. Pro-
coed In the same manner until the dish
Is full, finishing with the ham.
A few oysters, truflies, or mushrooms
may be also mixed in with the other In
gradients. Make some good, light pas
try, using drippings for shortening. lay
y rim around the edge Of the dish, then
pour ia the water. Cover with more
crust, brush over with the beaten y0lk
OF an egg, and bake In q good, steady
oven from an hour TO an hour and half.
When taken from the oven, insert fun
mel through the middle Of the crust and
pour 10 the half pint Of strong stock,
very hot. IL the stock Is not very
strong, add tablespoonful Of gelatine,
90 that II will be jellied when cold, as
the pie is really meant to be eaten that
way.
ORANGE MARMALADE WITH HONEY
AND ALMONDS.
To each quart OF orange juice and
pulp-but not the white pulp-sllow two
pounds Of honey and n handful, more or
less, Of blsnched almonds, cut into quar-
ters, and one pound of the peel; boil
until tender and cut into strips. Put all
together into the preserving kettle, and
let boil very gently for about half an
hour, or until Of the proper consistency.
Put 10 jars and seal.
TOAST WATER.
This Ia q very desirable drink for an
invalid, sand when ice cold IL very re-
freshiDg. Toast thick slice Of stale
bread-ythe end crust IL really the best to
use for this purpose. IL must be turned
repeatedly, 80 that II will be toasted
through and through, but not the slight
est bit burned or blackened. Put II into
bowl or pitcher, pour over II one quart
of boiling water, and let II get perfectly
cold. Strain carefully, aud II IL ready
for use.
BAKED BEEF TEA.
Cut one pound Of perfectly lean beef
into small pieces. Put into bean pot
u new one, unless absolutely impossible
add one pint of cold water and a salt
spoon of salt. Cover tightly, put In
warm oven, and leave from three TO four
hours. The heat must be steady and
moderate all the time.
Strain through cheese cloth, and put
ia cool place until wanted. II wanted
stronger, put less water, and II only the
meat juice Is required, put barely enough
water 70 keep the meat from burning be-
fore the heat draws out the juices.
HASH WITH BREAD CRUMBS.
Two cups Of meat, chopped flne, one
cop Of bread crumbs, one teaspoonful Of
baking powder, one or two well-besten
eggs, one cup Of milk, salt and pepper.
Nix all together, aud bake half an hour
In moderately hot oven.
TEA CAKE.
Cream one pound Of -four With two
ounces Of butter, 6rst sitting one and
one-hslf teaspoons Of baking powder
and pinch Of salt with the 6our. Add
one egg, well beaten, two teaspoons Of
sugar. few carrants and Z tsaspoonful
Of lemon juice. AAd little cold milk
just enough 70 soften thed0uGh through,
and bake In loaf IN quick oven. This
10 very simple cake, and 10 to b eaten
fresh and warm.