Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-04-07

dishes, saucers will do just as we'll.
Egg-shells emptied of their contents
through a hole in the large end of the
shell, then rinsed inside with water, will
mold perfect eggs from gelatin, blanc
mango, ETC., to be served as dessert.
For luncheons or supper, creamed eggs
in pastry shells are delicious, and these
may be supplemented by a salad and
dainty cakes, either loaf, layer or cup,
which may be iced and decorated with
citron and crystallized fruit. Fresh
pineapple will make an appetizing finish
for the day.
"sPRING LAMB"
Wash hind leg of the animal in cold
water; then place in deep kettle with
boiling water to cover the meat, putting
the large end down first. Add one table
spoonful of salt, one medium-sized onion,
half a carrot, handful of celery stalks,
which are not nice enough to place on
the table 1.-THE foliage may be used in
stead), with a small bunch of parsley,
and, if at hand, the quarter of dried
red pepper, with seeds removed. Boil
until almost tender, then drain and
dredge thoroughly with flour; score the
fat side and place in dripping-pan with
only enough of the broth to keep the
bottom from scorching, and set in hot
oven to brown, basting from time to
time. Serve on hot platter and garnish
the small joint with bunch of parsley,
watercress or mint foliage. Surround
with buttered peas or beans.
ENGLISH MINT SAUCE.
Rinse one five cent bunch of mint in
cold water, then chop very fine; dissolve
one tablespoonful sugar in three quarters
of cupful of vinegar; add the mint and
let stand covered on the back of the
range, to infuse for an hour. If the
vinegar is exceedingly strong, dilute 1t
with water.
AMERICAN MINT SAUCE.
Put two even tablespoonfuls butter in
saucepan, and when frothy stir in two
level tablespoonfuls flour; when thor
oughly incorporated add one pint hot
broth, two tablespoonfuls of vinegar,
one-quarter teaspoonful paprika "a sweet
Hungarian pepper) and salt to taste;
stir until smooth and creamy, then add
one bunch mint chopped finely.
FRENCH FRIED POTATOES.
Pare good sized potatoes, then halve
and cut each potato into six sections;
rinse and wipe dry; drop into smoking
hot fat to fry until tender, placing only
enough to cover bottom of kettle, as too
many will cool the fat; remove with
skinner, when done, and place on
brown paper to remove superfluous fat
sprinkle with salt.
Prepare a jelly by simmering two
pound can of tomatoes, one onion, a
bunch of parsley, and three stalks OF
celery, six cloves and piece of bay
leaf for twenty minutes; then strain;
add 10 hot liquid one-quarter box gela-
tin softened in little cold water, salt
to taste; add dash of paprika, one table
spoonful sugar, two tablespoonful of
vinegar; stir until gelatin is dissolved,
then turn into ring mold and set on
ice to harden. When ready to serve, dip
mold into hot water for an instant, In
vert on a cold dish and it will slip out
unbroken. Have ready hard-boiled eggs
which may be plain or stuffed; clip a
slice from the large end 80 that they will
stand upright when placed inside the
ring. Surround with celery or lettuce
foliage.
DAINTY DESSERT.
Drain the juice from quart can OF
red cherries; chop the fruit. To the hot
juice add more sugar il necessary and
until gelatin is dissolved and mold in
border ring. Prepare blancmange,
adding sugar, salt and vanilla; fill empty
egg shells, adding the chopped cherries
in the center; set shells in sawdust or
salt until firm, then pick off the shells
and set blancmange on ice. Place inside
of fruit ring when serving, and surround
with the chopped fruit. Serve with
plain cream or custard sauce.
EGGS COLUMBUS.
Toast nicely on both sides disks of
bread cut from day old loaf, with cooky
cutter; remove piece from centre and
have ready thick cream sauce to which
add raw egg yolks: butter the toast and
when ready to serve spread with sauce
and stand hot, shelled hard boiled eggs
in center. Another dish similarly con-
structed is made by spreading the hot
toast with a paste of mashed sardines
and the egg yolks, which have been re-
moved from the whites, the cavities OF
which are filled with boiled cream
dressing, the two sides then pressed to-
gether and the eggs set on the toast.
Toast covered with tomato puree and
with uncut eggs standing upright in
each dish also makes a delicious lunch.
con novelty.
EGG cRoQUETTEs.
Put two tablespoons of butter in a
saucepan and when melted add two
tablespoonfuls of flour; when mixed
smoothly turn in one pint of hot water,
one-uuarter teaspoonful salt, one-quarter
teaspoonful pepper; cook until thick;
chop fine hard boiled eggs, enough to
measure one-half pint, with one-half
cupful chopped olives; spread on plates;
when cool, form tablespoonful into egg
shape; roll in fine bread crumbs; then
in beaten egg yolk diluted with one
tablespoonful milk; then in crumbs;
fry in deep, smoking fat until delicate
brown. Arrange in a nest Of parsley.
EASTER RLANCMANGE.
Put one quart of milk to scald in .
double boiler; add one-half teaspoonful
of salt; then stir in one cupful of sugar
and when dissolved add three table
spoonfuls of corn starch, wet in little
cold water, cook until creamy and
smooth, then add one teaspoonful va
nilla, one tablespoonful butter; pour into
rinsed egg shells. A delightful variety
may be secured by dividing the mixture
into four parts. Add to one part two
teaspoonfuls of melted, unsweetened
chocolate; then add the deep yellow
yolk of an egg to another part, also four
drops of essence Of orange or lemon;
coler another with spinach and flavor
with drop of almond; favor the plain
white with one teaspoonful OF vanilla
and one-quarter teaspoonful lemon ex-
tract. The housekeeper will find 1t she
uses two or three drops of lemon with
all other extracts it will make the pre-
: dominating flavor finer. These four
colors can be spread while hot, In layers
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