Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-07-25
RECIPES.
COOKING POTATOES.

skins, and In a pretty strong saline solu-
ton, In order to get them In perfection,
delightful TO the palate, and easy OF d.
xestion- After such treatment, they
may Be made into soup; they may be
baked or roasted (ior few minutes
only 10 their skins; they may be mash
ed, cooked q Ia msitre, saute, or fifty
things may be done With them; but,
trst OF all, they must be boiled Ia their
skins, with plenty Of salt, and then well
dried.
SEw ENGLAND HASH.
Mince the corned beef quite nne and
mix with IL coarsely chopped cold boiled
potatoes. To cupful OF the meat allow
almost q cup and half Of the hAshed
potato. With the meat and potato mix
onethird OF 4 cup Of hsshed boiled beet.
The beet 10 better as prepared for the
table with dressing OF vinegar and but
ter, though the plain boiled beet will
answer. Mix thoroughly, season with
salt and pepper, aud turn into hot
spider 10 which piece OF butter the size
OF large egg has been melted. Moisten
with q third Of q cupful Of stock or
cream. Let Ii simmer for time with
out stirring, then mix well, and set back
on the range 10 brown.
Few things vary more In the cooking
than eggs. Prepared In the following
manner they are soft and custard like,
and may be given with impunity to per-
sons OF delicate digestion, while those
which are carelessly boiled after the old
time method prove quite Injurious.
SOFT BOILED EGGS.
Have the water In the kettle 10 which
they are to be cooked boiling hard, care
fully drop In the eggs and place the ket-
tie at the back Of the range where the
water will not boil. Keep the kettle COW
cred closely for five minutes, and you
may lift out the eggs with the certainty
that they will be 'just right" II one
prefers them cooked longer, Q moment
or two more will not impair their diges-
tible quality. There Is less danger Of
breaking the eggs II they are placed 10
the kettle frst and the boiling water
poured over them. The one dissdvan-
tage of this plan 10, that the water stops
boiling when turned Into the kettle and
It is not 90 easy TO time the eggs &C
curately.
POTAGE BLANCHE.
This ID q delectable French soup es-
pecially acceptable in warm weather,
when the heavier soups are less inviting.
Order from the butcher some veal bones
and q pound Of lean veal. Crack the
bones and simmer together with the
meat for four hours. Set aside the
strained broth to cool, and skim away
the fat which rises to the top. There
should be about quart Of good stock.
Reheat the stock and favor with gcner-
oas alice Of onion and stalk Of celery
cut 10 small bits. Cook for twenty
then strain once more, and add
q cup Of rich cream. Melt q tablespoon
full OF butter and cook In ita small table
spoonful Of nour. Pour gradually upon
this mixture . cup Of the hot soup and
strain the whole Into the remainder Of
the soup. Have ready cup Of small
sprigs OF caulinoYer which have been
boiled TIL tender ID saltsd water. Drop
these into the soup last Of oil, season
with salt and pepper and serve at oncs.
A SUMNER SALAD.
Boil some small green beans til tsn-
der In boiling sailed water. Drain and
when cold and veil chilled, lsy spoon
lul for each person on lettuce Leaf.
1aruish with bits q rcd bet and dress
With mayounaiss. Is viii b found most
convenient 70 have this salad arranged
apon the plates before sending Ito TIE
able. Good housekeeping.