Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-03-19

CoLUiu, Oxford Democrat. South Psris. Ne
Recipes.
MAcARoNI AND OYSTERS.
Break up half package Of macaroni'
into short lengths and let 1t simmer 10
sailed water until very tender; then
hold the dish under the cold water faucet
and gently lift and turn the pipes until
their outing coating of paste dissolves
and the water 10 perfectly clear. Lay
the macaroni In . buttered baking dish
and sprinkle with salt and pepper and
dot with bits of butter. Put on layer
of oysters and seasoning and second
layer of macaroni. II the dish 10 shallow
this may be enough to I'll 1t, but II not,
add other layers, ending with macaroni
on top with tho butter, and brown In the
oven.
DREAMED OYSTERS IN THEIR SHELLS.
Make q cup of white sauce, with .
heaping tablespoonful Of butter, two of
-four, and . cup of rich milk; when
smooth add half pint of small oysters
well, and wipe dry large oyster shells
and butter them; put In the Dreamed
oysters, cover with fine crumbs and dot
with butter; brown In the oven. The
fish-dealer will give you shells - large
as you wish for this dish, and the oysters
may be bought in bulk.
OYSTERS AND CELERY.
Cut up and stew two cups of celery
until It IL transparent and the water 10
all absorbed; season with salt and pep
per. Simmer . pint of oysters In their
own juice until the edges curl; season
these also and add to the celery. Thicker
half a cup of rich milk and pour over all,
and serve on rounds of buttered toast.
DREAMED FINNAN HADDIE.
Soften the fish by pouring boiling
water over 1t. and pick 1t up. Make
large cup of rich white sauce, and after
squeezing out all the water from the
6sh put It in and let 1t come to the boil.
ing point; serve on buttered toast or a.
1t is. a.!e - - ..a.S al
Canned salmon makes . most useful
foundation for many dishes. It may be
scalloped exactly as are oysters, with
cracker crumbs, seasoning and milk, and
baked in the oven; or 1t may be creamed
and served on toast. A more delicious
dish still Is this:
SALMON CR0QUETTEs.
Drain can of salmon and pick 1t over
we'll; make half cup of rich white
sauce and heat the two together, stirring
and beating until the fish is smooth;
season with salt and pepper and spread
in mass two inches thick on a platter
and set aside for two hours. Then cut
into pieces and mould In small pyramids;
dip each in sifted bread crumbs, then In
slightly beaten egg yolk, then in crumbs
again, and fry, two at time, in deep fa'
| in wire basket. Drain on brown paper
| in the oven and serve with can Of peas
which have been heated and seasoned.
TOMATO AND sHRIMPs.
Cook half can of tomato until 1t Il
thick, adding slice of onion chopped
fine; put this through sieve, and thick
en- with q level tablespoonful of floul
rubbed smooth with two of butter
Wash and wipe dry can Of shrimps
being careful to see that no part OF thu
black string remains in any one OF them
and heat in the tomato sauce; season al
with salt and cayenne, and serve with
boiled rice piled around the edge OF the
dish.
FRENCH GOLDFISH.
Cream half package of prepared cod
fish and put into small buttered dishes
filling each half full. Beat the white Of
an egg stiff and gradually add cup o.
mashed potato, beating all till 1t 10 light
Drop spoonfuls of this on the fish ant
keep it in a hot oven until 1t puffs ant
browns.
Eggs may be served in q hundred
ways for luncheon; omelettes are Away
nice, plain or prepared with creamet
oysters, deviled ham or thick tomato
sauce. Hard boiled eggs may be used II
a number of good dishes also.
CREAMED HARD BOILED EGGS.
Boil and slice six eggs. Make som'
squares of nice toast and cut off all thu
crust; make q large cup of white sauce
using cream instead of milk, and spread
each slice of toast with some Of this
we'll seasoned with salt. Lay slices O
egg evenly on the toast, tapping tn
edges, and spread these lightly also will
the sauce, and serve very hot.
Another way of Dreaming hard boilet
eggs is to cut them upinto bits and pu
them in . baking dish with the white
sauce, adding fine crumbs and buttel
over the top, and browning the whole II
the oven.
poACHED EGGS WITH TOMATO SAUCE
Butter some very small moulds, o.
egg-cups, and into each drop raw egI
with a little salt and pepper, being care
full not to break the egg yolk. Stant
the moulds In a pan of water and bak'
until they are set and turn out on
small platter; surround with cup o.
tomato sauce, prepared as in the rule To-
tomato and shnmps.
| RICE CR0QUETTEs.
Boil half a cup OF rice in sailed watel
until it Is soft and dry. Then add
tablespoonful of sugar and spread thu
rice out to grow cold. Mould into Gro
quotes, dip each into fine crumbs, half
beaten yolk of egg, and crumbs again
and fry In deep fat. Serve with scrapet
maple sugar, or with hot maple syrup
Another way of preparing these 10 Z
cook half cup of chopped raisins will
the rice and serve with thick cream.
RICE AND PEARS.
Take a can of small whole pears ant
drain them. Boil q cup Of rice In slight
" sailed water until dry, and cool
Spread on a platter and arrange th'
pears on this and cover with the syrul
from the can boiled down very thick
Serve cold, with or without cream.
BREAD PUDDING AND CREAM.
Soak q cup of bread crumbs in TIVE
cups of milk until soft, beat 1t smooth
add tablespoonful Of sugar, the heater
yolks of two eggs, a little salt, and hal
teaspoonful Of vanilla. Choose q til
mould and butter slightly, and sticl
raisins on the butter; I'LL tho mould ant
put 1t In the oven in pan of water ant
bake twenty minutes. Turn out ant
surround with spoonfuls of whipped
cream.
COFFEE JELLY.
Take the coffee left from breakfas
and heat on the stove; sweeten to tast,