Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-09-04
RECIPES.
TOMATO sour.

TOMATO SOUP.
Two quarts OF stock and one-fourth
cup OF rice cooked until very soft, one
quart Of tomatoes, one large onion slic.
ed, one teaspoonful Of salt, one salt.
spoonful Of pepper, one tablespoonful OF
sugar, one bay leaf, four whole cloves, .
little grated nutmeg. Strain and serve.
P0rrED VEAL.
Three and one-half pounds Of raw LEG
of veal chopped, one hcaping table,
spoonful Of salt, one-half tablespoonful
OF pepper, eight tablespooufuls Of
pounded butter cracker crumbs, three
tablespoonfuls Of cream, butter the sixs
OF an egg, two eggs, one-half nutmeg,
grated. Mold into loaf, and place In
baking pan with little water. Sprinkle
over Il bits Of butter and cracker
crumbs. Bake from two hours to two
and half. Serve hot or cold.
OYSTERS AND MACARONI.
Cook macaroni In salted water until
tender. Grease pudding dish and oil
with alternate layers Of macaroni aud
oysters, with bits Of butter, salt, and
little cream between each layer. Cover
with crumbs and bake about thrce-qusr-
trs Of an hour.
A dressing made Of milk, -four and
butter 10 sometimes used between each
layer.
CORN SOUP.
One can Of corn, one quart and two
gills Of milk, three tablespoonfuls OF
butter, two scant tablespoonfuls Of
-four, one large teaspoonful OF salt, one
fourth tesspoonful OF pepper, one table,
spoonful OF minced onion, yolks Of two
eggs. Chop the corn very fine and let II
cook In double boiler with one quart
of milk for fifteen minutes. Put the
butter and onion into frying pan and
cook slowly for ten minutes, then add
the -four and cook until smooth and
ffothy, taking care not TO brown it. Stir
this Into the milk and add salt and pep
per, and cook ten minutes. Rub the
soup through sieve and return Il TO the
fir, and then add the yolks and two
gills Of milk. Let it stand one minute
before serving.
HOT BEEF LOAF.
Two pounds OF beef chopped fine, two
eggs, three pounded butter crackers,
butter the sire OF an egg, one scant
tablespoonful Of salt, one-half teaspoon
full pepper, and one teaspoonful Of
sage, the juice OF one lemon, few
drops OF onion juice. Mold into loaf
and bake three-Qusrters Of 4 hour Ia n
very hot oven, bsstlus occasionally with
butter and hot water. Serve at once.
TURSiP RAGoUT.
Melt three tablespoonfuls OF butter
and when hot add one quart OF diced
turnip, and one tablespoonful OF minced
onion. Cook slowly on the back of the
stove until tender, then add one tea
spoonful OF sugar, one tesspoohful Of
salt, two tsblespoonfuls Of a ,ar. Cook
two minutes, then add one cup Of milk,
beef or chicken stock (stock Ia prefer
able) cover and let Il simmer fifteen
minutes. Serve Immediately.
STEAMED PUDDING
Cover two cups Of cake or bread
crumbs with quart OF sour milk and
let II stand two or three hours. Beat
smooth and add one-half teaspoonful OF
soda, two eggs, one tesspoonful Of cln-
namon, one-hsf teaspoonful OF CHINA.
mon, one-half teaspoonful OF cloves,
one-half cup OF sugar, one cup OF seeded
raisins, one-hslf cup OF currants, or
other dried fruit. and -four to make a.
stiff as can be easily stirred. Steam two
hours, turn out on plate aud serve
with plain or whipped cream.
PEA SALAD.
One can OF siftcd peas, pour into .
colander and allow to drain for IN hour
or more, keep In cool place; One cup
OF almonds, cut fue, one aud q half cups
Of boiled mayopnslse, one-half q sliced
lemon, six rsdish roses, one head Of
white cabbage, washed well and dried,
leaf by leaf, carefully turned backward
80 40 to hollow the centre ~ bowl,
all with the blended peas, almonds aud
seasoning, cover the top with the dress.
Ing, garnish with the rsdishes and
lemon.
YRUiT rArIocA.
Cook three fourths Of q cup OF pearl
tspioca In four cups of water until
smooth and tran ,parent. Stir into Il
lightly pint Of fresh raspberries or
currsnts, adding sugar ~ required.
Serve cold with cream, or . pudding
sauce prepared by heating pint Of the
berry juice to scaldlng and stirring
into Il tablespoonful Of cornstarch
previously rubbed TO q cream with Q
little cold water. Cook until 1t thickens,
then add sugar according to the acidity
Of the fruit. Strain and cool before
using.
POOR MANS RICE PUDDING.
In q quart OF fresh milk dissolve half
teaspoonful Of salt, two-thirds of cup
Of sugar, and add half Q cup OF raw rice
carefully cleaned aud washed. Stir 10
two ounces Of butter, and favor TO the
taste with lemon or vanilla. Carefully
assert . half cup OF ralsins, moisten
them slightly, dredge with -four, and
stir them In last OF all. Bake In slow
oven for two hours, stirring occasion
ally during the hrst fifteen minutes.
Serve cold.
SALMON soUFFLE.
One pound Of fresh Cor one cam sal
mon, juice Of one-half lemon, one egg,
three tablespoonfuls of cream, one
rounding tablespoonful Of butter, one
tablespoonful Of chopped psrsley; salt,
pepper and paprika to taste. Pick the
fish up fine, beat the egg stlh, fold 1t and
also the seasoning into the fsh. But
ter the sides and bottom Of . baking
dish, put In the fish, making indenta-
tons over the top to receive the cream
and butter. Serve with white sauce
Cook Housekeeping.