Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-03-27
Lenten Cookery.

COLUMN. Oxford Democrat. Paris. Maine.
Lenten Cookery.
Even those of us who do not keep Lent
occasionally grow tired Of steady meat
diet, and especially in the spring relish q
tasty dish of fish, eggs or vegetables.
Physicians tell us that a. the weather
begins to moderate we should not eat az
much meat as we do in the colder
months, so there is hygienio as we'll as
religious reason for lighter Lenten
diet. And whatever the creed of our
readers they will surely find some OF
these recipes extremely useful at this
time of the year.
FLAKED FISH IN CoQUILLEs.
You can either buy these little shells
for filling, II you are near good bakery,
or make them yourself, as they are ex-
actly the same as the little forms used
for making tarts. If you have; some
cold whitetish, pick 1t to pieces nicely,
removing all bone and skin; season with
salt and pepper and the least bit of mix
ed mustard, mOisten with white sauce,
fill the shells and sprinkle over them
some fine bread crumbs and put in the
oven only long enough to thoroughly
heat the fish.
BEAN CRoQUETTEs.
Soak one pint of beans overnight and
the next day boil them tender, which
will take about one hour. Press them
through colander and add one table
spoonful of butter, little salt and pep
per and one teaspoonful of onion juice;
mix thoroughly. Shape with the hands
into croquettes of pyramid form. Roll
them in bread crumbs and egg and fry in
hot fat.
JAPANESE EGGS.
Wash cupful of rice and boil 1t In
ast-boiling water until tender. Drain
and press down in a pie dish and set on
the back of the stove to keep warm until
the eggs are ready. Boil six eggs for
fifteen minutes. Shell them and cut In
two crosswise; take out the yolks and
rub them fine with little butter, chop
ped onion, salt and pepper. Roll into
little balls and return to the whites.
Take the rice carefully from the pie dish
so as to keep the form, place on plat.
ter and stand each half of an egg on the
rice foundation. Serve with white sauce.
WHITE SAUCE.
Melt one tablespoonful of butter in a
granite saucepan, and when 1t bubbles up
stir in one tablespoonful of flour or corn
starch. Heat one cupful of milk or
cream and add one-third of 1t to the lOuI
and butter. Stir as it thickens, and
when we'll mixed add another third Of
the remaining hot milk. Let it boil and
stir until smooth. Be sure the Jumps
ara all out, and then add the remainder
of the milk and one-half of a teaspoOnful
of salt and the same Of pepper. If you
desire the sauce thicker or thinner add
or take away from the quantity of milk.
Lemon juice, parsley, onion or celery
may be used for favoring.
MACARoNI AND CHEESE PATTIEs.
Boil one ounce of macaroni in quickly
boiling water until tender, drain and cut
into small pieces. Put it in pan and
mix with it one tablespoonful of cream,
one tablespoonful of grated cheese and a
little salt and pepper. Take some little
patty pans and line them with pie crust
and fill with the macaroni mixture,
sprinkle with bread crumbs and little
grated cheese and bake until lightly
Drowned.
FISH CH0wDER.
Cut the fish in small pieces and wash
in cold water, having previously removed
the skin and bones. For a fish weighing
about six pounds pare and slice thin six
potatoes and one or two good-sized
onions. Put layer of potatoes and
onions in the pot, then layer of fish,
dredge in little salt and pepper and
-four. Keep putting in alternate layers
in the pot until all is used. Have ready
one.half of a pound of salt pork, which
has been fried brown, put this all over
the fish and potatoes and add about two
quarts of cold water. II this is not
enough add a little more. Cover tightly
and boil gently for about half an hour.
When it has boiled about twenty minutes
add a little milk and butter and six
crackers. Serve hot in soup plates.
DREAMED FISH IN RICE CAKES.
Boil some rice and when it is tender
and dry season it with little butter,
salt and pepper and little curry powder
il you have it. Spread the rice on a
buttered baking pan and leave it for
several hours. Then with cooky cut
ter cut into rounds, and scoop out lit
tie of the rice from the middle of each,
roll them in egg and bread crumbs and
fry in deep fat. Have ready some cook
ed fish which has been picked fine and
freed from bones and heated up with a
cream or white sauce. Fill the hollows
of the rice cakes with the fish and
sprinkle minced parsley over the top,
serving very hot.
DREAMED FINNAN HADDIE.
Cook one-half finuan haddie in milk
until tender, then pick it up in fine
pieces and season it with one table
spoonful of butter, the same quantity of
cheese, two tablespoonful of white
sauce or cream, some salt and pepper;
the paprika is the best. Heat all this
over the fire, but do not boil it. This is
very dainty served in bread cases. To
prepare these cases, cut cubic pieces Of
WQlt6 OTcdu duu TcuOSc LILO COueok W
make box. Put these cases in frying
basket and fry delicate brown. When
removed from the fire and while still hot
fill with the heated fish and serve at
once.
POTATO SOUP.
Boil four potatoes latter peeling) and
two onions with seasoning of pep
per and salt. When done rub through a
strainer, and also run the water through
in which they were boiled. Add one
tablespoonful of chopped parsley and
the same amount of butter, then half q
cupful of warm milk mot hot); bring all
this to boil and serve hot.
VEGETABLE HASH.
Chop coarsely whatever vegetables
you have cooked, such as cabbage,
turnips, parsnips, potatoes and half OF
carrot. Take equal quantities of. each.
To each pint of vegetables use a table,
spoonful of butter melted in a frying
pan. Pour in the vegetables with pep
per and salt and two or three table
spoonfu's of gravy or brown stock.
Cook slowly and let come to boil.
Serve with hot picked beets.
CORN OYSTERS.
Beat the yolks of two eggs and add to