Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-08-04

cover with biscuit dough nearly an inch
thick. Set on top of range tightly
covered with a pie pan or lid, so that
the crust may cook by the steam from
the fruit. When done TRY with broom
straw, cut slit in top big enough to
pour in one cup of sugar, one-half cup
of boiling water and two tablespoons of
butter melted together. Set in oven
until crust is brown. The sugar, water
and butter, together with the peach
juice, make a delicious sauce, no other is
needed. This can be made in winter
with canned fruit.
APPLE SNOW.
Separate the whites and yolks Of two
eggs and beat each thoroughly; add two
tablespoons of granulated sugar and two
cups of milk to the yolks and cook until
it thickens. Flavor and set aside to
cool. To the beaten whites add one
tart apple which has been pared and
grated. Add one cup of pulverized
sugar gradually and beat until light.
Keep on ice until ready to serve, then
put the custard in glass bowl and pile
the beaten white mixture on top.
CHICKEN PUDDING.
Cut young chicken into small por-
lions. Stew in salt water until tender.
Make quart of ordinary egg batter.
Sift two cups of -four with two tea
spoons of baking powder and pinch of
salt. Add one and one-half cups Of
milk, two tablespoons of butter, melted,
and two eggs beaten until light. Butter
a baking dish well. Put layer of
the chicken in the bottom and pour over
this one cup of the batter. Add chicken
and batter until the dish is full. Dust
each layer with pepper and salt and use
one-half cup of melted butter, pouring
some over each layer of chicken. Bake
in the oven and serve with gravy.
BAKING POWDER BISCUIT.
To one quart of sifted -four sift in one
teaspoon of salt, four teaspoons OF bak-
ing powder and two teaspoons of sugar.
Wet to rather stiff dough with sweet
milk. Then stir in half cup of butter
and lard (mixed half and half) melted to
a creamy consistency-do not let it got
hot. Turn out on to the Toured mold
ing board and knead it well, as you
would to make good bread. Put in
more flour, if necessary, but do not make
it stiff. Rub your mixing bowl out
clean, butter it we'll and return the
dough to the bowl. Put a little soft
butter over the top, cover closely and
stand in cool place four or five hours.
If wanted for tea, make them in the
morning. When you want to bake them
turn them out on the mixing board with
only little flour on the board. They
will not stick. Roll thin. Or roll quite
thin and little larger, dab with melted
butter, fold over and you have delicious
Parker house roll. A trial proved this
novel method complete success.
PLANKED HALIBUT.
Select large slices of chicken halibut;
fasten them upon an oiled oak plank;
Brush over with butter and season with
salt, onion juice, pepper and paprika.
Bake over dripping pan thirty minutes
in quick oven, basting frequently with
butter. Serve the fish on the plank, gar.
nished with potato chips and broiled
mushrooms.
Planks for cooking may be purchased
or easily made at home; use oak or
hickory an inch thick and cut shallow
groove one inch from the edge of the
plank for gravy or juices.
BRoILED sCALLoPs.
The next time you cook the scallop,
instead of frying 1t in egg and crumbs in
the time-honored way, try broiling.
Use fine wire broiler, we'll buttered,
pack the scallops, (the small ones have
the incest flavor closely together, and
broil about three minutes on each side,
or until the scsllops are slightly brown
ed. Heap them upon hot platter, dust
with salt and pepper, garnish with
quarters of lemon and watercress or
parsley and serve with melted butter in
the sauce boat.
BEEF LOAF.
One and one-half pounds of chopped
round of beef. 1t Is we'll to have some
suet evenly mixed through the meat.
Season with salt and pepper. Prepare a
bread crumb dressing as for turkey,
using two cups of soft crumbs, one-half
cup of melted butter and seasoning of
chopped onion, celery and poultry sea-
soning. Cook the last three In little
butter. Press half the chopped beef In.
tn square bread pan, then spread the
dressingly evenly over this, finishing
with the rest of the beef. Press to-
gether firmly with potato masher, and
turn out the square loaf thus formed
on to baking pan. Shave thin slices of
salt pork to lay under and over the
meat. Dredge with -four and roast in
hot oven one hour and half, basting
frequently with hot water and butter.
MINT JELLY.
Wash three quarts of grapes, fully
grown but entirely green, and put them
over the fire with three pints of boiling
water. Cook fifteen minutes, breaking
and MASKING them with wooden spoon,
turn into jelly bag. and drain. Meas
ure the juice and return 1t to tho fire,
adding three sprigs of freshly bruised
spearmint; boil for twenty minutes,
skim, removing the mint, and for each
cup of juice add scant cup of sugar
which has been made hot in the oven.
Stir until it boils up, which will be al
most instantly; remove any froth that
rises, and it is ready to put into glasses.
The color will be very pale greenish
amber. A suspicion OF coloring paste
makes it delicate mint green. This 10
an especially choice jelly to serve with
meats.
GREEN GRAPE MARMALADE.
This is made in the same way, except |
that the fruit is put through vegetable
press or fine colander instead of bag; |
boil ten minutes, add three cups of |
sugar to four cups Of the sifted fruit and |
continue boiling for ten or twelve
longer. This also may be color |
ed and favored with mint or rose gera-
mum. The fruit, of course, goes farther |
In this form, and having more body, 1t Is
q favorite with the little folks.-Good