Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-11-03
Recipes.

sTEwED AND BAKED SWEET APPLES
is one of the most acceptable ways to
use this fruit. Sweet apples are often
tough, and baking alone does not soften
them. Wipe the apples and remove the
cores. Put them in granite kettle, or
pan large enough to hold several on the
bottom, sprinkle sugar over them, and
add only water enough to nearly cover
them. Let them cook slowly, closely
covered, until tender. When fork will
pierce them easily, take out the apples
and boil the syrup down until quite
thick. Or put the pan in the oven, and
let them bake until the syrup is rich
brown, basting them frequently.
Baked sweet apples may be served
with cream, or eaten with bread and
milk, or made into pies. Bake the
crusts first and then cut the cooked ap-
Piles into bits, removing part of the
tough skin, add cream, whipped if you
like, and after covering with the top
crust sprinkle with powdered sugar.
BAKED SWEET APPLE ICE CREAM.
Wipe and bake sweet apples until
tender, sift them, and to the pulp of six
good-sized apples add one quart of
cream and sugar to taste. When the
sugar is dissolved, turn into the freezer
and freeze until firm. If the apples lack
flavor, little lemon juice or rose water
will be an improvement.
OATMEAL BREAD.
Soak one cup Quaker Rolled Oats in
two cups boiling water for one hour.
Add one-half yeast cake dissolved in
one-fourth cup warm water, three
fourths cup of molasses, one tablespoon
butter, one teaspoon salt, and five cups
flour.
The dough should be as stiff as can be
stirred with spoon, otherwise will be
too soft in the morning. Raise over
night, knead, and put into pans. Re-
quires longer baking and more moderate
oven than white bread.
sN1cKERDooDLEs.
Two cups sugar, one-fourth cup but
ter, two eggs, one cup chopped raiSins,
one cup milk, four cups flour, two tea
spoons cream tartar, one teaspoon soda.
Drop from teaspoon on buttered tins,
and sprinkle thickly over top mixture
of sugar and cinnamon.
A BIRD PIE.
Allow one bird for each person, but if
they are large one-half will be sufficient.
Clean and cook them in boiling sailed
water until tender. Season the liquor
with salt, pepper, and onion if liked, and
thicken it with butter and -four cooked
together. Arrange the birds around the
edge of deep round dish, with the feet
all turned toward the center and the
breasts up. Pour on enough of the
liquor to cover, and add teaspoon of
butter to each bird.
Lay an inch strip of paste around the
edge of the dish, press it against the
edge, wet the top, and cover with crust
rolled slightly larger than the dish. Cut
a cross in the center, and let the edge of
the rim and the cover come together.
Throw any extra fullness of the cover
back into the center, and press the two
crusts together a little way from the
edge, and press down between the birds.
Bake in hot oven until the crust is
Drowned.
BRAIsED BEEF RECHAUFFE.
Prepare two cups of leftover praised
beef by cutting it in small cubes or slices.
Put in the chatting pan one tablespoon of
butter and cook in it one teaspoon of
minced onion; when yellow add one
tablespoon of chopped sour apple, two
tablespoons of chopped sweet Spanish
peppers, and three ripe tomatoes, peeled
and sliced. Let it cook five minutes,
add the beef, and when we'll mixed and
hot, taste and add salt and pepper if
needed. Serve on toast and waters, or
with Lyonnaise potatoes.
Be sure and remove all the seeds from
the green peppers, as these are too
pungent to use. Lean, tender corned
beef may be warmed in the same way,
the spicy seasoning being particularly
suited for that meat.-Home Science