Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-06-13

|OegssRea4ease0, eqlee efiloegle1 e4lne 49,
CoGuHm. Oxioed boneo1A fssls. Hainsl
A FEW GERMAN RECIPES.
ron IMPROvMG 9RAvEs TOR noAsIs.
Sour cream added 70 Nest gravies I'm
proves their tastes turns dark brown 70
3 rich golden color and aCts - . eli9he
|thickenlng. II there b TOO mech fss
under the roast, pour & Oh. reoerving
enough In which to cook 10 . yellow
color . heaping tablespoonful Of four.
II there % NOT enough INT, either nom
the roast In hand or froEa one OF pro.
vious day, NE butter. when the dour
d yellow add tho juices Of the roast, IN
default Of which water mixed with beet
extract and caramel may b ueed, and
stir constantly till the mixture has boil-
ed. Add tablespoonful or moro Of
sour cream. The amount Of fat can b
controlled BY properly turning the roast
before it u put into the oven. 0rayIes
swimming In fas are offensive. II there
10 just enough to TAKE up the nour 70
qulred, the gravy becomes smooth and
homogeneous.
Scrsps Of lean, uncookcd ham and
small pieces Of onion together roasted In
the INT before adding tie flour, give On
appetixing taste 70 the gravy. Ofcourse
Il becomes necessary to strain The gravy
at last, in order TO remove the bits Of
meat and onion. It ID assumed that the
seasoning with salt and pepper ID right.
All dark brown gravies for roasts have
for their prime conditions: 6our cooked
till yellow, and, for the liquid addition,
none but brown stock.
FOR IMPROVING COTTAGE CHEESE.
In Hanover, under the name Of Flott
or scream" cheese, 10 made . delicious
cottage cheese. Ordinary "Dutch
cheese" ID improved In taste and appear
ance by spreading In thick layers on .
perforated surface Of tin, wood or por-
celain, the ordinary cottage cheese and
single costings Of rich sour cream such
as 10 finest for making butter. Top of
with cream and disturb 40 little 90 posi-
BILE In transferring TO Nat dish for the
table. Buttcr-makers would do well 70
make speciality Of such cheese. Here
the women who come TO the house with
butter, have these cream cheeses for sale,
carrying them In special compartment
Of the baskets which they carry on their
backs; each cheese In square tin, -
much as IL inches high and twice ~
long, made with aiding bottom pierced
with large holes. The cheese 10 thus
transferred In . pleasing form directly
TO the buyers plate, leaving the last rich
coat OF cream still on top. Two layers
or three TO cheese are sufficient.
FOR A LETTUCE SALAD DRESSING.
The following dressing for lettuce 10
economical, delicate, simple and unique.
As Il is mild and delicious, the quantity
made should be gene. Gus ~ compared
with the salad leaves used. They should
not only be well moistened with tho
dressing, but there should be liquid re-
manning In the bottom Of the mixing
dish TO pour over them when put into
the glass dish for the table. IL ID essen-
tisl that the lettuce be drained thorough
" after washing. The dish all ready for
the table may stand for some time 10 the
Ice chest or Q cool place before serving.
With q wire spoon beat half pint Of
sour cream With q tablespoonful Of
sugar and with vinegar enough to
neu,ralize, the sweetness OF the sugar.
Thick cream makes foany dressing.
CREAM 0Y FISH SOUP.
/ tablespoonful butter, 2 tablespoon
fuls -four, IL plnts stock, l pint Of
milk, yolk Of egg.
Three pounds Of fish, In this case salt
water pike, were boiled yesterday 10
water to cover, sailed and containing an
onion, six pepper corns and ~ many all
spice. The liquor Was saved. In the
morning pint and half Of this stock
was set on top of the Aladdin Oven,
used in Germany, under cover, which
serves as cosy, and Was therefore hot
when wanted.
The butter and -four are stirred to-
gether over the hre until the -four 10
cooked but not yellow. Add, ut hrss
very gradually, the hot stock and the
milk. When II boils take from the flame.
In cup stir the yolk with little OF the
soup and add carefully to the whole.
Serve Immediately. In the same way
make cream Of caulinower, cream Of
onion, cream Of asparagus soups. The
most delicate Of all IL the onion soup,
although II Is hard 70 believe until II IL
actually tried.
RHUBARB coMPoTE.
Two pounds Of rhubarb all prepared.
One and one-half cupfuls Of sugar, lemon
peel, pint Of water.
RHUBARB JELLY.
About quart Of liquid from the com.
pote, Ia ounce OF white gelatine, wine
glass Of white wine.
Cut OF the leaves and ends from the
stalks, and wipe with . clean, damp
cloth. Use an esrthen dish for cooking.
without removing the skins, cut the pie
plant into pieces Ia inches long, and
put over them the sugar, q piece Of
iemon-peel, and.the water. Cover and
set In the oven on . shelf.
Moisten the required gelatine In .
quarter OF q cup OF cold water. When
the rhubsrb Il tender, place the gelatine
Ia q large bowl on which an earthen-
ware colander Ii placed. Pour the rhu-
barb on this, but remove It very soon to
dish, In order to retain sufficient juice
with IL.
Stir the hot liquid underneath and
when the gelatine Is dissolved pour into
tea cups or molds dipped 10 cold water.
A glass of white wine improves the
Jelly. The rhubarb skins impart beau
tiful rose c0l0r.-Amefican Kitchen