Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-02-02
Left-oxers for Luncheon.

put it in saucepan and stew until ten
der. About an hour before dinner time,
pour this in deep pudding dish, adding
three or four tablespoonfuls of tomatoes
and small white onion cut in pieces.
Season to taste and put in moderately
hot oven. Should you have any cold
mashed potatoes, cut them in nice
slices, and cover the top of the dish
about fifteen minutes before serving or
long enough to nicely brown the top in
the oven. AS substitute for the pOta-
toes, use slices of buttered bread we'll
fitted over the top; this is perhaps a
little more delicate than the potatoes.
ANOTHER WAY TO USE COLD MEAT.
Put in the frying pan piece of butter
or good suet, and when melted add three
or four tablespOOnfuls of tomatoes and
let cook until the water is evaporated;
should you happen to have any cold
stewed onions, add some of those when
you put in the tomatoes; cut your meat
in rather thin slices, and add to the
vegetables, stirring carefully to prevent
burning, while it cooks only long enough
to be thoroughly heated as the meat has
been cooked before. Season with pep
per and salt and serve on hot platter.
COLD CHICKEN OR TURKEY.
OF course you all know you can make
a most excellent soup, by using the
bones and ends of fowl. Simmer them
in a covered pot for several hours. Some
cooks like to add the dressing, but the
soup is not as clear or as delicate in
flavor when you do. If green peppers
are in season you can make fine entree
with your cold chicken. Cut the pieces
of meat from the bones and chop, only
enough to reduce it to small pieces-not
like hash. Stew in little saucepan
until tender. Wash the peppers, cutting
off a small piece at the top, dig out all
the pulp and seeds and fill with the
stewed chicken; stand fatty in baking
pan and cover the open top with bread
crumbs, heaped up, and bit of batter
on top. Put in the oven and bake until
you think the pepper is tender, it must
on no account go to pieces. Serve hot.
You can also fix peppers in the same
way with cold boiled fish. Carefully
pick out all the bones, and stew with a
little white sauce in which is mixed a
small pinch of mustard, fill the peppers
and bake the same as with the chicken.
Cold boiled fish also makes very good
salad. Cut in small dice free from
| bones; chop some water cress or parsley
and sprinkle over the fish, and place on
lettuce leaves, adding mayonnaise dress
ing.
BITS OF RARE ROAST BEEF.
If you have it left, cut six slices of the
rare meat and brOil them for five minutes.
In a saucepan put a tablespoonful of
butter, two tableSpoonfuls of chopped
onion and one tablespoonful of chopped
green pepper. Fry to a light brown,
stirring constantly, now add two table
spoonfuls of flour and stir to paste,
then put in pint of brown stock, two
same amount of vinegar, and one tea
spoonful of dry mustard. Cook all this
over slow fire, beating it well to make
it smooth. Add at the last one teas
poonful of chopped parsley, and if you
can get them add quarter of can of
mushrooms cut in halves. Let this come
to boil and pour over the meat. This
will make fine dish for small luncheon
party. Frerch fried potatoes are the
| thing to serve with this dish.
COLD CoRNED BEEF.
Take one cup of milk, one small stalk
of celery, cut into pieces about an inch
long, and one sliced onion, and scald
them in double boiler. Strain and add
two tablespoonfuls of butter, which
have previously been rubbed through
two tablespOonfuls of flour; this will
make white sauce; when thick add two
cups of cold corned beef, cut into small,
neat pieces, and little pepper. Pour
this into shallow dish, cover with
cracker crumbs, set in the oven and
brown. The dish can be garnished with
| the celery leaves cut from the stalk.
CHICKEN OUTLETS.
Make some quite thick white sauce,
and while hot stir in one and three
quarters cups of cold chicken, chopped.
Beat thoroughly four eggs and stir into
the sauce, beating for three minutes.
When stiff, take out tablespoonful of
the mixture, drop into some flour and
roll into the shape of leg of a chicken.
Have ready beaten egg in which two
tablespoonfuls of water have been mixed.
Dip the little chop in this and roll in
sifted bread crumbs. Take a piece of
macaroni about five inches long and push
up through the narrow end of the outlet,
to represent the bone of chicken leg
Fry in deep lard.
Cold pork and cold veal resemble very
much the taste of chicken and can be
used in many ways similar to chicken.
Many kinds of croquettes can be made
with cold chopped chicken or veal, add
ing cooked rice and we'll beaten egg to
give consistency, and little chopped
parsley.
OUNCE TRIFLE.
Take some stale sponge or plain cake,
| cut in slices to cover the bottom of a
glass dish. Pour over the dish two or
three tablespoonfuls of sherry, and leave
them to soak short time. Take some
stewed or preserved ounces and rub
through a sieve. Spread this pulp on
the cake and pile on top some whipped
cream. This makes very delicious
dessert.
TO USE COLD COFFEE IN CAKE.
Cream one-half cup of butter and one
of sugar until white and frothy. Pour
in gradually one-half cup of strong
coffee; sift two and one-half teaspoon
fuls of baking powder in one and three
quarters cups of flour and add to the
mixture. Have ready picked out, three
quarters of a cup Of walnut meats, chop
ped, and add, and lastly stir in the we'll
beaten whites of three eggs. Bake in a.
deep pan. Use coffee icing.
COFFEE SPONGE.
Mix one and one-half cups of strong,
cold coffee, one-half cup of milk, one
third cup of sugar, and one tablespoon
full of gelatine that has been soaked for
half an hour in one-quarter of a cup of
water. Heat these ingredients in a
double boiler, when fully heated add
one-third cup of sugar, pinch of salt and
the yolks of three eggs slightly beaten,
cook until the mixture thickens, then
remove from the stove and add the
whites of the eggs beaten until stiff and
dry and two teaspoonfuls of vanilla.
Pour this into mold and set on the ice
to harden. Serve with whipped cream.
LEFTOVER VEGETABLES.
String beans, beets, and celery are
most excellent made into salad with
simple French dressing poured over
them, when put ON the lettuce leaves.