Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-10-16
Breakfast Dishes.
EGG TOAST.

Fec TOAST.
Poach the egg in boiling milk; remove
when done, and thicken tho milk slight-
~ with little flour smoothed with Q
small piece of butter. Have ready q
slice of hot toast, pour over It the thick
ened milk, place the egg on top, and
garnish. Serve hot.
POTATO CHEESE CAKES.
Beat we'll together four mashed pota-
toes, two tablespoons butter, two tea
spoons sugar, one egg, sprinkle of cur.
rants and oandied peel, and pinch of
baking powder. Line patty pans or
gem irons with paste, put spoonful OF
above mixture into each, and bake.
Serve hot.
SPANISH PUFFs.
Mix one-half pint milk with two eggs,
add slowly one tablespoon -four, two
ounces butter, two ounces lump sugar,
and one grated lemon peel. Beat till
light, and bake in buttered gem irons in
quick oven twenty minutes.
TOMATO SCRAMBLE.
One cup of fresh tomato, skinned and
rubbed through sieve, five well.beaten
eggs, handful of broken crackers; mix
we'll and add two tablespoons of melted
butter. Scramble and serve on toast.
TOMATO oMELET.
Make an omelet after the usual recipe,
Spread on the outermost half one-hali
cup fresh tomatoes skinned and strained
sprinkle with salt and pepper, and fold
BAKED TOMATOES.
Choose small, ripe, well-shaped toma'
toes. Cut off the blossom end, SCOOP
out the pulp carefully, sprinkle the In
side of the shell with salt, and drain fol
a few moments upside down. Cover
bottom of shell with tablespoonful Of
seasoned bread crumbs, break on to thii
fresh egg, sprinkle with salt and pep
per, and place in hot oven until the
| egg is set. In another dish bake
mixture made of the tomato pulp, one
beaten egg, some chopped celery, ano
bread crumbs. Season with pepper, but
ter, and salt, and just before serving, lay
spoonful on top of the baked egg.
| BOILED TOMATOES.
| Slice large fresh tomatoes, sprinkle
with salt and pepper, dip in breat
crumbs, spread with butter, and broil
Serve Immediately.
/ CREDIBLE CAKES.
One cup flour, one heaping Tablespoon
Indian meal, one egg. Mix with milk Il
thin batter, add salt to taste. Just be
fore baking add two good teaspoonful
of baking powder. Serve hot will
syrup or butter and sugar.
CELERY TOAST.
Cut the crisp pieces from the heart o
q stick of celery into portions of abou
two inches long, shred very fine, and lay
in ice-cold water for two hours. Butte
squares of toast, cover with the shredded
celery, and pour over it whipped cream
favored with salt and little cayenne
Garnish with parsley.
STUFFED POTATOES.
She bakes nice large potatoes, ant
when done cuts off piece from one end
scoops out the inside, and to every tire
potatoes, adds salt, pepper, butter,
spoonful of hot milk, and the white o
an egg, beaten stiff. Beat we'll, then re
fill the skins, and return the potatoes t
the oven for five minutes.
BRAN MUFFINs.
One-half cupful flour, one-half tea
spoonful soda, pinch Of salt; mix an
sift together. Add one cup of bran
one-half cupful milk, two and one-hal
cupfuls molasses; stir we'll, and add
well-beaten egg. Bake in buttered ger
irons.
SCRAMBLE.
Chop meat fine, turn into pan wit
three beaten eggs, handful of broker
crackers, three tablespoons of cream,
bit of green pepper, pinch Of salt, an
stir while cooking until done. Serve o
toast moistened with hot milk.-Ex.