Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-04-28

mixtures. fdpeT cases nave Iuc uerlt
of not requiring washing, but do not
hold the heat so well, and may spring a
leak.
A SALAD AND FRICAssEE.
This will show how remnants of a
forequarter of lamb or roast of veal
may be prepared in some other form
besides the stereotyped stew, hash, or
crOquettes.
From dinner one night there were left
a platter of meat and bones, a bowl OF
gravy, half pint of tomato, and a dish
of plain boiled rice. The last was press
ed evenly into charlotte russo mold,
the tomato was strained, and the meat
was carefully separated from fat, bones,
and skin. Then the meat, tender from
slow cooking, was divided into eight OF
ten portions or outlets and pint of bits.
The strained tomato was seasoned and
enough gelatin dissolved in it to make it
very firm when cold. Before chilling,
tomato, and the whole spread over an
agate plate, and left over night.
The larger portions of meat were sea-
soned, rolled in crumbs and beaten egg,
and fried in deep fat. The gravy was
seasoned with curry and poured around
the oval shape of rice which was pressed
in the mold, placed in the center of a
platter with the brown outlets on top
and around it.
For garnish, and to serve with the
meat, were white turnips, pared, boiled
HI I'd xI-tf In
cubes of cooked carrot.
This was practically no more work
than to make stew of the meat and
gravy with the addition of carrots and
turnips.
The jellied salad would keep until
another day. Then have ready head
of lettuce and some mayonnaise Or
cooked dressing, such as every prOvident
housekeeper has on hand. With a small
biscuit cutter stamp out rounds of the
jellied meat, lay them one side, and with
fork break up all the scraps, and mix
with some of the coarser lettuce leaves
shredded and little dressing. Line a
salad bowl with the tender lettuce and
heap the salad in the centre, around it
place the disks of jellied meat, each
garnished with dressing, and section of
an olive stuffed with peppers.
BREAD CAKE.
The recipe for this loaf is the same as
that for buns given recently. The only
difference is that the whole quantity is
baked in one loaf instead of many buns.
The advantage of this shape is that it
eeps moist much longer than the small
er ones. A slice of this with glass of
warm milk makes a good luncheon for a
child or a semi-invalid.
For the convenience of some the rec
ipe is repeated:
Scald one cup of milk, add one ounce
of butter, one-quarter of cup of sugar.
and saltspoon of salt. When cool, add
one-half yeast cake softened in little
water, and about one pint of flour.
Let the batter rise till foaming and
about double in bulk. Then add one
half cup of sugar with which is mixed
one-fourth of teaspoon of spice (cinna-
mon and nutmeg), one-half cup of cur
rants or chopped raisins, and enough
flour to make dough that can be
kneaded.
Let it rise till double again, then shape
and put in the pans to rise third time.
Bake in a moderate oven.
POTATO PEARS.
New potatoes are in the city markets,
but are too expensive for anything ex-
cept salads or for baking. When the
old potatoes begin to sprout they are
not suitable for baking, and are better if
pared before boiling. They may be
served riced and mashed, but these ways
become monotonous, and occasionally it
is relief to form them in fancy shapes.
Pears are easily made from potato
which has been seasoned with salt, pep
per, and butter, but will not keep their
shape if much milk is used. 1t takes
but few moments to make them, and
stick in the cloves for stem. Little
heat is lost, but they may be put in the
oven for few moments, to be sure that
they are not cold. Then garnish with
cress or parsley before serving.
NUT LOAF.
Any nuts or a mixture of several kinds
may be used. For special loaf, one cup
of chopped English walnuts was mixed
with two cups of bread-crumbs (stale,
not dried), one teaspoon of mixed herbs,
one teaspoon of salt, little paprika,
one beaten egg, and enough tomato
sauce to moisten. This was packed in a
buttered mold and steamed for half an
hour. Then it was turned out, more
tomato sauce poured over it, and garnish-
ed with cress and French fried potatoes
and flageolets.
The same mixture may be used for
croquettes, but must not be made too
moist. A hint of onion and lemon juice
will be an agreeable addition for some
palates. If any of the loaf is left, it may
be reheated in the steamer, or cut in
slices; dip in melted fat, and toast under
the gas burner.
MARROW TOAST.
Ask your dealer to split marrow
bone and remove the marrow in one
piece. Put it quickly into pure cold
water, icy cold, and slightly sailed. Keep
it very cold for au hour, then drain it,
and it should be hard and firm enough
to cut in slices about one-fourth of an
inch thick. Have ready a rich brown
gravy, boiling, and cook the slices in
this for about one minute, then remove
and serve on toast.
MARROW TOAST NO. 2.
After chilling the marrow, cut it in
inch slices. Have some squares of toast
ready in the oven, and a seasoning
in hot dish. Mix one teaspoon
of minced parsley, one teaspoon of lemon
juice, one-half teaspoon of salt, dash
of cayenne, and several drops of onion
juice. Have some sailed water boiling,
and into this drop the marrow slices and
let them cook for about two minutes,
less rather than more. Drain we'll and
toss them about in the seasoning, then
spread on the toast. Serve at once and
very hot, as it is not palatable when
cool.
PATNA PUDDING WITH MARROW.
Cook one cup of well-washed rice in
boiling sailed water for twenty minutes,
using plenty of water and draining off at
the end whatever may not be absorbed.
Add to the rice one tablespoon of butter,
one-half teaspoon of salt, One-half cup of
sugar, the grated rind of one-half lemon,
one-half cup of chopped almonds, one
half cup of chopped citron, one-half cup
Of chilled and chopped marrow, and one
fourth cup of candied orange peel; mix