Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-01-30


of flour, and half cup of rich, hot milk,
or cream. Put all together and beat
we'll, and then add two stifly beaten
eggs. Have kettle of hot fat at hand
and take up spoonful of the batter and
pat flour around it, forming it into soft
ball; it should be too soft to handle.
Drop from the spoon into the fat, and
when light brown and puffy remove 1t
and put into the oven on paper till all
are ready. Serve with sliced lemon, on
napkin.
FIsH-BALLS.
Make exactly as above, only use, in
stead of dried cod, fresh cooked fish, or
canned salmon, emitting the potato;
pass a white sauce with the fish-balls.
EGGS ON. ANcHovY TOAST Oh MINCED
HAM.
Boil hard as many eggs as will be
needed and remove the yolks without
breaking. Cut some small pieces Of
bread, toast them, and spread with
anchovy paste or with deviled ham !;
either comes in little cans. Make q de.
preston on each and put the hot yolk OF
the egg on each piece. Chop the white
of the egg fine and mix with cup Of
white sauce and pass this. Arrange the
toast and eggs on round platter with Q
pile of watercress in the centre.
FRENCH EGGS WITH SPANISH TOAST.
Take a cup of thick tomato, slowed
with two slices of onion, minced, and
half of a green pepper, and spread on
buttered toast. Have ready kettle OF
violently boiling water, and into the mid
die of this drop quickly an egg from the
she'll. Be careful not to let 1t 20 in
gradually, but suddenly and all together.
| The motion of the water will make the
egg round, like ball, with the white
perfectly concealing the yolk. Lay one
such egg on each piece of toast and serve
at once. A little vinegar and salt added
to the water will season the egg.
FRENCH DREAMED EGGS IN RAMEKINs.
Heat half a pint of thick cream and
season with salt and paprika. Stir into
it hard.boiled eggs, chopped into even
pieces, until perfectly stiff; then Ill!
ramekins, or baking dishes, put buttered
crumbs over all, and heat in the oven.
Servo with bit of parsley in each.
FROGS LEGS, FRIED.
When fresh, there is no better break
fast dish than frogs legs. To prepare
| it, skin them, dip each in milk, sprinkle
with salt and pepper and then with
flour. Put into a wire basket and set
this in boiling fat till the legs are brown.
Serve on q napkin with watercress OF
lemon slices.
FRENCH CHOPS WITH FRIED TOMATOES.
Have the chops small and delicate and
| we'll scraped. Broil lightly, sprinkling
with salt, pepper, and chopped parsley
mixed with melted butter. Slice large
tomatoes and dip each in flour seasoned
with salt and pepper; fry till brown.
Put the chops in the centre of platter,
the bones crossing, and arrange the to-
matoes across each end, with parsley
sprips. Broiled chicken with fried to-
matoes also makes delightful breakfast
dish.
BROILED SMELLS.
Get the largest size and split them
lengthwise. Rub each one with melted
butter and sprinkle with salt; rub the
gridirou we'll with salt pork and broil
very quickly, so they will not dry; ar
range on platter and put teaspoonful
of melted butter mixed with lemon juice
and chopped parsley over each.
cORN.MEAL PUFFs.
Sift and mix cup and half of yello "
corn meal and as much -four, half tea
spoonful of salt, quarter OF cup OF
sugar, and two teaspoonfuls OF baking
powder. Beat we'll the yolks of two
eggs and add half pint of rich milk or
thin cream and mix with the meal. Beat
hard for three minutes, and then fold In
the stiff whites of the eggs. Bake In 1T
tie gem-pans in hot oven.
GOLDEN FRUIT MUFFINs.
With two cups of corn meal mix cup
of -four, four teaspoonfuls of sugar, two
of baking powder, add half of one OF
salt, with teaspoonful Of butter, cup
and a half of milk, two eggs beaten
separately, and a cup of any kind of
fruit, peeled and sliced, or cup OF Der
ries. Put together as above, the whites
of tho eggs folded in last. A part OF the
-four may be put over the fruit to pre-
vent its settling.
| DATE wAFFLEs.
Separate two eggs and beat the yolks
yery light. Beat into them half tea
spoonful of salt, one tablesp ,onful OF
sugar and one of butter, and rub all to a
cream. Add cup of milk and one and
a half cups of flour sifted with tea
spoonful of baking powder; beat all till
smooth, add q cupful of chopped, Toured
dates, and last fold In the egg whites.
Bake In q waffle iron, and as soon az
each piece 10 done spread it with soften
ed butter mixed with powdered sugar
and the grated peel Of q lemon, or serve
with maple syrup.
PoP-ovERs.
Mix two cups of white -four with tea
spoonful of salt; take two cups of milk
and add the beaten yolks Of two eggs;
put these into the -four slowly till you
have q smooth batter, and then fold In
the stiff whites Of the eggs. Heat we'll
some iron gem-pans and put the batter
into these, filling them only half full.
Bake half an hour and serve at once.
DELICIOUS MUFFINs.
Take two cups of -four and mix we'll
with two even teaspoonfuls OF baking
powder and half a teaspoonful OF salt.
Add the beaten yolks of two eggs to .
cup of milk and q tablespoonful OF melt
cd butter, and mix all with the -four,
and then fold in the stiff whites Of the
eggs. Put Immediately into hot gem
pans and bake nearly twenty minutes.
BY adding another egg to this rule .
Sally Lunn Il made, which may DO bak-
| cd In two cake tins; whom cooked butter
one, and lay the other on top.
CREAM TOAST.
Cut baker's bread In even slices and
remove the crust. Slightly thicken =
CUP Of rich cream and pour little on
sach slice - It ID piled, turning tho rest
lover the whole.