Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-05-25

two onions, the rind OF half q lemon,
one tablespoon of salt, and three bay
leaves in kettle. Boil fifteen minutes.
Strain and put the liquor on to boil
again, and when boiling add the pieces
of fish and cook until done. Thicker one
cup of the boiling liquor with one table,
spoon of -four and butter, and pour 1t
over the fish.
LAMB STEW WITH VEGETABLES.
Get two pounds of lamb and two
quarts of string beans, one pound OF to-
matoes. Pull the strings from the beans
and cut in four pieces Qong section and
CROSS section), cut the meat in small
pieces, wash it first, and then put 1t in
your cooking pan, add four glasses OF
water, and cook until it is half done,
then put your string beans in it and four
good-sized onions cut into small pieces,
then cut your tomatoes and put in. Put
on enough hot water to cover your beans,
and let 1t cook until it is we'll done. You
can salt to suit taste. When 1t is cook
ed you can mix it and serve. 1t is an
oriental royal food.
CLAM PIE.
One quart of water, one pint OF long
CLAIMS, one large spoon OF butter, salt and
pepper to taste. Put in twO-quart
basin and set on the stove to come to a
boil. Take off and make the crust, one
pint of -four, two teaspoons baking
powder, one large spoon of lard (more If
wanted very SHORTY; roll the same as pie
crust. Put over the top of your pan
while the clans are hot and slit a place
In the middle of the crust for the steam
to escape and bake in hot oven. Never
mind if the crust does lie in the gravy.
1t will come out all right.
SWEET BREAD.
One cup corn meal, one cup rolled
oats, one-half cup of molasses. Pour
over this one quart of scalding hot water
and stir until swelled, then add one
tablespoon salt, one tablespoon shorten.
ing. Stir we'll. After cooling to blood
warmth, add enough white flour to make
the dough of ordinary consistency, add
ing at the same time one yeast cake dis
solved in one-ha cup warm water.
Knead and treat like any other bread.
BhOWN bhEAD.
Three cups of corn meal and one slice
of bread or cake scalded with three cups
of boiling water. Add one cup of mo.
Iasses, two cups of flour, little salt and
heaping teaspoon of saleratus dissolv
ed in another cup of hot water. Can be
baked or steamed in five-pound lard pail
placed in ten pound pail almost half full
of water. Will not need to add more
water in steaming this way.
MUFFINs MADE OF COOKED ROLLED
One cup of cooked rolled oats. Stil
into it an egg and tablespoon of mo-
lasses. Dissolve one-half teaspoon OF
soda into three tablespoons of milk, soul
or sweet, and add to the other. Stir and
add one cup of flour. Bake in gem pans
| in quite hot oven. Don't make these toe
thick.
RYE MUFFINs.
One pint of milk, two eggs, two cups
of -four, one cup of rye meal, small piece
of butter, one-half cup sugar, two tea
spoons baking powder.
PRUNE PIE.
Cook prunes till tender enough to pick
out stones, then take enough for one pie
put in a dish with one-half cup sugar
and let warm till sugar is melted. Make
a rich pie crust and put your prunes il
crust and put in bits of butter anc
sprinkle pinch or two of flour on toy
before putting on upper crust. Wher
done sprinkle just little sugar on top
MARLBOROUGH PIE.
Crate six apples, add one cup sugar
grated rind and juice of one lemon, three
tablespoons butter, three or four eggs,
bake in under crust.
MALAGAN PUDDING.
One-third cup rice, one cup sugar, two
eggs, one pint milk, half lemon, little
salt. Soak the rice over night. Bea
the yolks of the eggs with one table
spoon of the sugar and CRATE in the lemon
rind. Add the rice and milk. Bake ont
hour. Beat the whites of the eggs stiff
land add to them the rest of the sugar
then add the lemon juice; pour over thu
pudding and return to the oven for three
minutes to brown. Eat cold.
SILVER CAKE.
One cup of sugar, one-half cup o
butter, the whites of three eggs, one-hal
cup corn starch dissolved in nearly one
| half cup of milk, one and One-fourtl
cups of flour, one-h half teaspoon of cream
of tartar, one-fourth teaspoon of sods
and vanilla or almond flavor. Beat thu
butter to cream, and gradually beat II
the sugar. Add the flavor. Mix tht
-four, cream of tartar and soda together
and sift. Beat the whites to stiff
froth. Add the corn starch and milk t.
the beaten sugar and butter, then ado
the whites of the eggs and the flour
Mix quickly and thoroughly. Bake in
moderate oven.
GOLD CAKE.
One cup of sugar, one-half cup of but
ter, the yolks of three eggs, and ont
whole egg, one-half cup of milk, one
fourth teaspoon each of soda and cream
of tartar, one and three. fourths cups o.
flour. Mix the butter and sugar to
pether, and add the eggs, milk, flavor
and -four in the same order named.
FRUIT CAKE.
Three cups of sugar, four eggs, ont
and one half cups melted butter, one cuI
sweet milk, one and one-half cups Of
molasses, one pound each of raisins, cur
rants, figs and citron, running these
through food grinder, one teaspoon OF
cloves, four teaspoons cinnamon, ont
nutmeg grated, seven cups flour sifteo
four times, one teaspoon soda, one-hali
teaspoon salt. Bake three hours and q
half, leaving oven door open first five
and last twenty minutes. Makes two
medium. sized loaves.
BUTTERCUP CAKE.
Whites of three eggs, one cup Of sugar,
one half cup of butter, one-half cup OF
milk, one and one-half cups of flour, one
aud one-half teaspoons baking powder,
one of vanilla. Frost with q frosting
made with the yolks of the three eggs
and coDfectioner's sugar, and one tea
spoon orange extract. Always sift flour
before measuring for cake.
CRACKER; TARTs.
Split common crackers in halves and
soak them in cold water, about five
minutes. Drain water of and put one
third of teaspoon of butter on center
OF each half. Bake in hot oven until
nicely Drowned, then put teaspoon OF
Ill IA l.