Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-10-29

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tender, take it up and serve az it is; VI
thicken slightly, if preferred.
MEXICAN GOLDFISH.
Mince an onion and fry brown in
tablespoonful of butter. Add cup OF
Goldfish, picked up and freshened by
pouring boiling water over it and then
squeezing it dry; stir we'll and put in
cup of stewed tomato; simmer ten
minutes, and put on buttered toast.
POTATO LOAF.
Line a well-buttered bread-tin with an
inch of mashed potato on the sides and
bottom; fill up with creamed fish, or
Goldfish, or soft meat hash; cover with
more potato, and brown in the oven, put
ting bits of butter all over. Turn out on
a hot platter.
SCOTCH BEEF CoLLoPs.
Cut fine two cups of cold roast beef;
heat the gravy left from the roast, using
small cupful only, and thinning with
water if very thick, or il there ia not
enough gravy. Mince small onion and
cook in a little water or gravy till ten
der; add the meat and heat to the boil
ing point, but do not let 1t cook, or 1t
will grow tough. Serve on toast.
DREAMED SALT MACKEREL.
Soak a nice mackerel twenty-four
hours, the skin side up, and change the
water twice. Lay it in shallow pan or
the frying pan, and cover with good,
rich milk; simmer twenty minutes, or a
little less, if the fish is small. Lift it
it carefully and put it on hot platter in
tue oven; melt tablespoonful of butter,
rub smooth with as much flour, and mix
slowly with the hot milk in the pan; add
little pepper and strain over the fish;
sprinkle with chopped parsley.
Instead of stewing the mackerel in
milk it may be cooked, after soaking, IN
water seasoned with onion, parsley, and
pepper, till tender; then drained, put on
the platter, and covered with a nice
white sauce, made of a cup of thickened
milk or cream, seasoned with pepper.
DREAMED FISH AND EGGS.
Take a cupful, or less, of cold fish,
without skin or bones; add as much
more hard boiled egg and teaspoonful
of chopped parsley; thickeu half a cup
of milk with tablespoonful each of
flour and butter mixed and rubbed
smooth, and put with the fish; season
all, bring to the boiling point, and
serve. Or, put into baking-dish, cover
with crumbs, and brown; this is good
way to use up fish when only little is
left from meal.
EASY OYSTER STEW.
Get good sized oysters, drain them,
and strain the juice. Put this into a
saucepan, season with salt and pepper,
and bring to the boiling point. Make
some rounds of toast, butter them, and
arrange on hot platter in the oven;
when the juice boils up, drop in the
oysters and leave them till the edges
curl; do not let them boil, merely steam
as the juice SINNERS; as soon as they are
done, pour them at once on the toast,
and serve.
QUICK CELERY STEW.
Chop very fine the outer stalks of
celery, three or four of them, and pull
off the strings; or, chop any cooked
| celery left over; heat a quart of milk:
drop in the celery, season with salt and
pepper, add pint of oysters without
their juice, and as soon as their edges
curl take all up, and serve like soup.
Use the oyster juice in another soup, or
add cup of milk and make luncheon
soup, with cracker crumbs added to
thicken.
BAKED CORN CUsTARD.
Cut corn from the ear until you have
about quart, and put it through the
meat-chupper. Or, use canned corn In
the same way. Mix with cup of milk
and the yolks of two eggs, beaten well,
with salt and pepper; put into baking
dish with bits of butter all over, dust
with pepper, and bake brown.
CAULIFLowER AND CARROT SALAD.
Boil a small head of cauliflower and
pick up in small bits; season with salt.
Boil and scrape four small new carrots
and chop these fine; put the cauliflower
on dish on few lettuce leaves, cover
with the carrots, and pour French dress
ing over all.
TOMATO AND CHEESE SALAD.
Slice very thin some American cheese;
peel and cut some thick slices of tomato;
put two of these together with slice OF
cheese between, lay on lettuce, and pour
French dressing over all.
BAKED PEARS.
Wash and wipe dry large cooking
pears; core them, but do not peel; fill
each core with brown sugar aud put into
pan with little water on the bottom;
haste occasionally, and cook till soft,
but do not lot them break; serve very
cold, with cream.
DELICIOUS BROWN BETTY.
Peel and slice some apples; butter a
baking dish, put in a layer of fine
crumbs, then layer of apples, then
sugar, nutmeg, cinnamon and cloves,
and dot with butter; repeat till the dish
is full, and pour over half cup of mo-
lasses, or maple syrup, mixed with as
much water. Cover with crumbs, set
the dish in pan of water, and bake till
the apples are soft, basting with q little
more molasses and water If 1t looks at
all dry. Servo warm, with cream.
Raisins may be added to this pudding,
and the nutmeg and cloves omitted.
COTTAGE PUDDING MADE WITH FRUIT.
Put into the bottom of baking dish
any kind of fresh fruit, such as mashed
peaches or large plums. skinned and
stoned; pour over all this pudding; mix
two teaspoonfuls of baking powder and
half teaspoonful of salt with two heap.
ing cups OF -four. Beat one egg without
separating, add large half-cup of sugar,
three ta6lespoonfuls Of melted butter,
and cup Of milk, and put with the
flour. Sweeten the fruit, add the pud-
ding, and bake til, brown; serve with
any simple pudding-sauce, or with
cream.
EASY RICE BAvARIAN WITH PEARS.
Stew cup Of rice In two cups of milk
till 1t is thick and smooth; stir with 1t
two tablespoonful Of sugar, q little salt,
and tablespoonful of gelatine dissolved
in little cold milk; flavor and pour
into a mould. Peel some small pears,
and simmer in sugar and water till they
are transparent; cool, turn out the rice,
aud surround with the pears and juice.
To make this dessert richer, add small
cup of cream to the rice az 1t cools, be-
fore putting into the mould.-Harpsr's
Bazaar.