Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-02-13
RECIPES
BucKwHEAr CAKES.


Mix over night two cups buckwheat,
one cup graham flour and one level
teaspoon salt. Stir In warm water for
thick batter, two tablespoons molasses
and oue-half cake compressed yeast dis
solved In water. In the morning stir
the batter down. II too thick, thin with
warm water, or II any sour 0dor, add
one-fourth teaspoon soda dissolved In
water. Raise again and fry on creased
griddle IS wanted.
CORN CAKE.
Mix one cup -four, oue-hAlf cup yell
low grsnulated corn meal, oDe-half tea
spoon salt, two rounded tablespoons
sugar and three level teaspoons baking
powder. Add one cup milk, one we'll
beaten egg, TWO tablespoons melted but
ter and beat vigorously. Bake In cake
pan about twenty minutes.
LIVER AND BACON.
Beef and pigs liver are less strong II
soaked 10 cold sailed water ten minutes,
anu any liver IL less hard on the edges
II dipped In boiling water and the skin
peeled of and veins removed before
cooking. Wipe dry, roll In -four and
cook quickly In hot bacon fat, or broil
i've minutes. Liver should be- well
cooked, but 1t need not bc dry and hard.
BACON.
Remove rind and hard lean. Slice
one-eighth inch thick and cook quickly
In hot fat until crisp, but not Drowned;
or put In broiler over the pan and bake
until crisp.
BROILEp TRIBE.
Cook honeycomb tripe In boiling,
sailed water till tender. Drain aud dry.
Dust with fine cracker crumbs, and then
cover with fine crumbs m0istened In
melted butter. Put into CREASED brOil-
er, cook smooth side first, and when
slightly colored, turn and cook honey
comb side and brown, but not sc0rch.
Season with salt, butter and lemon juice.
CASSEROLE OF RICE AND NEAT.
Boil one cup rice fifteen minutes In
two quarts boiling, sAited water. Drain
and line pint mold hsn m inch deep.
Chop fine one cup any kind Of cold, ten
der meat, season with salt, pepper, Gel
cry salt and onion. Add one beaten egg,
two tablespoons fine cracker crumbs
and moisten with hot water or stock suf-
fici ut 10 pack IL easily In the mold.
Cover with rice and steam forty-fve
minutes. Loosen from the edge, invert
on platter and pour tomato sauce over
IL.
BROWN BREAD BREwIs.
Break one pint dry brown bread and
half q cup stale white bread Into inch
pieces. Melt = tablespoon Of butter In 8
lzrge frying pan, add the bread and
cover with one pint or more OF milk. Let
IL simmer until the bread Is soft and the
milk absorbed. Salt TO taste.
CHICKEN HALIBUr.
From five TO six pounds. Clean, trim
of fins, scrspe and wash. Sprinkle with
salt and pepper, spread with soft butter,
lay on buttered fish sheet In baking
pan, with slice OF onion and tomato
under the fish. Add one cup boiling
water, and bake one hour, basting fire.
Quently with butter melted In hot, sailed
water. Remove the fish on the tin and
slide of on \ hot platter, and pour over
IL white sauce made with half strained
tomato.
BOILED FOWL.
SINCE, clean and truss four or five
pound fowl. Wrap II In cheese cloth
aud lay IL on trivet In 3 deep kettle.
Put 10 one quart water and one teaspoon
salt, and let IL steam until tender, adding
more water II needed. Remove cloth
and skewers. Lay II on = platter and
pour celery sauce around the fowl and
gsrnish with celery tips.
ROAST BEEF.
Wipe and trim the meat, scar the lean
surfsce In hot dripping pan. Dredge
~ith salt and -four, and bake six-pound
rib or sirloin 10 hot oven Que hour and
a quarter, IL liked rare; one hour and q
half, il well done. Basic frequently
and use no water. Decrease the heat
after ten minutes, the meat fat must
merely sputter. II fat smokes and burns
the oven Ia too hot. Serve with its own
juice, bat II pan gravy Is desired, serve
with brown sauce.
YORKSHIRE PUDDING.
Mix two beaten eggs, one scsnt tes-
spoon salt with one pint milk and stir II
gradually into two cups foar mixed
with one level teaspoon Of baking pow
der. Beat vigorously, and bake In hiss
ing hot gem pans CREASED with the drip
pings. Basic twice with the drippings,
and bake forty minutes.
ONIONS.
Peel, wash, parboil Ave minutes, drain
and cook in boiling water until nearly
tender. Drain very dry. Put them In
dripping pan round the meat and haste
frequently till brown.
CARROTS.
Scrub well, cook In boiling sailed
water till tender. Peel and cut In small
cubes. For one pint, put one tablespoon
butter in pan with one-half teaspoon
sugar and salt, one teaspoon lemon juice
and shake Of pepper. Toss the carrot
In this until bot aud the butter absorbed.
SPINACH.
Pick over, wash In five tepid waters,
and soak In cold water till free from
grit; cook In boiling sailed water, till
tender. Drain, rinse In cold water, drain
dry, chop fine, and heat again In butter
with salt and pepper. Serve with lemon
juice or vinegar.
SPINACH SALAD.
Prepare the spinach az directed In
previous recipe. Pack It 10 small but
tered cups, and when cold turn out on
round slice of tongue or jellied fowl.
Sprinkle with sifted egg yolk, and serve
with French or boiled dressing, and gar
nish with q wreath of watercress.
CANNED PEAS.
Rinse 10 cold water, drain and heat In
one tablespoon butter and two OF water,
season slightly with sugar, salt and
pepper.
BANANA sAUrE ON TOAST.