Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-09-17
Novel and Appetlzing Supper and
Luncheon Dishes.
MELON SALAD.

exclude all hard rind. Make dressing
of olive oil in the proportion Of three
tablespoonfuls of oil to one of vinegar, q
little pepper and half saltspoonful OF
salt. Mix these we'll together and pour
over the melon. Serve very cold In q
salad bowl, or, If you will take the trou.
BILE, serve the salad from the shell Of the
melon from which the soft part OF the
fruit has been cut. Garnish with lett
uce leaves and chives.
TOMATO JELLY WITH cUCUMBERs.
Take one pound and half of ripe TO-
matoes and strew until soft enough to
90 through q sieve Except the skin and
seeds). Add to this puree slice OF
onion, one Glove, one teaspoonful OF vine,
gar and pinch of salt. Heat this and
add half an ounce of gelatine which has
been previously soaked In cold water;
stir until the gelatine is dissolved. Pour
into ring mold and set on ice to harden.
When ready to serve take it from the
mold, by dipping In hot water for an
instant. Place on large dish on lettuce
leaves, and fill the center with cubes OF
cucumbers and pour over them a may.
onnaise or French dressing. If preferred
the tomato jelly may be cut up In cubes
the same as the cucumbers and both
mixed together and spread on the lett
uce.
GERMAN SALAD.
| Have six eggs boiled very hard, and
when cold, slice them. Take one small
head of cabbage and one large boiled
beet. Cut up the cabbage very fine as
you do for slaw, season it with pepper
and sale. Place this on fat dish, piled
quite high, and arrange around 1t alter.
nate slices of beet and egg. Whip to
thick froth one pint of cream and pour
over the whole. For the American taste
a good French dressing might be prefer.
red to the cream.
| VEGETABLE SALAD.
Take one cupful of rice and boil rapid
ly for ten minutes, putting teaspoon.
full of salt in the water. Drain the rice
and put it in double boiler with two
cupfuls of cold milk, cover and steam
until the milk is absorbed. While hot
sprinkle with half teaspoonful each OF
salt and paprika and pour into ring
mold which has been creased with but.
ter. If you have no ring mold, use a
vegetable or pudding dish, and when
you turn it out, cut ont the center, leay.
ing round cavity, which can be filled
with cut-up beets and carrots and one
cupful of peas. Before filling the cen.
tiers, mix the vegetables with French
dressing. Just as you serve 1t, pour
over thick mayonnaise.
MAYoNNAIsE DRESSING.
Put the yolk of an egg in small bowl
and beat with good egg-beater, adding
oil drop by drop until the mixture be.
gins to thicken, then add the oil more
freely. When too stiff to beat easily add
one teaspoonful of lemon juice or vine
gar, then beat in oil again until stiff
Alternate oil and vinegar or lemon juice
until one cupful or more of oil has been
used. Season with little dry mustard,
salt and red pepper, or, better still, pap
rika.
| COOKED DRESSING.
Beat two whole eggs or four yolks
adding four tablespoonfuls of hot vine.
gar, and cook over hot water until thick,
stirring constantly. Remove from the
fire and add gradually four tablespoon.
fuls of olive oil. Season with salt and
pepper, and when ready to use add one
half cupful of cream. The best proper
tiUn of seasoning in all dressings is one
teaspoonful of salt, one-quarter of tea
spoonful of mustard and one-quartel
teaspoonful each of two kinds of pepper
FRENCH DRESSING.
The usual proportions are one-third al
much vinegar as oil, and to every four
tablespoonfuls of oil and vinegar one
saltspoonful of salt and one-half salt.
spoonful of pepper. For tomato salad
a dash of dry mustard is considered an
improvement. Always stir salad dress
ing with wooden spoon.
| RUSSIAN SALAD.
This is made with apples, pears and
peaches. This is very nice served at the
end of dinner with crackers and cream
cheese. Peel the apples and pears and
cut them into dice, covering with lemon
juice as you progress, to keep them
from being discolored. Slice some ripe
peaches and chill in ice water. Toss al
together just before serving. Dress with
oil and lemon juice and sprinkle the tor
with finely chopped mint.
STUFFED TOMATOES AND RICE.
Select firm, ripe tomatoes of even size
cut slice from the top and scoop GU,
the center. Boil two tablespoonfuls OF
rice in one quart of boiling water for
ten minutes, then pour off the water
melt two tablespoonfuls of butter in a
small pan, add one small onion chopped
fine, remove the seed from one greer
pepper and chop it fine, - this to the
onion and butter, fry slowly for five
minutes, then add the scooped-out part
of the tomato; season with salt and pep
per and add the rice. Fill the tomatoes
with this mixture. Place them with the
open top down on the pan, brush ovel
with melted butter and bake twenty-fi
minutes.
| APPLE SNOW.
Pare anu quarter six apples and cool
! them with little water until tender
enough to beat to q pulp. Add some
lemon peel to the water while they art
cooking. Let this cool little, while
you beat stiffiy the whites of five eggs
Mix about four ounces of powdered sug
ar with the apples and add the eggs
beating until the mixture is firm enough
to stand by itself. Cut some sponge
cake into small rounds and heap up the
snow on the separate pieces. If you
have no suitable cake at hand, put the
snow in glass dish or in little glass
cups or tumblers. Garnish with tiny
pieces of current or apple jelley.
VEAL CAKE.
Mince one pound of lean veal and one
half pound of streaky bacon, add to
them one tablespoonful of catsup, one
gill of veal stock, the grated rind of hall
a lemon, little parsley and seasoning
of salt and pepper. Press this mixture
into well-buttered mold or pan, deco
rate the inside with slices of hard-boiled
eggs. Cover with buttered paper and
bake in moderate oven for an hour and
a half. Turn out when quite cold. Gar
nish with slices of lemon. There Is an.
other way of preparing it: Cut roast
veal into neat slices, lay these in mold
alternately with few slices of ham o,
tongue. Between the layers, which
should be we'll seasoned with salt and
pepper, place thin slices of cold hard.
boiled eggs; when the mold is full, pour
in little rich stock or good gravy
Bake for half an hour and turn out
when cold.