Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-02-16

OYSTER FRICASSEE YIN CHAFlNG Dlsh.)
Have ready one pint of oysters picked
over and rinSed, and one tablespoon each
of butter and -four creamed together.
Put into the chatting dish one tablespoon
butter, one-half teaspoon salt, one half
saltspoon paprika, and when hot add the
oysters; cover closely and cook three
minutes or till plump. Skim out the
oysters, and add to the liquor one-half
cup cream. When boiling stir in the
creamed butter and flour and cook until
thick. Add more salt and pepper ii
needed and one teaspoon lemon juice
Stir in quickly one well-beaten egg oil.
luted with two tablespoons cream, add
the oysters, beat one minute, and serve
with waters.
BAKED SQUASH.
The following method is recommend
ed where baking does not make the
squash sufficiently dry or where the
SQUASH has been steamed or boiled and
proves to be more moist than is desirable.
Mash and season highly with butter,
salt, and pepper, put half-inch layer OF
the squash in a baking dish, sprinkle
over it busting of fine cracker crumbs,
repeat the layers of squash and crumbs,
and finish with a layer of buttered
crumbs. Bake until the crumbs are
brown.
A sAvoRY LEFT OVER.
Look over the carcass of roast turkey
or chicken, or any kind OF game. You
will perhaps find cupful of bits OF
meat, but even if there be but one
fourth of a cup it will be worth saving
for it will make savory luncheon dish
for one or two. You may find some bits
of cold boiled ham, which may be used
either alone or with chicken.
To one cup of finely minced meat add
one-third of cup of soft bread crumbs,
and moisten the mixture with cream or
hot milk, add seasoning of paprika, eel
cry salt, or anything suitable for the
kind of meat you have. Ham would not
require salt, but mustard would be &C
ceptable. Put the mixture in the sauce
pan over hot water, and let it become
quite hot, while you prepare some egg
toast, the number of slices proportioned
to the amount of meat you have or the
number to be served. One cup of milk
mixed with one beaten egg and six
slices of bread will be sufficient for one
cup of meat. Soak the bread in the Gus
tard, and if the bread doesn't take up all
the custard stir it into the meat mixture.
Brown the bread in hot butter, and when
done put portion of the meat mixture
on the top of each slice. Make it into
little mound, or if you wish to make the
dish more substantial spread it over the
bread, making little depression in the
middle, and put en- each slice boiled or
dropped egg. If the eggs are liked firm
enough to keep their shape, they may be
cut in halves lengthwise and bit of
parsley butter laid on each. Parsley
butter is made by rubbing butter to
cream and mixing with it enough very
fine minced parsley to color it.
BAKED CHICKEN oMELETTE.
Sprinkle fine buttered cracker crumbs
over the bottom of buttered baking
dish, then put in layer of very thin
slices or bits of cold cooked chicken.
Cook one teaspoon of fine chopped onion
in one tablespoon of butter till slightly
colored, add one cup of milk, and when
hot stir in one-half cup of soft bread
crumbs. Add one teaspoon of chopped
parsley and little salt and pepper. Let
| it cool slightly, then stir in two we'll
beaten eggs and pour the mixture over
the meat. Place in the oven and bake
until delicate brown. Serve at once in
the dish in which it is baked.
CoRNMEAL GRIDDLE CAKES.
Mix two cups of cornmeal, one tea
spoon of sugar, and one-fourth teaspoon
of salt. Wet it with boiling milk, using
| enough to merely scald and swell the
meal, then stir in one level tablespoon of
butter. Let the mixture cool and then
add the yolks of two eggs well beaten
and cold milk sufficient to make very
thin batter. Add the stitfiy beaten
whites last and bake on a hot, we'll
creased griddle. These are made light
by the eggs, and are so thin that there is
not much beside the crust, which, when
made of the white meal, is very sweet
and delicate. Be careful not to add the
eggs until the mixture is cool, otherwise
they will be cooked before they have a
chance to raise the batter.
DATE SANDWICHES.
Wash the dates carefully, dry and
stone them, and then mash to pulp.
Be particular and remove as much of the
inner skin as possible, which is around
the pit, if it be at all tough. Add to the
dates an equal quantity of finely chopped
English walnuts and moiSten the mixture
with little softened butter or thick
cream until it is soft enough to spread.
| Cut some whole wheat bread into thin
slices; spread one with the filling, put
| ting it on smoothly; cover with another
slice of bread, and press them enough to
make them hold together. Finely chop
ped preserved ginger may be used
instead of the walnutS, using the ginger
syrup to moisten it, or half dates and
half chopped figs and raisins may be
used to make variety.
| SALAD SANDWICHES.
| One cup cold chicken, one cup cold
boiled tongue, One-half teaspoon celery
salt, little cayenne, mayOnnaiSe to
moisten.
Chop the meat very fine, then rub
with pestle till fine, like meal. Add
i
mayonnaise dressing to make it moist
enough to spread easily. Put it be-
tween thin rounds of bread. Roll bak-
ing powder biscuit dough thin as pastry,
spread with butter, roll another layer
and put on. Cut out, and bake quickly.
Pull apart, and spread with the mixture.
NUT AND CHEESE SANDWICH.
Mix equal parts fine chopped pecans
and grated Edam cheese, season with
salt and paprika, and spread on thin but
tered rounds of bread. Put together
and press slightly.
| EGG SANDWICHES.
Mash hqrd-boiled eggs with silver
fork OF press them through potato
ricer. Season with salt, cayenne, and
melted butter, or moisten with thick
mayonnaise. Spread between thinly
sliced bread, sprinkle with minced olives,
parsley, or watercress, put together, and
press slightly.
CHOCOLATE LOAF CAKE.
Two squares chocolate, one-half cup
milk, yolk of one egg; boil these in
gradients together till thick like custard,
then add one cup of sugar, four table
spoons melted butter, one and one-half
cups of flour, one teaspoon of soda, one
teaspoon vanilla, one-half cup milk.
Bake in moderate oven. Use white of
egg for frosting.