Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-10-20

and larded on top with more strips of
pork. Dredge thickly with flour and fry
slowly for ten minutes, turning the
meat once. Scrape half dozen carrots
and cut In strips lengthwise; place these
around the liver with q handful of
minced parsley or celery tops and salt
and sweet herbs for seasoning; lastly
add one cup of boiling water and half
a glass of currant jelly; cover closely
and bake in q very moderate oven for
two and one-half hours. This is most
savory and satisfying dish, made from
an inexpensive piece Of meat.
APPLE BISCUIT.
To one pint of light bread sponge add
one.quarter cup of molasses, one table
spoon of lard and graham or whole wheat
for soft dough. Beat vigorously or
knead circumspectly, and finally work in
large cup of chopped apple screenings
or russets), cut In bits az large as the
end of your finger. Shape in muffin
pans, sprinkle with brown sugar and let
them stand until very light before bak
ing. Good either warm or cold.
DICED LIVER.
One pound of calf's or lambs liver,
one-half pound of bacon; cover with
water and simmer very gently for two
hours, or until thoroughly tender. Drain
and cut In small cubes, return these to
the fire and cook for ten minutes, sea-
soning with salt and pepper and tossing
frequently, that they may brown lightly
and evenly. Serve on strips of hot but.
tered toast, moistened with the liquor in
which the meat was cooked. Chilli or
Worcestershire sauce should be offered
with this savOry supper dish.
TOMATO PUREE.
One pint of canned tomatoes, one cup
OF mashed potatoes, one cup of chicken
or veal stock; simmer for fifteen min.
utes, thickening with one tablespoon of
roux; season highly, strain through a
vegetable sieve and serve with small,
hard crackers bhttered and Drowned In
the oven. A cup of cold split peas or
beans, instead of potatoes, makes a good
variation.
MISSOURI GINGERBREAD.
Bake soft gingerbread in very thin
sheets, and when done, glaze with brown
icing made by cooking molasses with
lump of butter until it chairs"
CRANBERRY PUDDING.
Cream one cup of sugar with three
teaspoons of butter. Add slowly one
cup of sweet milk, two cups of flour
sifted with two teaspoons of cream OF
tartar and one teaspoon of soda. Add
holf pf arria
and bake one-half hour in a moderate
oven. Serve with any sauce.
CHEsTNUTs AND PRUNEs.
Do many housewives realize what a
delicious sweet results when Spanish
chestnuts are added to the homely break
fast dish of stewed prunesq This is a
| foreign CONNECTION worthy the attention
of Yankee cooks We use it as a dessert
when other ideas fail, rather than NATL
finally, as prunes are served. Wash and
soak prunes over night as usual. Boil
chestnuts twenty minutes after cutting
slit in each she'll Peel, removing shell
and the disagreeeble inner skin. Then
stew with the prunes. Serve cold, or at
least cool, with plain cake.
AUNT lBBIES PUDDING.
Pare, core and quarter tart cooking
apples, using enough to cover the bot
tom of a butlered baking dish. Make a
sponge cake batter according to any
favorite formula and pour over the
pieces of apple in the pan. Bake in a
moderate oven until the fruit is soft
enough to be easily pierced by straw.
L md rI
or spice will do for flavoring.
HARLEQUIN PUDDING.
Three tablespoons of melted butter,
mixed while warm with cup of sugar.
Add one cup OF milk gradually, the yolk
of one egg which has been beaten until
| thick, two cups of flour into which has
been sifted three level teaspoons of
baking powder, and either one cup of
cranberries or three quarters of cup of
ginger cut in half-inch pieces, or two
apples sliced thin, or three. quarters of a
cup of chopped nuts or one cup of raj
sins. Flour lightly, to prevent sinking
to the bottom, and lastly fold in the
stiffly beaten white Of one egg. Bake
twenty. FIVE minutes in a moderate oven
and serve with tho following sauce: Mix
one half cup of maple syrup and one cup
of whipping cream and beat until stiff
| Packed in ice and salt three hours, this
sauce makes delicious maple mousse.
CHILE CON CARNE.
| Soak ono pint of dried lima beans
over night, and in the morning arrange
in the bean pot with one pound of solid
Il hnA fxun M
suet, red pepper cut in rings and half
of an onion, shaved. Cover with water,
season with salt and a half teaspoon OF
mustard wet up with vinegar and bake
slowly in a moderate oven for three or
four hours. This is dish adapted from
Mexican cookery.
BACON AND PEAS.
is an equally savory change from the
traditional "pork and beans.' Soak one
pint of yellow split peas over night; in
the morning pour off the water and add
fresh, with one pound of fat bacon,
scored in inch squares. Pepper, mus
tard or molasses may be used at discre-
ton. Bake about three hours; the pro-
longed cooking required by navy beans
is unnecessary. If any is left over form
into flat cakes, dredge with flour, saute
| in hot fat aud serve with tomato sauce
for luncheon or supper dish.
sPICED APPLE JELLY.
Cook tart, under-ripe red apples in the
usual way and to every three quarts Of
juice add one pint of vinegar, three
quarts of sugar liberal measure), and
three ounces of mixed whole spices
tied up in thin muslin. Finish as usual
CARROTS WITH GREEN SAUCE.
Soak one cup of whole green peas
(dried) over night; drain, cover with
fresh water and boil until perfectly ten
der. Wash, scraps and chop coarsely
enough carrots to make one pint, boil in
sailed water for forty minutes. Drain,
season and heap lightly in the center Of
hot dish. Put the peas through a
vegetable press. seasoning literally with
butter and salt and adding enough color
ing paste to restore their original pea
green. Pour the sauce, which should be
as thick as q PURGE, around tho carrots
aud send smoking to table. Fresh green
peas and summer carrots may be used
for the same combination.-Good House
keeping.