Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-07-30


Make the creamed chicken as before.
Take large cup of cooked green pease
and mix them with half cup of white
sauce; put the chicken into the middle
of round platter, and arrange border
of the pease, with parsley outside.
CHICKEN AND MAcARoNI.
Butter baking-dish and put in layer
of minced cold chicken, then layer of
cooked, cold macaroni, cut into small,
even pieces; then sprinkle with salt and
pepper, and dot literally with butter,
and add thin layer of fine crumbs. Re-
peat till the dish is full, with crumbs
last. Cover with bits of butter, and pour
on milk enough to thoroughly moisten.
Bake forty minutes, the first twenty
under plate. Put on more butter when
this is taken off, if necessary, to brown
we'll.
COLD CHICKEN AND PEAsE.
Slice some cold roast chicken, and sur
round with border of cooked pease
mixed with stiff mayonnaise.
JELLIED CHICKEN.
Boil down cut-up fowl until the
meat drops from the bones. Take this
up by itself, remove bones and skin, and
cut into long, even pieces. Cool the
stock and take off all the grease. Dis
solve level tablespoonful of gelatine in
little cold water, strain the stock
through flannel, and heat it; pour over
the gelatine. Arrange the chicken in
mould, such as bread-pan, and let the
dark and light meat alternate; pour the
stock over, and set away to harden. You
can add a cupful of cooked peas, also.
In serving, surround with slices of hard
boiled eggs and parsley, or make bord-
er of pease in mayonnaise.
JELLIED LAMB AND PEAsE.
Slice very thin some cold roast lamb,
and take off all the fat. Make cupful
of stock by using teaspoonful of beef
extract, a large cup of hot water, and a
little onion and parsley; cook all to-
gether five minutes. Dissolve heaping
tablespoonful of gelatine in cold water,
and pour on IL the hot stock; stir well,
and strain. Put the slices of lamb into q
plain mould with pease, in layers; If you
have any mint sauce sprinkle this in
also; if not, add sprinkling of lemon
juice. Pour on the jelly, and let it
harden.
VEAL AND HAM PIE.
Get half pound of veal from the shin
and large knuckle, and two thin slices
of ham; put all on the fire after cutting
the meat into strips and removing the
fat, and simmer in water enough to
cover until it is very tender. Dissolve
large teaspoonful of gelatine. Have
ready some rich, thin pie crust also.
Put the meat into baking dish in lay
ers, pour the hot stock over the gelatine,
season, strain, and pour all in. Put on
the crust, making an opening for steam,
and bake brown; set away till very cold
and firm.
JELLIED FISH.
Boil any white fish in barely enough
water to cover it, and add two cloves, a
tablespoonful of vinegar, salt and pep
per, and if you have them, two bay
leaves. When the fish is done take it up
and pick it into fine pieces. Boil down
the stock to cupful, pour over level
tablespoonful of gelatine, dissolved, and
strain. Put the fish into mold, prefer
ably one shaped like fish, and pour
over the stock; when cold turn out on q
chilled platter, and surround with sliced
lemon and parsley. Cut two large Gu
cumbers 80 they will suggest baskets,
scoop out the pulp in bits, mix these
with French dressing, and refill them;
put one at each end of the dish.
This jellied fish can also be made quite
as we'll by mixing any bits of leftover
fish with cup of stock made from beef
extract, or with an unsweetened lemon
jelly.
EGGS AND TOMATOES.
Peel some small, round tomatoes, chill,
and then scoop out part OF the inside.
Put a teaspoonful of seasoned bread
crumbs into each, with bit Of butter,
and drop in a raw, unbroken egg, cover
with a little cheese, and bake till the
egg is set.
DEVILED EGGS AND HAM.
Boil hard four or more eggs, cut them
into halves, and take out the yolks.
Mash these, and season with little dry
mustard, pepper, and salt. Chop a cup
of cold ham, and make some rounds of
toast and cup of white sauce. Spread
the toast with a little white sauce first,
then with the ham; wet the yolks with
the sauce very slightly, and fill the halves,
heaping each one well; put one on each
round of toast, pour the sauce around on
the platter, heat well, and serve.
FRIED TOMATOES AND EGGS.
Cut some thick slices of tomato, dip
each into flour seasoned with salt and
pepper. and fry. Make some rounds of
toast; butter these, lay the tomatoes on
them, and put poached egg on each;
sprinkle with chopped parsley.
BREAD-BOxEs.
Cut some rather stale bread into slices
two inches thick, and then into squares;
cut off all the crust; drop these into
deep fat and cook light brown, or spread
them with butter and brown in the oven.
Heap each with creamed fish or meat or
vegetables, and serve hot.
A SUBSTANTIAL DISH, COMBINING FISH
AND SALAD.
Pick up any cold fish, wet with lit
tie unsweetened lemon jelly or the fish
stock suggested before, and press into
baking powder can. When firm slice
and arrange on q platter, with spoon
full of stiff rayonnaise on each piece.
All around tho edge lay sliced cucum- |
beers, with border Of green watercress.
Pass more mayonnaise. This Is an espe- |
cially pretty dish.
DELICIOUS BEET SALAD.
Cut into small cubes some cold boiled
beets; put little piles of these into let !,
tuce cups, and add q spoonful of mayor