Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-03-07
a NEW CORN SOUP.

NVVoC0 oa4 0GAs(8kVAy ~. VoS1t oSsst
"what delicious white soup this would
did you make itg' "why, IL Lincoln,
Of course" was the laughing reply,
s'dont you recognize ity' mention this
merely 70 show how many new dishes,
or dishes with new names are concocted.
II | were to call Ii Cruel, probably you
would not prepare the dish unless COM
PEELED by illness. But now forget all
these possibly not agreeable illusions,
and some cold day try II for luncheon or
dinner, after this manner:
Mix one rounding tablespoonful Of
-four, two rounding tsblespoonfuls Of
corn meal, and one level tesspoonful Of
salt; make Il into thin paste with lit
tie cold water, and stir it into one quart
OF rapidly boiling water, which Is 10 the
top of the double boiler placed directly
on the stove. Stir well for five minutes,
then place the pan over boiling water
and cook thirty minutes. Add milk or
cream to thin 1t sufficiently, and season
with pepper, or paprika, aud add celery
salt II you like.
ANOTHER NEW sorP.
Having been delayed unexpectedly
Just about dinner time yesterday, con-
cluded not TO cook fresh vegetables aud
looked about TO see what my harder conld
furnish.
found about pint OF the water In
which some nice French turnips had
been boiled for dinner the day before,
and two cold boiled onions left from sn-
other dinner, also 4 slice OF very dry
toast. | saw my opportunity, and
quickly improved II. Putting the turnip
water on TO boil, cooked one rounded
tablespoonful Of butter and one hespcd
tablespoonful OF -four until they dubbed,
added one level teaspoonful OF salt and
pepper mixture which always keep on
hand, and then gradually added the hot
turnlp water. When thickened and
smooth, stirred In the two onions
chopped fine, cut the toast into dice,
put them In the tureen and turned the
hot soup over them.
We found it hot and delicious, not
strictly an onion soup, nor iurnip soup,
but an agreeable blending of the two.
There Was sufficient for three persons,
and this with can OF string beans,
warmed quickly In butter, made good
substitute for the fresh vegetables which
We had planned TO prepare.
FRIED HAM AND EGGS.
This is n frequent dish for breakfast
on many tables during the winter
months, but the times when one finds IL
10 perfection are quite infrequent.
Cut slices about ope-fourth or one
third inch thick, from the middle or
thickest part OF the ham. Trim of the
rind and smoked edges. Make several
incisions In the Fat edge, TO proven, It's
curling when cooked. Lay the slice In .
hot frying pan, hold the lean part up
with knife and fork, or let II rest on
the edge Of the pan so that the fat may
cook more than the lean. When the
fat Is Drowned and some of 1, has melted,
cook the lean part quickly Ia the hot fat,
about one minute on each side. Drain,
and lay IL on The hot serving dish. Pour
of the clear fat, wipe out the salt from
the pan, turn the clear fat back sgain,
and add 10 II enough more clear ham or
bacon fat or lard 10 cover the pan.
When hot, break the eggs into u saucer
and slip them of into the hot fat
and cook quickly and carefully until the
white has formed film over the yolk.
Drain aud serve on the ham.
PARsNIr STEW WITH BACON.
Remove the rind and smoked surface
from half pound Of fat and lean bacon.
Put IL on In cold water and boil half an
hour. Then put on In fresh boiling
water and simmer half an hour longer.
skim of the liquid fat and add four or
five psrsnips which have been washed,
scraped, and cut into inch slices. Pare
and slice four potatoes and one onion,
and psrboil for five minutes, then drain
and add them 10 the stew. Add salt and
pepper 10 taste, and thicsen with -four.
When potatoes and parsuips are tender,
skim them out into y deep dish and lay
the bacon on the top, or slice II and lay
around the border.
PINEAPPLE PUDDING.
Mrs. Liza Rand favors Us with another
Of her choice recipes. In this case she
uses pineapple, but any kind OF canned
fruit may be used.
One can Of sliced pineapple. Put two
nice slices of the pineapple on each side
of quart melon mould. Cut up the
rest OF the pineapple In small pieces and
oil large cup half full; put aside. Fill
4 large cup three-quarters full with the
juice, and pu, on the fire with the yolks
OF four eggs beaten, stir until Ii begins
TO thicken. Beat until smooth and put
In the half cup OF cut pineapple; put
aside 10 cool. Whip half pint OF cream
until thick and mix 10 with the cooled
egg whip. Fill your melon mould, close
/, up and pack il In Ice three hours.
soLAssEs SPONGE CAKE.
Half cup brown sugar. tablespoonful
OF lard or butter cresmed together, one
cup molasses, one cup hot water, one
teaspoonful soda dissolved In the water,
flour to make il the thickness Of sponge
cake, salt, and one tesspoouful ginger
aud cinnamon, half teaspoonful cloves
and slspice.
BRAMBLEs.
One coffee cup chopped raisins, same
OF sugar, one egg, grated rind and juice
OF lemon. Make Il pie crust and cut
the size OF small saucer; fill one half
and turn the other over and pinch down.
Bake In rather slow oven.
\ friend suggests the addition OF
few chopped wslnuts.
poUGHNuTs.
/ l-2 CUPS sour (clsbbered) milk, l-2
cup thick sour cream, cup powdered
sugar, eggs, teaspoonful sods, tea
spoonful salt, -four TO roll, from 3 pints
to quarts; much depends on brand Of
-four used.
Sift -four, sugar and salt into pan.
Beat eggs very light; add to the sour
milk, cream and soda, In another pan.
Turn the milk and cream into the Hour
and mix; roll out the dough, cut into
shapes, let stand 10 rise for two hours.
Fry In hot lard; when partly cool roll In
powdered sugar.
Always use powdered sugar, and In
putting the doughnuts In the lard, put
them in with the top side down; they
will be much lighter. While standing
TO rise the top Of the doughnuts has
dried little, and In putting them into
the hot lard top side down they do not
absorb as much grease, and have bet
ter chance 10 rise.
BACALAO.
This 10 q particularly nice Mexican dish
Of Goldfish. The fish should be prepared
az usual by soaking Il, and then simmer