Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-02-18
A Few old-Fashioned Recipes.
FISH CHowDER,

pieces and wash in cold water. The
head of the fish, which has been cut of,
may be put in about two quarts OF water
and boiled twenty minutes. If your fish
is large, weighing about six pounds, use
five good sized potatoes, pared and sliced
thin, and two onions. Put layer OF pc.
tatoes and onions in the pot, then layer
of fish, and dredge in little salt, pepper
and -four. Put in these layers until you
have used the fish. The amount OF sea-
soning used in all will be about one
tablespoonful of salt, one teaspoonful OF
pepper and one teacupful of flour. Have
ready half a pound of salt pork fried
brown; pour this over the fish and add
two quarts of cold water, and strain the
water in which the head was boiled and
add to it. II this is not enough water to
cover all, add some more cold water and
cover tightly, boiling gently for half an
hour. When it is almost done put in
six crackers; or, if you prefer them not
much soaked, add them just as the
chowder is served. Some cooks add
little rich milk about five minutes before
the fish is cooked.
ElSh hA0hs
II you have any fish left from dinner,
use it for supper or breakfast in this
manner; Pick it in small pieces and free
from bones, and chop up finely some
cold potatoes and mix with 1t. Fry
brown six slices of salt pork; now take
out the pork and turn the hash into the
frying pan, adding half a cupful of boil.
ing water. Let this heat slowly, stirring
often. At the last spread it evenly in
the pan and let brown; then fold it as
you would an omelet and put on a hot
platter with the pieces of salt pork
around it.
SALT PORK IN BATTER.
Cut some salt pork in slices quarter
of an inch thick; cut off the rind and
pour boiling water over them, letting
them stand ten minutes. Wipe dry and
dip in batter and fry in lard or drippings.
Make the batter with one cupful of milk
in which is stirred gradually one cupful
of flour, then add one well-beaten egg
and little salt.
HOMEMADE SAUSAGE.
Use equal quantities of lean pork and
beef; chop them very fine, SO they are
reduced to a pulp. Salt and pepper to
taste, a chopped onion and some kitchen
herbs are mixed with the meat. Make
into little fiat cakes and fry.
DROWNED HAM.
This is recipe from foreign country
which has become favorite in some
households over here. Take one slice
of ham about quarter of an inch in
thickness; brown it in one tablespoonful
of butter, and as soon as one side is
Drowned turn it and put in one sour ap
pie, which has been peeled and cut in
eighths. Take care not to break the
pieces of apple, as they are to be used az
a garnish. AS soon as the ham has been
Drowned on both sides add one-half
cupful of sweet cider, cover and simmer
for ten minutes. Take up the ham and
the apple and dip little of the cider
over the ham; then put tablespoonful
of bread crumbs in the remainder of the
cider, heat thoroughly and pour over the
ham.
OLD-FAsHIONED MEAT PIE.
Mix one pint of cold boiled rice with
one pint of finely chopped meat. Have
ready two eggs, half small onion chop
ped fine, three or four sprigs of parsley
minced, and two tablespoonfuls Of butter
Cook the onion in the butter until 1t il
golden brown; then add the meat and
rice mixture, and when it is heated
through take it from the fire and
add the well-beaten eggs and the
parsley. Season with salt and pepper
and turn into baking dish; pack it In
close and bake until brown. When al,
most done put several balls of potato
dipped in milk and cracker crumbs on
top and let brown.
SWEDISH STEW.
Put into a baking. dish preferably
beanpot) two and half pounds of stew,
ing beef cut into small pieces; add q
large carrot sliced, one large onion sliced,
three cloves, three rounding tablespoon,
fuls of pearl tapioca, one heaping table,
spoonful of bread crumbs, one table
spoonful of vinegar, one scant table
spoonful of salt, little pepper and
little grated nutmeg. Cover tightly and
bake in a moderate oven five or six
hours.
YORKSHIRE PUDDING.
Sift together two cupfuls of flour and
half teaspoonful of salt. Add gradual
ly two cupfuls of milk, until you have
perfectly smooth paste. Pour in four
eggs beaten until very light. The old
fashioned way to cook this pudding was
to pour it into deep baking-pan until 1t
covered the surface about half an inch
thick, and over this rested the meat on
CRATE, the drippings from which fell into
the pan and enriched the pudding. But
rather an improvement on this way is to
put the mixture into hot gem pans Gust
before the roast is done), into each of
which a couple of teaspoonfuls of the
drippings from the roast have been put.
Have them Kissing hot when you pour
the batter in, and only fill them half
full, as they will rise like pOpoyers.
Allow them to brown slightly, which
can be fastened by putting little drip
ping over them when they are we'll risen.
Serve on a very hot platter, putting one
beside the meat on each guests plate.
PICKLED OYSTERS.
Strain the oysters from the liquid and
boil them. Rinse the oysters If there
are any bits of shell attached to them.
Put them into the liquid while it is boil
ing and boil one minute; then take them
out, and into the liquid put few white
peppercorns, cloves and blade or two
of mace; add very little salt and the
same quantity Of vinegar as oyster water;
let the whole boil fifteen minutes, then
turn it on the oysters. IT you wish to
keep the oysters for number of weeks,
bottle and cork them tightly as soon as
cold.
APPLE SLUMP.
Put two quarts of pared, sliced or
quartered apples, with one pint of water,
into the dish in which the slump is to be
cooked. Take one quart of sifted flour
and mix through it three teaspoonfuls OF
baking powder; then rub one teaspoon.
full of butter into it. Mix with little
cold milk or water, the same az for bis
cult. Roll the crust about an inch thick,
cut it into qarters, and with it cover the
apples in the dish; then cover the whole
with a close-fitting cover and boil OF
steam until done. Take out on a plat.
ter and CRATE nutmeg over the apples.
Serve with sweet sauce or sugar and
cream.
PUDDING SAUCE.
One cupful of sugar, the yolks of two
eggs we'll beaten; add six tablespoonful
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