Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-01-24

ana let all stew SLOWLY ioi q hoi hout =
Season with salt to suit the taste. Break
the eggs into a mixing bowl without
separating, and whisk them briskly five
or six times. Add one tablespoon of
cold water for each egg and again whisk.
Put piece of butter tho size of an egg
into the omelet pan and when it is melt
ed pour in the eggs. With cake turner
keep the thickened portion toward the
center from burning until the Omelet is
ready to fold, then spread three table,
spoonfuls of the prepared tomato MKT
ure over the surface, let cook for
minute longer, then fold the edges over
the center and dish on q hot platter.
Pour the remainder of the tomato around
the omelet and serve Immediately.
KIDNEY OMELET.
The most delicious omelet can be
made by the substitution of kidney for
tomatoes in the above recipe. The best
method of preparing is to remove all
skin and tough fat, then slice very thin.
For one small beef or six lamb kidneys
allow a generous tablespoonful of butter.
Place the butter in the frying-pan and
when it begins to brown add the kidney.
Let cook over quick fire until all the
pieces are Drowned, stirring occasionally
to prevent burning. Stir half table
spoonful of flour into the whole and
when it is we'll blended add three-qua
tiers of cupful of plain stock. Stir all
together until perfectly smooth, then
season with salt and pepper and few
Jron. nf 6;tobap honnuot Covor and
let stand at the side of the range to
steam slowly for fifteen minutes.
FRIED sCALLoPs.
To obtain fried scallops at their best
some care is required, but no especial
skill. Select scallops of medium size,
making sure they are quite fresh. Dip
lightly in flour, then in beaten egg, and
finally in rolled bread crumbs. For one
pint of ScallopS allow one pound of pure
fat. Place it in deep frying-pan and
stand over a quick fire until smoking
hot. Test by dropping bread-crumb
into the fat. If it browns light color
in few seconds the fat is ready for use.
Put few of the scallops in the frying
basket at one time and completely i'm
merse in the hot fat. When colored a
nice brown remove the basket and drain
the Scallops for moment on coarse
brown paper.
FILLET OF wEAKFISH.
The fish should be scaled carefully,
then cut free of the bone, but never
skinned. Wash them quickly in cold
water, dry on soft cloth, and cut into
pieces convenient for serving. Dip each
piece in beaten egg and rolled bread
crumbs, then fry or saute slowly in. hot
clarified dripping or oil. When colored
a nice brown on both sides remove from
the pan and serve on hot platter, either
plain or with sauce tartare. Garnish
with parsley and sliced lemon. To pre-
pare the sauce, make mayonnaise dress
ing, and to one cupful add one teaspoon
full each of capers, chopped parsley and
chopped cucumber pickles, with one
teaspoonful of onion juice.
MUTTON KIDNEYS A LA MAITRE D'HOTEL.
Select fresh mutton kidneys, remove
the skin, cut through the center and re-
move the white veins and fat. Wash
we'll in cold water, then cover with boil
ing water and let stand for five minutes.
Remove from the water and dry care
fully with a soft cloth. Arrange the
kidneys on a broiler, and brush each
piece over with melted butter. Cook
over clear fire for five minutes, turning
frequently. Arrange on a hot platter
with the fiat sides up and put generous
.,~,>l,, of ,,o;tra dshotal huffar IN aoch
Garnish with fresh parsley or watercress
to serve. To prepare the sauce for six
kidneys allow four ounces of butter, two
tablespoonfuls of chopped parsley, two
of lemon juice, a quarter of a teaspoon
full of salt and dash of cayenne pepper.
Work the butter to cream with the
point of a mixing knife, then add the
other ingredients and blend all together.
Divide in equal parts, put one part on
each kidney, and send to the oven until
well melted.
QUICK wAFFLEs.
No form of hot cake is so delicious or
so healthful as the waffle, for the reason
that it is always we'll cooked. To one
pint of milk allow three eggs, one table
spoonful of melted butter, one teaspoon
full of salt, one pint of flour and two
teaspoonfuls of Royal baking powder.
Sift the salt and the baking powder with
the -four, beat the eggs without separat-
ing until very light, add the milk, then
the flour, and mix all together until
perfectly smooth. Beat vigorously for
several minutes and bake in hot, we'll
creased waffle irons.
SOUTHERN EGG BREAD.
If possible obtain good genuine South
ern corn meal. Scald one and half cup
fuls thoroughly and allow it to stand
until cool. Beat the yOlks of three eggs
until light, add to them one and half
pints Of milk and stir the whole into the
corn meal. When we'll blended add half
a teaspoonful of salt, piece OF melted
butter the size of walnut, one teaspoon
full of baking powder and the whites of
the eggs whipped to stiff froth. Turn
the whole into q buttered pudding dish
and bake in a moderate oven for three
quarters of an hour, or until 1t Is Of the
of soft custard. Serve with
a spoon and with an abundance of but
ter.
SALLY LUNN.
One and one-balf pints of flour, meas
ured after sitting, one pint of milk, three
eggs, one teaspoonful each of sugar and
salt, one ounce of butter and a quarter
Of a cake of compressed yeast. Add the
butter to the milk, scald and remove
from the fire and let stand until tepid,
when add the yeast, the salt and the
sugar, then the flour, and beat. Cover
and stand in q warm place until very
light. Beat the yolks and whites of the
eggs separately and add to the mixture.
Again stand in warm place for fifteen
minutes. Then pour into mold prefer
ably one with tube in the center, >and
bake for three-quarters ofan hour.-New
Idea.