Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-09-08
All Kinds Of Dainty Dishes.
TONGUE FINGERS.

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TONGUE FINGERS.
Chop very fine some cold tongue and
mix with 1t the yolk Of an egg, . spoon
full of cream, some finely chopped pars-
ley, and little pepper and salt. Heat
It thoroughly and pour on narrow slices
of well-buttered toast. Sprinkle thickly
with fine bread crumbs stirred In melted
butter, with shake of red pepper, and
brown quickly in hot oven.
TOMATOES STUFFED WITH SAUSAGE
MEAT.
Choose firm, ripe tomatoes OF equal
size, cut slice from the top Of each and
scoop out the seeds. Fry the sausage
meat. II it is in skins, cut them open
and take out the meat. Then fill the
prepared tomatoes, smooth the tops
evenly, sprinkle with bread crumbs and
bake in oven until the tomatoes are
tender, but not broken.
BANANA oMELET.
Slice two or three bananas crosswise
and saute them In little butter; keep
these hot while making the omelet. Beat
together three eggs, season with pepper
and salt, and add tablespoonful Of thin
cream. Melt some butter in the omelet
pan; when this Is hot pour in the egg
mixture and stir gently for moment OF
two, and then allow it to cook until the
bottom begins to set. Lift the edges
now and then and let the uncooked egg
run underneath. When done, lay slice
or two of banana on one side and fold
the omelet over. Lay on hot platter and
surround with the fried bananas.
BEAN OUTLETS WITH TOMATO PUREE.
Press about two cupfuls of baked beans
through a sieve; season with salt and
pepper il necessary. Add sufficient
beaten egg to blend the mass together
Form with the hands into outlet shapes
and set aside for short time. Roll In
beaten egg and then In bread crumbs and
fry in hot fat until brown.
BEEFsTEAK AND RADISHES.
Cut the radishes in half and fry in no,
butter. Broil your steak and place the
fried radishes around it, as you would
mushrooms. Many persons prefer the
radishes to the mushrooms, which they
strongly resemble.
GREEN CORN PUDDING.
Scrape the pulp from half dozen ears
of corn and mix with it one teaspoonfu
of sugar and a tablespoonful Of corn
starch, also three beaten eggs and cup
full of milk. Season with salt and pep
per and two tablespoonfuls of melted
butter, and bake in slow oven for three
quarters of an hour, and serve, either hot
or cold, as preferred.
CREOLE SCRAMBLE.
Into a granite saucepan put two table
spoonfuls of butter, one minced greer
pepper and few slices of onion. Cool
slowly for about ten minutes. Remove
the onion and add cupful and half Of
cut-up fresh tomato or the pulp from
one can, and cook q few minutes longer
Season with salt and thicken with ont
tablespoonful of corn starch mixed with
little cold water. Add three eggs last Of
all, and mix thoroughly. When very hot
pour over strips Of toast.
CORN OYSTERS.
Scrape the pulp from several ears o.
corn, adding a little salt, pepper, one
quarter of a cupful of corn starch siftet
with one teaspoon of baking powder, ont
tablespoon of melted butter and two
we'll. beaten eggs. Fry on a griddle by
the spoonful and serve very hot.
OYSTER BIsQUE.
Wash and chop one quart Of oyster.
and beat the liquor. Strain this over th'
oysters and add cupful of water and 8
cupful of either veal or chicken stock
Season with a slice of onion, one ba.
leaf, little mace, sprig of parsley, ant
few stalks of celery. Cook all slowly
for half an hour. Soften one cupful o
bread crumbs in one cupful of hot mill
and add to the oyster mixture, then ruiz
all through a PURGE sieve. Take ont
pint of cream and thicken 1t will
two tablespoonfuls each of butter and
corn starch. Now blend the two MKT
ures, season with salt and pepper ant
serve.