Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-03-13
Other Recipes.
FRENCH CHICKEN PIE.

Make rich paste. Line deep, but
tered pie tin with portion of it. Take
square yard of heavy unbleached cot
ton. Crumple it into wad, and set II
in the center of the paste lined dish.
Make a covering with the remainder OF
the pie crust, brush the edges of the
lower crust with a little water, edge ii
with strip of paste half an inch vide,
press this down firmly. Wet the top Of
this strip lightly, put on the pie crust
cover, pinching it down firmly at the
edges. Make with q sharp knife, three
little incisions in the upper crust to al
lows air to escape. Bake this in a quick
oven, twenty or twenty-five minutes
Take a spring chicken, weighing three
pounds, cut it up as for fricasse, put it IL
a deep kettle and cover we'll with water
Let it come slowly to the boiling point
Skim, add salt and parsley, and cook an
hour, or until tender. Remove the
pieces of chicken from the broth. Cut
circular opening, about the size OF
saucer, in the pie cover. Draw out the
cotton cloth carefully, 80 as not to break
the edges of the upper crust. Put the
pieces of chicken into the pie. Their
add to the broth one tablespoonful Of
butter, two tablespoonfuls OF flour
stirred free from Jumps in little colo
water. Boil five minutes, add more sal
If necessary, a bay leaf (but no pepper.
Beat one egg yolk with Tablespoonful
of cream; add this to the broth but d.
not let it boil. Pour this thickenet
broth over the contents of the pie, re
place the cover Of upper crust and serve
hot.
CUBAN CHEESE-CAKES
To make curd, combine the yolks O.
two eggs, five tablespoonful of claret o.
sherry wine and two cupfuls OF milk
Strain it and add three tablespoonful
of rose water, half pound of loaf sugar
level half teaspoonful each of mace
cinnamon and nutmeg, five eggs, 81,
tablespoonfuls of cream and quarter o.
pound of soft butter, mixed smoothly
with cupful of almond paste. Beat al
thoroughly together for fifteen minutes
Bake in tart shapes lined with puff paste
MERINGUE WITH ALMONDS.
Whip the white of an egg quite stiff
with pinch of salt, then beat dry while
gradually adding two tablespoonfuls o
sugar. Fold in quarter of a cupful o
blanched almonds sliced thin. Thu
meringue is delicious for decorative pur
poses.
APRICOT sOUFFLE, cHAFING- DIsI
Beat the yolks of five eggs with table
spoon of water till creamy, then add hal
cupful of sugar beating it in. A hal
cup of apricot puree is added and whip
ped in and the whites of the eggs whip
ped stiffly, are folded in. Heat tn
blazer of the chafing-dish over hot waite
and butter it thoroughly. Turn in thu
souffle and let cook slowly till the centr'
is firm to the touch of fork tine. Serv'
Immediately on rounds of angel cak
with the canned syrup.
CALLA-LILY CAKES.
Make sponge cake of three eggs ant
one cupful of sugar beaten together, on
cupful of flour sifted with one teaspoon
full of cream of tartar and half tea
spoonful of soda, one teasp0onful OF salt
Mix with one tablespoonful of milk, ado
one teaspoonful of flavoring, and afte
beating thoroughly fold in the whites
and drop by the spoonful. from the til
of the spoon, on buttered paper-linet
tin sheet; leave room for the cakes *
expand slightly as they bake, and pm
into rather slow oven, letting them JUS
bake through; If baked too long, th'
cakes will break when formed init
lilies. Fold the little cakes, while hot
into cornucopias, fastening with tooth
picks or strings, whichever may b
easiest, and set away to become quits
cold: when cold, remove the support
and at serving time fill with swee
whipped cream favored as for charlotte
russo; lay on pretty dish with rea
calla-lily leaves here and there. A striI
of candied orange peel may be inserted
In each one to form the yellow stamen o.
the lily.
| PETITs F0URs.
Make delicate sponge cake and bake
In sheet; when cold, cut into squares
or diamonds, split each little cake
through the middle and spread with
jelly or any good filing; then press the
two pieces together again and cover will
icing of various colors. The tops may
then be decorated In any way to suit thu
fancy, the object being to have ~ many
different colors and designs a. possible
WHITE LAYER CAKE.
Half cupful Of butter, one and one
half cupfuls of sugar, one cupfnl Of
water; two and q half cupfuls OF -four
sifted with one teaspoonful Of baking
powder; add and beat constantly for five
minutes, then fold In the stiff whites Of
five eggs. Bake In layers and use Z
chocolafe-nut filling, a lemon or white
cream cocoanut filling to unite the
layers.
GOLDFISH A LA CREOLE.
Brown two tablespoonful minced
onion in two tablespoonfuls butter; stil
f, in two tablespoonfuls sifted -four; blend
we'll, then add one cupful tomato liquor
and one cupful white stock; stir CON.
stantly until smooth and thick, then add
one pint of Goldfish (freshened, II salt
shredded fine. Cook few minutes,
then season to taste with salt and pepper
New Idea.