Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-05-02
RECIPES
ROAST srRlorx or srrr.

and NE Il for soups or stsws. II yoo
prefer to use Il for this purpose after
roasting, draw Il round underneath and
fasten k with skewer. Lay the meat
on . rack In pan, and dredge al over
with salt, pepper and flouf. Put Il In .
very bot oven with two or three table
spoons Of drippings or pieces Of the beef
fat placed In the pan. Place . rack
under the pan, or turn the beat or from
the bottom Of the oven. Put the skin
side down at first that the heat may
harden the juices In the lean part. When
the flour IL brown on the pan and the
meat ID scared, haste with the fat and re
duce the heat. Baste often, and dredge
twice with salt and flour. When scared
all over, turn and bring the akin side up
for the final basting and browning.
Bake fifty or sixty minutes, II liked very
rare; an hour and quarter to an hour
and a half, II liked well done. II there
be any danger Of burning the fat In the
pan, add little hot water after the -four
is Drowned. Meat may be roasted and
carved better II placed In the pan aid on
the platter with the skin up instead Of
the flesh aide. Carve sirloin roast by
cutting several thin slices parallel with
the ribs. Then cut down near the back
bone and separate the slices. Cut ou.
the tepderloin from under the bone, and
slice Il In the same manner. Many turn
the sirloin over and remove the tender
loiu first. Serve little Of tho crisp
fat on the flank 10 those who wish IL.
GRAVY FOR ROAST pEEr.
To make II 10 the psn, pour of nearly
all the fat. Put the pan on the stove
and add dry -four until the fat Il all sb-
sorbed. Then add hot water or no.
stock. and stir as I, thickeps. Cook five
to eight minutes, season, and strain.
YORKSHIRE PUDDING.
Beat three eggs very light. Add one
scapt teaspoon OF salt aud one pint 81
milk. Pour half y cup OF this mixture
on scsnt cup Of -four, and stir TO a
smooth paste. Add the remainder OF
the mixture and beat well. Bake In hot
gem-pans forty-iive minutes. Basic
with the drippiugs from the beef. This
Is more convenient way than 20 bake
In the pan under the beef. and gives
more crust. Serve As garnish for roast
beef.
roT ROAST.
Four to six pounds from the middle or
face Of the rump, the vein, or the round
Wipe with \ clean vet cloth. Scar all
over nv plscing In hot kettle and turn
ing till all the surface IL Drowned. Add
one cup Of water, and place Il where II
viii keen just below the boiling point.
Do not let the water boil entirely away,
but add only enough to keep the meat
from burning. Have the cover fitting
closely ia keep In the steam. Cook until
very tender, but do not let II break.
Serve hot or cold. The mest when cold
IL delicious, cut In qusrter-ineh slices,
and sautrd In hot butter.
ruREE or BgEr AND VEGETABLES.
pounds OF beef. pounds hone, 6
quarts cold water, tablespoonful salt,
l tablespoonful mixed herbs. IL cup
split peas, 4 onions, ] cup chopped Gel
cry, 1 cup tomstoes.
Select lean juicy meat from the neck.
nd the bones from the hind shiu. Split
the bone and cut the meat fine. Put
them with the salt into the cold water.
nth the herbs tied In piece OF cheese
Goth. Simmer four hours, then remove
The bones and herbs. Cook the pess In
one quart OF boiling water one hour,
add them with the other vegetables to
the meat and cook another hour. Then
.trsiu through n puree-strainer, rubbing
through rs much OF the pulp az will go
EASILY. Mix I, we'll and set away tn
cool. When ready to use remove the
fat, and heat 10 the boiling-point. Add
more salt " needed.
CLEAR. OR AMBER SOUP. OR coNs0MME
pounds shin Of beef, 4 pounds knuckle
of veal, or pounds fowl, 4qnsrts cold
water, ounces lean ham or bscon. o
cloves, 6 peppercorns, bouquet OF herbs,
| tablespoonful Of salt, onions, car
rot, turnip, 2 stalks celery, 2 sprigs
parsley, 3 eggs. whites and shells, salt
spoonful OF celery seed, rind and juice
OF one lemon.
Wipe and cut the meat and bones into
small pieces. Put the marrow, bones,
and part OF the meat. In the kettle with
four quarts OF cold water. Heat slowly.
Cut the onions and vegetables fine, and
fry them In the hsm-fst or In drippings ;
then brown the remainder of the meat.
Add onions, meat, herbs, spices, and
vegetables. Simmer until the meat is In
rags; IL will take seven or eight hours.
Strain, and when cold remove the fat.
Add the whites and shells Of the eggs,
celery seed, lemon, and salt and pepper,
IL needed. When we'll mixed, hest It.,
and boil ten minutes. Strain through
the finest strainer, and heat again TO the
boiling-point before serving. Serve
clear, or with wine or lemon. Clear
soup should be perfectly transparent, OF
light brown or straw-color.
TONGUE IN JELLY
Wash fresh tongue, and skewer the
tip 10 the root. Cook until tender 10
boiling sailed water; remove the skin !;
tim and tie IL In good shape. When
cold, mould IL In Aspic Jelly.
To mould 10 Aspic Jelly.-Take enough
stock 10 III the mould, beef II for dark
Jelly, and veal or chicken, II for light
Season highly, with salt, pepper, celery
seed, herbs, lemon, or wine. IL darker
shade be desired, add little caramel.
For three pints OF stock mix the whites
and shells OF two eggs with cold stock I;
add one box Of gelstine which has been
soaked In one cup Of cold water. Put
all over the fire, and stir till hot. Bolt
till a thick scum has formed; remove
that, and strain the liquor through q
fine napkin.
Pack = mould In pan OF snow or
broken Ice, and pour In jelly to the
depth OF half an inch When hard, gar
nish with fancy vegetables Of differen
colors, slices Of hard-boiled eggs, Italian
paste, rings Of mscar0ni, etc. Fssten
each ornsmenr In place with liquid jelly,
and when hard add enough jelly to cover
all. When this Is hard, place the meat,
or whatever you have to mould. 10 the
centre, being careful not TO let II break
the Jelly. Keep the meat 10 place with
some OF the liquid jelly, and when hard
add enough jelly 70 I'LL the mould. III
to be decorated on the side, dip the orns-
ments In the liquid jelly, and II the mould
be lev cold, they will adhere. The jelly
must be added slowly. Keep In the
mould In cool place till ready 10 serve.
To remove IL, dip the mould quickly 10
warm (not hot water, and turn out
carefully.
BAKED FISH.
Spread some butter over dripping
pan, sprinkle over It one onion minced
line, lay on this thin slice OF halibut or
any small whole fish, split down the
middle. Add one tablespoon Of vinegar
and spread thickly with butter. Bake
until done, the time depending upon the
thickness Of the fish. Remove to a plat
ter. Add -four to the butter left 10 the