Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-11-24

brown and while still sizzling spread
over it Q batter made by beating an egg
we'll, thickening 1t With . tablespoon Of
more of flour: As soon as set, turn and
spread batter on other side of bacon
Brown both sides and serve hot with
well-browned fried potatoes. Bacon
served with batter IL also an appetizine
addition to the lunch box dinners, Il
being nearly as good cold as hot Use
plenty Of the batter.
sPARERIB STEW.
Put spareribs to boil in water enough
to cover; add to it one large onion and
one large carrot, both chopped. Wher
the carrot Is done, put In six medium
sized potatoes, and six tomatoes both
cut in small pieces. Let all cook thor
oughly. Season with thyme, parsley,
pepper and salt and thicken with little
-four.
SAUSAGE AND BANANA.
A rather unusual luncheon dish IL
made of the above combination, but I,
proved very successful 10 one household
Fry about eight link sausages. after
prlcking them, 80 they will retain theil
shape, and carefully brown them on al
sides. Drain every bit of grease from
them and place them in circle around
platter. On the center have mound
of sliced bananas. about three will
make sufficient quantity.) Be careful
not to slice the bananas until the meat ID
ready to serve, a. they may turn dark.
GRAHAM PUDDING.
One cup sweet milk, one cup OF mo
lasses, one cup of raisins, two teaspoons
of soda dissolved In one tablespoon Of
water. One teaspoon of cinnamon, one
fourth teaspoon of cloves and two cups
of graham flour. Steam three hours
If a portion is left it can be steamed fol
few moments and serve for dessert
the second or third day.
MACARONI A LA GRECQUE.
One box of macaroni, one can of toma
toes, one-half cup of cheese, one medium
sized onion, two lean pork chops and
two soda crackers. Boil macaroni In
boiling sailed water until tender enough
to be easily penetrated by fork, drain,
cover with cold water, drain again IL
colander. Place good sized saucepan
or skillet on the fire, put in one table
spoon of butter, brown and add onion
sliced fine, add pork chops cut into dice,
cook five minutes. Now add tomatoes
cooking mixture fifteen minutes longer
Have ready two-quart baking dish
place in the bottom layer of macaroni
then layer of the tomato mixture, then
layer of grated cheese. Alternate unit
the dish Is full, but let your last layer
be of cheese, sprinkle the rolled cracker
crumbs over the top, dab with 6
few pieces of butter, bake in the over
three-quarters of an hour, browning or
the top CRATE the last fifteen minutes.
ONION SOUP.
Slice thin three good.sized onions ani
fry golden brown In little butter. Ado
them to one quart of strained beef stock
which has been favored with the usua
soup vegetables. Simmer ten or fifteer
minutes. If you have stone soup pot
put into it a couple of slices of crisp
brown toast. Otherwise use a tureeu
which may be put in the oven. Ovel
the toast pour the soup containing the
onions. On top put three or four table
spoons of grated Parmesan or Swist
cheese. Set in hot oven till the cheese
browns a little, perhaps ten minutes
Pass additional grated cheese when the
soup IL served. This is one of the
famous soups of Europe.
MAPLE SYRUP PIE.
One cup of maple syrup, one cup OF
chopped raisins, one lemon, juice and
rind, and two even tablespoons of -four
Bake with two crusts in quick oven.
RICE PUFFs.
A cup Of cold rice was put through
the fruit press to tighten it, two eggs
we'll beaten were added with plenty Of
Fsalt and the mixture dropped, dessert.
spoonfuls, into hot lard, about one inch
deep. The result was delicious. We
have. since served them frequently
for breakfast, or as garnish to the
roast, steak or beef loaf for dinner. With
maple syrup they make the sweet &C.
compartment to the roast some tastes
demand.
SATURDAYS"
We call them Saturdays" because We
usually have them for dessert on Satur
day-my bake day and my busy day
When putting the bread sponge into the
loaves make pan Of plain rolls from
the bread sponge. When light, bake In
moderate oven. II tho dessert for din
ner is needed at once 80 much the bet
ter. If dinner is not to be served fol
several honrs, cover the soils with q
towel until needed. Fifteen or twenty
minutes before dinner is served make
sauce of one pint of water, two table,
spoons OF fruit syrup and sugar to taste
thicken with two tablespoons of corn.
starch wet in little water. Pour over
the rolls, put in oven and let simmer
until sauce Is slightly thickened. II
the sauce soaks into the rolls at frs,
pour more into the pan. They are de-
licious eaten with milk and sugar.
OATMEAL BREAD.
This Is a little variation from the
regular oatmeal bread and we think
much nicer. One cup of rolled oats
quarter of q cup Of molasses, One-half
yeast cake, one pint of milk Tor halt
milk and half water, when small bit OF
lard should be used) and a little salt
Scald the milk and pour over the oats,
letting stand two hours; then add the
other ingredients with as much -four az
can be stirred in with a spoon and lei
rise over night. In the morning shape
into a loaf, without kneading, and lie,
rise again. Be sure to grease the par
thoroughly, az this is more sticky than
ordinary bread.
FRIED TURNIPs.
Peel the turnips, cut in inch cubes,
boil until tender, drain and fry in butter
until a golden brown on all sides.
APPLE CAKE.
Stew two pounds of cooking apples
with little cinnamon and sugar, using
as little water as possible. Put one.
fourth pound of bread crumbs In tin
in which a little lard or dripping has
been melted, and let them brown lightly
in the oven. Take an ordinary cake tin
and grease 1t, then line the bottom and
sides with thick layer of the crumbs.
Next put in layer of apple, then OF
crumbs, and so on until the tin Ia full.
Bake in quick oven about half an hour,
anil when quite cold turn out aud serve
with whipped cream poured over the
cake. This Is always eaten at Christmas
10 Denmark, and is called ''peasant girl
with veil on"