Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-05-13

Then simmer in it for ten minutes a
small onion chopped fine, green pepper
and few mushrooms cut in shreds.
Season with salt and pepper, and if too
thick add little stock or water. Pour
around the timbales.
FILLETs OF FISH.
To make fillets of fish, remove the
skin from founder or bass in this way:
Cut off thin, narrow strip around the
edge, taking off the fins. Slip the
knife under and up through the bony
part of the gills, holding this bony
part between the thumb and finger,
and strip the skin off toward the tail.
Keep the fish in place with the other
hand, and work carefully that no flesh
may be torn off with the skin. Then
do the same with the other side. To
remove the bone, begin at the tail and
run the knife in under the flesh close
to the bone, and scrape the flesh away
from the bone, taking all of it, and
handling it with care not to break the
flakes. When the flesh on one side is
removed, slip the knife under the bone
at the tail end, raise the bone, and
scrape the flesh away along the entire
length. Pull out all the small bones
left in the flesh, and then separate the
two halves of the flesh in the line which
runs along the middle of each, making
in all four long, thin fillets, free from
skin and bone. Wipe the fillets care
fully, and lap over or press together any
ragged edges so they will hold together.
Then roll them over and over, beginning
at the small end, and fasten them with a
wooden pin. Soak ten minutes In
strongly sailed water, then remove into
a pan with boiling sailed water, and let
them simmer from ten to fifteen minutes
according to the size. A tablespoon OF
lemon juice or vinegar in the boiling
water helps to keep the fish firm and
white and improves the flavor. The
soaking in the cold salt water is for the
purpose of drawing out the fishy flavor
which is Objectionable to many people,
but the fish will be more nutritious If
the soaking be omitted. The fish must
not boil rapidly or it will break. When
done, drain carefully and pour over
them a white sauce made rich with the
yolk of egg, and garnish with parsley or
watercress.
CREAM OF ASPARAGUS.
Wash one bunch of asparagus, cut of
about two inches of the tips and lay
them aside. Cut the remainder into
inch pieces and put them into kettle
with one quart of cold water. Add one
teaspoon of salt and cook until the
asparagus is very tender. Skim the
asparagus out into strainer and let the
water in which it was cooked settle.
Pour it off carefully from the sediment
into clean kettle, and rub the pulp
through the strainer into the liquid, and
add one cup of cream. Cook one slice
of onion and one sprig. of parsley in two
tablespoons of hot butter until it is
yellow, then skim them out, and stir in
one tablespoon of cornstarch. When
we'll mixed add gradually one cup of the
hot liquid, and when it has thickened
stir it into the soup. Season with one
level teaspoon of salt, one-eighth tea
spoon of paprika, and just before serv-
ing stir in one egg which has been
beaten until it is light, and mix with
one-half cup of the hot soup. Stir
quickly and turn at once into the tureen.
Serve with toasted crOutOns.
ASPARAGUS SALAD.
For this salad take only about two
inches of the tip ends of the stalks. In
this instance use that which was left
from making the soup. Wash the tips
and put them into rapidly boiling water
slightly sailed, and cook about fifteen
minutes or until tender. Use barely
water enough to cover them without
burning. Drain, and set away to cool.
When ready to serve, arrange them on a
salad dish and serve French dressing
in a small, shallow dish to each person.
In eating dip each piece into the dress
ing with fork, and eat with waters or
delicate sandwiches.
ENTIRE WHEAT BREAD.
Scald one cup of milk and melt in it
one teaspoon of butter and one-half tea
spoon each of sugar and salt. When
cool, add half cake of compressed yeast
dissolved in one-third cup of lukewarm
water. Stir in -four to make dough
that will keep its shape after you stop
stirring. Stir and cut it thoroughly
with a broad bladed knife, but do not
knead it until after it has risen to double
its bulk, and is ready to be shaped into
long, small roll for baking. Do not
bake in large thick loaf. Let the roll
rise until light and double in size, and
bake it in hot oven about half an hour.
Mix in the morning, and 1t will be risen
and baked before dinner.
CANDIED ORANGE PEEL.
The whole thickness may be used or
not as preferred. Cut in even sections
and cook in boiling water until tender;
put in cold water for an hour or two,
then drain. For each pound of peel use
one pound of sugar, and make into
strip with one pint of water. Scald the
peel in the strip, let it stand over night,
and the next day cook gently till the
peel grows transparent and the sirup is
thick. Drain the peel on waxed paper,
and afterwards roll in sugar. Save the
sirup for flavoring.
HAM STEW.
Two slices of ham, potatoes to taste |
six or eight, one-third cup of cooked
rice, one onion, one small carrot. Cut |
each slice of ham into two-inch dice, fry |
lightly, and pour off the fat. Add four |
cups of boiling water, the onion, which |
mas been sliced, and let it boil one hour,
hen add the potatoes and the carrot |
sliced thin, little pepper, and salt if
he ham does not salt the stew enough.
Boil until tender, and ten minutes before
serving add the rice.-American Kitchen
Magazine.