Oxford Democrat., 1899-08-29
RECIPES
rRENCH HASH,

pec,oec
rRENcH HASH.
o. s 20 Ia -. -. Mn. a
Ore % ~. - o... - s-,stir cns
A sS a.. ~ - .S.,,s a.. Ssn,s ~
.,,s oSe " aSSa, tnsai SSv ~ shc,,,,sS ,s,s.
~ s.~-sI. ~ - 49,. t.,,o.
10y, on s .osas ~ puI- .,sn,Sr =, snd .sIt
~. 49, 49, ~, .Hoa. las
Il aside on plate. Chop the shalot and
the garnc nneIy. rat tne ousscr ~
saucepans wnen meis ~ sL y suo aos'
ano sno s.ooA, ss vcu' aus IN S
pea snaiot anu kaine, anu oon nsa,Is
ABOUT eaeh! mlnuses ~. VIC y"s.s %
eggs, stir 'nem 70 Iue ssucs Win ~, .So .So
lemon JUICE suu seasoning, suI VI, '0
mixture tmcke -, Out u must nos oon.
warm the me.. IN tne sauc1 se,ss On
moi dlsn Win tne parsley spI.nA%u oss,. WI.
inose WY ooJeV. " e'c MAso' "a SsS
can omit IL ana use anSher s"a'oe 'n-
stesd.
SCRAMBLED HAN.
FRY half a ts..poonful Of finely grated
onion in two tsslesnoonfuls az butter.
M,uce han |. pound Of cold ham season
"A veil vi,h tvo tablesnoonfuls Of salad
oil ona ne v,cS..r. oDsrfsr snoonful Of
nm mn.ssrd @ three Ssshes NJ nenner. let Il
s,snS ,.n ho,rs T., co,a pls "a Stir
,h,. S ,,;ro. imS ,rso The h,s,sr. c"oh. ain
s,,rr,ng and ,o..,ny II pnril .moking hot
all through. Add six well-beaten eggs
snu sooA u"'" '"ey "'e sor '"' NV
DkviLLEp FISH,
A fresh paddock, one teasp0ouful OF
dry mustard, two teaspoonfuls OF French
mustard, two teaspoonfuls Of chutney,
chopped finely, one and one-half tea
spoonfuls of essence of anchoyy, pepper,
salt. butter. Drowned bread crumbs, par
sley. Boil the haddock In the usual
manner, then brush il ali over with lit
tie warm butter. Mix together the mus
tsrds, chutney and anchovy essence,
With seasoning 10 taste, into a paste.
mask the fsli with liz, using q broad
Khiie aippeo in water ior tne Pu!pose'
LAY ~ 49," w, sP' IN. 49, In s". 80
'o"ueu fS -
yu''el ~ on ' 81. IT,, .s =, -
-. oso. ou. -. .n,u ~ han ~,
ny ~ ..Suue =, ~ - Sn - ho,
s.oasn u,..a !" ,.s i,. .,,,u -, ,rash
I Ipsrslsr srd an, M co,.iiin. nenner
Anv S,na ~ 0sh csn he used THE
nss,on.r
"""o~ 'n"sf
Clean the hsh as soon as practicable
after taking from the water, but do not
remove heads and tails. Unless they
are to be cooked immediateiy, rub III,
tie SALT over tne INSIDE OF eacn nsn and
set tnem on ICE rry 'h ~e' cr'sP.
60 se,erai siccs Oh sal polk. -; S9a,on sns,
ly In -four and fry them In the bot pork
fat ill well Drowned on either side. DO
not cover the pan or the fish will be like
ly 10 break. Garuish the platter with
sprlgs Of curled parsley, the crisped
slices Of pork, and cubes OF lemon.
- .
"
hea, ,ose,hei . cup OF cram cream ana !
tsoiespooniui VI out'er' oeAsou VIZ"
tie pepper. Before the cream reaches
the boiling point, stir Ia cup and =
half of diced cold boiled potatoes, and
half tesspoonful OF finely minced parsley.
Simmer few moments, then add few
drops OF lemon Juice, mix and send TO
the table.
-
'o"N e
Mix tsoiespeoniui OF SOFT quite,
.ng., ,ad on. ,.,ss 600 and 'hsst 10.
gether till light. Now add one cup OF
sweet milk. one cup of corn meal In
which half teaspoonful of salt has been
mixed, and one cup Of white -four sifted
With two tesspoonfuls OF baking powder.
u, ,.v,s
-,
Ioa pint OF cold, mashed potato, soo
Two wen oeAteh eggs ana suiheient
cream OF uiik 70 MAXI voc mixture qu''s
sot'. season WIN SAT-, cayenne anu
drop large spooniuis on 70 weiEnour-
ed plate ana turn them over 10 nout the
othef side; Try 10 NOT ou.'ef OF uriP-
v,,vn -ox,roYs
out tue toha.oes 10 '~1 .ansss.seI
without rsmosihs .ne sk,ns' SsI s,, nno
pepper ana ron on 70 hour !ry .n.n sins'
ot sal. PoIA 'uI al snc lAt - c..I as.eu,
tneh ny he toe 10 lun u''Pp
LSee LA tnetn GU, sue uo~a nI"' OoVH
tii Drown ano .enoer. nu,'e. mny y.
suose'.u,ea ior .oe PorH IA. ou' VIII no'
na'or 'ne 'omAeoes ~ n'ee'y'
CREAM CAKE.
bcat tne yoiRs anu WINES vi tnrec
"a ,,rs. ~ :. .,i.srnonS",s i % 80
e.s.m VIA ono cnn n, nsstrv aon,
n,x = .s..ro,s 70. .nnoniuf NJ h.hinv
ao,-a.r xSS hsiS the hss,sn wh;,ss
,hsn m. aon, and m,x veil FIsvor
-,,h ws,,iis .na s,,, IN ,,oh,iv the re-
m.in,r. -h,,ss R.ka IN two isye,s
r, r. ;r,nortsn, 10 have svervthing Al
h. Nd so That she cake nav be made
o,ichiv el.s the mites m,vfsll before
r. reaches the oven When cold add the
foi,owing
FILLING.
whlp half pint of thick cream till
.r.s.a h., ,-..c ~. n. ,ars and or ron
In case the cream should not thicken
we'll. add n tablespoonful OF gelatine
soaked In a little cold water, and dis
solved over the steam of the boiling tea
kettle. In warm weather 1t 10 well to
chill the cream thoroughly before at
tempting 10 whip Il. II the cream Is
rich and well chilled there should be no