Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-08-11

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seasoned with herbs, salt and vegetables;
cool and add two cups of whipped
cream; turn into freezer and proceed
as for ice cream; then serve in bouillOn
cups with saltines.
sARDINE AsPIC.
Partly fill q small mold or side-dish
with tomato aspic; when 1t begins to
harden lay in it small boned and skin
ned sardine taking care to have 1t
whole), sprinkle with lemon juice and
fill the mold with the sspic. Serve each
mold on a lettuce leaf with mayonnaise
dressing. An exclusive Chicago restau.
rant serves salad on shredded lettuce in
stead of on the leaf. Use sharp shears,
aud after it is shredded form into cups.
PRESSED CHICKEN.
Boil one chicken until very tender,
seasoning the liquor with bunch of
parsley (which must be removed), a
little mace, little onion, salt and pep
per and the chicken liver. Boil two
sweetbreads. Use very little water in
both cases. Chop all together very fine.
Put in mold and between each layer
of chicken put one of hard. cooked egg,
cut up; then add the liquor and two
tablespoons of lemon juice. Serve cold.
This is an excellent dish.
QUICK DESSERT.
Slice as many bananas as there are peo-
pie to serve into deep glass dish.
Sprinkle with powdered sugar and pour
over one-half as many tablespoons OF
lemon juice as there are bananas used.
Heap upon the sliced bananas whipped
cream, and over that sprinkle crystalliz.
ed ginger cut in fine straws. This Is
generally liked and removes the flat
sweetness of the bananas.
GRAPEFRUIT COCKTAIL.
For the first course at luncheon take
a small grapefruit, cut in half, remove
seeds and cut out tough centers. Fill
the whole in center with well-seasoned
oyster cocktail. Loosen the fruit from
the skin around outer edge. Put each
half on dolly laid on dainty plate and
serve very cold. This is delicious.
GRAPEFRUIT CUP.
cut fine grapefruit exactly in halves,
scooping out all the pulp, aud with
sharp scissors cutting the edges of the
rinds into points or scallops. The pulp
sweetened thoroughly, adding little
shredded pineapple, few white grapes
cut in halves, and little preserved gin
ger sliced very thin. The rinds were
then filled with this pulp, maraschino
cherries were dotted over the top, and
the fruit juice, with little of the mara
schino, was poured over the pulp. They
were kept on ice till wanted and served
ice cold.
FRIED TOMATOES.
Select firm specimens. Green toma-
toes may be used in this way. Slice one
half inch thick and fry quickly on both
sides, on very hot griddle in bacon fat
or butter. These are delicious on toast,
served for breakfast Of hot summer
morning.
FIG TAPIOCA PUDDING.
Cook until clear three tablespoons OF
granulated tapioca in two cups of water
with one teaspoon of butter. Stir con.
stantly. Chop one-half pound of figs
very fine, and add one cup of water and
one cup of sugar. Cook until smooth
and thickened; take from the stove, and
mix with the tapioca, adding one-half
teaspoon of vanilla. Serve cold in sher-
bet glasses with whipped cream on top.
APPLE FARCI.
Choose tart, red apples, Northern
Spies if possible, wash, wipe and core.
Do not pare. With corer remove apple
in three places equally distant and mid
way between bud and stem end, holding
the corer in oblique position and press
ing toward center. Fill these cavities
with raisins, dates OF figs, sugar, CHINA
mon and any leftover canned fruit, re-
serving the syrup to add last. Canned
or fresh pineapple is delicious filling.
Always use the raisins, placing them in
the cavity first to prevent other filings
slipping out. After filling, place the ap.
pies in a pan, which must be'sprinkled
with sugar and cinnamon. Sprinkle
each apple with sugar and cinnamon,
place in hot oven until the sugar melts,
then add one-fourth cup of hot water or
fruit juice, and bake until tender. Basic
frequently with the syrup in the bottom
of the pan. Serve hot or cold with
sweetened whipped cream sprinkled with
powdered cocoa. A flavoring may be
used for the cream and a slice of red
jelly added to the top Of each, or the ap-
pies may be served with slices Of the
jelly left in the dish in which the apples
were baked.
LADIES' DELIGHT PUDDING.
Soak one tablespoon of powdered gela-
tine in one-fourth cup Of cold water for
five minutes, dissolve IL in one-fourth
cup of boiling water, and add one cup of
sugar. When cooled to thick syrup,
add one pint of heavy cream, beaten
until stiff, one-half dozen rolled, stale
macaroons, one-half dozen marshmallows
cut in small pieces, two tablespoons of
chopped candied cherries and one-fourth
pound chopped blanched almonds.
Flavor with vanilla. Thoroughly wet
mold in cold water; into this pour the
pudding, and chill. Serve, unmolded,
with delicate cake.
BUTTERMILK CAKE.
Two-thirds of cup Of butter, yolks of
three eggs, two cups of sugar, one cup of
sour buttermilk, whites of three eggs,
three cups of -four containing three-quar-
ters of teaspoon of soda. Mix in the
order given.
SOUR CREAM SPICE CAKE.
One egg, one cup of sugar, one-balf
cup of butter, one cup of sour cream
il very rich, scant the butter-one tea
spoon each of soda, cinnamon, Glove and
nutmeg, one cup of chopped raisins, two
scant cups Of flour and pinch of salt.
Cream is so variable that "try loaf"
should be baked before the big one.
BURBERRY JAM.
A novel preserve ia made by washing,
weighing and thoroughly draining fresh
ripe blueberries, adding to every pound
of berries half pound of sugar and half
navel orange sliced thin, skin and all.
Cook till it is thick jam, stirring con-
stantly to prevent burning.
ECONOMY PUFFs.
To every pint of cold, mashed potatoes
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