Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-02-06

dripping pan ten minutes after the fowl
is put In, and II should be basted fire.
iquently.
DRESSING.
Dip slices OF stale bread into dish OF
cold water until soft enough TO crumble
easily, add two onions, which have been
parboiled and chopped fine, . dust Of
pepper, one-hslf cup OF melted butter.
and enough salt and powdered sage to
season we'll. Do not all the fowl too
full; sew up the opening with white
thread.
EscALLoPED CABBAGE.
FIJI butiered baking dish with alter
nste layers OF finely lcu', csbbsgc and
cream dressing, having the lstter on top
well covered with due dried bread
crumbs. Bake In moderate oven about
half an hour.
CREAM DRESSING FOR THE SAME.
Two hesping txblespoonfuls of -four
and four tablespoonfuls Of butter rubbed
smooth. Pour II into hot spider or
stewpan, and when hot add very slowly
\ quart Of rich milk, one teaspoonful Of
salt, and one teaspoonful OF pepper. Stir
constantly until It thickens and IL
smooth. Cool before mixing with the
cabbage.
NUT SALAD.
Use equal quantities Of crisp celery cut
In inch pieces, and either blxnched al
monds or English walnuts. Serve on
lettuce leaves with q large spoonful Of
the following
Yolks Of two eggs beaten very light,
then add one-hslf tesspoonful each OF
mustard and salt, and beat again. Add
slowly, continuing To beat, four table
spoonfuls Of melted butter, and ak
Tablespoonful IT vinegar. Cook In u
double kettle until IL thickens aud IL
creamy. Before using, and when per-
rectly cold, add one cup Of whipped
cream.
| STEAMED PUDDING.
One pint Of bread crumbs, one cup of
boiling water poured over them, and
beaten well, one cup Of molssses, three
tsblespoonfuls OF melted butter, one cup
OF rsisins, one egg, one cup OF -four, one
teaspoonful Of soda, one-half teaspoon
full each OF cinnamon and ginger. steam
two hours, and serve With
BOILED PUDDING SAUCE.
One-half cup each OF butter and sugar.
one large tablespoonful OF -four, one-half
cup Of fruit juice CHERRY, plum, black
raspberry, aud grape are the best), one
pint boiling water. Boil until II thickens.
CREAM OF CHICKEN SOUP.
One quart OF chicken broth, and two
hesping tablespoonfuls OF rice. Let
IL cook very slowly on the back OF the
stove for half an hour. Rub smooth
three tablespoonfuls OF -four, and one of
butter, and stir into the soup, being care
full TO stir constantly, so that II will not
become lumpy. Add one pint Of new
milk which has been scalded, and season
to taste with salt. Serve 10 cups.
FISH TURBor.
Steam five pounds Of white fish; re-
move all bones and pick fine. FIJI .
baking dish with alternate layers Of fish
and the following dressing, with dress
Ing on top covered over with cracker
crumbs and bits OF butter. Bake one
half hour.
DRESSING.
One quart Of milk, eight tablespoon
fuls Of -four wet with cold milk, one
eggs beaten light; season with salt aud
pepper. Let the milk come to boil, add
the -four, wet with cold milk, and the
butter. Cook until thick as cnstsrd,
then add the eggs, salt and pepper.
POTATO FLUFF.
Boil until tender n dozen medium
sized potatoes. When done, remove the
skins, and rub through a colsuder; add
two gils OF hot milk or cream, ana two
tesspoonfuls Of salt. Beat until soft,
and then stir In carefully the we'll beaten
whites Of three eggs. Heap 10 baking
dish, and bake In the oven. Serve at
once.
CHICKEN SALAD.
Add equal parts OF finely cut celery
and chicken, with number Of blsnched
almonds, and serve on lettuce leaves,
with the following
SALAD DRESSING.
Yolks of three eggs beaten light, one
teaapoonful OF salt, one teaspoonful OF
mustard, one-half saltspoonful of white
pepper. Beat all together, and add,
slowly, piece Of butter, the size OF an
legg, which has been melted, and one
third cup OF vinegar. Boil until like
custsrd, then add the we'll beaten whites
OF three eggs Before serving, and when
cool, add one cup OF whipped cream.
TAPIocA CREAM.
Soak over night ak tsblespoonfuls of
pesrl T. piocs, and In the morning stir
into one qusrt Of boiling milk; boil until
clear (sbout an hour then add the yolks
Of four eggs. and one-hslf cup Of sugar.
and boil ten minutes longer. When
cool. favor with one teaspoonful Of
vsnills, and pour into glass dish. Be
fore serving, heat the whites of eggs,
and add one-hslf pint Of cream. which
has previously been whipped, and two
tsblespoonfuls OF fine sugar. Pour over
the top.
GREEN MINT SAUCE.
The mint should be fresh and young.
Strip the leaves from the stems, wash
we'll and chop very fine. To three heap
ing tablespo0nfuls Of chopped mint add
two of powdered sugar. Mix In the
sauce boat, and add gradually ak table
spooufuls Of good vinegar. While mint
10 the sauce par excellence for mutton
aud lamb, It is occasionally used for
other meats when the latter are served
cold.
| CELERY SAUCE.
Mix two tablespoonfuls Of hour with
half cup Of butter, and stir the same
into pint Of boiling milk. Chop very
fine three heads Of celery. boil for few
minutes In water, which strain Oh. then
put the celery into the sauce and keep
stirring over the fire I've minutes. Season
to taste, with salt, white pepper, and
bit Of mace. Servo with boiled fowl or
turkey.
| CHICKEN PIE.
Clean. diajoint and parboil the chick
ems, and remove the largest bones.
Thicker the liquor, and season With salt
and pepper. Line . broad, shallow
eartheu dish With rich paste, putting on
thick rim. Wet the rim. and Ill the
dish with pieces Of chicken, placing
them % that light and dark pieces win
| b we'll mixed. and bones al point toward