Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-08-01

FRIED TROUT OR PERCH.
Clean, wipe dry, and cash twice on
each side. Dip In fine sailed meal, and
brown quickly In hot salt pork fat. Or,
omit the gashlng, roll In seasoned bread
crumbs, dip In beaten diluted egg and
then In crumbs again and fry quickly In
deep hot fat. Large trout may be bak-
cd, basted with milk and butter and
served with white sauce favored With
parsley.
ROAST LAMB.
Remove the caul, any superfuous fat,
and the end Of leg " that cut be- used.
Wipe, scar the cut end, or wherever
there Is any lean meat exposed. Drcdge
with salt. pepper, and -four. Put on 3
rack In dripping pan, In hot oven and
when -four is Drowned, add little hot
water aud haste every fifteen minutes.
Reduce the heat and bake about one
hour and half. Serve with mint sauce.
MINT SAUCE.
Sweeten one-half cup vinegar, with
one-fourth cup powdered sugar, add one
cup fresh mint, finely chopped. Let IL
stand one hour, or till vinegar Is strong
ly favored with mint.
BEErs.
= Wash, but do not cut them, "a that
destroys the sweetness and color. Cook
In boiling water until tender. Young
beets will cook In one hour, old beets re-
quire longer time, and IL tough, wilted
or stringy, they will never boil tender.
When cooked, put them In pan OF cold
water, and rub of the akin. Young
beets are cut In slices, aud served hot
with butter, salt and pepper, or cut In
small cubes and served In white sauce.
They are often picked In vinegar, spiced
or plain, and served cold, or they may be
cut into dice, and MIXED with other vege-
tables for salad.
SUMNER soUAsHEs.
These should be young, fresh, and
with tender skin. Wash, and trim of
stem and skin IL hard. Cut In quarters
and steam, or cook 10 as little water as
possible, letting II nearly cook away.
Put into 8 strsine: cloth, mash thorough
iy, squeeze, or twist aud press In the
cloth until tqussh IL dry. Save the
squash juice. Rehest, add an equal
amount Of cteam, and thlcken with
cprnstsrch and butter cooked together.
Season with salt and pepper, and serve
with the squash; or simply season the
squash with butter, salt and pepper, and
heat again before serving.
CUCUMBER SALAD.
Pare and slice the cucumbers, cover
with broken Ice half m hour. Drain
and serve with French dressing.
coMPoTE OF RICE WITH FRUIT.
Cook one cup OF rice 10 one cup Of
rapidly boiling water, until water IL
absorbed, then turn IL into one pint OF
hot milk In double boiler, add one tes-
spoon salt and cook until rice Is soft.
Mould In buttered nng mould, and
turn out on platter. IL you have no
mould, make a border Of Il en- the dish.
Fill the centre with fresh eurrants,
sweetened. Mash one pint currants with
one cup sugar, boil five minutes and
strain It over and around the rice. Serve
hot as sweet entree.
BERRY PIE.
Mix one-fourth teaspoon each Of salt
and baking powder, with one heaping
cup Of pastry flour. Add one rounded
tablespoon cold lard, and ons-fourth cup
butter and mash IL into the -four, with q
broad knife, 90 II will be In flakes. Mix
in ice water to make stiff dough, toss
out on Toured board, divide In two parts
and shape each into ball, pat OUT fist
and roll one out thin and round and q
trifie larger than the plate. Lay the
crust on q granite pie-plste, Toured but
not creased, al hesping with blueberries,
dredge with -four, sprinkle on q few
grains of salt, and half cup Of sugar,
and dot with teaspoon Of butter. Draw
the extra crust up over the berries round
the edge. Wet the top OF II, and cover
with the other crust rolled to it the
plate. Press It close on the edge. Prick
or cash the top and bake about half an
hour. Bake In deep dish with only top
crust II you prefer. It may not serve
quite so easily, but It is more whole
some without the under crust.
BERRY CHARLOTTE.
Pick over and stew one quart of ber-
ries, or s,aail fruits, blueberries, cur
rants, raspberries, or blackberries, In one
cup water. Mash well and squeeze
through coarse cheesecloth. Add sugar
to taste, and boil again until it almost
jelIies on the edge. Have q quart or
more Of soft white bread cut In small,
thin pieces. Put layer Of bread In
bowl or In small cups, pour on enough
hot syrup to wet the bread all through,
and continue the layers of bread and
syrup until ell Is used. Put In Ice chest
and serve very cold. Turn them out
aud eat with thin cream. A simple but
delicious summer dessert much more
wholesome than berry pies. Bakers
bread, the long cream Leaf, 10 most salts
factory. IL 10 some trouble but II pays
to strain out the seeds.
SCRAMBLED EGGS.
Have one tablespoonful Of butter In
pan heating over hot water, with one
tablespoon Of butter melted In it. Beat
three eggs slightly, shske In little pep
per, turn Into the hot butter, and -
they cook, scrspe toward the middle,
and when all ID . quiverinG, jelly-like
mass, sprinkle slishtly with salt, and
serve ct once 90 wsfers, toast or short-
cAkss-
FRUIT PUDDING.
Cook one qsArt Of rips bsrries or can
red peaches OF apricots vith o. pipt Of
water. and Sugar 20 tasee, an ~ fruit u
yell scaldsd. Skim out tie fruit Into .
dish for serving. Wet ons osplnl q ane
grssalstsd wheat Soar n litsls cold
water, stir IL into The boiling syrup
cook ten minutes, and pour y over IL
fruis- serve vsey cold With cssan.-