Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-09-10

from the pulp directly into the mouth.
Any previous pressure or manipulation
destroys much of the sweetness and
flavor.
sUCCoTAsH.
Boil the Lima, Sieva, or any preferred
green shell bean until nearly tender.
Pour off the first water if the beans are
very strong, then add more, and let it
cook nearly all away by the time the
beans are done. Allow an equal amount,
or more if preferred, of the corn, which
must be raw and scraped or cut from
the cob. Mix it well with the beans,
and let it cook five to eight minutes, or
until there is no raw taste to it. Long
cooking makes it hard. Add cream or
milk to thin the mixture, and season
highly with butter, salt, and pepper. A
little sugar is also needed. If you like
the flavor, boil piece of nice sweet
salt pork with the beans. Many prefer
this to butter as seasoning for succo-
fash. A second serving of this dish is
always acceptable, therefore be generous
with the amount provided.
SQUASH SOUP.
Wash and trim summer squash, cut
in slices, remove the large seeds and the
hardest of the rind. Cover with boiling
water and cook until tender. Turn it
into PURGE sieve, and rub the pulp
through. Put on to boil again, add
milk to dilute, and when boiling thicken
with butter and cornstarch cooked to-
gether. Season with salt, sugar, and
pepper, and just before serving stir in a
little whipped cream.
PEACHES.
If to be served fresh pare and slice
them just before serving, and sprinkle
with powdered sugar. They are not i'm
proved by standing, and hardly any
other fruit discolors so quickly on ex-
posture to the air. If ripe and very
juicy, simply pare and halve them, fill
the cavity with sugar, and cover with
whipped cream. Keep them on ice until
the course is in order.
Peaches may be used the same as APP
Piles in baked tapioca pudding or in
shortcakes. Some persons enjoy them
in pies, but only the most delicate and
perfectly baked pastry, and but little of
it should ever accompany this delicious
fruit.
The mashed or sifted pulp is suitable
in ice creams, Bavarian creams, char
lottes, ETC., but is not improved by rich
mixture of egg, flour, butter, etc.
FRIED TOMATOES.
Select smooth tomatoes of good size,-
and if a little under-ripe it will not mat
ter. Cut them in halves or thirds, &C
cording to the size. Put two table
spoons butter in frying pan, and when
hot lay in the tomatoes without crowd
ing; turn them as soon as brown and
add more butter if needed. Turn them
often, being careful not to break them,
and dish as soon rs the pulp is cooked.
Sprinkle with salt and pepper, and serve
as garnish for cold roast lamb or NUT
ton.
If you like the flavor of onion, cook
teaspoon of it, thinly shaved, in the but
ter first, or squeeze few drops over the
toma. oes just before serving. These
may be prepared in the chafing-dish if
desired.
FRIED TOMATOES WITH CREAM SAUCE.
These may be used as an entree or
dish for luncheon when you have no
meat
Slice and fry the tomatoes as directed
in the preceding recipe, and when done
drain and remove them to hot platter.
If the butter in the pan is too brown,
pour it out for some other purpose;
wipe the pan and add one tablespoon
butter, when melted stir in one table,
spoon (scant) corn starch. When bubbl-
ing add gradually one cup thin cream,
and when thick and smooth stir in one
half teaspoon salt and One-eighth tea
spoon paprika. Pour the sauce over the
tomatoes, and sprinkle the surface with
minced parsley.
If the skin of the tomato slices is OBJ
jectionable, it may be separated easily
and left on the plate.
BRoILED TOMATOES.
Cut large ripe tomatoes in halves
without peeling. Put them on creased
broiler, cook the skin side first, then the
other side till brown and soft. Dress
with butter, salt and pepper, and serve
hot.
DEvILED TOMATOES.
Wipe and cut in half-inch slices four
large, smooth tomatoes. Prepare the
following mixture: one tablespoon vine
gar, one tablespoon mushroom catsup,
one teaspoon sugar, one-half teaspoon
salt, One-fourth teaspoon dry mustard,
One-h half teaspoon onion juice, and one
eighth teaspoon paprika, and when ready
put two tablespoons butter into the
blazer; add the mixture, and when hot
lay in the tomatoes and let them cook
until tender. Serve very hot.
POTAToEs A LA CREOLE.
Cut cold boiled potatoes in small thin
slices, and have ready also one table,
spoon minced onion, one tablespoon
minced green pepper, and one-fourth
cup cream.
Put the butter in the blazer; add the
onion and pepper, and cook until tender,
and only slightly colored. Add the po-
tato and cook until they have absorbed
the butter and are slightly Drowned;
then add the cream and slight sprinkl-
ing of salt. Let them boil up once or
twice, then serve at once.
FRIED GREEN PEPPERS.
Wipe the peppers, cut them in slices
and carefully remove all the
seeds. Put two tablespoons butter in
the chafing-dish, and when hot lay in
the peppers. Turn them frequently un-
til brown and tender. Serve them with |
ootd roaok hoof Mrs r inco1n In A erf. '