Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-11-28
RECIPES

RECIPES.
GRIpDLE CAKES WITH SOUR MILK.
Sift one-half teaspoon Of fine soda into
one CUP OF thick sour milk. Add one
well-beaten egg, one-fourth teaspoon Of
salt, one-half cup Of -four, two table
spoons Of fine white corn meal, one
tablespoon OF melted butter, mix well
and add -four by the spoonful till about
a. thick and smooth - cream. Add one
level teaspoon Of baking powder, beat
well and cook on griddle.
CREDIBLE CAKES WITH SWEET MILK
MIX two cups Of four, one-half tea.
spoon Of salt and three level teaspoons
OF baking powder. Add one cup Of
milk, one well-beaten egg and one-fourtt
cup of melted butter. Make into Z
smooth, thick batter and beat well, ther
add enough more milk to make batter
about like thick cream, then Try on
griddle a usual. Part dne corn mes
may be used, the same % with soul
milk, In which case use less butter, a
the meal makes the cakes tender. Whole
wheat -four will give another variety
and wheat meal Cor Graham -FOUR with
an equal amount Of fine four is favorit'
combination.
BRoILED CHOPS.
II your family do not care for the fiAnl
or fat end Of the mutton or lamb chops
cut them of and use them 10 stew
But IL left on, remove the inner mem
brxne and cash the fat freely that 1t may
cook crisp by the time the lean part Il
done. DO not season until both surfaces
are scared. Wipe and broil under TIT
gas, cooking until little brown on on,
side, then turn them over, and whel
quite brown turn again for ins
browning Of the fret side. A chop on'
and one-half inches thick will be cooked
rare by the time the outside 10 Drowned
Serve with a simple seasoning Of salt
Butter IL unnecessary, a. good chops al
ways have fat enough Of their own ant
the butter and fat Of the meat do no
make good combination, to my taste q
least.
On account of the difficulty OF broiliul
lamb chops over the Goals without hsv
ing an undue amount Of charcoal on tn
chop, pan broiling Ia preferred by many
Have the frying pan very hot, lay In tn
chops, and let them scar on the hot pan
turn them and quickly scar the othe
side, then cook them rare or well done
As you prefer, turning frequently. The.
viii be steamed instead OF brown ant
crisp II you cover the pan, so you mus
lie content to let them sixxle and spatte
the fat over the stove. When they AT
nearly done, sprinkle salt over each side
and stand them up on the fat edge tina
they may be well cooked without over
cooking the lean. Serve them very no
with no other sauce than their own ricl
Juices. IL 10 = pity 10 spoil or disguis
the natural sweetness with any OF tn
usual highly seasoned made sauces.
CEREAL FRUIT PUDDING.
Cook any cereal A. for breakfast. Pu
a layer In pudding dish, then laye
OF mild apples or pears, sprinkled Wit
sugar, then another layer OF each, wit
buttered cracker crumbs on top. Bsk
slowly till brown and serve with cream
DUTCH APPLE TEA CAKE OR PUDDING
Put into sieve over mixing bow
two cups OF bread -four, one-hsif tea
spoon Of salt and three level teaspoons O
baking powder. Sift and mix vel
Rub In quickly and lightly one-fourt
cup OF butter, add one scant cup OF mil
and one well-beaten egg. Make IL into
dough soft enough to spread easily on
baking pan. IL should be about one-hal
inch thick.
Cut tart apples in eighths, remoy
skin and core and press the apples Int
the dough In parallel rows, the shar
edge down. Sprinkle two tablespoon
Of sugar over the apple, being careful
not TO spill any on the edge Of the par
Bake In hot oven about half an houl
Eat hot with butter as n tea cake, o
with = lemon sauce II for dessert.
LEMON SAUCE.
Mix one cup OF sugar and three hesI
ing teaspoons Of corn starch and al
them into two cups OF boiling watel
Cook eight or ten minutes, stirring as
thickeus, until II Is smooth. Add Ii
grated rind and juice OF one lemon an
one rounded tablespoon OF butter.
the sauce be too thick add little moi
boiling wafer, and IL too thin let IL DO
longer 10 allow some water 10 evaporat'
A few slices OF ounce added to app
pies or buildings give peculiar richness
BANANA SALAD
Make msyonnsise dressing and til
IL n delicate green with color paste.
should be as thick as II can be and
poured. Select bananas that are riI
and firm without any tendency 10 breSl
Remove the skin and inner membrane
cut in halves lengthwise and crosswis
dip each piece In the dressing until We
coated and drained. Arrange bed
shredded lettuce on individual plates an
pile the strips Of banana cob-hou'
fashion on the lettuce and put one
two Of the tiny yellow leaves In the Gel
tire of the dollhouse. Serve at once.
CORN STARCH CAKE.
Cream one-half cup Of butter, add or
and one-half cups Of fine granulate
sugar, beat till light. Add one-half te'
spoon Of almond, one-hslf cup OF mill
and one-half cup Of corn starch mike
with one and one-hslf cups Of -four An
two level teaspoons Of baking powde
Beat well, then add the stiffly beate
whites Of six eggs. Bake In q modera,
oven, frost with
CARAMEL FRosTING.
Put three cups OF C c. sugar q hgl
brown In q granite saucepan, add OF
cup medium cream, and one hespe
tablespoonful butter. Boil witho'
stirring, except as you scrape the DO
tom occasionally TO prevent burninl
until waxy In cold water. Then set II
pan In cold water and stir as Ii harden
Spread while II Is still soft. 1t will Sc
tie to q smooth surface almost Instant.
FRIED OYSTERS.
Select large oysters. Clean, parbo
slightly TO draw out some Of the waite
Drain and dry on towel. Roll In fiol
or fine bread crumbs, dip In mayonnai
dressing, then In crumbs again. l.
them stand five minutes, and II thu
seem moist, dip again In crumbs ar
cook at once In deep, hot fat, one minut
Being already cooked, they need on
the brow ming Of the crumbs.
| sAUTED OYSTERS.
Clean and drain large oysters. p
one tablespoon butter in chsfng-dis
when hot lay In oysters, turn WHIT
slightly colored, and remove WHIT
plump. Season with salt and pepp
and mushroom catsup.
DRY sAUTE.
Parboil oysters slightly. Drain, d
i In aoa annad crumha and brown In h