Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-05-07
HOMEMAKRRS COLUMN.

dUMEMAkEk UULUMN.
Correspondence on topics Of Interest TO the adie
| IL solicited. Address: Editor HoMEMAKKRs
COLUMN, Oxford Democrat South Paris, M
When Company Comes to Supper
This menu is simply guide and Cal
be varied in numerous ways to suit tn,
taste of the hostess. There are many
very elaborate recipes suitable for such |
tea, but they require so much time fol
their preparation that have chosen {
more simple menu a. easier for tn,
young h0usekeeper who may have NJ
maid, or at best an inexperienced one.
VEAL soUFFLE.
Into q saucepan put one tablespoonful
Of butter, one tablespoonful of -four, ont
cupful of hot milk or stock, half tea
spoonful of salt and a very little pepper
Add one cupful of cold roast veal
chopped, aud quarter of cupful O.
stale bread crumbs. Cook until vel
blended, which will require only a few
moments. Remove from the fire anG
add the yolks of two eggs, beaten light
Beat the whites very stif1y and folC
them in. Put into a buttered pudding
dish or mold, set in pan of hot water
aud bake thirty minutes In q moderate
oven. Serve hot.
II there ia no cold veal at hand, q goo(
substitute can be made with CHECKER
pttties.
CHICKEN PATTIEs.
Make q white sauce by melting to
gether one tablespoonful of butter ant
one Of -four, pour over 1t one cupful o
the broth of chicken and half cupful o.
cream; stir until the sauce is thick and
smooth. Now add your chopped colo
chicken, seasoning with salt and pepper
Let this simmer gently for few minutes
then fill your patty cases with tn
mixture. A few mushrooms cooked
with the chicken will change the color o
the sauce and will also greatly improve
the flavor.
MASKED CHOPS.
Have some nice French lamb chops
Also have ready some mashed potatoes
nicely seasoned. Broil the chops quick
ly for five minutes. Beat the potatoes
so they will be very light; and Will,
they are warm, make a mound will
them on one side of the lean part of eacl
broiled chop. Now dip each one init
beaten egg and cover with bread crumb
and plunge into hot fat for about two
minu'es. You can decorate the bone
with quilts of paper and heap them II
the centre of chop-dish. Strew parse.
or watercress around the dish.
PARKER HOUSE ROLLS.
There are many different recipes TO
these famous biscuit and here is one o
the list; Make sponge with two cup
fuls of scalded milk (but cooled before
using), one yeast cake, softened in half
cupful of lukewarm water, and abou
two cupfuls of flour. Beat we'll, cove
and set aside until light, then add tw'
tablespoonfuls of sugar, one teaspoonfu
of salt, quarter of cupful of meltet
butter and flour enough to knead, which
you want to do for about twenty minutes
Then let 1t rise until doubled in bulk
when shape it into balls; cover closel.
and let rise again. Then press the handl,
of a wooden spoon across the centre o
each biscuit without dividing it, brusl
with butter and place in buttered pans
and, when light, bake for twent.
minutes.
PUFFs.
Mix four teaspoonfuls of baking
powder in three cupfuls of sifted flour
Beat together third of cupful of but
ter and half a cupful of sugar, add on,
egg and the yolk of another, beaten light
and one cupful of milk. Now mix thu
flour with the rest and drop by spoonful
into gem pans and bake quickly.
FRUIT WHEELS.
Have ready one cupful of chopped an6
seeded raisins and half a cupful OF
chopped walnut meats. Mix them vel
together. Sift two cupfuls of flour ant
mix through it one heaping teaspoonfu
of baking powder; add half teaspoon
full of salt and one and one-half table
spoonfuls of sugar; put these in bow
and rub through them one tablespoon
full of butter or lard, as you prefer; and
when we'll blended, stir in half cupfu
of milk. Now roll out in thin sheet
longer than wide, sprinkle the nuts ant
raisins over it and roll up compactly
Cut into slices crosswise, about tive
inches wide, and place them cut side uI
in baking tin. Sprinkle over the top {
quarter of cupful of sugar, and cut lit
tie bits of butter and scatter over them
Pour one cupful of boiling water around
them and bake in brisk oven for abou
twenty minutes.
ASPARAGUS SALAD.
Boil the vegetable in the usual way
and when cold, place three or four stalk
on individual plates and add French
dressing, which is simply a mixture o
oil, vinegar, salt and pepper. Serve TIT
cream cheese sandwiches with it.
CHICKEN SALAD.
If it is not too late in the season Il
get celery, this is always favoritt
salad, and this recipe is new one
made without oil for the benefit of any
one Objecting to olive oil, though th'
very best dressing for it is gooC
may Onnaise. Cut in small pieces tn,
meat of two chickens, and mix with il
one-fourth as much celery, also cut VI
small. Season with salt and a little pep
per. Beat very light three eggs, and
while beating, add one tablespoonful o.
melted butter. Heat one Tablespoonful
of vinegar and the juice of one lemon
add to this one teasp0onful of sugar anC
half teaspoonful of ground mustard
salt and peppe:. Have this boiling ho
and add it to the eggs, stirring constant.
ly. Set the bowl in kettle of boiling
water and stir with beater until it II
as thick as cream. Let cool. Beat hal
a pint of cream and add to the dressing
whipping both together with a fork unit
well mixed.
CREAM CHEESE SANDWICHES.
If you buy the cheese, the Philadelphia
kind is the best, as 1t is finer and smooth
or; if you have plenty of milk, you car
On ailv maize tha cheaaa vOurself nj