Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-09-18
Recipes.
WHOLE WHEAT NUFFINs.

Grease tin pans, or II Iron ones are
used, do not grease them, but both the
tin and iron pans must be put into the
oven to become very hot before the
dough mixture is put in. Separate two
eggs and beat the yolks, adding one-half
pint of milk, one and one-half cupfuls
Of entire wheat -four, one tablespoonful
melted butter, one-half teaspoorful salt,
one rounding teaspoonful of baking
powder and beat for one minute; then
fold In carefully the beaten whites of tho
eggs; fill each pan two-thirds full and
bake in quick oven for about twenty
minutes. By adding little fruit to
these delicious breakfast dish is Sc
cured.
STUFFED DATES.
Remove the pit from large dates and
in their place put shellcd, roasted pea.
nuts; roll in granulated sugar.
JELLIED BoULLIoN.
To each one-half pound Of beef and
veal used, add one and onc half pints Of
cold water, If there are no bones; If
bones, then use one pint of water and
crack all bones into small pieces. Let
the meat simmer until it is in rags;
then strain off the liquid and to each
quart of broth allow one teaspoonful OF
celery salt, one teaspoonful minced
herbs, one tablespoonful chopped carrot.
onion and tomato and four peppercorns.
Let this simmer again for twenty min
utes; then strain into bowl and when
cool set in the refrigerator for twelve
he, fn fo1l
jellied stock into particles with fork
and dip into chilled glasses or fancy
cups. An olive, pimolas or q slice OF
lemon on top makes dainty decoration.
PRESSED MEAT.
Take the soup meat and put through
meat mincer with the vegetables which
were cooked In the soup and couple of
sprays of fresh parsley; season with
celery, pepper, salt and enough of the
soup stock to just moisten it, then pack
in basin or fancy mold and set on ice.
When ready to serve dip the basin in hot
water an instant, when the meat will
slip out unbroken. Then it can be gar
nished as preferred.
EsCALLoPED TOMATOES.
Slice onions thin and saute brown and
tender in little hot butter; then place
in alternate layers in buttered agate
dish with pared, thinly sliced tomatoes,
pepper and salt and cracker crumbs; dot
with butter, having the last laye-
crumbs; then bake three fourths Of an
hour in hot oven.
APRICOT TART.
At this time of the year in many loca
tions this fruit is in its prime. In placer
where the apricot cannot be obtained
the canned ones will make good sub
stitute, or peaches can be us 1. Make a
dough Of one pint of flour, one heSping
teaspoonful baking powder, o1e-fourth
teaspoonful salt, one rounding table
spoonful of buttor; work all together
until the consistency of meal; then add
just enough milk to make dough eesily
handled. Pat out into layer one-balf
inch thick; spread the bottom Of a
granite bs .in with halved and pitte 4
fruit, sprinkle generously with sugar
and add one-fOurth cup of water; put
the dough on top; prick with fork and
bake about twenty minutes In moder-
ate oven. When done place large plate
over the top and turn upside down; this
brings the fruit on top; heap with
whipped cream and decorate with some
of the uncooked fruit.
| CRACKED WHEAT.
Let one pint of water come II the
boiling point, salt, and add ono half cup
cracked wheat and one-half cup OF
raisins and simmer until thoroughly
done, then thin with hot milk.
SCRAMBLED EGGS.
For each person allow one egg. Put
all the eggs in a bowl and beat until
bro';en, then add one tablespoonful cold
water for each two eggs used. Mince
leftover cooked bacon and strew over
the eggs after they have been placed In
the frying pan, which has been creased
with butter. With fork turn lightly
and stir until the eggs are set but not
dry. Scrambled eggs and omelet should
be creamy.
POTATO AND CHEESE LOAF.
Take hot mashed potato moistened
with milk and seasoned with pepper and
Il 6dlt, Bull III Ou0 UOoton OSS " q pihs VI
the potato; turn into buttered loaf tin
and cover with half-inch-thick layer OF
grated or thinly sliced cheese; bake in
moderate oven until the potcto is puffy
and the cheese melted and Drowned.
DRIED HERRING.
Use the homeless variety that comes in
bottles and costs ten cents. Place the
fish in a dish, cover with hot water and
simmer ten minutes; drain and put one
level table spoonful butter in hot frying
pan and when it is melted stir in one
tablespoonful of flour, incorporating 1t
thoroughly with the butter, then add
ono half pint of sweet milk and stir until
creamy; then add the behring's and sim
mer again.
TAPIoCA FRUIT PUDDING,
Cook threc -fourths cup tspioca until
transparent in four cupfuls of hot milk.
Beat three eggs slightly, add to them
one tesspoonful salt, one tablespoonful
melted butter and one cupful sugar and
one teaspoonful vanilla extract; then
add the hot mixture. Put layer of
quartered pears, corcd and pared,
peaches or apples, into buttered dish,
sprinkle with lemon juice, turn in the
custard and bake thirty minutes in a
slow oven. Serve either hot or cold
Ex.