Oxford Democrat., 1908-09-29
Recipes.

Recipes.
CORN CUsTARD.
Scrape the corn from six ears; beat
light three eggs; add q cup Of rich milk
to the corn, then add seasoning of salt
and cayenne pepper and put the eggs In
lightly; bake In deep buttered dish In
pan Of water In the oven till . knife
blade put into the custard comes out
dry. Serve at once.
FARINA BALLS.
Boil some farina; salt and set aside to
grow cold; shape with the hands into
round balls; roll in -four and fry in deep
fat. Or, beat an egg into the farina II
you prefer, and add little sugar.
ONION SOUP.
Make q clear strong stock as usual
with meat, bones and vegetables; clear
strips of onion, about half cup to q
quart Of soup; put these in to simmer
till they are transparent. Cut some
round pieces of bread; cover each one
with grated cheese and sprinkle with
cayenne; lay one in each soup plate and
pour on the soup, 80 hot that the cheese
will melt on the bread.
STUFFED RED PEPPERS.
Take large red garden peppers and cut
in two sidewise; remove all the seeds
and scrape clean; make soft white bread
crumb stuffing, browning 1t in the fry
ing. pan, and moisten with rich cream;
season with salt and little onion; fill
the halved peppers and brown in the
oven.
CHICKEN ON FRIED RICE.
Pick up any cooked chicken in even
bits and cream them or wet with chicken
stock. Boil some rice and salt It.; press
down firmly into bread pan and let it
grow cold; cut into slices, dip each one
into -four and fry golden brown; cover
with the chicken.
BAKED PEACH PUDDING.
Select ripe peaches of even size, not
too large; make the usual rule for cot
tage pudding and beat till 1t Is very
light; put the peaches into deep bak-
ing dish, leaving them whole, but pared,
or cutting into halves; sweeten we'll;
pour the batter on top and bake In the
oven in a pan of hot water till the crust
is good brown; serve with cream or
fOamy sauce.
APPLES STUFFED WITH FIGS.
Pare some large apples and core them !;
fill the centers with chopped figs; cover
with sugar, put into deep baking dish,
and add little water; bake, basting
we'll from time to time; serve cold with
cream.
EGGS ON TOMATO TOAST.
Stew down some tomatoes, adding
shredded green peppers and a little
onion, salt and pepper. When smooth
spread on buttered toast; put some eggs
into boiling water and time them; at
four minutes take them up and peel
without breaking; lay one on each
piece of toast and serve at once.
PLUMs OR PEACHES IN LEMON JELLY.
Stew the plums till tender; pare and
slice the peaches; sweeten we'll and fill a
mould; pour in lemon jelly to set them; (;
put on ice and turn out; serve with
cream.
PECHE MELBA.
Make a rich vanilla ice cream; cut
large peaches in halves; stand each one
on round of sponge cake and heap with
the cream; cover with any rich fruit
juice, such as pineapple; or half fill the
cavities of the peaches with cut-up fresh
pineapple and bits of preserved cherries,
and put the ice cream on top with bits
of.cherry.
MINT PUNCH.
Make a very strong lemonade and
sweeten to taste. Into two quarts Of
this slice eight lemons-unpeeled. Put
a lump of ice into punch bowl, lay a
bunch of mint over and around it, pour
the lemonade upon this, and then add
three bottles of imported ginger ale
Stir and serve very cold.
TEA PUNCH.
Upon eight teaspoonfuls of Ceylon tea
pour two quarts of freshly boiled water;
after fifteen minutes strain and add a
cup of granulated sugar, or enough to
make-very sweet. Set aside until cold,
then add two lemons, sliced very thin, .
sliced orange, six tablespoons of lemon
juice. Pour all upon large lump OF
ice, thrust huge bunch of fresh mint
into the bowl, and add two quarts of
Apollinaris water. Serve in glasses fill
ed with crushed ice.
FRUIT PUNCH.
Hull a cup of strawberries, peel
and slice two bananas; peel and slice,
thin, one small cucumber; cut into
small cubes two or three slices of ripe
pineapple. Mix these fruits together.
Place in the punch bowl large lump of
ice, put the fruit on this, and sprinkle
literally with sugar enough to make the
whole punch of the desired sweetness.
More sugar may be added later If desired.
Pour upon the ice two quarts of charged
water or strong, good lemonade. Stir
we'll, and set aside for at least half
hour before using. The melting ice will
weaken it somewhat.
FRUIT PUNCH.
Peel and slice, thin, six lemons and
eight oranges; hull cup of strawber-
ries-or more If liked; cut into dice
enough pineapple to make generous
cupful; seed cupful Of white grapes;
peel and slice two bananas. Mix the
fruit together, adding cup and a half
of maraschino cherries. Stir in two
cups of cold water in which has been
dissolved heaping cup of sugar. Put
this mixture into the punch bowl, add
ice in abundance, then two quarts of
Apollinaris water. Serve very cold.
Preserved strawberries will do when
fresh ones are not in season.-Harper's
Bazaar.