Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-04-25
oAlNTlEs foa EXTRA OCCASIONS.
CHICKEN CREAM SOUP.

CHICKEN CREAM SOUP.
Purchase an old chicken weighing
about i've pounds. Prepare Il - for
steWlng but do not cut II up. Cover
with cold water, In which place . bay
leaf, = sprig Of parsley, and . root OF
celery. Boil until the meat drops nom
the bones, then remove and strain. Stand
the liquor In cold place and when the
grease forms on the top, remove II IN
cake. A strong Jelly should form II the
chicken has been sufficiently cooked.
Measure the jelly, and for each pint Al
low pint Of cream. Put the jelly In .
porcelain or agate saucepan to boil, and
In another saucepan put the cream. Let
each come TO q boil. Mix together one
even tablespoonful Of fiour and the same
Of butter. Rub smooth and add to II .
very little nutmeg and half teaspoon
full Of onion juice. When the cream 10
boiling, pour il into the boiling chicken
Jelly, and quickly add the creamed but
ter and -four. Let II boil for two or
three minutes, then serve promptly
while very hot. Serve In bouillon cups
II for luncheon, or In plates II for .
dinner.
LOBSTER OUTLETS.
Select fresh lively lobster and place
IL In boiling water TO which q cup Of
vinegar has been added. Boil for twen-
ty-five minutes, then put away TO cool.
Boil one pint Of cream. Mix together
two ounces OF butter and three heaping
tablespooufuls of -four. When well
cresmed, stir It into the boiling cream
and add the finely chopped lobster. Stir
and boil until the mixture bubbles, then
add tesspoonful Of salt, q sprig Of pars-
ley finely chopped, as much cayenne
pepper as can be held on tho tip Of q
knife, few drops Of onion juice and q
scratch Of nutmeg. These ingredients
should be measured and prepared 90
that they can be added without delay.
Put the mixture In bowl and stand u
in n cold place. When solid and per-
fectly cold make into outlets or cro-
QUOTES. Dip into the yolk Of egg, theu
into very fine bread crumbs. Fry IN
boiling lsro, deep enough to thoroughly
cover III. m, and remove In one minute
and half. Serve while very hot.
swEErBREAp SALAD.
As soon as the sweetbreads are receiv.
ed, place them In sailed Ice water. liz
fifteen minutes remove and parboii them
In boiling water for fifteen minutes, and
Immediately place them sRain In Lex
water until they are firm and Icy cold
Remove all the veins and skin and sepa'
rate into small pieces. Stand In the ict
chest until ready TO serve. Make \
mai onnaise dressing OF one egg and
bali q pint Of olive oil, using lemon In
stead OF vinegar. Dc not use any mus.
tsrd in the dressing. Place the dressing
In cold place and at the last minut'
mix Il with the sweetbreads and serv,
on the tender white leaves OF lettuce.
POTATO RIssoLEs.
Take two cups OF mashed potatoes
and press through vegetable press u
mske them very light and hsky. Melt
tablespoonful Of butter and add TO tho
potatoes. Stir in the yolss Of three eggs
teaspoonfui OF finely chopped parsley
a little cayenne pepper, h tesspoonful ol
salt, and quarter OF teaspoonful ol
onion juice, with a very little grated nut
meg. After mixing all we'll together
make the potatoes into balls the size Of
walnut, dip each ball In the besteI
yolk of egg, then in very fine breat
crumbs. Hall All hour before they vii
be ready 10 cook, place on the fire pal
of deep fat and see that IL IL boiling be.
tore the potato balls are placed In IL
Only one minute is required for cookinS
ih, N II the fat Is In the right condition
This Is a delightful dish when properi,
prepared, and should be gsruished VIII
psrsley.-Good Housekeeping.