Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-09-15
Seasonable Recipes.
BONNIE BoUcHE.

try side up. When ready to serve, fill
them with pate de foie gras, made quite
soft with whipped cream and seasoned
with salt and cayenne or paprika. On
top of each one put tiny mold OF aspic
Jelly. These are also suitable to serve
with the salad course. The aspic 10
made out of clear veal or beef stock
stiffened slightly with gelatine and sea-
soned with tarragon vinegar, or use cider
vinegar and Bit of onion juice If with
out tarragon vinegar.
A pREssY cANAPE.
Make round slices of toast, butter
them and, while hot, lay on each slice
of tomato one-half an inch thick. But
before putting the tomato on the toast,
scoop out carefully all the soft part OF
the tomato, leaving thus cavity be-
tween each connecting section. Into
this cavity put q mixture of caviare,
cooked egg yolk, lemon juice and
cayenne. Chop the egg white very fine,
pile 1t in q mound in center of tomato,
and in the center of the mound put q
tiny flower. If caviare be not in the
home, anchovy, chopped picked cucum-
bers with beets and olives may be used,
and o perfect sprig of chervil or parsley
may be used instead of the flower.
LETTUCE AND CELERY SOUP.
This is q delicious combination. Use
the white tops and coarse stalks of
celery. Put one cup of it, after it has
been cut into tiny pieces, into q stew
pan and add three cups of cold water.
Stew gently until celery is tender, adding
enough water to have at least two cups
when done. Mash celery through a
coarse sieve, and put this and the water
in which it was cooked on the fire again
and add two punches of homegrown
lettuce, the cheap variety. This should
be cut into shreds with scissors and then
chopped rather fine. Add one minced
onion and one tablespoon of minced
parsley and a blade Of mace, simmer
slowly twenty minutes, then add this to
cream sauce made of one tablespoon
of butter, two of flour and one cup OF
milk. When ready to serve add one
half cup of cream mixed with one we'll
beaten egg yolk. Do not strain.
Mix boiled ham minced fine with graf
ed cheese, spread between buttered
slices of bread, dust with paprika and
soak the sandwiches for q few minutes
in one-half cup of milk mixed with one
egg yolk. Then saute them In butter
until light brown, turning once.
BAKED GOLDFISH BALLS.
Mix one cup of Goldfish shredded, or
use the Goldfish fluff, with two cups of
raw potatoes cut in largo dice, cover
with boiling water and simmer slowly
until potatoes are tender, drain and mash
and mix in one tablespoon of butter and
one or two egg whites beaten rather stiff
and dash of pepper. Form into balls,
put them in a buttered baking pan,
brush each one with melted butter and
put in a hot oven for ten or fifteen
minutes or until light brown. Serve
with sauce made of one tablespoon of
butter, one of -four, one cup of milk OF
hot water, the egg yolk left over and
one tablespoon of grated horseradish.
The egg and horseradish should be put
in at the last moment. Serve for lunch
con.
HAM WITH EGGS.
This is suitable for luncheon or sup
per. Mince fine one cup of boiled OF
broilsd ham, also chop rather fine four
hard. cooked eggs. Line buttered bak-
ing dish with soft bread crumbs, put in
a layer of ham, then layer of eggs.
Sprinkle over the eggs finely-minced
green or sweet red pepper and over the
ham finely minced chives or parsley.
Repeat and cover the top layer, which
should be eggs, with soft bread crumbs
and bits of butter, pour into dish three.
quarters of cup of cream sauce, and
bake in hot oven until quite brown on
top.
TOMATO CURRY.
Peel and slice rather thick four or five
ripe tomatoes, cook one tablespoon each
of minced onion and celery in two OF
butter, and then put in the tomato slices
and cook them for few moments. Mix
one tablespoon of -four, one teaspoon of
curry powder, one-quarter teaspoon of
salt and one-eighth teaspoon of paprika
with three quarters of cup of cream.
Put the tomato slices in hot dish, pour
the cream mixture into the saute pan
and cook until it begins to thicken, then
pour it over the tomatoes. This can be
cooked in the chatting dish, and is deli
cious for luncheon.
POTATO SALAD.
While potatoes are still almost new,
try this: Peel raw potatoes, cut them in
thin slices and to two cups add one small
onion cut in quarters. Cover with boil.
ing water, add one tablespoon of salt
and cook until tender. Drain and cover
with a French dressing. Let them cool,
then remove onion and add small cucum-
Der pickles cut in thin slices, capers,
minced parsley and chives and hard
cooked eggs cut in quarters, then in
slices. Serve on lettuce and pour over
another French dressing.
APPLE SALAD.
Core, but do not peel, six ripe apples,
SCOOP them out little. Fill them with
cold, cooked chicken minced fine and
mixed with finely minced green pepper,
a little salt, and just enough cream to
moisten the chicken. Now put these
apples in steamer and cook them until
almost tender, but not in the least soft.
When cool put them on ice until very
cold, then serve each one on bed of
lettuce and pipe plenty of mayonnaise
dressing around and on top OF each.
APPLE SAUCE PUDDING.
Cream one-quarter cup of butter with
one half cup of brown sugar, add one
beaten egg, two or three tablespoons of
milk and enough flour to make stiff
batter. One.half teaspoon Of baking
powder should be sifted with the flour.
Bake this in two layers and put them
together while hot with apple sauce and
serve surrounded with . rich custard
slightly thickened with cornstarch.
Peaches cut in small pieces could be
used instead of the apple sauce and
would be delicious.
APPLE PRALINEs.
Core and peel six apples and steam
them in one and one half cups of sugar
cooked in two cups of water. While
they are cooking, make candy of one
cup of sugar cooked with few drops
Of water and one-half cup of minced
nuts. When beginning to caramel put
big spoonful on the top of each apple.
Of course the apples should be ready be-
fore the sugar and nuts begin to brown.
Pour the syrup in which apples were
cooked around them, cover with whip
ped cream and serve with sponge cake or
On pieces of bread, toasted. The nut
syrup will candy Immediately on the ap-
pies, but care should be taken that it
does not cook too long.
COFFEE CARAMEL FLUFF.
Soften one large tablespoon Of gela-
line in one-half cup of cold water. Cook