Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-04-21
CHICKEN AND MAcCARoNI.

shells that are lined with pastry with the
mixture, and sprinkle bread crumbs over
the tops. Put two. or three tiny pieces
Of butter over each, and bake brown in
hot oven.
sPICED BEEF RELISH.
Take two pounds of raw, tender beef
steak, chop it very fine, put into it salt,
pepper, and a little sage, two table,
spoons of melted butter, add two rolled
crackers made very fins, also two we'll
beaten eggs. Make 1t up into the shape
Of roll and bake it, haste with butter
and water before baking. Cut in slices
when cold.
BEEFsTEAK AND OYSTERS.
Broil the steak the usual way. Put
one quart of oysters with very little of
the liquor into a stew pan upon the fire;
when it comes to boil, take of the
scum that may rise, stir in three ounces
Of butter mixed with tablespoon OF
sifted flour; let it boil one minute until
1t thickens, pour it over the steak. Serve
hot.
FRIED RABBIT.
After the rabbit has been thoroughly
cleaned and washed, put into boiling
water, and let it boil ten minutes; drain
it, and when cold, cut it into joints, dip
into beaten egg, and then in fine bread
season with salt and pepper.
When all are ready, fry them in butter
and sweet lard mixed over moderate
fire until brown on both sides. Take
them out, thicken the gravy with tea
spoon of -four, turn in cup of milk or
cream; let all boil up and turn over the
rabbits. Serve hot with onion sauce.
Garnish with sliced lemon.
FRIED OYSTERS.
Take large oysters from their own
liquor into a thickly folded napkin to
dry them; then make hot an ounce each
Of butter and lard in thick bottom
frying pan; season the oysters with pep
per and salt, then dip each one into an
egg and cracker crumbs rolled fine, until
it will take up no more; place them in
the hot grease and fry them delicate
brown, turning them on both sides by
sliding broad-bladed knife under them.
serve tnem crisp anu nOC.
sCALLOPED OYSTERS.
Have ready about pint bowl of fine
cracker crumbs; butter deep earthen
dish; put layer of the cracker crumbs
on the bottom, wet this with some of the
oyster liquor; next have layer of oys-
tiers; sprinkle with salt and pepper, and
lay small bits of butter upon them, then
another layer of cracker crumbs and
oyster juice; then oysters, pepper, salt
and butter, and 80 on until the dish Is
full, the top layer to be cracker crumbs.
Beat up one egg in a cup of milk and
turn over all; cover the dish and set it
in the oven for thirty or forty-five
minutes; when baked through, uncover
the top, and set on the upper crate and
brown.
ORANGE MARMALADE.
One grape fruit, one orange, one
lemon; get fruit as large as possible,
wash, slice very thin, and use peel with
it; four quarts of cold water. Let sliced
fruit stand over night in the water, in
the morning put on the stove in the
same water. Cook one-half hour after it
begins to boil with the cover on, then
take from stove and stay in the water
until the next morning, then let cook one
and one-fourth hours with the cover of;
add twelve cups of sugar and cook one
half hour. This will make eleven jars
of marmalade.
APPLE 0MELET.
Take nine large tart apples, four eggs,
one cup of sugar, one tablespoon of but
ter; add cinnamon or other spices to
suit your taste; stew the apples until
they are very soft, mash them so that
there will be no Jumps; add the butter
and sugar while they are still warm, but
let them cool before putting in the beat
en- egg; bake this until it is brown; you
may put it all in shallow pudding dish
or in two tin plates to bake. Very good
with roast pork.
CoCoANUT PUDDING.
Half pound of grated cocosnut, then
mix with it half cupful of stale sponge
cake crumbled fine; stir together until
very light half a cupful of butter, and
one of sugar; add coffee cupful Of rich
milk or cream; beat six eggs very light,
and stir them gradually into the butter
and sugar in turn with the grated Cocoa
nut. Having stirred the whole very
hard, add two teaspoons of vanilla, stir
again, put into buttered dish and bake
until set, or about three-quarters of an
hour. Three of the whites of the eggs
could be left out for q meringue on the
top of the pudding. Most excellent.
LEMON PIE.
Moisten a heaping tablespoonful of
corn starch with little cold water, then
add a cup of boiling water; stir over the
fire till 1t boils, and cook the corn starch,
say two or three minutes; add tea
spoon of butter, and cupful of sugar;
take off the fire, and when slightly cool
ed add an egg we'll beaten, and the juice
and grated rind of fresh lemon. Bake
with crust. This makes one small pie.
SALAD DRESSING.
One cup sweet milk, two tablespoons
sugar, one small teaspoon of mustard,
one-half of black pepper, one-half OF salt,
piece of butter size of walnut, one
small cup of vinegar, two eggs; put
milk and butter on and let 1t come to q
boil, then add the eggs, sugar, mustard,
salt and pepper we'll beaten, let this
after taking from the fire put
in the vinegar.
LETTUCE SALAD.
Take the yolks of three hard boiled
eggs, and salt and mustard to taste;
mash it fine, making paste BY adding a
dessertspOon of olive oil or melted but
ter fuse butter when it is difficult to get
fresh oily; mix thoroughly and then d.
lutte by adding gradually a teacup of
vinegar, and pour over the lettuce.
Garnish by slicing another egg and lay
ing over the lettuce. This Is sufficient
for moderate sized dish OF lettuce.
NUT SALAD.
Equal parts apples, celery, and nuts.
Cut the apple in eighths, pare and cut
from the end in thin slices. Shave of
the ends of the celery stalks in thin
colfad olm onda and DAQnuta.