Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-06-23
Recipes.

Recipes.
BHUBARB JELLY ARD STRAWBERRY
CREAM.
This is q very artistic dessert and is
made by peeling aud cutting into inch
pieces small bunch of rhubarb; barely
cover with cold water and bring to Q
boil, adding tiny pinch of baking soda
Ito correct the acidity), cook until very
soft and press through a puree sieve,
stirring in two scant tablespoons or one
ounce of gelatine, softened in little
cold water, with sugar to taste; mean
while mash to pulp half cup of straw
berries, gradually mixing In q pint OF
sweetened cream beaten solid, and very
little of the dissolved gelatine; now
mold the jelly and cream In alternate
layers with large berries between and
place directly on the ice to harden. Serve
unmolded on q thin round Of sponge
cake, garnished with strawberries.
CHERRY BLANCMANeE.
Stem and pit one quart of sweet red
cherries and mash them with the tines
of silver fork, adding one large cup OF
sugar and allowing the fruit to stand
covered for several hours; then heat in
the double boiler, one pint of milk till
almost at the boiling point, stirring In
a tablespoon of sugar and an ounce OF
gelatine, cook until the gelatine is en-
tirely dissolved and strain over the
crushed fruit, allow the mixture to cool,
watching it carefully, and just as it be-
gins to stiffen whip with rotary egg
beaten, gradually folding in a half pint
of sweetened whipped cream and few
drops of almond extract. Turn into a
ring mold, setting in the ice chest to be-
come firm, and serve with the center
filled with whipped cream, to which has
been added a little minced candied
orange peel and few powdered maca-
rooms.
PINEAPPLE ToNQUIN ICE.
Crate the rind from two lemons, COW
ering with pint of pineapple syrup
boiling hot), scant pint of cold tea and
eight tablespoons or one-fOurth pound
of candied ginger cut into bits, letting 1t
stand closely covered for fifteen minutes;
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juice of two lemons, and two cups OF
granulated sugar, stirring until the
sugar is entirely dissolved; now turn
into chilled freezer and when OF the
consistency of soft snow, pour in the
drained pulp of half pineapple, to-
gether with the stiffiy whipped whites OF
two eggs. Continue freezing until smooth
and firm, serving in slender, crystal,
sherbet cups garnished with bits of pine
apple and small crystallized cherries.
STRAWBERRY CREAM FRITTERs.
Mix together ono cup of fine bread
crumbs, one beaten egg, one tablespoon
of sifted pastry -four, pinch each OF
salt and sugar, half cup of mashed
straw berries (sweetened), and sufficient
flour, sifted with teaspoon of baking
powder, to handle. Form with Toured
hands into small round balls, frying in
deep fat to a golden brown and roll while
still hot in pulverized sugar. Serve with
a hard sauce to which few chopped
berries have been added.
SALMON CHowDER.
Cut one large potato and one-hali
onion into small pieces; boil in cup oil
water, adding red pepper, few drops
of Worcestershire sauce, even less OF
kitchen bouquet and quart of milk.
Just before the milk boils, add one-hali
can of salmon, two hard-cooked eggs,
chopped fine, and few broken crackers
COCOA oMELET.
Separate five eggs. To the well-beat.
en- yolks add three tablespoons of cream,
a pinch of salt, three teaspoons of cocoa
and one tablespoon of sugar. Fold IN
1.-THE beaten whites. Cook two minutes
in an omelet pan, then brown in the
owen and serve Immediately.
MOCK swEETBREADs.
Dip slices of whole wheat bread in
beaten egg. Season with salt and fry a
light brown in hot butter. Remove &c
platter and serve with the following
sauce poured over them: Two cups oil
milk, thickeued with dessertspoon OF
corn starch. Season to taste and add
generous lump of butter. Last, add
ltwo-thirds or a cup of chopped walnu,
meats. Pour, piping hot, over the
"sweetbreads" and serve Immediately
Garnish with sprigs of parsley.
| VEAL OUTLETS WITH HAM.
| Purchase two veal outlets; on ont
place a slice of ham, cover with the sec
ond outlet. Place in roasting pan ano
Icook until tender in an oven, hot at first
to scar the meat, but lowered to moder
ate heat. The gravy will be delicious
BAKED TOMATOES WITH ONIONS.
| Select half dozen firm, ripe tomatoes
Rub these we'll with cloth and cut into
halves. Place in shallow baking-pan
cut sides up and cover each slice of to
mato with grated cheese. Prepare three
onions by frying them in butter, after
being chopped fine. Put layer Of the
fried onions on the cheese; sprinkle with
salt and pepper. Lastly, dredge will
grated bread crumbs and dot with bits
of butter. Set in the oven to bake ar
even brown. Serve very hot.
| oMELET soUFFLE.
Omelet souffie should be eaten i'm
mediately on its exit from the oven. Tt
1.-TWO egg yolks were added two leve
Tablespoons of flour, a saltspoon OF salt
dash of pepper, a teaspoon OF meltee
butter, and generous half-cup OF milk
mixed thoroughly and to creamy smooth
ness. Another teaspoon of melted but
ter was put in the dish in which it wal
| to be cooked and served, and the mixture
poured in. 1t was then stirred over thu
fire till it was almost as thick as double
cream. Removing from the fire, l fold
ed in the two egg whites, beaten as stiff
as possible, and placed it in the oven
uncovered, to "set." 1t was allowed tt
stand ten minutes after 1t was done, be
fore serving, in spite of which the las
spoonful served was as light and delicate
as the first. A small spoonful which
set aside did not fall or become tough
even when cold.
FRIED CHICKEN.
Clean and joint two small "fryers. y
Put two tablespoons each of butter
and lard in baking pan and melt. Rol
the chicken in -four that has been vel
seasoned with salt and pepper and lay
in the pan, making only one layer
Place the pan in the oven and when the
chicken is brown on one side turn II
over. When done remove to platter
garnish with parsley and serve with
: gravy made in the pan. This saves tht
discomfort of frying in skillet and also
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