Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-01-19
HOMEMAKERS COLUMN.
Correspondence ON topics Of interest to the ladie
COLUMN, oxford Democrat. Paris. Maine.
Recipes.
TRIPLE.

Inc plcKlou Urlpe IL HdUie
to be very sour, and both the plain and
picked are improved and made more
tender by boiling for twenty minutes be-
fore further cooking. In case of picked
tripe, add half a teaspoon of soda to the
water. Drain after boiling, and then
cut in small pieces, sprinkle we'll with
salt, and cook quickly in little hot but
spread it with softened butter and fine
cracker dust, and brOil it over the Goals;
season with lemon juice. Or, fry one
of minced onion in butter,
add the tripe, sprinkle on little chopped
parsley, salt and pepper, and when hot
serve on toast. Or, make batter with
one egg beaten, four tablespoons water,
one of vinegar, one teaspoon salt, and
-four to make it thick enough to drop.
Dip the tripe in it and fry in salt pork
fat. Or, fry one minced onion in hot
butter until brown, add one tablespoon
flour, and when very brown add, gradual
ly, one cup of stock, and when we'll mix
ed, add half cup of tomato. Season
highly with salt and pepper. Cut the
boiled tripe in small, narrow slices, heat
in the sauce and serve.
OYSTER SOUP.
Put into the double boiler one pint OF
milk, one-half cup of fine white bread
crumbs from the inside of loaf, one cup
of stewed celery, finely chopped, and a
bit of mace. Cook fifteen minutes or
while you are preparing one quart OF
oysters. Have one cup of water near by
and run each oyster through your fingers
to be sure that no bits of shell adhere to
it, dip in the water quickly, and lay them
to drain in a colander. Strain the oyster
liquor and put it on to boil. Remove
the scum and add the oysters. When
the edges curl, skim them out and strain
the liquor into the milk, first removing
the bit of mace, Turn all into PURGE
sieve and rub the celery and crumbs
through. Put on to boil again and if
too thick las the amount of oyster liquor
will vary), add cream to make the soup
the desired consistency, and if too thin
add one cup of white sauce and salt ami
paprika to taste.
Turn in the oysters and let them be-
come quite hot, then serve at once, pass
ing croutons or Drowned oyster crackers
with the soup.
BAKED FISH.
Spread one tablespoon of butter or sal,
pork fat over dripping pan, sprinkle
over it one onion minced fine, and one
tablespoonful of minced parsley. Lay
on this a thin slice of halibut or any
small whole fish which has been cleaned
and split down the middle. Mix one
tablespoonful of vinegar and two OF
melted butter and pour it over the fish
Bake until done, the time depending on
the thickness of the fish. When the flesh
is white and firm and leaves the bone
easily, it is done. Remove with fish
shovel to a hot platter. Add -four to the
fat left in the pan, and when well mixed
add hot water until it is the desired con-
sistency. Stir in four mushrooms and
one small pickle, minced fine. Pour
this over the fish. GarniSh with lemon
points and parsley.
Satisfy OR VEGETABLE OYSTER.
This delicious winter vegetable is sell
dom found except in large markets, but
here and there throughout the country
YOU will find some families who have al
ways had few roots of it in corner OF
the garden and who value it so highly
that it seems strange that more persons
do not cultivate it. 1t resembles the
parsnip in shape, only smaller, and is
usually found in punches of four to eight
roots. They should be scraped, cut in
slices, and cooked in boiling salted
calculated water till tender, then drained
and served in highly seasoned white
sauce. The flavor resembles that of the
oyster.
SWEET POTATO BALLS.
Remove the inside from nicely baked
sweet potatoes, enough to make one
pint of pulp, press it through a ricer and
add while still hot one rounded table
spoon of butter, one level teaspoon OF
salt, and a few grains of cinnamon.
When cooled little, add one well-beaten
egg, and, after mixing well, add hot
cream or milk sufficient to enable you to
mold it into smooth balls. Have ready
some large chestnuts, boiled, and be
sure that they are free from blemish.
Put one in the centre of each ball, mold
ing the potato smoothly around it. Or
you may press the two halves of an Eng
lish walnut into stoned date and cover
this with the potato mixture. Roll
them in fine bread crumbs, beaten egg
and crumbs, and fry in deep hot fat.
STUFFED APPLES.
Wipe and core several apples. Chop
fine an equal amount of pecans and
stoned dates, or seeded raisins, season
with cinnamon or mace and sweeten to
taste. Do not forget dash of salt. Fill
the core cavities with the mixture,
sprinkle the outside of the apples with
sugar and pour in water to come half
way over the apples. They should be
placed close together in granite baking
pan. Let them bake slowly, basting
frequently, until tender. Remove to a
dish for serving and pour the juice over
them.
TOMATO JELLY.
Empty hree-pound can of best toma-
toes into granite stew pan, add one tea
spoon of mixed whole peppers, cloves,
and allspice, an inch bit of whole mace
and also bay leaf, three sprigs of pars-
ley, one onion sliced and one-fourth cup
of chopped celery from the root and one
of salt. Let them simmer
about half an hour, MASKING the toma-
toes frequently during the cooking.
Turn into a strainer, and, when well
drained, put the liquid to boil again; add
two tablespoons of tarragon vinegar, and
to three cups of the liquid allow one-half
box of gelatine dissolved in one-half cup
of cold water. If there be scant measure
of the tomato, add hot water. Remove
from the fire and stir until the gelatine
is dissolved. Stand the pan in ice water
until perfectly cold and beginning to
stiffen, then turn it into border mold,
which has been standing in cold water.
Or, if preferred, you may fill small in
iividual molds with it. Set away to
become firm, and when ready to serve,
dip them for an instant in hot water and
nvert ON the dish for serving. If the
border mold is used, fill the center with
.ol.l &c a. oahhora coocnnoI