Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-01-28

with q tablespoonful OF chopped onion,
tablespoonful of chopped parsley, salt,
and pepper; when the juice is somewhat
absorbed pour over slices of buttered
toast, and serve at once. Do not strain.
TOMATO TOAST AND FRENCH EGGS.
Make the toast as above and set the
dish in the oven. Have ready sauce
pan of water which is boiling very fast;
salt this, and drop from cup, one at
time, several eggs, directly in the middle
of the water, which should rise in point
the middle; with stick stir the
water all around the edges of the dish to
keep the egg in the middle; it will
ooach into round white ball; take it up
md lay it on the toast, and prepare an
other in the same way; when all are on,
sprinkle chopped parsley over the whole.
The eggs can be made brown by using
fat in place of water.
TOMATOES AND CORN.
Stew down half can of tomatoes
with onion and parsley; strain them and
put in layers with grated corn, also we'll
seasoned, in baking-dish, with crumbs
and butter on top, and bake brown. Be
careful not to mix the layers.
CORN SOUP.
Take half a can of corn and stew it
with a slice of onion. Add salt and
pepper, and simmer for a moment in
quart of slightly thickened milk; strain,
and serve. A few kernels Of large
popped corn are pretty floating on top
of this soup.
CORN OYSTERS.
Get can of corn and put it through
the meat chopper; or get the grated corn.
Add two beaten eggs, q teaspoonful each
of butter and salt, dash of pepper, a
level teaspoonful of sugar, tablespoon
full of milk, and enough flour to make it
possible to handle; drop into deep fat
from a spoon, and fry brown; drain on
paper. Or, add little more milk to
make batter, and fry like griddle-cakes.
BAKED CORN.
Get can of grated. corn and season
well; add beaten egg and half cup OF
milk, and bake, with crumbs and butter
on top.
PEAsE, DREAMED.
Drain and wash can of pease. Make
some white sauce with cup of milk
thickened with heaping tablespoonful
of -four and as much butter; add salt
and pepper to taste, and cook the pease
in it till the whole is thick; add just a
teaspoouful of sugar, stir up, and serve
on rounds of buttered toast, or plain.
PEAsE IN CRUsTs.
Cut out some rounds OF bread three
inches thick, using baking powder can.
From these cut little rings, using some
smaller cutter; drop them into pan
containing cup of milk seasoned with
salt and pepper, and turn over once;
drain, and drop one at time into deep
fat, and cook golden brown; put them
on paper in the oven to dry; make the
creamed pease as above, and heap these
shells.
PEAsE AND SALMON.
An excellent dish is made by mixing
pease with mayonnaise and serving with
cold salmon, or salmon croquettes.
sTRING-BEAN SALAD.
Drain a can of yellow wa1-beans and
wash in ice water until crisp; dry, lay on
lettuce, garnish with hardboiled eggs,
and cover with mayonnaise. Or, use
green beans, eggs, and lettuce, with
French dressing.
ASPARAGUS SALAD.
Drain the asparagus and put 1t on ice;
serve with either French dressing or
mayonnaise.
PIMENToEs.
Pimentoes are sweet red peppers with
out sharpness, and are an excellent &C
compartment of stewed chicken aud rice;
they are also very useful in making
several salads.
CELERY OR CABBAGE SALAD WITH
PIMENToEs.
Shred either celery or cabbage, and
mix with mayonnaise; pile lightly on a
dish, put halved English walnuts over,
and around the edge put strips of pi-
mentoes. Serve very cold.
All vegetables are to be taken from
the cans and left exposed to the air for
an hour before using them; they must
never be left in tin, even for few
minutes. All stewed vegetables-toma-
toes, pease, and corn-need a bit OF
onion cooked with them to bring out the
| flavor.
CANNED PEACHES.
Select those of medium size, not the
very largest; drain them, and make a
new juice of sugar and water, of what
ever thickness you wish; put in the
peaches, and let them stand till needed.
This seems extravagant, but the juice in
the cans is not as good as fresh syrup,
and the latter gives the touch of home
made flavor. Serve these as they are, or
add whipped cream.
PEACH TART.
Drain the peaches and put them into a
pie tin with a lower crust only of rich
pastry; bake till tender, and serve fresh.
PEACHES AND RICE BAvARIAN.
Cook cup of rice in milk, with half a
teaspoonful of salt; dissolve a table.
spoonful of gelatine in cold water, and
then over steam; beat this into the rice
while hot, with small cup OF sugar;
cool, and add small cup of whipped
cream, and put into mould. Drain .
can of peaches, and put them into q
thick sugar syrup on the fire for one
minutes simmering; there must be only
enough syrup for the peaches to absorb;
cool, and surround the rice with these,
and serve with cream, or as they are.
PEACH SALAD.
Drain the peaches and wipe each one
dry. Arrange on white lettuce, and put
a little mayonnaise in the heart OF each
one; add little whipped cream to this,
IL you have 1t.
PINEAPPLE PUDDING.
Make a quart Of boiled custard; dis
solve half box of gelatine In little
cold water; add the hot custard and
flavor with the juice from can of sliced
pineapple, sweetening more II necessary
by boiling this with little sugar; put
into mould on ice; when firm turn out
on fiat dish and surround with the
slices of pineapple, which have been