Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-02-06
RIssoLHrrEs OF CHICKEN.

Il ocdtou 0SS anu oiOW w csonu Ava . sieAAS'
Fry in deep fat and decorate with sprig
Of celery.
TURKEY OR CHICKEN NESTS.
Cook one tablespoonful of minced
onion in two tablespOonfuls Of butter fol-
five minutes, then add two tablespoonful
of -four and one cupful fgravy or stock.
Simmer for few minutes until quite
thick and smooth and season to taste.
Strain and add two cupfuls Of turkey OF
chicken, cut in small pieces. Set aside
where it will keep hot for few minutes,
then turn out on q buttered platter.
Make a few nest.like depressions in it,
drop in each two or three oysters, season
with salt and pepper and sprinkle bread
crumbs over all. Place in hot oven
until the oysters begin to curl.
ENGLISH CHICKEN SALAD.
Use individual dishes like small china
saucers or glass sauce plates, and in them
put first, some pieces of broken lettuce,
very highly dressed with oil, vinegar,
pepper and salt. Next slice of tomato
(either fresh or canned On this place
little heap of chopped cold chicken,
just the white meat if you have enough,
| if not add the dark. Make some mayor.
noise sauce and pour over all. Garnish
with olives cut in half with the pit re.
moved.
STUFFED POTATOES.
Choose half dozen round potatoes OF
equal size, wash them perfectly, clean
and bake in the oven until sufficiently
cooked. Cut each one in two, scoop out
the interior carefully SO as not to break
the skin; beat it very smooth and light
with salt and pepper and one ounce OF
butter, also the yolk of an egg to every
three potatoes; so if you take six pota-
toes use the yolks of two eggs. If you
have any cold meat on hand (cold veal,
pork or lamb is the BEST mince it finely
and season. Into the empty potato
shells, put first a spoonful Of the pre-
pared potato, then q spoonful of the
minced meat and then pile up with the
potato, put tiny bit of butter on top.
Place in the oven and brown. Serve i'm.
mediately with parsley on top.
sABD1NE TOAST.
Remove the bone and skin from some
sardines and rub to smooth paste with
the yolks of hard-boiled eggs. Season
with lemon juice. Just before supper
toast some slices of white bread, butter
and spread with the sardine mixture.
Add bit of lettuce or sprig of water.
cress if you can.
| EsCALLOPED FISH.
Make sauce of two tablespoonfuls OF
-four and one cupful Of scalded milk,
stir all together over the fire and when 1t
thickens add ono we'll. beaten egg. Sepa-
rate into small pieces or fakes the cold
fish; putting q thin layer of buttered
crumbs in the bottom of baking dish,
cover them with the pieces of cold fish
and season with salt, pepper and little
nutmeg. Pour in layer of sauce and
then fish again, alternating until the dish
is filled, and then cover with bread
crumbs and little pieces of butter scat
tered over the top. Bake for twenty
minutes.
DREAMED LOBSTER.
Melt four tablespoonful Of butter
with three tablespoonfuls of -four and
add salt and pepper. Pour in one and
one-half cupfuls Of milk and stir until
creamy, then add one cupful of lobster
meat and one cupful of canned peas from
which every drop of liquor has been
drained. Bring this just to the boiling
point and serve.
BANANA BLANC-MANGE.
Rub two ounces of corn starch to a
smooth paste with little cold milk.
Boil not quite one quart Of milk and two
ounces of sugar together, hav0ring with
teaspoonful of vanilla. Add the corn
starch stirring all the time, and the
yolks of two eggs. Cook this for five or
ten minutes, not neglecting to stir. Cut
two bananas in thin slices and mix with
the other ingredients. Cool this slightly
and pour into mould. When ready to
serve turn from the mould and decorate
with halves of bananas and candied cher
ries.
FRUIT MERINGUE.
For this attractive dish any kind of
stewed fruit may be used. Heap 1t into
the center of the dish and cover 1t with a
meringue. Oranges are particularly nice
served in this way. Cut up the oranges
and free them from the pith and skin
and seeds, sweeten with sugar, and mix
one or two bananas with them. Make q
meringue with the stiffly beaten white of
an egg and tablespoonful of powdered
sugar. If large quantity of fruit is
used you will need an extra egg and
sugar. Cook the meringue on slightly
buttered plate for moment and then
place it over the fruit. Decorate the
dish with sections of oranges around the
base Of the meringue.
OATMEAL MACARooNs.
Mix two and one half cupfuls of rolled
oats, one cupful of sugar, two eggs,
(yolks and whites beaten separately,
one tablespoonful of melted butter, two
teaspoonfuls of baking powder, level
saltspoonful of salt, and one teaspoonful
Of vanilla. Drop on buttered baking
pans, leaving space between the little
cakes to allow for running, and bake.
BANANA sOUFFLE.
Line a glass dish with macaro0ns
(either the nut or oatmeal kindly. Whip
some cream very stiff. Take two or
three bananas and push them through
fine sieve, and without delay mix them
with the cream. There should be an
equal quantity of banana pulp and cream
before it Is whipped.) For cupful of
each quarter of cupful Of sugar will
be needed. Heap this in the center of
the dish and garnish the top with can.
died cherries and halves of blanched
almonds.
APPLE FLOAT.
Peel six big apples and slice them.
Put them in Q saucepan with just enough
water to cover them and cook until
tender. Then put them through colau-
der and add the grated rind and juice of
half lemon, sweeten to taste, and stir
in trace of nutmeg. Fold in the stifay
beaten whites of four eggs, and put the
dish on ice. Serve with whipped or
plain cream.
APPLES A LA PARIsIENNE.
Pare several sour apples, cut them In
halves crosswise and remove tho cores.
Cook them with one cupful Of sugar to
one cupful Of water, taking care to re-
tain the shape. Drain the apples and
set each half on Q round Of stale sponge
cake, sprinkled lightly with orange juice
and either orange or peach marmalade.
Some kind Of homemade Jam would do