Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-05-24
Recipes.

COLUMN OXFORD Democr0. fayis, AAane.
Recipes.
GRAHAM WATERS.
Mix one cup of Graham flour, one cup
of white -four, one saltspoon OF salt, one
tablespoon of sugar and one tablespoon
of butter creamed together. Mix with
cold water to stiff dough, roll out very
thin, and cut in squares; or If that does
not please you, try this:
Mix one cup of cream, sweet or sour,
with 0ne-f0urth cup of sugar and one.
fourth teaspoon of salt, then stir In
whole wheat meal until there Is stiff
dough. Knead until smooth and roll
out thin. Bake on INCREASED tins. Do
not add soda, for the sugar will sweeten
even the sour cream sufficiently.
PARsNIP STEW.
Clean and scrape the rind Of one-fourth
pound of fat salt pork. Put it on to boil
in two quarts of cold water. Put with it
any remnants of cold roast pork or pork
chops which you may have, first remov-
ing any burned parts; or you may use
one pound of fresh uncoOked pork, If
you prefer. After it has cooked for an
hour skim off the fat. Wash and scrape
two large parsnips, cut them in inch
slices and add them to the stew, and also
one onion sliced. Half an hour before
dinner add four or five potatoes pared,
sliced, and parboiled five minutes. When
done skim out the meat and vegetables,
thicken the liquor with flour and water,
add more salt and pepper, and cook at
least ten minutes longer, then pour it
over the meat and vegetables and serve
all in deep dish.
HONEY GINGERBREAD.
Warm a generous half cup of butter
and beat into it two cups of strained
honey. When you have a light cream
beat in one tablespoon of powdered
sugar, a tablespoon of ginger and one.
half teaspoon of cinnamon. Add the
beaten yolks Of four eggs, and alternate
ly with the frothed whites, three even
cups of flour sifted twice with one tea
spoon of baking powder. Beat hard
for one minute and bake in buttered
shallow pans for forty-five minutes.
Keep covered for thirty minutes.
BLACK BEAN SOUP.
Soak one cup of black beans over
night. Next morning drain of the
water and put them on to boil in one
quart of cold water. Fry one large slice
of onion in one tablespoon of butter
until slightly cOlored and put it and
stalk of celery or bit of the root with
the beans. Let them simmer until very
soft, adding more cold water occasionally
to check the boiling and help soften the
beans. When soft turn them into
puree strainer and rub the pulp through.
Put them over the fire again and when
boiling add one cup of white sauce made
with one tablespoon of butter and one
of -four cooked together and thinned
with one cup of hot milk. Season with
salt, paprika, bit of mustard if you
like, and, after turning into the tureen,
add three or four slices of lemon, and
one hard-boiled egg. Serve with crou-
tons of brown bread.
FRIED SMELLS.
Beat one egg slightly and add one
tablespoon of milk. Clean the smelts
and wipe with bit of cloth wrung out
Of cold water; roll them in meal or fine
bread crumbs which have been seasoned
with salt and pepper; then dip in the
egg, and then roll in the crumbs again.
When all are done, let them stand q
while, and when ready to fry, If they
seem moist, roll them in the crumbs
once more. Fry them in deep hot fat,
which is hot enough to brown bit of
bread while counting 40. Put in only
few at time, and cook from three to
five minutes; drain well on soft paper
and serve with sauce tartar. They may
be skewered with the tail in the mouth,
or around the neck, or like the letter S.
CARAMEL PUDDING.
Put one-half cup of sugar in an ONE
let pan over the fire, and, as it melts,
stir it we'll. When light brown and
liquid add two tablespoons of water and
pour into one quart of hot milk. Add
two well-beaten eggs, one-half teaspoon
of salt, two tablespoons of melted but.
ter and one pint of soft white bread
crumbled finely. Let it stand half an
hour, stirring often, then turn into
we'll buttered pudding dish and bake
about half an hour. Serve with caramel
sauce.
CARAMEL SAUCE.
Put one-half cup of sugar in an ONE
lette pan and stir over the fire till melted
and light brown. Add one-half cup of
boiling water and simmer ten minutes.
Sometimes it is an improvement to add
slight thickening of cornstarch or arrow
root and one tablespoon of butter If the
pudding is not very rich.
SWISS EGGS.
Spread a granite or earthen pie plate
thickly with cold butter, and cover the
surface with thin slices of cheese. Break
four eggs Tor more if the plate will hold
them) separately into cup, and care
fully drop them on to the cheese, being
careful to keep the yolks whole.
Sprinkle the eggs with salt and white
pepper, and then cover with grated
cheese. Put into hot oven and cook
quickly until the cheese melts and the
white of the egg is firm. Have ready
some minced parsley, and sprinkle 1t
over the top and serve at once. Pass
hot buttered toast with the eggs.
SWEDISH BEEF BROTH.
Two and one-half pounds of chuck rib
cut in small pieces, one large carrot
sliced, one large onion sliced, three
cloves, one rounded tablespoon of pearl
tapioca, one heaped tablespoon of bread
crumbs, one tablespoon of vinegar, one
eighth of a nutmeg grated, one table
spoon of salt, a sprinkle of pepper or
one-fourth of green pepper, freed from
seeds and cut small, and one can of peas.
Pack it all in a stone jar in layers, cover
with cold water, cover the jar tightly
and cook it in moderate oven about
five hours. This is delicious variation
from the common beef stew. The
tapioca and bread crumbs thicken the
broth sufficiently, the carrot and peas
are an agreeable change from the usual
potato, the green pepper gives an agree
able pungent flavor, and the long, slow
cooking insures tenderness OF fiber.
DATES STUFFED WITH MARsHMALLows.
Cut marshmallows in thirds, using
both the pink and white varieties. Pick
off the scale and wipe the dates, remove
the stone and insert in its place piece
of the marshmallow. Press together,
LATINO q line of the white or pink show,