Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-08-08
RECIPES.


butter. add one-half can devilled crab,
chopped fine, and one tablespoon lemon
Juice, and mix 70 psste. Spread Il on
thin slices Of buttered brown bread, put
two together, press with bread knife, and
cut into fingers, triangles or small
squares.
HERNITs.
Cream one-half cup butter, add one
cup light brown sugar, two eggs well
beaten, and three tablespoons milk. Mix
two rounded teaspoons baking powder
with two cups -four, add one teaspoon
each, cinnamon and nutmeg, one-hali
teas poon mace and one. fourth teaspoon
Glove. Stir this into the butter mixture,
add two cups seedless rsisins, cut small
and Toured, and one-half cup pecans
broken fine; stir In more -four &c roll
out about ope-fourth inch thick. Cut
out and bake qoicksy.
CANNED BLUEBERRiEs.
Pick over and wash the berries, ste~
them In their own juice, with, perhaps.
q little water Mt frat, to keep the lowa
ones from sticking. When all are swol-
leu and well cooked, turn them at oncs
into the hot Jars, and seal. They viii
keep without sugar, and are nice for
pies, but " preferred, add half cup OF
sugar TO = quart Of berries while cook
Ing. STRAWBERRIES will require one cup
OF sugar 10 quart.
BLuEBEnKY DROP CAKES.
quart Of -four, scsnt teaspoonful of
salt, teaspoonfuls Of baking powder,
- cup sugar, Is cup butter, milk or
water enough to moisien, | pint of ber-
rice, washed, dried, aud Toured.
Mix salt, baking powder and sugar
with the -four. Rub In the butter, and
molsteu with milk or water TO make a
dough stiff enough to keep In shape
whea dropped from q, spoon. Add the
berries, which should be well Toured 10
keep them from settling. Drop by the
large spoonfuls on weli-buttered shall
low pan. Bake twenty minutes.
BRoILEp FISH.
To broil msckerel, white fab, small
bluefsh, trout, small cod, shad, or any
os.sr thin fish, split them dozen The
back, and remove the head and tall.
Scmetimes Il h well % remove the back
bone also.
To broil hslibut, salmon, and other
thick fish, cut them into inch-slices
scross the backbone, and remove the
skin and bone. Cur founder, bass, and
chicken hslibut into iillets, or the natural
divisions each aide OF the bone. Oily
fish need only salt and pepper, but dry,
white fish should be spread with soft
butter before broillng.
Grease double wire broiler with salt
pork rind. Put the thlckcst edge Of the
fish next the middle of the broiler; broil
the fesh side first until II Is brown, lift
Ing IL up often that 1t may not burn.
Cook the other side just enough 70 crisp
the skin. The time will vary with the
thickness Of the fish.
The fiesh, when done, should look
white and firm, and should separate
easily from the bone. Loosen the flsh
from each side OF the broilcr, open the
broiler and slide of the fish, or hold q
platter over the skin side OF the fish, and
invert platter aud broiler together. Sea-
son with butter, salt and pepper, and
lemon juice, IL liked.
Some acid condlment Is usually agree
able with fab.
CUCUMBER SAUCE.
Pare two cucumbers. Cut lengthwise
In quarters and cut of the edge contain
lng the seeds II they ArSlarge, then chop
fine, and squeeze through cheesecloth
quite dry. Season with salt, psprika
and vinegar, and stir In one-hslf cup
thick cream whipped stiff. This Is es-
pecislly suitable for broiled fsh.
FRIED fIsH.
Smells, perch, trout, and other small
pan fish may be fried whole. Cod, hall
but, and other thick fish should be
skinned and boned and cut into slices
one inch thick and two or three inches
square. Fish for frying should be thor
oughiy cleaned, dried, and seasoned with
sslt, then covered with -four, or dne
bread crumbs, then dipped in beaten egg,
then In crumbs again. Or they may be
dipped In -four paste instead Of egg, be-
fore dipping In the crumbs. Fry In
deep, smoking hot fat, or ia small
amount OF hot san pork fat, from two 20
fve minutes. Drain on paper, and serve
with tomato sauce. The fat for frying
fsh should be hot enough 10 brown q
biz Of bread while you count 10.
BOILED FISH.
TO boil nicely, without breaking, fish
should be OF uniform thickness. A
small salmon, or the middle cut Of q
large one, or the thickest part Of cod or
bluefish, or q thick piece Of halibut,
should be selected for boiling.
The most economicil way Is to cook
the fish In steamer over boiling water.
II that Is not convenient, put the fish In
q wire basket, or on u plate, and the
plate In square Of cloth; when done
lift cloth, plate, and nsh together. Put
the fish into boiling sailed water, and
let IL simmer, mot boil, till done. The
time will vary with the shape OF the fish.
A three-pound cube Of salmon will re-
quire about twenty minutes; OF cod
about twenty-five. Boiled fish Is done
when the flesh separates easily from the
bones. Boiled fish should be we'll DRAIN
ed and be served with rich sauce.
Three cups sugar, one-fourth pound
chocolate, one cup milk, two ounces Of
butter. Vanilla. Boil ten minutes or
until II makes a soft ball when tried In
cold water. Then set kettle into pan
Of cold water and beat until creamy.
Pour into pan and cut into squares when
cold.
WALNUT FUDGE.
Stir In q cupful Of coarsely chopped
walnut meats just before pouring into
the pan.
CUsrARD PIE.
Beat three eggs, yolks and whites
separately, but only slightly, add three
tablespoonfuls Of sugar, one salt spoon
full Of salt, and one salt spoonful Of nut
meg, II liked. Pour on three cups Of
seslded milk; strain into n deep plate,
lined with paste. Bake slowly, and the
moment 1t puffs and knife blade comes
out clean, Il is done.
The little fosm that forms from the
separate beating Of the whites, gives .
finer brown TO the top Of the pie, but
they should not be beaten stiff.
BOILED CUsTARD.
pint milk, yolks Of three eggs, 3
tablesp0onfuls Of sugar, IL saltsp00nfu
OF salt, Ia teaspoonful Of vanilla.
Scald the milk. Beat the yolks, odd
the sugar and salt, and beat well. Pour
the hot milk slowly Into the eggs, and
when we'll mixed pour all back Into The
double boiler, and stir constantly till
smooth and thick like cream. Strain,
and when cool add the nsvoring. Do