Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-01-14

ter, then with about tablespoon OF
grated cheese, divide lengthwise, put
together, press slightly, and lay these
oblong pieces on pan and brown them
delicately in hot oven. Serve them
hot or cold with salad.
CHEESE AND CELERY SALAD.
Take equal parts of nice crisp celery
and any rich hard cheese, slice them
fine, and moisten with mayonnaise; add
a few capers, and if the may0nnaise wa
made without mustard add little Of
some choice French brand. Serve or
lettuce leaves. Or you may mince the
celery finer, CRATE the cheese, chop the
capers, and serve the mixture on rye OF
graham bread as sandwiches.
HoMINY AU GRAT1N.
Use the hominy left from breakfast
for luncheon in this way. Put thir
layer of it in baking dish and if it be
cold and stiff mOisten it with milk
Sprinkle over it layer of crumbled OF
grated cheese, add little salt, the
amount depending on the sadness of the
cheese and hominy, few shakes Of
paprika and mace if you like. When the
dish is full, or the hominy used, cover
the whole with thin layer of buttered
cracker crumbs and bake until brown.
CHEESE oMELET.
Beat three eggs slightly; add one-hal
cup cream Gf little turned it will moi
matter), one-half teaspoon salt, and few
shakes of paprika. Have the shallow
pan hot with one tablespoon butter JUS
sizzling, turn in the eggs and tilt thu
pan, and draw the cooked portion to the
centre as fast as it forms, letting the
liquid part run over to the edge. Con
tinue this until the mixture is nearly
firm, then sprinkle over it one table
spoon, heaped, grated Parmesan cheese
fold it over, and turn at once on ho
dish.
CHEESE TOAST.
Toast the slices of bread, dip then
quickly in hot milk made quite ricl
with butter, lay them on platter, cover
with grated cheese, and bake about fiv'
minutes in hot oven. Serve very hot
CHEESE FARCIE.
Put into the upper pan of the chatting
dish one tablespoon butter, little salt
pepper, and one-fourth teaspoon mus
tard; add one-fourth pound fresl
cheese sliced thin and pour over it on,
cup milk. Stir frequently until thu
milk is hot, and then constantly as til,
cheese melts, adding gradually as mucl
fine-rolled cracker as it will take up
When thick serve at once from the pan
RoQUEFoRr WATERS.
Cream an ounce pat of butter; ado
from four to six tablespoons Roquefor
cheese, few grains of paprika, ant
work it to smooth paste, add gradu
ally a little tarragon vinegar, thel
spread on toasted waters.
SPANISH CHEESE.
Chop fine one tablespoon parsley ant
one green pepper freed from seeds. Bea
the yolks of four eggs till light and tn,
whites until stiff. Blend two tablespoon
of -four with sufficient milk to make
cream-like batter; add the beaten yolks
three heaped tablespoons grated Par
mesan, the chopped mixture, and littl
salt. Add the beaten whites gradually
and when we'll mixed turn it into
creased baking dish and bake it in no
oven until firm and golden brow
color. Serve Immediately, as it fall
quickly.
DREAMED DATES.
Remove the scales and stones from
nice dates. Mix equal parts of fin
chopped nuts-walnuts, almonds O.
pecans-and fresh cream cheese, add
mite of salt, and fill the cavities wit
this mixture. Roll in powdered sugar
BUTTERMILK CHEESE.
Set pan of buttermilk on the back o
the stove where it cannot reach tn
scalding point and keep it there unit
the curd separates from the whey. Turl
it into square of cheesecloth and let
drain until quite dry without pressure
Then gently mix in enough rich cream
to make it smooth mass. Pack it i
small forms and set away. 1t will keeI
some time if you will only let it, an
improves every day.
CHEESE soUFFLE.
Make one-half cup of white sauce wit
two level tablespoons butter, one heap
ing tablespoon flour and one.half cup o
milk. Season delicately with salt an,
paprika. Add the well-beaten yolks o
three eggs and one cup of grated cheese
Let it cool, then fold in the stiffly beate
whites, turn into buttered baking dish
and bake in hot oven about twent,
minutes until it puffs up. Serve imme
diately for all souffles fall when cool
Sometimes the cold air between tn
oven and the table will make then
settle at once.
CHEESE sTRAws.
Mix thoroughly one heaped table
spoon butter with one cup flour; adj
one cup grated cheese, one-half teaspoon
salt, and few grains paprika. Make
into stiff paste with ice cold water
then roll it thin as possible, and cut
into strips about six to eight inche
long and one-fourth inch wide. Bake il
q hot oven and serve with salad.
RAMEKINS.
Beat two eggs; add two rounds
tablespoons of butter melted, two table
spoons of -four, and two tablespoon
of grated cheese. Mix them thorough
and turn it into small patty pans ant
bake from ten to fifteen minutes.-Goo'
Housekeeping.
IN BUYING TABLE LINEN
Remember that January is the bes
time to buy, because the latest pattern
and Summer bleached" linens are i'm
mort cd in Dacamha