Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-03-06

place in quick oven, until crusted over;
then dust with salt and haste every ten
minutes with the drippings. Reduce the
heat after it is nicely Drowned, and con-
tinue to cook until a skewer run into the
shoulder will not show traces of red
juice. For dinner where the tastes of
guests are not known it is better to have
the lamb well done rather than rare.
This meat must be watched that the
chops do not scorch before the shoulder
is done. Remove meat to hot platter
and place where it will keep hot; if in
the oven, keep the jets low. Run off the
fat and dust the bottom of the pan with
-four; set over the fire to brown delicate
ly: then pour in one pint of the strained
soup stock and stir until creamy, adding
more -four rubbed smooth with butter if
needed; then add salt and pepper if
needed, and one tablespoonful very fine
~ chopped parsley.
POTATO BALLS.
With a French ball-cutter, costing
twenty-five cents, cut balls from raw.
pared potatoes, cook in sailed water
until tender; drain; add to one quart Of
balls. one rounding tablespoonful butter
and one tablespoonful minced parsley.
Set in warm place for butter to melt,
and keep hot until served on the same
dish with the meat.
TOMATOES sAUTEs.
Cut firm tomatoes in one-half inch
slices; dip in -four and saute in hot fat
until brown; dust with pepper and salt.
ITALIAN LETTUCE.
Rinse the lettuce in cold water the
morning of the dinner; shake we'll and
drain in colander, until wanted to
serve. Then place in deep salad bowl
a heart of the lettuce for each guest,
using only the tender leaves; in the GEN.
tire place a piece of stale bread two
inches by two inches thick, over which
rub section of garlic. Rub this bread
over the lettuce carefully before putting
the French dressing on the salad.
FRENCH DRESSING.
Put one teaspoonful white pepper in a
large salad spoon, add two teaspoonfuls
salt, fill up with vinegar; stir until salt
dissolves. Add three tablespoonfuls
olive oil, and sprinkle over the lettuce.
PEACH CREAM RosETTEs.
Currant-jelly sponge-cake is cut into
inch slices, then covered with delicate
pink icing. Peach whip is then fanci-
fully placed on top, bits of candied fruit
decorating the centers.
PEACH WHIP.
Crate two large pared peaches; add
them to the white Of one egg, juice Of
one-half lemon, scant one-half pint of
sugar: beat until the mixture is like
snow. Set on ice until ready to place on
cakes.
MARYLAND CHICKEN.
SINCE. draw and disjoint your chickens;
rinse in cold water and lay in buttered
dripping pan; cover with thin slices of
bacon; put in hot oven until chicken is
Drowned and the leg-bone can be easily
pulled apart.
HoMINY CRoQUETTEs.
Add to one pint hot steamed hominy
one egg. one teaspoonful salt, one-fourth
teaspoonful paprika, form into rolls,
crumb; then dip into the beaten yolk of
egg and recover with crumbs; fry deli
cate brown in deep fat.
CHEESE SAUCE.
Melt one cupful grated cheese, then
add yolks of two eggs, onehalf cupful of
milk, dash of salt and pepper.
sTEwED RADIsHEs.
Cook the round variety tender in salt
ed water; drain, add to the vegetables
enough butter to adhere nicely to each.
DREAMED MAcARoNI.
Break macaroni into inch sticks; put
into sailed boiling water and cook until
tender; drain; then cover with cream
sauce and sprinkle with grated cheese
and Serve on hot, low dish.
CREAM SAUCE.
Add to one pint of scalding hot milk
two level tablespoonfuls -four rubbed to
q paste in one tablespoonful butter;
when of thick consistency add salt,
pepper and strained stewed tomato until
of a creamy consistency.
ROAST DUCK.
SINCE, draw and wipe inside and out
with damp cloth. Rub with -four and
place in very hot oven for one and one
half hours.
/ CURRANT SAUCE.
Draw off the fat from the pan and add
one-half jar of jelly to the brown sedi-
ment; heat; then serve in separate dish.
ORANGE AND CELERY SALAD.
Remove skin and white membrane
from sour oranges; Slice one-eighth inch
thick and remove seeds, then divide
slices into halves and arrange in layers
with crisp celery cut into thin slices.
Dress with mayonnaise.
VANILLA ICE CREAM IN PUFF SHELLS.
Put one-haf pint of water, one table
spoonful sugar, two tablespoonfuls but
ter, one-half teaspoonful salt over the
fire to warm. When butter melts add
the -four and stir to smooth paste; re-
turn to fire and stir until the paste leaves
the sides of the pan and rolls around the
spoon; remove from fire; add four eggs,
one at time, and beat thoroughly after
each addition. The paste should now
hold its shape when dropped BY dessert
spoonfuls two inches apart on to oiled
pans, forming the batter into ball shapes;
brush tops with egg; bake in . quick
oven until they are light and puffy;
about forty minutes will do. When cool,
cut hole in tho top and ill with frozen
cream or whipped cream and fruit.
BRoILED LOBSTER.
Split . boiled lobster down the back,
remove intestines and stomach, brush
with butter and broil until delicate
brown over hot fire.
BAKED OYSTERS on TOAST.
Set tho scrubbed oysters in . hot oven
until shells open; remove six oysters to
. neat slice Of buttered toast; dust with
silt and pepper.