Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-09-22
Domestic Hints.
EGG PLANT.

EGG PLANT.
Egg plant is now found in the market
and is as fresh and perfect as 1t Is likely
to be at any time during the year. One
vegetable is enough for q good sized
family. Cut it.. into slices about half an
inch thick, rub each slice with salt, put
them into deep bowl and cover with
water, putting weight on top so that
they will remain under the water. This
draws out the rank taste. Before cook
ing drain the slices one by one and wipe
them with a cloth. Then season them
with pepper, dip them first in beaten
egg and then in fresh bread crumbs and
fry in hot fat for at least five minutes,
browning on both sides. They should
be rich, dark brown, Thoroughly cook
ed and soft, but not burned. Egg plant
is also nice when broiled. Prepare in
the same way as for frying. Season
with salt and pepper and rub each slice
on both sides with little sweet oil. Ar
range about three slices on a double
gridiron and broil them for about five
minutes on each side. Put the slices on
a hot platter and spread over them a
gill of butter, into which the juice OF
half lemon has been beaten.
STEAMED PLUM PUDDING.
Stone a quart of plums, add a pint of
sugar mixed with rounding teaspoonful
of flour, and put into buttered granite
pudding form. Sift together pint Of
flour and a level teas oonful of baking
powder in a rounding tablespoonful of
butter. To well beaten egg add two
thirds of a cup of milk and combine with
the flour mixture. Pour this batter
over the plums, cover closely and steam
one hour. To turn out, put large
round pudding plate over the pan, invert
them and, as the pudding comes out,
the crust will be underneath and the
plums on top. Serve at once.
RICE SALAD.
A cup of boiled rice, cooled. Four
hard boiled eggs and one head of lettuce.
Arrange on a platter alternate layers OF
the rice, shredded lettuce leaves, slices
of hard boiled eggs, and mayonnaise
dressing. Over the top layer of dress
ing, press yolk of egg through sieve,
and garnish the edges of the platter with
lettuce leaves.
BAKED CUsTARD.
Break eight eggs in bowl; add to
them six tablespoonfuls of sugar, quart
of milk, tablespoonful of vanilla and
sherry glass of brandy. Mix well to-
gether, strain and bake in a slow oven
for about forty minutes, having it well
colored on top. Serve ice cold.
PRETTY PEACHES.
Serve as dessert fair, large peaches, one
to each person, laid upon vine leaf in
the middle of glass plate, and accom-.
panied by fruit knife, fruit napkin and
glass nappie containing sherry syrup.
The peaches are to be pared, cut in deli
cate long slices, and either dipped into
the syrup as eaten, or dropped in to-
gether and eaten afterward. To make
the sherry syrup, put pound of best
lump sugar and one dozen peach kernels
in a glass jar, set in the sun, stirring &C.
casionally until the sugar dissolves.
CHICKEN AND MUSHROOM SALAD.
Cut the chicken into dice-shaped bits
and cut the fresh mushrooms into quar-.
tiers, if they are large; fry them very
lightly a bit in butter, then moister
with chicken stock, cover tightly and
let cook till tender. Take up, drain
and set away to cool. There should be
about half the quantity of mushroom
that you have of chicken, unless you par
ticularly care for a greater proportion
Put chicken and mushrooms on lettuc'
leaves, cover with mayonnaise and serve
Tho Epicure.