Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-10-08
Tested Recipes.
PICKLES.

PICKLES.
gallon of vinegar, IA pound Of salt,
or 4 onions or same of garlic, IA pound
ground mustard, ounce OF white ginger
root, ounce of cinnamon bark, ounce
of cloves, l ounce of mustard seed, 2
ounces of peppercorn. Wash the cucum-
bers and put them in the pickle.
TOMATO PICKLES.
Slice or chop peck of green tomatoes,
sprinkle on a cup of salt, let stand over
night, next morning put them in the ket-
tie, add chopped onions, quart OF
vinegar, and enough water to cover
them; stir to save burning; let them
boil up nice, take them into the sieve to
drain and throw away the liquor. Put
back into the kettle with two quarts of
vinegar, a pint of brown sugar, IA pound
of white mustard seed, tablespoonful
each of cloves, cinnamon, and allspice,
1-2 teaspoon black pepper. Let simmer
10 minutes. Stir often.
sPICED SALT.
ounces of salt, ounce Of>blaek pep
per, l ounce each of thyme, sweet mar
joram, and summer savory, 1-2 ounce
each of cloves, allspice and mace, Ia
ounce of cayenne pepper, ounce of
celery salt. Mix, sift thoroughly, and
keep closely covered.
RECHAUFFE.
Cut cold roast beef in thin slices,
sprinkle with flour, salt and pepper.
Put them in deep pudding dish in lay.
ers, first layer of beef, then layer OF
canned tomatoes and bits of butter.
Cover closely and bake slowly two hours.
CHICKEN AND GREEN CORN.
Cut the green corn from the cob, put
it in the pot with water enough to cover
it.; let it stew until it is nearly done,
then cut up the chicken, put 1t with the
corn and let them stew together for half
an hour. Put in few whole grains of
pepper with q cup of cream, thicken
with two tablespoons of -four and stir in
lump of butter. Add the salt the last
thing. Serve hot.
SALAD DRESSING.
Take egg, beat it well, add l teaspoon
mustard, 1-2 teaspoon salt, tablespoon
sugar, stir well together, now add IL
cup of vinegar, 1-2 cup of cream, or rich
milk will do. Now take your egg heater
and beat we'll together. When we'll
blended put on top of kettle or double
boiler if you have one, and continue
beating until well heated through, then
there is no danger of its curdling; add a
piece of butter, tablespoonful is
enough; let it cook until creamy; give a
stir occasionally. This is fine and very
cheap.
BROWN BREAD.
cups of&ndian meal, cups rye meal,
1-2 cup flour, a good half cup molasses,
teaspoon soda, of salt, milk enough
to make the right consistency.
JOHNNY CAKE.
2eggs, 1-2 cup sugar, cup milk, l
cup Indian meal, cup of flour, even
teaspoonful of soda, of cream tartar.
Bake fifteen or twenty minutes with a
good fire.
| FRENCH TOAST.
Beat egg and l cup of milk together,
salt, dip dry slices of bread in this and
fry light brown.
VEAL SCALLOPs.
| Cut the veal from the leg or other lean
part into pieces the size of an oyster.
Have seasoning ready of salt, pepper
and mace mixed, rub some over each
piece, then dip into beaten egg, then into
cracker crumbs, and fry as you would
oysters.
MACARooNs.
tablespoon of melted butter, cup OF
sugar, eggs, beat all together; 2 cups
of rolled oats, 1-2 teaspoon of salt,
teaspoons baking powder, teaspoon of
vanilla. Small spoonfuls of this should
be dropped far apart on a well buttered
pan and baked in a hot oven. Watch
carefully for fear of burning, and remove
from the pan as soon as taken from the
oven.
| BRAMBLEs.
| Crate the inside and rind of one lemon,
add cup of sugar and cup of raisins
seeded and chopped. Drop teaspoon.
full on squares of pastry dough, moisten
edges, fold over, pinch edges together,
and bake in very hot oven to prevent
running out.
DROP COOKIES.
cup of sugar, 1-2 cup of butter, Is
cup of milk, level teaspoon soda, Level
teaspoon cream tartar, one egg, flour
enough so that they will keep their form
when dropped into the buttered pan for
baking.
PEANUT CAKE.
/ cup of sugar, 1-3 cup of butter,
eggs, l-2 cup milk, 2 cups -four, 2 tea.
spoons Royal baking powder, teaspoon
lemon, quart of baked peanuts chopped
fine which makes about one cup.
| MINNEHAHA CAKE.
2 cups sugar, Is cup butter, cup OF
sweet milk, 8 eggs, 1-2 cups flour, 8
teaspoons baking powder. Bake in two
square tins. Put one layer over the
other with icing between, also over top
and sides.
IcING-Whites of eggs beaten to q
stiff froth, adding 1-2 cups pulverized
sugar, also large cup of seeded and
chopped raisins. Flavor with vanilla.
FRUIT PUDDING.
1-2 cup of gelatine soaked in 1 scant
cup of cold water, when soft add pint
of boiling water, juice of two lemons,
cup of sugar; strain through wire
strainer. Let it cool and when partially
set add fruit and nuts as desired; 8
bananas, oranges and s or 10 walnuts
can be used. Cool in mould. This can
be tastefully arranged on a platter sur.
rounded by whipped cream decorated
with candied cherries.
APPLE AND TAProCA PUDDING.
Put a teacup of tapioca in pint and a
half of cold water over night. In the
morning set it where it will become
quite warm, but not cook. Peel and
core one-half dozen sour apples, and
steam until tender; put them in the pud.
ding dish, add l-2 cups sugar, pinch
of salt, and teacup of water to the
tapioca, and pour over the apples; the
water in which the tapioca was soaked
must be poured off. Slice lemon very
thin, and distribute over the top. Bake
slowly three hours, serve with cream
and sugar or whipped cream.
MARsHMALLOw FROsTING.
cup sugar, 1.3 cup of boiling water.
Boil until it hairs, then pour over four
marshmallows. Flavor with vanilla
and beat until 1t thickens.
PLUM GINGERBREAD.
eggs, cup butter, 1-2 cups sour
milk, 4 cups molasses, cup raisins
chopped fine, O cups flour: 8 teaspoons
soda, spice of all kinds.