Oxford Democrat., 1899-09-05
RECIPES.

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CoLUnn. oxford DenoeEaa Paris. haiss.
RECIPES.
TURKISH SOUP. y
Bon onehAlf cup barley hi one cop oi
water in double boiler until very soft.
Press through . sieve and add - one
quart Of veal stock and boil ave minutes.
Beat the yolks Of two egss until light,
and mix oue-fourth cup OF cream with
them. Add this to the stock and sifted
barley, ss3trsng Il brishly over tbs IRE
for two ueuutes, but do not let It boil.
Add ssis xnd pepper 70 taste and serve
u 0nce.
BRAIN SAUCE.
Clean bianoh and psrboil the brains
from one calf's head. Put two table
spoons butter In . saucepan, add one
tablespoon chopped onion, small piece
Of bay Leaf, teaspoon OF chopped parsley
and half cup Of chicken stock. Sim
mer gently for twenty minutes, strain.
Nix smoothly two tablespoons Of -four
with half . cup Of thick cream. Add
but . small quantity OF the cream at
once, that it may not lump. Add this to
the frst mixture, and stir constantly
uutil boiling.
Put the brains In q bowl and mash
them. Add them TO the sauce. Add
half q teaspoon OF salt, and little pep
per. Cook over the hrc two minutes,
stirring all the time. Remove from the
fire and add two tablespoons port wine.
ENGLISH ICE PUDDING.
Boil one cup Of rice ia pint Of water
twenty minutes, then dfsin, and sdd one
pint OF milk, boiling II 10 q double boiler
half an hour; press through q sieve.
Beat the yolks Of six eggs and one cup
Of sugar together until very light, add
them to the rice and milk, and cook for
. moment. Take from the fire and add
one teaspoonful Of vanilla extract. Turn
into q freezer and freeze, mot too solId." 7"
Now stir In lightly one pint whipped
cream. Dip into cold water two-quart
mold; line With lady fingers. Cut one
half cup of preserved fruit, cherries or
any fruit that one prefers with one
fourth cup blanched almonds into small
pieces. Cover these With maraschino
half an hour before needed, then strew
them over the lady fingers. Turn in the
frozen mixture and pack 10 Ice and salt
three hours before serving.
POTATO oNELET.
Boil potatoes that have been pared
until done, drain them very dry, and
mash them until very fine and light. To
one quart sitter they Ars mashed add one
teaspoon Of salt aud . quarter teaspoon
Of pepper, two level tablespoons OF but
ter. Beat well, aud now add little At
q time until you have added half cup
Of hot milk. Put into an omelet pan .
tablespoon OF butter. When hot turn In
the potatoes aud level the top. Cover
the pan and set on the stove where they
will cook slowly and brown, in twelve
minutes. Fold and turn on hot platter
This dish must not stand when finished.
BLACKBERRY sHERBET.
To two quarts of berries add three
cups Of water and one and one-half cups
OF sugar. Mash the fruit and sugar to-
gether aud let Il stand two hours, then
add water, and boil twenty minutes,
strain, and when cool, freeze.
CORN PUDDING.
One dozen ears green sweet corn, one
pint milk, one teaspoon salt, four eggs,
one-qusrter teaspoon OF pepper. Cut
through the centre Of each row OF the
corn, then with sharp knife shave OF
two rows together. being careful not 70
cut too close to the cob; after taking Of
the top Of the kernels In this way that
which remains, which Is often filed with
the milk, can easily be removed by press
Ing hard with the back Of the knife the
length Of the cob, the pulp will separate
from the hull, the hull will cling 70 the
cob. Beat the whites and yolks sepa.
rately, add the yolks to the corn, add
salt and pepper and milk. Now stir 10
the whites that have been beaten 20 q
stiff froth. Butter lightly pudding
dish and pour in the mixture. Bake one
hour In slow oven.
SPONGE DROP CAKES.
Spread the nst side Of the sponge
drops with whipped cream thst has been
favored with vanilla, and put two to
gether. Ice them with plain boiled
icing on the round side, not letting II
come quite TO the edge. Divide the
icing into three parts and color one part
q pale pink and one pale green, leaving
the rem aiming third white. The effect J:
very pretty when served with the Nes
politsn Ice cream, repeating the color.
combined In the cream.
SUMNER SQUASH.
Pluck of the young squsshes wher
they are not larger than eggs, boil then
In slightly salted water until tender ant
serve In q cream sauce. They are deli
cate and toothsome and vines so trestet
will yield sbundsntly.
SWORD FISH.
Have slice cut about three-fourthi
OF an inch thick, wipe, lay Il on Il hoI
creased frying pan and cook till brown
on each side, or cook In q broiler. Sea
son with salt, pepper, butter and lemon
juice.
LOBSTER SALAD.
Remove lobster meat, cut Ia half-incf
pieces, mix liver and coral with meat
season with vinegar and cayenne and
moisten with small portion Of msyon
nsise. Arrange in . mound borderet
with lettuce, cover with mayonnsist
and garnish with egg, capers or coral.
MAYoSSAisE DRESSING.
Pot one teaspoon each of mustard
salt and powdered sugar, one-eightf
teaspoon psprika, and two raw egg yolkI
in saucepan placed In large pan oi
ice water. Stir with wooden spoon til
egg Is thick. Tilt the pan, pour In ont
tablespoon olive oil, and stir Il In grad
ualiy. Add oil In larger quantities NJ
you proceed, and stir each portion In
thoroughly before adding more. WheI
thick add one teaspoon Of lemon juice
Use In all one pint Of oil and two table
spoons each Of lemon juice and vinegar
BOILED LEG OF MUTTON.
Wipe, trim, cook In boiling salted
water ten minutes, skim, then keep just
below boiling point, and cook till tender
Add two tablespoons cspers to white
sauce made quite thick, and pour psrt
over the meat, and serve remainder II
sauce boat.
sHELLED BEANS.
Pick over, wash, cook in boiling water
from one to three hours according Ia
variety OF bean. Let water boil nearly
away, when tender, then add salt, sugar
pepper, and butter or cream.