Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-06-06

bay leaf. COOK slowly until tho onion u
yellow. Remove the bay leaf and turn
In two cups Of strained tomato pulp,
and one-haif cup crumbled cheese, Edam
or common American. Season with one
level teaspoon salt and one-fourth tea
spoon paprika; add one rounded table
spoon butter, then drop In carefully
fou: unbeaten eggs. Let them cook
without stirring until some Of the white
becomes opaque then prick the yolks and
mix gently until they have thickened the
whole. Serve on toast or waters. When
the tomatoes are very acid heat them
and add bit OF soda before straining
them,
sARDINEs A LA sTKRNAU.
This IL quick way Of preparing sar-
dimes In chatting dish, and 10 favorite
with those who like s4rdines hot and
highly seasoned. Allow three or four
for each person, drain them from the oil,
and II you like. you may remove ~
much Of the skin as can be done without
waste, and the backbone also-although
people generally consider that the bones
are 90 softcned In the curing that they
are unobjectiouable. Put them In the
chatting dish and mash them thoroughly
as they heat. To half q can OF ssrdines
allow one tablespoon each Of lemon juice,
mushroom cstsup and mango chutney.
When hot and well mixed, spread the
paste on waters and serve At once.
Sherry wine IL sometimes used In place
of the acid condiments.
CALr's BRAINS WITH SAUCE TARTARE.
This delicacy, so highly esteemed By
the epicure, Is one Of the many dishes
| which may be prepared on the chatting
dish; or finished l might say, for Ike
sweetbresds, chicken, etc, IL needs
much longer cooking than Il usually
convenient to give to Il at the table. Ii
| Is therefore not to be included among
the quick or emergency dishes. Brains
spoil quickly and should be put TO soak
10 cold water a. soon rs they come from
the market. Change the water and re-
move the thia membrane, and blood
vessels, being careful not TO break the
brains. Tie 10 piece OF thin cheese
cloth, and put them into boiling water
| 10 cover, with piece OF onion the size
OF a quarter, a half-lnch bit OF bay leaf,
= sprig OF parsley, one teaspoon salt. six
pepper corns and one tablespoon lemon
juice. Simmer gently from twenty to
thirty minutes. Take them up and put
directly into cold water, changing the
water often that they may cool quickly.
When very cold remove the cloth and
dry them thoroughly. Cut them 10 four
pieces, six II large, season them slightly
| With salt and pepper, cover with fine
bread crumbs, dip In beaten egg diluted
with water, then In crumbs again. They
are now ready for the chafing dish and
may be Drowned on each side In hot but
ter Ia generous quantity and served
| with Sauce TsrtAre. This sauce must be
prepared beforehand, and IL simply the
usual mayonnsise dressing with the ad-
dition OF chopped olives, capers, pickles
and parsley. When only salt and lemon
are used In the water, they may be boil
ed without the cloths.
RICE FRIrrERs.
Pick over aud wash one-half cup Of
rice, put II In the top OF double boiler
with one-half cup Of boiling water and
| one level teaspoon salt. Cook directly
over the fire until water Ia absorbed then
add one cup OF milk and cook over bolt
Ing water until very soft. Stir in one
rounded tablespoon butter, and one well
beaten egg. Remove from the fire and
stir In four tablespoons canned cherries,
stoned and cut small. Mix well and
turn into 4 round shallow tin TO cool.
When cold divide into six or eight sec
tons, cover with fine bread crumbs, egg
and crumbs, and brown on each aide In
hot butter.
STRAWBERRY CANAPEs.
Brown the under side Of large sponge
drops In little butter, being careful not
TO le, the butter burn. Have ready one
cup Of strawberries sliced and sweeten-
ed. Heat them In another pan just
enough to melt the sugar, add one table
spoon Of butter and pour II over the
Drowned cakes.
pEvILgp ALMONDS.
Cover one-half cup Of almonds with
boiling water and let them stand till the
skins Will slip of easily by rubbing be-
tween Il towel. Dry them thoroughly
and cut them lengthwise into thin
shreds. Put one rounded tablespoon
butter In the chafing-dish and when
melted turn In the almonds and toss
about until they are Of uniform light
brown color. Sprinkle with salt and
psprika, add more butter IL needed.
Have ready q sauce made OF chopped
pickles, cspers, mango, chutney and
walnut cstsup, one tablespoon Of each,
stir into the nuts, and when hot, serve.
LOBSTER A La CREME.
Have ready the meat from two pound
lobster, or enough TO make one pint when
cut in small pieces. Sprinkle one table
spoon lemon juice over the lobster. Put
into the chatting dish one rounded table
spoon butter, one-hslf teaspoon salt and
few grains OF paprika. When melted
stir In one rounded tablespoon corn
starch and when well mixed add one cup
thin cream, and stir constantly until
thick and smooth. Turn In the lobster
cubes and toss about until hot. Then
serve with baking powder biscuits made
very rich with butter and cut quite thin.
These Of course, must be baked before
luncheon IL served. Brown bread bars
toasted slightly may be used II preferred.
This formula may be followed In using
any kind OF cold white fish and meat -
veal, chicken, lamb, or tongue, using
celery salt with chicken, and onion juice
with fish.
NOODLES.
Break two eggs into bowl, and with
out beating. Stir In sifted -four to make
q very stiff dough. Knead 1t until very
dry and smooth. Do not add salt. Ger
man cooks think the salt makes them
tough snd sticky. Divide into portions
convenient for rolling and roll into
thin sheet, thin rs paper. Let them dry
on Toured cloth for an hour. When
dry roll up lightly like jelly roll, slice
off 10 thin shavings. Then unroll them
and dry again. Drop them into rapidly
boiling sailed water, few at time,
and cook them ten minutes. Drain and
put them into the soup.
GOLD FLAKES.
Have the yolks Of two hard boiled
eggs, In puree strainer, and when the
soup Is In the tureen, rub them through
into the soup.
GRAPE FRUIT.
Select fruit that Is heavy and juicy but
not too large. Cut In halves across the
sections, remove the seeds, and with
sharp scissors cut out the centre mem
branes. Or II all the membrane seems
tough, scoop out the pulp into bowl,
then remove all the divisions Of the
A. a. A.