Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-11-07

BOILED CHICKENS WITH OYSTER SAUCE
Clean aud rub the inside surface with
salt, pepper, and lemon juice. Have
ready some macxroni broken In short
lengths and cooked 10 salted water till
tender. Season with salt and pepper,
and moisten sliehtly with melted butter
stun the fowls with this and sew UP
securely. Cook In boiling sailed water
till tender. They will require about
twenty minutes to the pound, aud should
be cooked rather slowly that the meat
may become tender without breaking.
OYSTER SAUCE.
Parboii . pint of oy sters and drain the
LIQUOR from them. Add 10 this liquor
enough cream 10 make y pint In all.
Melt one tablespoonful Of butter and
eook In II two tsblespoonfuls Of -four.
Pour the hot liquor gradually upon this
and stir till smooth. Season with half q
texspoonful Of salt, half u salrspoonful
of pepper, u little celery salt, and few
drops Of lemon juice. Add the oysters
and the beaten yolks OF two eggs. Stir
carefully \ moment till tho egg has
cooked, taking pains Ii does not curdle,
and serve at once.
STUFFED EGG PLANT.
Cut the egg plant In two transversely
aud with sharp knife dig out the inside,
oeing careful TO leave the skin unbroken.
Cook till tender In boiling sslted water,
allowing the water 10 cook away as
much NJ possible. Drain, mash, and add
as much cracker crumbs rs you have egg
plant, tablespoonful Of butter aud hall
cup Of cream. Beat well, then season
with salt and pepper TO taste. Put back
IN the shell, scatter cracker crumbs over
the top and bake fifteen or twenty
minutes. Serve on dish covered with
fringed napkin. The proportions OF
butter and cream given are for large
plant.
ENDIyE SALAD.
Dress like lettuce and serve with u
French dressing, using lemon juice In
place Of vinegar.
MAPLE BIsoUE.
To . cup Of rich maple slrup. add the
beaten yolks Of four eggs. Cook care
fully In granite dish, stirring con-
tinuously until IL boils. Remove from
the hre and strain through fine wire
strainer or sieve, and set aside 10 cool.
Prepare this several hours before the
bisque Is 10 be frozen, u possible. Beat
pint OF cream till thickened evenly oil
through; and add 70 IL the stiffly beaten
whites OF the eggs. Now whip the strip
until light and stir all ingredients to-
gether. FIJI baking powder Cans with
the mixture and when nlled fit over the
top Of each q piece Of buttered paper
having the buttered side up; then put
on the covers and press them down Sc
curely. Pack In large pail with crush
ed Ice and salt. Use . little more salt
Than for Ice cream and be sure that the
salt and Ice surround the cans on all
sides. A large mold may be substituted
for the cans II preferred, when 4 little
more time will be required for freezing.
Allow three hours for the small cans,
and fully four for the large mold. When
ready 10 serve, rinse the molds Ia cold
water, and immerse for an instant In hot
water, when the bisque should clip out
easily. A good quality OF cream Is re-
quired for the heavy whip essential 10
the best results in making this bi.Que.
In case the cream does not whip salts
fsctorily, an inferior quality OF bisque
may be made by adding little dissolved
gelstine 10 the mixture, or the gelatine
may be omitted and the mixture frozen
Ike Ice cream.
QUICK SPONGE CAKE.
This Is one OF the simplest OF sponge
cakes, and will be found to be especially
uice with q bi.que or ice. The secret OF
success In making II 10 to have ali the
ingredients In readiness before begin
ming the mixing OF the cake, then 70 get
il together and into the oven Ms quickly
ss possible. Beat the yolks OF three
eggs light and beat into them gradually
u very scsnt cup Of fine graduated
sugar. Add three tsblespoonfuls OF
boiling water, q scant teaspoonful OF
yanills extract, and = tiny pinch Of salt.
Have ready an even cup OF sifted -four,
mixed and sifted second time with \
teaspoonful Of baking powder. Have
the whites OF eggs beaten till stiff and
dry. Stir In half the -four, little of
the beaten egg, the remaining -four, and
when well mixed, stir IN lightly the re-
mxining whites Of eggs. Pour into the
tins, which should have been buttered
before the cake il begun, and bake In
moderate oven. Like most sponge
cakes, this will be found best the day It
Is made.
SALMON CRoQUETTEs.
Cold boiled salmon or the canned flsh
may be used. Remove bones and skin,
and fake the fish with . silver fork.
Use very generous cup Of the fish and
mix with IL the juice OF half q lemon.
Prepare thick white sauce, using one
pint of hot milk, two tsblespoonfuls Of
butter, and four hesping tablespoonfuls
Of -four. Season with half q teaspoon
full Of salt, half ssltspoonful Of white
pepper, little pspriks and celery salt.
When smooth and well thickened stir In
the fish. Cook few moments, then set
aside TO cool. Form into croquettes and
roll In nne bread crumbs, then 10 beaten
egg and again In the crumbs. Fry tine
brown In deep lard.
POTATO PUFF.
TO q pint of mashed potatoes, add
three tablespoonfuls Of melted butter
and salt as needed. Beat well, then stir
la six tablespoonful Of thin cream, the
yolks Of two eggs, and last the stifiiy
beaten whites Of the eggs. The mixture
should be light and creamy. Heap ir-
upon baking dish and bake
In q quick oven until nicely Drowned. II
made the puff will be very
light and nice.
EsCALLOPED TOMATOES.
Pour boiling water over the tomatoes
TO remove the skins and cut In thin
slices. Butter baking dish and cover
the bottom Of 1t with layer of bread
crumbs. Next put In layer Of toma-
toes, season we'll with salt aud pepper,
and add q tiny sprinkling Of ground
Add more crumbs and bits
Of butter. Proceed In this manner until
the dish 10 almost full, having the upper
layer Of crumbs and butter. Bake until
Il boils up well In the centre and has
Drowned nicely over the top. A very
little grated onion 10 regarded % an i'm
provemeut by some persons. Use .
small teaspoonful TO elk tomatoes Of
average size.-Good Housekeeping. i
HOUSEHOLD WISDOM.