Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-09-23

corn add one egg, we'll beaten, one-fOurth
cup of flour, salt and pepper to taste.
Drop by small spoonfuls in hot, we'll
creased blazer. Brown on one side;
turn, and brown on the other. The frit-
tiers should be about the size of large
oysters.
MAYoNNAIsE TOMATOES.
Wipe and peel three tomatoes, and
slice crosswise. Sprinkle with salt and
pepper, roll in flour, and heat in the
blazer, using enough butter to prevent
burning. The tomatoes should be
watched carefully and turned during
heating. Melt two tablespoonfuls of
butter, add two tablespoonfuls of flour
mixed with one-fourth teaspoonful of
salt, and pour on gradually one and one
third cups of milk. Stir constantly until
the sauce thickens, then pour it over the
tomatoes.
APPLE PANCAKES.
Peel, core and stew six apples with
half a pint of water, half a pound of
sugar and the thinly cut rind of lemon.
Meantime beat up two eggs, with two
tablespoOnfuls of powdered sugar; add
twelve ounces of flour, pinch of salt,
teaspoonful of baking powder, and
moisten gradually with pint and half
of milk and four tablespoonfuls of but
ter previously melted. Beat the whole
we'll together and pour into shallow
pans. Bake for twenty minutes in hot
oven. Turn out, spread with the stewed
apples while these are still hot, and
cover with the second layer. Sift pow
dered sugar over the pudding and serve
with whipped cream.
SOUTHERN CORN BREAD.
Scald one and one-half cupfuls of corn
meal thoroughly and let stand until cool,
but not cold. Beat the yolks and whites
of three eggs separately and add the
yolks to one pint of milk. Stir the milk
and eggs into the scalded meal slowly,
and when well mixed add half a tea
spoonful of salt and two teaspoonfuls of
baking powder. Lastly, whip in the
well-beaten whites of the eggs and pour
into deep earthen dish that has been
well creased. Bake in moderate oven
from half to three-quarters of an hour.
Serve from the dish in which it is baked
with large spoon. The bread should
be firm at the bottom, but soft, like rich
custard, at the top.
BRAISED LIVER.
Calves liver is much more delicate
than beef liver, but whichever you have
soak it we'll in cold water, remove the
muscle or veins, pour boiling water over
| apl lafi ~ otan1 five rntnnfaG lrQI n
and skewer into shape. Now if you are
skilled in use of the larding needle you
can sew in little matchlike strips cut
from salt pork near the rind where it is
firm, or you can lay very thin strips of
pork or bacon over the top to season
it.
Fry medium sized onion in a table
spoon of pork fat, season with level
teaspoon each of salt and poultry sea-
soning, one-quarter level teaspoon of
pepper and pour in one cup of boiling
water. Place the liver in pan or dish
that can be covered tightly, pour the
seasoning over, and add enough more
boiling water to half fill the dish; cover
and bake two hours, or until tender.
Once in fifteen minutes uncover and
haste, unless the dish and cover fit so
closely as to prevent evaporation of the
liquid. Thicker the liquid in the dish
with the proportion of level tablespoon
of flour to each cup of liquid, cook five
minutes or more and strain on to the
platter. Garnish liver with lemon and
parsley; serve hot.
BREAD GRIDDLE CAKES.
Soak a small bowl over night in milk.
In the morning mix half cup of flour,