Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-05-22
HOMEMAKERS COLUMN.

nOMEMAAEkC OJLUMN.
Correspondence on topics Of interest," 10 he Adies
d solicited. Address Editor HOMxMkKHRs'
COLUMN. Oxford Democrat. Paris. Mama
seAsoNAHLe DISHES FOR MAY.
POP OVERS.
One cup Of -four, one ssltspoon Of salt,
one egg, one cup Of milk. Put all to-
gether In bowl, mix with an egg beaten
and beat well. Pour quickly Into but
tered gem-pans or earthen cups, and
bake In quick oven thirty minutes or
longer. II taken from the oven before
they are thoroughly cooked, they shrivel
and are doughty inside. Some cooks
think Ii necessary to beat the yolks and
whites separately, but 1t has been found
to be equally light when the air Il all
beaten into the batter.
GOLD FLAKES.
Miuce the whites Of four hard boiled
eggs with broad silver fork, stir them
into one cup OF hot white sauce, season
with salt and white pepper, and spread
Ii over four rounds Of toast. Press the
yolks through gravy strainer over the
whole, and gsrEish with toast points, or
u sprig OF cress or parsley.
STRAWBERRY sHoRTcAKE.
Mix two cups of sifted -four, one-half
teaspoon Of salt, and three level tea
spoons OF baking powder. Pour In two
thirds cup of milk, one egg beaten very
light, and one quarter cup OF melted but
ter and lard mixed. Mix very thorough
ly. Toss on Toured board and knead
until smooth. Pat out half an inch
thick and cut out with large round
cutter. Bake either In the oven or on
creased griddle or In chatting dish.
Split round the edge only, tear open,
spread with softened butter, put to-
gether again and serve at once. Have
strawberries mashed and sweetened and,
as you serve the cakes, lay them open
and cover generously with the fruit. In
this way the cakes are not made heavy
by long soaking, and, II all are not need
cd, the fruit will keep better separate.
BRoILEp sHAD.
Remove the head, tails and fins and
scrspe of the scales. Split IL down the
back and scrape the inside clean. Wipe
with a clean, wet cloth. Being an oily
fish 1t needs no butter before boiling,
and no salt, rs salt tends to harden the
fibre. Put 1t into creased, wire broiler,
broil the flesh side frat, close to the
Goals or flame, and when brown broil
the skin side till crisp. Slide Il of on q
hot platter, cash the flesh In several
places and spread Ii with salt, butter
and lemon juice, pressing It well into the
flesh. worcestershire sauce or walnut
ketchup may be used II you prefer. Set
the dish In the oven a moment till the
sauce has penetrated the fish, then gar
nish with watercresses and serve ut once.
BRoiLEp sHAD ROE.
Put the roe into boiling sailed water
with two tablespoons vinegar and cook
ten minutes. Plunge into cold water,
and when chilled and firm, drain and
wipe dry. Brush over with softened
butter and broil quickly. Mix one table
spoon lemon juice, one-half teaspoon
salt, q shake OF pepper and one table,
spoon minced parsley with one table
spoon creamed butter and spread II over
the roe. GArnish with watercress. II
for an entree or luncheon dish, serve 1t
with cucumber sauce.
CUCUMBER SAUCE.
Pare two cucumbers. Cut lengthwise
in quarters and cut of the edge contain
ing the seeds II they are large, then chop
fine and squeeze through cheesecloth
quite dry. Season with salt, papriks
and vinegar, and stir In one-hslf cup Of
thick cream whipped stiff,
DANDELIoS GREENS.
Pick over and remove all wilted leaves,
grass and part of the root. Wash care
fully In several waters. Put them into
boiling water and boil until tender. The
time will vary from two TO four hours.
Turn into colander, drain them dry,
then chop them fine, and just before
serving heat them again 10 little but
ter and season with salt and pepper.
Serve with vinegar. II for salad. dress
them, after chopping, with French
dressing.
YOUNG ONIONS.
Peel, wash, psrboil Ave minutes,
drain, and then cook in boiling sailed
water until tender, from thirty to fifty
minutes. Drain again, add milk to
moisten, boil five minutes and season
with butter, pepper and salt.
ASPARAGUS ON TOAST.
Break or cut of the tough ends, and
scrspe off the woody fibre or scales.
Wash carefully and tie In bundles. Put
II into boiling sailed water In deep
kettle, with the tips out Of the water.
The steam will cook them sufficiently.
Boil about twenty minutes. Allow one
slice Of toast for each person. Dip the
crust only In the asparagus water, spread
with butter, and lay the slices on large
platter. Put the asparagus on the toast
Nth the tips toward the back OF the
platter. Season with butter aud salt.
ASPARAGUS.
Break of the stalks where they are
tender, wash, tie In a bundle, cook In
boiling water till tender, drain, cut into
inch pieces, and pour white sauce over
1t, using only enough to moisten.
ASPARAGUS SALAD.
Use only about three inches Of the tip,
cook as directed above, and chill II thor
oughly. Serve It on platter and pass
with II French dressing, served In
small dishes, into which each stalk may
be dipped as desired.
ONION AND RADIsH SALAD,
Wash, trim and slice six or eight
radishes, slice two Bermuda onions, mix
snd arrange on lettuce or wstercress
and serve with French dressing.
STEAMED RHUBARB.
Wash and cut in inch pieces without
peeling. Put into double boiler with one
cup sugar to one pint of rhubarb, and
cook till soft. DO not stir 1t. II very
sour, let 1t stand In boiling water five
minutes, then drain, add the sugar and
steam IL.
CREAM PIE.
Roll puff paste very thin, cut with q
futed cutter tribe larger than the pie
plate. Line two very shallow plates,
prick In several places and bake quickly.
When ready to serve, put cold cooked
cream filling between the crusts and
dust with powdered sugar. Or, put
whipped cream and fruit filling on each
crust, and put them together with the
cream on top.
CREAM FILLING.
Mix one rounded tablespoon corn
starch and few grains salt, with two
rounded tablespoons sugar, and stir 1t
into one cup scslded milk. Cook In
a.