Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-01-08


taking the precaution to use al asbestos
mat over the gas burner, so that the
omelet may be cooked at low tempera-
ture. Dissolve one-half teaspoonful OF
beef extract in two tablespoonfuls of hot
water. Add one tablespoonful of fine
bread-crumbs. Beat two egg-yolks until
they are lemon color. Beat two egg
whites very stiff. Add one-fourth tea
spoonful of salt to the yolks, then the
beef Juice, bread.crumbs and the beaten
whites. Pour this into a sauce pan In
which one teaspoonful of butter has
been melted. Set this mixture over the
fire for eight minutes, and then in the
oven to brown. When done, remove
from saucepan with palette knife, fold.
ing it double on hot platter. Instead
of beef extract or beef broth, this ONE
let may be favored with orange-juice,
lemon juice or sweet herbs.
BEEF TEA.
Cut into dice one pound of round
steak, removing all fat; add two cupfuls
of cold water, sterilized. Pour this into
preserving jar and add salt. Cover the
jar and let it stand overnight. The next
day set in kettle on trivet or fold a
cloth under it. Fill the kettle with
water up to the level of the meat in the
Jar. Cook until the beef has turned
chocolate color, which will take about
two hours. Strain through wire sieve,
not too fine. In hospitals broths are not
used which do not jelly when cold. A
slightly beaten egg may be added to
broth or soup in such way that the
patient may not detect it. After adding
the egg, bring the broth almost to boil
| ing point, but do not let it boil, or the
egg will reveal its presence by coagulat-
ing.
BEEF JELLY.
Broil slightly one pound of round
steak by heating to 1877 degrees. Extract
the juice with a meat press. Add it to
one-ha teaspoonful of gelatin which has
been dissolved in one teaspoonful Of
cold water. Then add one and one-half
ablespoonfuls of boiling water. Season
with salt. Heat all together for few
minutes to mix we'll. Wet an individual
mold in cold water. Strain through
cheesecloth, and set In cold place until
stiff. The beef juice is slightly stimu-
lating, and the gelatin, althoug b not
tissue builder, is tissue sparer.
IVORY JELLY.
Dissolve one-fourth teaspoonful OF
gelatin in two teaspoonfuls of cold water,
add one-half teaspoonful of graduated
sugar. Heat one-fourth cupful of milk,
and when beads form on it, add the
gelatin and sugar. Stir until cool, then
add two tablespoonfuls of rich cream
and one-eighth teaspoopful of vanilla
Stir occasionally as it thickens.
ORANGE CREAM.
Yolk of one egg and one tablespoonful
of sugar beaten together. Add one
fourth cupful Of orange juice and one
tablespoonful of lemon juice. Cook
over hot water until it thickens to the
consistency of cream, stirring constantly
to prevent Jumping. Pour over the stiffiy
beaten white Of an egg. Put in sherbe,
cups, and set in ice box to cool.
OATMEAL CRUEL.
Boil one-fourth cupful of oatmeal In
one and one-half cupfuls of boiling
water for two hours. 1t is then strained
and cream and sugar added to taste.
RICE WATER.
Boil one-third cupful of rice in two
cupfuls of water for five hours; strain
and add sugar.
IRISH MOSS LEMONADE.
One-fourth cupful of Irish moss. Wash
sand off each piece. Add one and one
fourth cupfuls of water, and let boil In
double boiler for thirty minutes. Put
tablespoonful of sugar and juice of hall
lemon in goblet and strain the moss
liquid over it. This may be served hot
| or cold.
CHICKEN AND RICE OUTLETS.
Wash one-hali cupful of rice. Cook
over fire for five minutes in sailed water
Then steam in double boiler for one and
one alf hours. Butter ramekins, line
them with the rice, take breast of raw
chicken, chop it very fine and moisten /,
slightly with little cream. Add salt
Press the chicken mixture firmly upon
the rice, and cover with more rice. Sci
the ramekins, covered with buttered pa
per to keep them from browning, in 8
pan of hot water, and bake for three
quarters of an hour in slow oven. Serve
with a cream sauce, made by mixing
one half tablespoonful of butter with
one-half tablespoonful of flour, adding
gradually one-fourth cupful of cream OF
milk. Stir until it thickens and season
with celery salt.
OYSTER FRIcAssE.
Wash and pick over one-half cupful Of
oysters, and after placing them in a
strainer and reserving the juice, remove
any bits of shell and the hard muscle.
Heat the oyster liquor to boiling point
and strain off the scum, which Is the
a!bumen of the oysters, but does moi
look we'll. Cook the oysters In the
strained liquor until they are plump.
Take them out. Measure the liquor and
add enough cream to make one third
cupful. Mix one-half tablespoonful OF
butter with one-Ealf tablespoonful OF
-four. Add the oyster and cream liquor
gradually. Season with salt. Take of
the fire and add well-beaten yolk of an
egg. Put back over the fire, with the
oysters, long enough to reheat. Cut q
slice of toast, without crust, into four
triangles, and pour the oysters and
sauce over them.
FANCY ROAST OYSTERS.
One-half cupful of oysters, drained,
washed and picked over. Put a bit OF
butter In an omelet pan or chatting dish,
and cook the oysters In their own liquor
until their edges curl, Add one tea