Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-09-22

The foundation of this somewhat un-
usual but thoroughly delicious soup is
ordinary sweet potatoes, steamed until
tender and passed throug Oh sieve or
vegetable press. For six medium-sized
potatoes allow one quart of sweet milk,
and one pint of good chicken stock.
Place the potato pulp in porcelain-lined
saucepan; then add, first the milk, little
by little, stirring all the while, and then
the chicken stock. Season to taste, and
If the flavor is liked add q tiny bit of
ground mace. Just before serving stir
in a cup of thick whipped cream. Place
half a dozen bread croutons on each
plate before adding the soup.
ROYAL APPLE PUDDING.
Select enough firm, large apples of
uniform size to fill pudding dish; pare,
cut off thick slice from the top and
save, to use as lids, and remove the
cores. Now scrape out the centers till
only thin wall is left. To the scrap
ings add a finely chopped apple, . few
chopped almonds, seeded raisins, sugar
and cinnamon to taste. Press down this
mixture solidly into the hollow apple,
replace the lids and arrange as closely
together as possible in well-buttered
pudding dish. Surround the dish with
hot water and bake till the apples are
tender. Beat four whole eggs and cup
of sugar until thick and light colored,
then gradually add q scant cup of flour.
Pour the mixture over the apples by the
spoonful and bake in moderate oven
until the cage is done.
DEvILED CLANS.
Wash twenty-four round CLAIMS and
put over the fire until the shells open;
remove and chop fine. Fry two chopped
onions in two tablespoons OF smoking
lard, add three fresh tomatoes or cup
of the canned fruit, one tablespoon OF
vinegar, pepper and mace to season and
two beaten eggs. Fill large oiled shells,
cover with buttered bread or cracker
crumbs and bake for ten minutes.
OATMEAL HURRYUPs.
One cup of dry rolled oats Cor other
faxed cereal), one cup of flour, two tea
spoons of baking powder, one tablespoon
of sugar, one teaspoon of salt: mix and
rub in one large tablespoon of good beef
fat or butter and lard. MOisten with
one-half cup of milk, forming rather
stiff dough, drop in small biscuits and
bake twenty minutes in q hot even.
CRUMBED KEDGEREE.
Break into flakes any cold boiled or
baked fish, removing all bones, and to
each pint add one cup of white sauce
and the same quantity of rice which has
been parboiled in plenty of sailed water.
Season highly and place in oiled shells
large clam shells may be saved for this
purpose-cover with bread crumbs
moistened with melted butter and brown
in hot oven. Half this quantity will
serve for family of five, and it Is
capital way to use fish leftover.
srEwED PRUNEs.
Next time you stew prunes try this
way; we think it best of all. When the
skins can be pierced with q broom corn,
remove the fruit to another dish, and to
the liquid add sugar and lemon juice to
taste, the merest hint of salt and CHINA
mon, and, If you like syrupy liquid, .
little corn starch. Boil ten minutes and
before pouring it over the prunes add
teaspoon of orange extract, which by the
way, is best made at home by shaving
thin and fine the yellow zest of the rind
and covering it with alcohol. Shake
we'll and let stand twenty-four hours be-
fore using.
LEFTOYERS OP VEAL.
They make an acceptable dish If
minced fine, well-seasoned, and spread
on rounds of cold mashed potato, mixed
with enough -four to roll half an inch
thick. Cut out with a cooky cutter.
Add little butter, unless the meat ia
quite fat, and brown in hot oven. Use
a caketurner in handling.
STEAMED PEARS.
Peel and core six pears, then boil them
until tender in one cup sugar and two of
water; fill the centers with macaroon or
cake crumbs. Mix some hot boiled rice
with the syrup, flavor with vanilla or
maraschino. Make round of the rice,
lay the pears around 1t and around each
pear put spoonful of whipped cream,
sweetened slightly and filled with
shredded almonds.
POTATO SALAD BALLS.
Add to the left over mashed potatoes
two or three tablespoons of vinegar, the
same of oil, two teaspoons of grated
onion, or less according to taste. Make
into little balls by using butter ball pad
dies. If desired, parsley may be chop
ped and added. These are dainty to
serve with a croquette or patty. Or
they may be placed on leaf of lettuce
as a salad course with spoonful of
boiled dressing.-Good Housekeeping.
A poyal and ENJOYABLE method of find