Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-04-30
aOXEMAKERy COLUMN.


Correspondents on topics Of interest 10 ~ ladis
4 solicited. Address: Editor H0AlnAKH1s
COLUhM, Oxford Democrat, South Paris, II
! On Culinary Topics.
The ld-fashioned floating islsnd'' Il
made a. follows: Beat the yolks OF fiv'
eggs till light, adding - you do, foul
generous tablespoonfals Of grauulatet
sugar. Bring . quart Of milk to tn,
scalding- point, but do not allow It b
boil, and add It gradually to the sugar
and yolks, beating these steadily. Put
into . double boiler and boil, stirring
constantly, until 1t thicksns slightly, bu'
not long enough to cause the custard b
"break' or curdle. Set aside to cool
then flavor with vanilla. Line . glass
bowl with macaroons, and pour In ths
cold custard. Whip the whites Of thu
eggs to stiff meringue with half cuE
OF currant jelly. Heap this meringue II
spoonfuls upon the custard, and do,
these islands with bits of the red jelly
Serve very cold.
To properly roast spare-rib, have, u
possible, Q covered rooster. Wipe th'
meat with damp cloth and lay 1t In thu
pan, sprinkling It lightly with pepper
Pour little sailed water into the bottom
of the pan, and cover. Set In the over
for ten minutes, then draw the pan t
the front Of the oven, remove the cover
and rub butter we'll into the meat. Al
low twenty minutes cooking to eacl
pound of the roast. Basic with Its owl
gravy twice while cooking. When done
strew the meat thickly with q mixture o
fine, dry crumbs, very little powdered
sage, little onion juice, and pepper AMI
salt to taste. Cook, uncovered, av'
minutes more, and pour melted butte
over it. Transfer to hot platter, skin
the gravy left in the pan, thicken will
brown flour, season with few drops o
lemon juice and, If it is liked, littl'
kitchen bouquet; strain and pour 1t Owe
the meat.
In preparing beef's tongue, If . smok
ed tongue is used, 1t must be we'll wash
ed and soaked over night. In the morn
ing, drain, cover with cold water an(
boil, allowing twelve minutes to eacl
pound of meat-after the boiling point Il
really reached. When the requisite tim,
has expired, remove the pot from thu
fire and allow the tongue to get cold II
the liquor in which it was boiled. Whel
thoroughly cold, skin carefully, begin
ming at the tip of the tongue and push
ing back the skin. Trim of the rougl
bits at the root, and serve, whole
or sliced. Garnish with sprigs o
parsley.
II you wish to cook fresh tongue, 20,
may wash it carefully and cook In saltet
boiling water, until so tender that forl
lpierces it easily. Leave in the water q
the side of the range for five minutes
then lay on a hot platter, trim neatly
and pour over it sauce tartare.
To cook praised fresh tongue, boil fol
an hour, and leave 1t in the water fol
fifteen minutes after taking it from tn
FIRE. Trim off the rough bits, and faster
the root and tip of the tongue firmly to
gether with skewer. Put 1t into ,
covered rooster, placing 1t upon bed o
vegetables cut into dice of uniform size
These vegetables should consist of two
carrots, two stalks of celery, one larg'
tomato, o sliced onion, and some minced
parsley. Cover the tongue with dicet
vegetables, pour into the pan cupful o
the water in which 1t was boiled, cove
the rooster, and cook slowly for twt
hours. Lay the tongue on heated disl
and keep hot while you rub the pan
gravy and vegetables through colande
and into saucepan. Boil up once, ant
thicken with Drowned -four, then season
with few drops of lemon juice, salt ant
pepper to taste. Put the tongue bacl
into the roasting pan, pour the gray!
over 1t, and set 1t in the oven to brown
Lay on platter and pour the gravy owe
andiaround it. 1t is also delicious serv
ed with mushroom sauce.
For salmon timbales, flake into small
bits enough cold boiled or canned salmon
saucepan tablespoonful each Of butte
and flonr, and when they are we'll blend
ed pour upon them one cup Of milk, ant
stir to smooth, white sauce, seasoning
this with salt, paprica, and dash o
lemon juice. Stir in the minced fish ant
a little minced parsley, boil for hal
minute, then remove from the fire. Sc
aside until cold, then add gradually tn
yolks of three eggs, and, last Of all
fold in lightly the stiffened egg-whites
Pour into timbale- moulds, filing thes
two-thirds full. Bake Immediately In u
outer pan of hot water for about twent!
minutes. While they are baking prepar'
a white sauce. Turn the timbsles upon
heated dish, pour the white sauce srount
them, and serve at once. The numbe
of timbales the recipe will make depend
upon the size of the moulds, which vary
Six timbales of medium size may b
made from the recipe here given.
For prune souffle, stew two dozel
pruues until very tender. drain, remove
the stones, and chop to pulp. Whit
the whites Of eight eggs to stiff froth
sweetening with two tablespoonfuls o
powdered sugar. Beat the prune pull
gradually into this meringue, and turl
at once into buttered pudding. dish
Bake in steady oven for thirty-fiv'
minutes. Serve Immediately will
sweetened whipped cream.
RICE CAKES.
Moisten cold boiled rice with littl
milk and melted butter, and add beatel
egg to bind the mixture. Stir In salt +
taste, and a spoonful of sugar. Form
into cakes, roll In -four, and ssute In no
butter or dripping.
DREAMED CHICKEN.
Cut the white meat from cold boiled o
roast chickens into dice Of uniform size
Have. about pint Of these. Cook to
gether in q saucepan Tablespoonful
each of butter and -four, and when the.
are blended and bubble, pour upon then
a cupful of white stock, and stir to
smooth sauce, then add the chicken, sea
son with salt, pepper, and pinch o
nutmeg. When hot, stir In q cup o
cream or rich milk into which pinch o
baking soda has been stirred. Stir unit
very hot, then turn into small pans, ant
bake in good oven for ten minutes
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