Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-05-16


and teaspoonful of finely minced
parsley. Just before serving squeeze
the yoIks Of eggs through potato ric-r
into the coup, and add the psrsley. Serve
la bouillon cups.
SALMON coQUILLEs.
To q pint Of thin white sauce add =
cupful of faxed salmon. Either cold
boiled fish or that that is canned will
answer. In addition TO the usual ssa-
soning use texspoonful Of lemon juice
and an extra dash Of psprika. Cook to-
gether few moments till the fish Is well
seasoned through, remove from the fire
aud stir In the beaten J olks Of TWO eggs.
Fill she'll shaped dishes With the mkt
ure, scatter fine cracker crumbs or dry
dread crumbs over the top, aud set In
the oven TO brown. Most Ut the dishes
designed for coquilles and rsmekins will
endure the heat Of the oven perfectly
we'll. II there II any doubt about It.,
however, do not set them In the oven,
but merely brown the top with rcd hot
ssismander; or, Ia lieu Of this, use =
common stove shovel. holding II just
over the crumbs until they have colored
sufficiently.
cRooUETrEs or swEETBRgAps AND
MUSHROOMS.
Choose two fine veal sweetbreads,
wash them thoroughly and let them lie
In cold water, changing the water fire.
quently till II Is free from blood. An
hour should suffice 10 cleanse them
thoroughly. Cook Ia boiling salteo
water to which one tablespoonful of
lemon Juice has been added--or, better
still, In plain white stock, II one chances
10 have IL. The stock should be plain
veal or chicken stock without vegetable
Hivoring. From twenty minutes TO half
an hour will be required 10 cook them
suitably. Throw them at once into Ice
water to whiten them. When cold re-
move at once from the water as too much
soaking Will rob them OF sll flavor, and
trim away the skin, the fatty portions,
snd remove the little pipes. With sil-
Yer knife cut Ia small pieces. To the
sweetbreads add one-hslf can OF musli-
rooms cut In small bits. Make heavy
white sauce In the following manner {:
Melt two tabiespoonfuls Of butter and
when bubbling stir In four besping table
spooufuls OF -four. Cook well for few
moments without browning, then add
gradually one and one-half cups OF hot
Thin cream, and one-hslf cupful Of mush-
room liquor. Beat till free from Jumps,
then season with dash OF pspriks, half
a teaspoonful OF salt, saitspooniul Of
celery salt, one-half saltspoonful OF
white pepper, and teaspoonful OF lemon
juice. Add The swestbreads and mush-
rooms and cook for moment, then set
aside till perfectly cold. Have ready an
egg beaten with one tablespoonful OF
mix, and pan Of Hne dried bread
crumbs or cracker crumbs. Take =
tablespoonful Of the mixture, roll first
In the crumbs, then In the egg, and q
second time In the crumbs, shaping with
the fingers as desired. Set them 10 the
ice chest until ready to cook them. Fry
in deep lard. Try one first. The fat
must be very hot TO cook them success
fully. This recipe will make eighteen or
twenty croquettes Of average size. IL
they are TO be served Mt table, use u
large chop dish, heaping the pesse In the
centre and arranging the croquettes
about the edge. Boil the pesse TIL ten
der In sailed water, SLOWING the water
10 cook away As much AS possible at the
last. Just before serving drain the
pease and TO quart allow one cupful Of
thick cream sauce well seasoned with
salt, pepper, and half teaspoonful OF
mint. When the fresh mint Ia not TO be
hsd, the powdered bottled mint will
answer. Mix the sauce lightly with the
pease, allowing them 10 cook In II for 4
moment before serving.
BROWN POTATO BALLS.
Pare the potatoes, and with potato
scoop cut into little balls. Let them
stand half IN hour In cold water, then
dry by rolling them 10 towel, and fry
10 the deep lard before cooking the GRO
quotes. Sprinkle with salt and lay .
few sprigs OF parsley on the dish with
them.
ORANGE DELICIEUsE.
This dessert is quite new and will be
found TO be altogether delicious. Boil
together In granite dish three cups
ganulated sugar and one snd one-hslf
cups Of water. When thick strip l.
formed which will spin q thread when
dropped from the end Of the spoon, re-
move from the fire. Cool aud add one
and one-hslf pints Of orange juice. Scald
one and one-half cups OF sweet cream
and add to II the beaten yolks of three
eggs, cooking carefully that the eggs
may not curdie. II is safer to cook this
over hot water. When cold a .vor this
custsrd with one and one-half teaspoon
fuls of vanilla extract, and mix with the
strip. Whip one and one-half cupfuls
Of thick cream and add TO the other In
gredients-then freeze at once. When
half frozen, beat into the mixture three
Of finely shredded candied
orange peel. This amount will serve
eighteen people generously. Ii Is Of =
soft velvety texture and should not be
frozen too hard. DO not attempt to pack
Il in mold, as it will lose les attractive
ness II frozen hard enough for that.
Serve IL either In champagne glasses, or
have II sent To the table In handsome
dish, and served by the hostess on Ice
cream plates. 1t Is essential that this
-fCdm enOuiu uC ltOL-u - sOOu NJ LUG
ingredients are combined, rs there is dam
ger that the orange juice will curdle the
,ream otherwise.
EGG SALAD.
Cook the eggs twenty minutes after
hey have begun to boil. When cold re-
move the shells, beginning at the small
md, and slice 10 uniform slices. Ar
.ange on a bed of lettuce leaves, and,
ust before serving, pour over it good
boiled dressing. The following Is an
dressing for vegetable and egg
Ialads: Mix the yolks Of three eggs with
.wo teaspo0ufuls Of salt, one table
spoonful Of sugar, one tesspo0nful OF
and half ealtspoonful Of
,apriks. Beat we'll, then add two t,ble-
Ip0onfuls OF melted butter, a cup OF
hick cream, half q cupful Of hot vinegar,
ind the whites Of three eggs beaten sti6
Cook over hot water, stirring continu-
,usly, till Of the consistency OF soft
.ustard. Keep In glass can on Ice, and
his dressing will be good for several
weeks.
cERIsE sHERBEr.
Cook one quart Of cranberries with .
lint Of water. Strain, and to one pint
Il juice add . pint Of sugar. Stir till
be sugar IL dissolved, then add one
tablespoonful Of gelatine, previously
osked for twenty minutes In one-fourth
up Of cold water, and the juice Of two
emons. Allow the slrup TO cool, pack
be Ice cream freezer, then turn In the |
irup and freeze 1t ouce. IL must not be |
flowed to stand even-a moment without |