Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-09-24
Recipes.
oMELEr soUBIsE.

Recipes.
oMELET soUBIsE.
Melt one and one-half tablespoons but.
ter and add one medium sized onion
finely chopped, and cook, stirring CON
stantly until light brown In color; then
add two tablespoons -four and stir until
well blended, and pour on gradually
while stirring constantly one cup rich
milk. Bring to the boiling point
and let cook three minutes. Beat four
eggs slightly, just enough to blend the
yolks and whites, and add four table.
spoons milk, one-half teaspoon salt, and
one-eighth teaspoon pepper. Put two
tablespoons butter in hot omelet pan;
when melted, turn in the egg mixture
as it cooks prick and pick up with
fork until the whole is of . creamy con.
sistency. Place Oh hotter part of range
that it may brown quickly underneath
Fold, and turn on hot platter, cover
with the onion sauce, and sprinkle with
one-third cup grated Parmesan cheese
Let stand in q hot oven until cheese has
melted, and garnish with q sprig oil
parsley.
CORN cHowDEB.
Cut one and one-half inch cube fat
salt pork in small pieces and try out;
add one onion, thinly sliced, and cook
three minutes, stirring frequently that
onion may not burn, then strain fat into
q saucepan. Wash, pare, and cut medi'
um sized potatoes In One-fourth-inct
slices; there should be four cups. Par
boil five minutes in boiling sailed water
drain, and add potatoes to fat; then add
two cups boiling water. Cook until Pc.
tatoes are soft, add one can corn and
four cups scalded milk. Season with
salt and pepper, add four tablespoons
butter, and eight common crackers, split
and soaked in cold milk to soften. Re.
move crackers, turn chowder into q
tureen, and put crackers on top.
SALT GOLDFISH soUFFLE.
Cook together in boiling sailed water
one cup shredded Goldfish and two cups
potatoes cut in eighths, until the pota.
toes are soft. Drain thoroughly, mash
and beat until very light. Melt three
tablespoons butter and add one shallot
finely chopped and one teaspoon finely
chopped parsley; add four tablespoons
flour and stir until we'll blended, Their
pour on gradually, while stirring con
stantly, one cup chicken stock. Add
fish and potatoes and season with salt
pepper, paprika, and one teaspoon Wor
cestershire sauce. Add the yolks Of
three eggs beaten until thick and lemon
colored, and the whites of three eggi
beaten until stiff and dry. Pour into 6
buttered baking dish and bake until firm
to the touch.
osTERvILLE OYSTERS.
Cut brown bread (which has beer
steamed in one pound baking powder
tins) in thin slices and toast. Cover
each piece with a circular thin slice o.
cold boiled ham, and arrange on eact
three raw oysters. Put in dripping
pan, sprinkle with salt and pepper, and
dot over with butter. Bake in hot
oven until oysters are plump and garnisf
with parsley.
COQUILLE LA FRAsCATI.
Melt two and one half tablespoons but
ter, add three tablespoons butter ant
stir until we'll blended, then pour or
gradually, while stirring constantly, on,
cup of milk. Add one cup cold cooked
chicken, cut in small cubes, and one
half cup cold cooked ham, cut in small
cubes. Fill buttered shells with MKT
ure, cover with buttered cracker crumbs
and bake until crumbs are brown.
BEAN RAREBIT.
Melt two tablespoons butter and ado
three-fourths teaspoon salt, one-eightf
teaspoon paprika, one cup cold mashed
Boston baked beans, and one-half cup o
milk or cream. Stir until thorough!
blended and heated, then add one-hal
cup grated mild cheese. AS soon al
cheese has melted pour over pieces o
toasted bread. An excellent recipe TO
using a small quantity of left over bak
ed beans.
| TOMATO CREAM TOAST.
Melt two tablespoons butter, add TIVE
tablespoons flour and stir until vel
blended; then pour on gradually, while
stirring constantly, one and one-half cup
stewed and strained tomatoes, to which
has been added one-fourth teaspoon
soda. Put in top of double boiler, ant
add one-half cup rich milk or cream
Dip seven slices of toasted bread sepa
rately in sauce, and when soft remove tt
serving dish. Pour remaining sauc,
over all. Scrambled eggs may be pour
ed over this toast with most satisfactor.
results.-Ex.
SHRIMP wIGGLEs.
One-half cup of boiled rice, add on,
can of shrimps cut in small pieces, one
half cup strained tomato juice, one-hal
cup cream, little salt and pepper, ont
teaspoon butter, one tablespoon Onion
Juice.
| CHILLI SAUCE.
Twelve large ripe tomatoes, peeled ant
chopped, one large red pepper, chopped
fine, three onions chopped fine, one cul
sugar, two tablespoons salt, three cup
strong vinegar. Put all together ant
boil two hours.
MUSTARD RELISH.
One we'll beaten egg, one Tablespoon
sugar, same of mustard, (mixed togeth
err add to egg with five tablespoons o
vinegar and a little salt. Set on stow
and stir constantly until it boils. Mic
for cold meats.
BEEF LOAF.
Three pounds chopped beef, (rount
steak and q slice of salt pork chopped
fine, piece of butter the size of an egg
four crackers rolled fine, three eggs, salt
pepper, sage and mustard. Bake tw'
and one-half hours, or longer if neces
sary.
AFOR LEFTOVER MEAT.
Cook two onions and two tomatoes il
four cups of hot water until soft, adj
butter size of walnut and thicken will
two tablespoons of flour rubbed smooth
~ in a little warm water. Cook tel
minutes, then add one and one-half cup
Tor more) of cold meat cut in small
pieces. Let it remain on the fire unit
the meat is thoroughly warm but not re
cooked. Salt and pepper to taste.
GRAHAM GEMS.
Two cups sweet milk, two cups o
Igraham flour, two large spoonfuls flour
one teaspoonful sugar, one egg, tw,
teaspoonfuls of cream of tartar, one tea
spoonful of soda, little salt. Bak
Quickly.
LEMON PIE.
Juice of one lemon, cup sugar, yolk
of two eggs, two tablespoons flour, one
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