Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-04-10
seAsoNAsLe DISHES FOR APRIL.

Il -
CoLunx. OXFORD Dsmoorai. Psris. Maine.
SeASoNABLe DISHES FOR APRIL.
FRIED RYE DROP CAKES.
Mix three-fourths cup rye meal, three
fourths cup -four, one scant half tea
spoon salt, one tablespoon sugar and
two teaspoons baking powder. Stir In
one-half cup milk and one egg beaten
light. Beat thoroughly and drop by tea
spoonfuls into deep bot fat. Cook Till
they turn over and brown and do not
stick to the fork.
BR0ILEp OYSTERS.
Drain large oysters on towel. Dip 10
melted butter, then 10 seasoned cracker
crumbs, lay on fine wire broiler, well
creased, and broil until slightly colored.
CURRIED EGGS.
Six eggs boiled twenty minutes, cut In
quarters or slices. Cook one teaspoon
fiue chopped onion In one tablespoon
butter till soft and yellow, add one level
tablespoon cornstsrch mixed with one
teaspoon, or more II liked, Of curry pow
der, add gradually one-hSlf cup each Of
milk, cream and strained tomato. Salt
and pepper TO taste, when smooth add
the eggs, and serve when hot.
FISH CHowpER.
A four-pound paddock, skinned, the
| flesh cut from the bones and divided into
two-inch pieces. Cover the head and
bones with cold water and boil half
an hour. Fry four slices fat salt
pork and two small onions sliced, skim
them out, pour In the strained bone
water, boil and add one quart sliced
potato. Cook ten minutes, add the fish,
one tablespoon salt and one-hslf tea
spoon white pepper. Thicker one quart
hot milk with two tablespoons each
-four and butter cooked together, and
pour II into the kettle. Do not break
the fish by needless stirring. Split six
butter crackers, put them In the tureen
and pour chowder over them.
STUFFED HApDoCK.
A five-pound paddock with head and
,sil left on. Clean, wipe, rub with salt,
stuff and sew. Cash two inches apart
on each side. Skewer into shape OF 5
and put on fish sheet. Rub with soft
butter, put. strips or pork In the gashes,
and on the pan, dredge with -four, add
no water, bake one hour, bssting often.
Remove TO hot platter, and serve with
hollsndsise sauce poured around the
fish; Saratoga potatoes and parsley gar
nish.
STUDYING.
Season one cup cracker crumbs with
one-fourth teaspoon each salt and pep
per, and one teaspoon each minced
onion, parsley, cspers and pickles, and
moisteu with one-fourtb cup melted but
ter and little warm water.
HoLLASDAIsE SAUCE.
Stir yolks two eggs into one-half cup
creamed butter, add one tablespoon
lemon juice, one-fourth teaspoon salt, u
dash OF cayenne and one-hsif cup boiling
water. Stir over boiling water till thick
like custard.
BEEF STEW.
Cut the meat from q four 10 six-pound
aitch bone, or the upper part OF the shin,
or chuckrio, Into small pieces and saw
the bones. Put bones and toughest meat
In stew pan with one pint cold water.
Fry out the fat and brown In II one
sliced onion and the remaining meat,
dredged with salt, pepper and -four.
Rinse on the glaze and turn all into
stew pan. Cover, boil quickly Ave min
utes, simmer till tender. After one hour
skim off the fat and add one small car
L rat Epan.h m nd MI nntnns
cut small, also one parsnip II liked.
Slice four or five potatoes, parbotl I'VE
minutes, add them to the stew when
nearly done. Remove largest bones and
fat, add salt and pepper, and thicken
with -four batter. Ten minutes before
serving, remove some OF the liquor II
needed, 10 make II about level with the
potatoes, then add the
DUMPLrNGs.
Mix one pint -four, one-half teaspoon
salt and four level teaspoons baking
powder, and stir In about three-fourths
cup milk II dough IL TO be cut, and more
II TO be dropped from spoon. The milk
and the fat In the stew render shorten
( ing unnecessary to my taste. Cook
covered, ten minutes. Serve around
the stew on hot platter. When rem
nants Of roast beef or steak are used for
stew, buy pound Of fresh lean beef To
make the broth richer, and proceed rs
above without browning any OF the
meat.
PARsNIPs.
| Wash. trim, aud cook until tender 10
boiling sslted water. Peel, divide length
wise In quarters, cut out the striugy
centre, and spread with salt, pepper and
butter.
CANNED CORN.
IL large and dry, turn the corn into q
tray and chop hne; warm in little
butter, adding milk or cream TO barely
moisteu Il; let IL cook away until nearly
dry. Season highly with salt and pep.
per. Don't serve Il like q soup unless
you mean II for that course.
LETTUCE AND CHIvEs SALAD.
Wash each leaf separately In cold
water, drain, pile In order, tie In wet
napkin and keep In ice chest or cold
place. Lay largest leaves round the
edge, smallest In centre Of salad bowl,
scatter over II one tablespoonful fine,
minced chiyes, and at the table dress
with French dressing.
CARAMEL CUsTARD.
Melt and stir one-hslf cup sugar In an
omelet pan; when light brown, add two
tablespoons water, and stir IL into one
quart scalded milk. Add six eggs beaten
slightly, one-hslf teaspoon salt and one
teaspoon vanilla. Strain 1t into but
tered mold, placed In q pan Of warm
water, and bake thirty minutes or till
firm. When cool, turn out and pour
caramel sauce over 1t. For the sauce,
melt another hslf-cup OF sugar, and
when brown add half-cup boiling water
and simmer ten minutes.
| RICH SPONGE CAKE.
The weight of five whole eggs In
sugar, half their weight In -four, and
grated rind and juice of half lemon.
| By measure IL usually Ia generous cup
sugar, one cup flour and one tablespoon
lemon juice.
Beat yolks till creamy and yellow, add
sugar and lemon, and continne beating
Beat whites stiff, fold 10 lightly, sift 10
| -four and mix without stirring. Bake In
shallow pan about forty minutes In oven
moderate at first increase the heat when
the cake has risen.-American Kitchen
Magazine.
L nEHInEC