Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-02-17

they will be delicate brown ana Oegln
to bubble. Add more butter if needed,
and remove as fast as brown. Serve at
once with piccalilli and hot rolls.
CEREAL APPLE PIE.
Pour one pint of boiling water over
one cup of granulated wheat (use any
preferred variety the same as you would
use for your breakfast cereaD add one
half teaspoon of salt, and let it stand
until the meal is well swollen, from two
to three hours. Then stir in three cups
of sliced apple, one-fourth cup of sugar,
and two tablespoons of flour; add lit.
tie grated nutmeg and lemon rind, and
turn it into well-buttered shallow dish.
Bake about an hour in moderate oven,
and serve hot with sweetened cream.
RICE A LA ALABAMA.
Put one-half cup of well-washed rice
in the double boiler, add one level table
spoon of butter, and cook directly over
the fire until slightly colored, stirring
constantly. Add two cups of mutton
broth THAT in which you have boiled a
leg of mutton); let it cook over the
lower boiler until the rice is tender and
nearly dry. Add salt to taste, the
amount depending on the butter and the
sadness of the broth. Remove the seeds
from two green peppers, also the white
veins inside, and cut them in thin slices.
toes, or use the drained pulp from half
a jar of whole canned tomatoes. Cook
the onion and green pepper in sufficient
butter to saute them until soft, add the
tomato, and cook few minutes longer,
being careful not to let the mixture burn.
Turn the rice into hot shallow dish,
pour the fried mixture over it, and serve
very hot as an entree, or as the main
dish for the family luncheon.
CHEESE SAUCE.
Into one cup of thick, whipped cream
stir grated cheese (using any mild Amer
lean make), until you can add no more.
Season with one teaspoonful of walnut
catsup, and spread it over dish of hot
mashed potatoes. Heat in the oven a
moment before serving.
CHEESE FRITTERs.
Into one cup of hot boiled rice stir two
tablespoons Of milk or thin cream, one
half cup of grated cheese, one tablespoon
of flour, one teaspoon of baking powder,
and one beaten egg. Beat thoroughly
and drop in small portions from table
spoon on hot, buttered frying pan and
cook quickly until brown on each side.
CHEESE CRoQUETTEs.
Melt one rounded tablespoon of butter
in saucepan, stir in two tablespoons of
corn starch and dash of paprika, add
gradually one cup of hot, thin cream.
Stir until thick and smooth, then add
four heaped tablespoons of grated Par
mesan cheese, or two of grated sapsago.
When melted stir in one cup of any mild
American cheese cuts in bits; then add
salt if needed, and spread out to cool.
When stiff enough to handle shape into
cylinders, cover with fine bread crumbs,
beaten egg and crumbs, and fry quickly
in deep, hot fat. Drain and serve hot.
MARLBORO TARTs.
Mix thoroughly two cups of grated
tart apple, one and one-half cups of
sugar, two well-beaten eggs, two table
spoons of melted butter, the grated rind
and juice of one lemon, and one cup OF
thin cream. Line patty tins with rich
pastry, fill with the mixture, put narrow,
notched strips (cut with a jaeger from
the pastel across the top, and bake quick
ly.
CARAMEL CAKE.
Yolks of two eggs, one cup of sugar,
one heaped tablespoon of butter, one
third of a cup of melted chocolate, one
half cup of hot milk, one cup of flour
mixed with one teaspoon of baking
powder, whites of two eggs.
Beat the yolks, add the sugar, beat
well, add butter melted, then the hot
chocolate and milk, flour, and last the
whites. Bake in two round pans.
FRosTING FOR CARAMEL CAKE.
Put one-half cup of sugar, scant half.
cup of milk, and one heaped tablespoon
of butter in a saucepan, and boil five
minutes. Flavor with vanilla, then beat
till cold, and spread between the layers
and over the top.
PINEAPPLE ICE-CREAA.
Take nice canned pineapple, that in
glass preferred, and chop it fine, using
enough to make three cups. Add to this
one pint of cream, one pint of milk, and
the whites of four eggs beaten stiff. II
the pineapple is very sweet no more
sugar will be needed, but it is well to
taste the mixture and add more if you
like. Mix thoroughly and freeze as
usual.
The original recipe was made from
pineapple ground in a chopper, and one
and one-fourth pounds of sugar to each
pound Of fruit. This was stirred fire..
quently, and when the sugar was all dis.
solved, it was turned into jars till over
flowing, and sealed without heating. 1t
keeps for years, and has finer flavor
than when heated.
CoRNED FLANK OF BEEF.
Brisket and second cut rib pieces are
favorites with many housekeepers, but
those who have tried the flank find il
very tender and of delicious flavor. Fol-
change it may be stuffed, but it should