Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-11-21
RECIPES.
BEEFsTEAK CAKES.

BEHFsTEAK CAKES.
Mince fine one pound OF round beef
steak. With one Of the patent meat
choppers this IL the work Of but few
moments, or your butcher will do 1t for
you. Season with salt and pepper, aud
II liked few drops Of onion juice. Mix
we'll and make Into cakes about half ~
inch thick. Roll In melted butter and
b-oil over q good bed Of Goals. They
should brown quickly and remain pink
10 the centre. Arrange on hot platter
and pour over them two tablespoonfuls
OF butter mixed with one teaspoonful OF
lemon juice. Prepared In this way the
meat will be found tender and juicy.
FRIED POTATOES.
Slice cold boiled potatoes In uniform
slices. Melt q generous tablespoonful
Of lard In the frying pan and when smok-
ing hot drop In just enough potatoes to
cover the bottom Of the spider. Watch
closely and turn each slice as II browns.
Season with salt and pepper.
DREAMED EGGS.
To six eggs slightly beaten add half a
cup Of thin cream, half tesspoonful Of
salt, and half a ssltspoon Of pepper. In
8 granite basin melt half \ tablespoonful
of butter. Set this basin into another
containing hot water. Pour the eggs
upon the butter and cook, stirring con-
tinuously until thickened. This IL an
especially delicate dish for convalescept
and nice breakfast dish for all.
FRIED FROGS LEGS.
Wash In sailed water, roll In cracker
dust, then In mixture Of egg, milk, and
lemon juice. To oneegg slightly beaten,
allow one tablespoonful Of fresh milk,
snd one-fourth teaspoonful OF lemon
juice. Now roll again In the cracker
dust until we'll coated, and fry In very
hot lard. They may either be sauted or
fried In deep fat. II the latter It will be
well TO put them In wire basket and
immerse this 10 the boiling fat.
BRoILEp CHICKENS.
Choose plump spring chickens. After
cleaning split down the back and nstten.
Rub the surfaces over with soft butter
and place In q wire broiler. In very
hot oven set dripping pan aud pour a
cup cf hot water into IL. Season this
water with tesspoonful Of salt aud =
tablespoonful OF melted butter. Place
the broiler over this pan and let them
cook here, basting occasionally, with the
water In the pan, for about twenty
minutes, or until the chickens begin TO
be tender. Finish cooking over bed Of
hot Goals, and remove to hot plstter
gsrnished with lemon and parsley. A
delicious gravy may be made from the
broth In the pan by adding cupful Of
cream, salt, pepper, and minced parsley.
Thicker slightly until about the con-
sistency OF rich cream. IL Is rather
difficult to broil chickens 10 the ordinary
way without scoiching them, ami they
are apt 10 be dry and tssteless. IL pre-
pared according 10 the foregoing d.
rections they should be moist aud de-
licious.
DROWNED MASHED POTATOES.
Prepare mashed potatoes 10 the usual
way save that they should be q tribe
more moist thsn usual. Drop In large
spooniuls on buttered tin, and moisten
the surface with melted butter. Set In
the oven until nicely Drowned. Remove
from the pan with a pancake turner.
Serve on q dish covered with fringed
napkin.
CELERY SALAD.
Scrspe the celery aud let Ii lie 10 Ice
water until crisp aud firm; with silver
knife cut into dice, and roll In towel
for q few moments to absorb all moisture.
Have ready cup Of mAyonnsise dress
ing which has been very highly seasoned.
Just before serving the salad mix with
this dressing ono third Of cup Of thick
whipped cream, and mix with The diced
celery. II allowed TO stand In the
dressing for q time the celery will be
more thoroughly seasoned, but this Ia
accomplished at the cost Of crispness.
PRINCESS PUDDING.
Soak = tablespoonful Of gelstlne for
twenty minutes In enough cold water TO
cover. With one quart OF good cream
mix cup Of sugar, tablespoonful Of
vanilla, one egg beaten light aud three
tsblespooifuls OF sherry wine. Pare
and mash enough peaches to make q
heaping cupful Of pulp. Sweeten well
and set on Ice. Pack the ice cream
freezer, pour In the cream mixture, then
dissolve the gelatine by adding little
hot milk and add this TO the cream.
Freeze at once. When frozen TO the
consistency OF sof, mush stir In the
peach pulp, aud two tsblespooufuls Of
blsnched almonds chopped hne. Freeze
till firm, remove dasher, draw Oft the
water, repsck and let the pudding stand
an hour or two to ripen. This dessert is
quite new and Is most delicious.-Good
Housekeeping.