Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-07-02
seasonabIe Recipes.
PINEAPPLE AND RAspBERR1Es

PINEAPPLE AND RAsPBERRIEs.
Cut of the top of good-sized pineap-
pie and cut off also thin slice from the
bottom, 80 the fruit will stand firm when
filed. Scoop ont the inside carefully
with sharp knife, cutting It up into
small pieces. Measure these pieces and
take the same amount of berries; mix
them together and sweeten to taste.
Turn them into a jar with tight cover
and pack in ice and salt for couple Of
hours. Also put the shell Of the pineap-
pie near the ice to become we'll chilled.
When ready to serve, ill the shell with
the fruit and decorate with the leaves
taken from the top of the pineapple. II
small pineapples are plentiful, they NAV
be cut in half crosswise. prepared in the
same way az the large one, and half
Isl 'ey W to each guest. This is a very at
| tractive dish. Whipped cream may be
served with 1t, If desired; but the fruit
| is 30 delicious and gratifying on q warm
day that nothing else is needed save .
piece of layer OF raisin cake or dish Of
small cakes.
i TOTONlnos
Some of our readers may not know
how delicious these little biscuits are on
warm summer morning, and so easily
made, too. Buy an iron pan, called
gem-pan, that has deep cups, which will
cost about twenty-five cents. Set the
pan on the stove or in the oven for about
ten minutes, to get very hot, before put
ting in the mixture. Into mixing
bowl put one cupful of milk, one cupful
of -four, one unbeaten egg, and . pinch
of salt. Take an egg-beater and whip
the mixture until it Is full OF bubbles
and very smooth. Grease the pans and
put two brimming.full tablespoonfuls of
the batter in each pan or cup and set i'm
mediately in the oven. They will be
puffy balls of crispiness in half an hour.
TOMATO FRITTERs.
Choose ripe and firm tomatoes of good
size. Peel them and cut in slices half
an inch thick. Make batter with half
a pound of -four, two eggs, half pint of
milk and little salt. The flour must
first be mixed smoothly with the milk,
then add the beaten yolks of the eggs
and salt. The batter is improved by
standing for an hour before using. The
whites of the eggs are beaten stiffiy and
added at the last to the other ingredients.
Dry each slice of tomato, dip it in the
the batter until 1t is we'll coated and fry
in boiling fat until brown. Drain on
paper and serve very hot.
CHICKEN AND GREEN PEA SALAD.
Cut the white meat of chicken into
small pieces and mix with an equal guam
tity of cold green peas. Heap it in little
shells and serve with mayonaise sauce
or with French dressing of oil, vinegar,
pepper and salt.
CREAM OF GREEN PEA SOUP.
Boil one quart of peas mot too young)
until quite soft, then mash them through
a strainer; return again to the saucepan,
adding little salt, little pepper and
the yolk of o well-beaten egg, also q
small teaspsonful of sugar. Scald one
quart of milk and stir into 1t one table
spoonful of butter and two tablespoon
fuls of flour which has been blended
with cold milk; when this begins to
thicken, pour it on the strained peas.
Boil up quickly and add at the last one
tablespoonful of finely chopped parsley.
Serve with crOutons.
CUCUMBER SOUP.
Peel and cut up FIVE medium-sized Gu
cumbers and boil them until tender.
Mash and rub through sieve. Return
the pulp to the saucepan, adding a
couple Of slices of onion, stalk of cell
cry, if you can get tiff not, some celery
salt-a bay leaf, half of green pepper
minus the seeds) and two cupfuls of
meat stock. Simmer slowly for two
hours. Then strain and add large
grated potato. Blend tablespoonful
each of flour and butter and add also a
little minced parsley.
ASPARAGUS ROLLS.
Cut the top from stale rolls, scoop out
the centers and put the rolls and tops in
the oven a few minutes to dry. Heat
one pint of milk; rub two tablespoonful
of butter with one of flour and add it to
the milk, with little seasoning of salt
and pepper. When the mixture comes
to boil, add the beaten yOlks of four
eggs and about three punches of boiled
asparagus, using the tender part, which
is to be chopped quite fine. When this
is all we'll heated, fill the roll crusts and
serve very hot.
ASPARAGUS PUDDING.
Chop fine two punches of boiled as
paragus. Beat we'll four or five eggs,
adding two tablespoonful of melted but
ter, three of flour, one cupful of sweet
milk in which pinch of soda has been
dissolved, little pepper and salt and
lastly the asparagus. Put into butter
ed mold with lid; If it has no lid, put
over it Toured cloth tied down
tightly. Boil for two hours. When
done, turn out on dish and pour over
some melted butter.
ASPARAGUS oMELET.
Use your cold leftover pieces for this.
Mince up the tender parts and heat, and
when you have made your omelet of four
eggs, put cupful of the minced aspara-
gus in the center, fold over and send to
table at once.
RASPBERRY CHARLOTTE.
Stew one pint of raspberries, sweeten
to taste and mash we'll. Take some soft
white bread and cut in thin, small
squares, arrange layer in bowl or
mold and pour on enough of the cooked
mashed berries to wet the bread, then
have another layer of bread and syrup,
and so on until all is used. When cold,
turn out and serve with cream. Garnish
the dish with the whole ripe berries
sprinkled with powdered sugar.
PINEAPPLE PUDDING.
Line q buttered pudding. dish with
slices of stale cake. Pare pineapple
and cut in small, thin slices, removing
the eyes. Cover each layer of cake with
the fruit, sprinkling with sugar. Make
the top layer of cake and over it all pour
one cupful of cold water. Cove this and
bake slowly for two hours. Eat with