Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-01-10
Recipes.
CHEESE CRoQUETTEs.

Cut into small pieces one pound OF
American cheese. Have ready one cup
full of hot cream sauce in a saucepan;
add the cheese and the yolks of two
beaten eggs, diluted with a little cream.
Stir until we'll blended, and let the
mixtures remain on the stove for mo-
ment until the cheese gets STEADY
Season with salt, red and white pepper
and little nutmeg. Set on the Ice until
cold, then form into croquettes and roll
in fine breadcrumbs. Dip in egg, then
in crumbs again and fry in deep, hot fat
until delicate brown.
SALLY LUNN.
This requires one quart of flour, four
eggs, one-half cupful of melted butter,
one cupful of warm milk, one cupful of
water, four tablespoonfuls of yeast Cor
one-third of a compressed cake), one
saltspoonful of salt and one-half tea
spoonful of soda. Set the mixture to
rise in the buttered earthenware pan in
which you intend to bake it. 1t will not
be light in less than six hours, but when
baked it is delectable dish.
BANANA CUsTARD.
Rub four tablespoonfuls of corn starch
in little cold water. Put in a saucepan
one quart of boiling water, add one-third
cupful of butter and one cupful of sugar;
then add the corn starch, stirring until
thickened. Beat the yolks of two eggs;
add little of the hot mixture to them,
then return all and cook one minute.
Remove and when cool add two bananas
cut in small pieces. Turn into glass
dish. Beat the whites of the eggs; add
two tablespoonfuls of powdered sugar to
them and the juice of half lemon. Heap
this meringue over the custard. The
advantage in making this custard with
water is that fruit can be added without
the mixture curdling. Flavor with
orange or lemon jnice, and it will make
a good pie filling.
CHOCOLATE CREAM PIE.
Beat to cream half cupful of butter
and cupful and a quarter of powdered
sugar. Add two well-beaten eggs, two
tablespoonful of sherry, half cupful
of milk, and cupful and half of sifted
flour, with which has been mixed tea
spoonful and half of baking powder.
Bake this in four we'll buttered deep tins
for about fifteen minutes in moderate
oven.
Put half a pint of milk in the double
boiler on the fire. Beat together the
yolks of two eggs, three tablespoOnfuls
of powdered sugar, and tablespoonful
of flour. Stir this mixture into the boil
ing milk, beating we'll. Add one-sixth
of teaspoonful of salt, and cook for fif-
teen minutes stirring often. When
cooked, flavor with half teaspoonful Of
vanilla. Put two of the cakes on two
large plates, spread the cream over them,
and lay the other two cakes on top. Beat
the whites of the two eggs to stiff
froth, and then beat into them one cup
full of powdered sugar and one teaspoon
full of vanilla. Shave one ounce of choc-
olate, and put it in small pan with
two tablespoonfuls of sugar and one
of boiling water. Stir over a hot fire
until smooth and glossy. Now add three
tablespoons of cream or milk, and stir
into tho beaten egg and sugar. Spread
on the pies, and set away for few hours.
CRANBERRY PIE.
One pint of chopped cranberries, one
and one-half cupfuls of white sugar, one
cupful of molasses, one-half cupful Of
water and one tablespoonful of -four.
Mix we'll and bake in two crusts.
STEAM PUDDING.
One cup of Orleans molasses, one cup
chopped raisins, one cup warm water,
yolks of two eggs, one teaspoonful OF
soda, two cups of -four. For the sauce:
One cup sugar, whites of two eggs beat
en- to stiff froth.
SCOTCH TOAST.
To one cupful of chopped cold boiled
tongue add the yolk of one egg and some
chopped parsley. Season with salt, pep
Der, one teaspoonful of Worcestershire
sauce and dash of celery salt or seed.
Moisten with cream. Heat the mixture
in a saucepan and spread on squares OF
buttered toast. Sprinkle with bread
crumbs, brown and serve with garni-
ture of lemon and parsley.
FRITTERs.
To one pint of buttermilk add little
salt, one teas poonful of soda, and stir In
flour enough to make stiff batter. Fry
in hot lard. One or two eggs improves
them.
sCALLoPED CLANS.
For this prepare twenty-five CLAIMS,
one-half pint of the cracker crumbs, one
half cup of warm milk, one-fourth cup
of clam liquor, two beaten eggs, one
heaping tablespoonful of melted butter,
salt and pepper. twelve clam shells: MIX
in another dish crackers moistened first
with the milk, then with clam liquor;
add eggs and melted butter, and the
CLANS chopped. Fin each clam she'll
, I'll l.>~I ~.