Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-04-29
HOMEMAKERS' COLUMN.
Correspondence on topics Of interest % the ladie
IL solicited. Address: Editor HolnAND
A EEW NEW MANUFACTURERS.

As Alexander sighed for new worlds
to conquer, 30 the housekeeper longs for
some new animal to vary the eternal
round of beef, mutton, pork and poultry.
But Alexander died without disco 7ering
his new world, and the good housewife
has not been able to have her wish
granted. However, there are various
and varied ways of concealing the iden-
tity of the same old humdrum things on
the daily bill of fare that are calculated
to arouse the housekeeper's tagging in
terest and gain for her new laurels. The
achieving of variety in the family menu
does not mean extravaganza, but rather
stands for economy. The woman who
ingeniously presents yesterdays dinner
to her family on the following day in
such a manner that they do not recognize
it, is a genius.
A knowledge of sauces is an important
factor in making these Temperatures
successful. White sauce is the common
est of all and is the foundation of cream
soups, creamed and scalloped dishes,
and in thick form is the basis of force
meats for crOquettes, outlets and similar
dishes. Various constituencies are need
ed for the different mixtures. The usual
rule for a thin, creamy sauce is round
ing tablespoonful of flour and table
spoonful of butter. Cook the flour and
butter about three minutes, or until after
they stop bubbling, then add cupful
of milk stirring all the time until thick
enough. If a very thick rich sauce is
required one egg and half the quantity
of flour may be used.
Brown sauce is next in value. 1t is
made exactly like white sauce, excepting
the flour and butter are Drowned to-
gether in the pan, and stock added in
stead of milk. The secret of good brown
sauce is to brown the butter before add
ing the flour, then browning both to-
gether. Also a larger amount of flour
should be allowed for brown sauce than
for white, as the browning of the -four
takes away from its thickening prop
critics.
Minced ham with macaroni is a palat-
able warmed over dish. Boil the mac
aroni in sailed water in the usual way,
and blanch it by pouring cold water on,
and as quickly pouring it off. Then put
it in shallow baking dish and sprinkle
it with one cup of finely minced cooked
ham seasoned with made mustard, and
cover with white sauce, to which ore
raw beaten egg has been added. Pour
over this two-thirds of cupful of fine
cracker crumbs, moistened in melted
butter. Set in the oven only long
CROUCH to brown the crumbs. In re.
making dishes very much depends or
the seasoning and on the slightest re.
heating possible, as the meat, fish OF
fowl have already been cooked.
Although it is rather the custom to
make fun Of hash yet it is quite one Of
the most relishable dishes we have when
properly made. Try this recipe and see
if you will ever again sniff up your nose
at hash. Slice a couple of onions and
brown them well in lump of butter OF
frying pan. Chop some corned beef
with potatoes and moisten with tea
cupful of brown sauce, season with pep
per and dash of nutmeg. Put the
mixture on the frying pan and brown
Serve with poached eggs laid on top.
Another hash of left over mutton that
is tempting is.made like this. Chop ar
onion and fry it in good bit Of butter
until it is brown. Then put into the
butter two cupfuls of diced cold mutton
diced not chopped, and one cupful OF
diced cold boiled potatoes, pepper and
salt. After that put in four tablespoon
fuls of tomato sauce, and have some
chopped parsley for sprinkling over thu
dish when served. If you have rice
mullins with little nutmeg grated in
you will have as delicious and econom
ical little luncheon as your saving
heart and limited pocket book desire.
A savOry way to heat up cold fish is t.
flake it, and marinate it for three Of
hours in a tablespoonful each of oil anG
vinegar, dash of cayenne, a piece o.
an onion and salt. Have ready three
teaspOonfuls of rich tomato sauce ant
butter, in the sauce pan, putting thu
butter in first. Then lay the fish in ant
stir it about gently till quite hot.
When making apple sance add to Il
the peel of an orange. In the following
recipe think you will find an attractive
variation in serving apple sauce. Wher
the apples are pressed through sieve
add brown sugar to taste and the juice
of one orange to pint of apples. When
they are quite cold beat up with them
lightly some whipped cream. A pint O
cream after it is whipped to quart O
apple sauce.
There is a time when stale ant
crumbled cake aboupds. Such material
may be converted into an excellent
dessert called cake croquettes. Crumbl'
the cake into crumhs enOuph tn make
pint. Cover this with about half pint
of milk and soak for twenty minutes
Turn into saucepan and stir over the
fire until thick and boiling hot Add the
yolks of two eggs and teaspoonful o.
vanilla and turn out to cool. When cole
form into pyramids, dip in eggs and
then in bread crumbs and fry in deeI
smoking fat. Dust with powdered
sugar and serve with liquid pudding
sauce.-Browl Book of Boston.