Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-02-12

Canned Vegetables and Fruits.
STRING BEAN SALAD.
Remove beans from can into . stratner,
and pour over two quarts cold water.
Drain, and let stand exposed to the air
thirty minutes. Nix with . French
dressing, mound on salad dish, sprinkle
with one-half tablespoon finely chopped
parsley, and garnish with tho yolks and
whites OF two hard boiled eggs, cut In
fancy shapes.
CORN OYSTERS.
Chop one can corn and add one cup
flour mixed and sifted with two tea
spoons salt and one teaspoon baking
powder; then add the yolks of two eggs
beaten until thick and lemon-colored,
and fold in the whites oftwo eggs beaten
until stiff. Drop by spoonfuls on a
we'll creased griddle, brown on one side,
turn and brown on other side; or fry in
deep fat. Drain on brown paper.
OAK HILL BETS.
Remove beets from can, rinse thor
oughly, and cut one.half of them in thin
slices, reserving the remainder for q
vegetable hash. Mix one-half cup sugar
and one-half tablespoon corn starch.
Add one-half cup vinegar, bring to the
boiling point and let boil five minutes.
Pour over beets and let stand on back Of
range one-half hour. Just before turn
ing into vegetable dish, add two table
spoons butter.
PEAS A LA FRANCAIsE.
Remove peas from can into q strsiner
and pour over two quarts of cold water.
Drain, and let stand exposed to the air
fifteen minutes. Melt two and 0ne-half
tablespoons butter, add one tablespoon
onion finely chopped, and stir until yel-
low; then add ono tablespoon water and
drained peas. Cook until peas are thor
oughly heated and season with salt and
pepper. II peas have lost much of their
natural sweetness they are improved by
the addition of two teaspoons sugar.
LENox TIMBALEs.
Drain and rinse one can peas and rub
through sieve, reserving one-tbird cup.
To pea pulp, of which there should be
one cup, add two beaten eggs, two table
spoons melted butter, two-thirds tea
spoon salt, one-eighlh teaspoon pepper,
few grains cayenne, and q few drops OF
onion juice. Turn into small buttered
molds (Dario molds) set in pan Of hot
water, cover with buttered paper, aud
bake until firm. Turn on hot serving
dish and pour around one cup white
sauce to which reserved peas have been
added.
scALLoPED TOMATOES.
tomatoes and drain off about one-half of
the liquor. Season with salt, pepper,
and few drops OF onion juice. Cover
the bottom Of a buttered baking dish
with three fourths cup buttered cracker
crumbs, cover with tomatoes, then
sprinkle with one cup buttered cracker
crumbs. Bake in a hot oven until
crumbs are brown.
ALGONQUIN FRIrTERs.
Cook one can tomatoes, one-eighth cup
sugar, three slices onion, and six
cloves twenty minutes, then rub through
q sieve. Season with one teaspoon salt
and few grains cayenne. Melt one
fourth cup butter and when bubbling
add one-half cup cornstarch; then pour
on gradually, while stirring constantly,
the. tomatoes. Cook two minutes after
the boiling point 10 reached and add one
egg slightly beaten. Pour into butter
ed shallow tin and cool. Remove from
tin, cut in squares, diamonds or strips.
Roll in crumbs, eggs, and crumbs, fry In
deep fat, and drain on brown paper.
CHOCOLATE PEARS.
Drain six canned pears from their
syrup and cut in fourths lengthwise;
then saute in butter. Arrange In serv-
ing dish, pour over the following sauce
and chill thoroughly. Cook two ounces
sweet chocolate, one tablespoon sugar,
and one fourth cup cold milk, 10 double
boiler, seven minutes; then add one tea
spoon arrowroot, mixed with one-fourth
cup cream and few grains salt, and
cook ten minutes, stirring constantly at
first and after mixture thickens only &C.
casiopally. Melt one and one-half table
spoons butter, add four tablespoons
powdered sugar, and cook. stirring con-
stately until we'll caramelized, when 1t
will be OF q dark brown color. Add to
first mixture, flavor with one-half tea
spoon vanilla and strain over pears. Use
any pear syrup that may be left for the
liquid in making apple sauce.
STANLEY PUDDING.
Mix one-fourth cup sugar, one-third
cup cornstsrch, and one-fourth teaspoon
salt, and dilute with one-fourth cup cold
milk. Add gradually, while stirring
constantly, to two and three-fourths
cups scalded milk and cook in double
boiler twelve minutes, stirring constant
ly until mixture thickens and afterwards
occasionally. Add the whites Of three
eggs, beaten until stiff, and tw0-thirds
can grated pineapple. Fill individual
molds first dipped in cold water, chill
thoroughly, and serve with cream or
custard sauce made Of the yolks Of the
eggs left from the pudding.
FRUIT SALAD.
Arrange alternate layers of orange
pulp, canned pineapple cut in small
pieces, and canned strawberries. Mask
with orange ice and garnish with straw
berries and bits of angelica.-Ex.
Hints.