Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-02-23

dUOf0 tu0 average biL0, i uoVo W ny
establishment filed sixteen large glasses.
The product should have limpid ap-
pearance, quite different from the mushy
look of most marmalade, the strips of
fruit being we'll defined in clear, pale
jelly. To this end stir as little as posi-
BILE during the two hours or more Of the
cooking which it requires.
CHEESE BALLS.
Mix one-half cup each of grated Ameri-
can and Roquefort cheese and bread
crumbs, one-half teaspoon of Worcester
shire sauce and one egg. Roll into balls,
dip in beaten egg, then in bread crumbs
which have been sailed and slightly pep
pered and fry in deep fat just before
serving. Serve with salad, as a garnish
ed crackers and coffee. A dash Of cay
enne may be used If the balls are desired
more peppery.
TOMATO SAUCE.
Take two cups of strained, stewed
tomatoes. Heat to boiling, stir in a
tablespoon of flour or corn starch, mixed
to smooth paste with cold water. Add
little cream or butter and salt to taste.
MINT SAUCE.
One cup of fresh chopped mint, one
quarter cup Of brown sugar, one-half cup
of lemon juice. Mix and let stand an
hour before serving. Heat until just
warm.
CREAM CABBAGE SALAD.
To one pint of finely chopped cabbage,
use dressing made of three table
spoons of lemon juice, two tablespoons
of sugar, one-half cup of whipped cream.
Melt the sugar in the lemon juice, then
beat into the cream to avoid curdling.
OATMEAL SOUP.
Slice one large onion into one teaspoon
of melted butter, and let it simmer. Add
one cup of cooked oatmeal and cook
until the onions are tender. Add a
scant pint of milk and salt and pepper to
taste. Strain, bring to boil and serve
hot with toasted waters.
STUFFED CABBAGE.
Chop fine one pound of lean beef, add
one level teaspoon of salt, one-half tea
spoon of ginger and pinch of nutmeg
or mace. Beat in one and one-half cups
of milk, adding little at time. Cut
out the inside Of cabbage, leaving a
thick wall; ill with the meat. Steam
until done and serve in slices with the
sauce, or with melted butter.
SAUCE FOR STUFFED CABBAGE.
Cream two level tablespoons of butter
with one-fourth teaspoon of salt and a
dash of cayenne pepper. Add the yolk
of one egg and teaspoon of lemon.
Cook over hot water, beating all the
time; add one more yolk and two tea
spoons of lemon juice and stir until
smooth.
PIQUANT STEW.
Cut cold roast beef in small blocks to
make two cups full. Cut medium
sized raw carrot in very small dice, put
| the latter with some butter in a covered
saucepan, and simmer ten minutes. Heat
half tablespoon of butter; cook in II
one medium-sized onion chopped fine
and rub in two level tablespoons of -four
and one teaspoon of sugar. Cook, stir
ring constantly, till brown. Add good
dash of vinegar and stir in enough boil
| ing stock from the stock pot, or made
from extract of beef, to produce gravy
of the desired thickness. Gravy left
from the original roast may also he put
in. Now add the partly cooked carrots
and the cold beef, and simmer in the
gravy half an hour. Mushrooms are
often added to. this stew.
PRAISED LIVER.
Wash two pounds of fresh liver and
flour very thoroughly, seasoning it with
pepper and lemon juice. Lay 1t in a
casserole or large enameled baking dish
add two sliced onions and six carrots
shredded lengthwise, a bay leaf, a
sprinkling of parsley, of thyme, and a
pint OF water. Place thin slices of fat
bacon over all, cover tightly and bake
for an hour and q half; then remove the
cover, haste and brown for ten minutes.
Serve with tomatoes or chilli sauce.
RICE A LA CREOLE.
Chop one large onion and a small slice
of cooked ham very fine; put in a sauce
pan with one tablespoon Of butter, add
one cup of cooked rice, also one small
can of cooked tomatoes or dozen fresh
ones, one teaspoon of salt and little
paprika. Mix we'll together and heat
thoroughly. Then put In baking dish,
cover with bread crumbs and put In the
oven for fifteen minutes. The tomatoes
should be stewed until thick before mix
ing.
BACON CHOwDER.
Chop half a pound of bacon or salt
pork coarsely and fry lightly in kettle.
Add two tablespoons Of -four and when
this Is brown, add six potatoes, also
chopped, with water to cover. Boil
forty-fve minutes, add three cups of
milk and three or four broken crackers,
season to taste, boil up and serve.
HoP-IN-JoHN.
Soak one pint of red beans over night,
drain, cover with cold water and cook
slowly. In one hour add half pound
of fat bacon. Season with salt and
plenty of red pepper add one pint of
washed rice and cook slowly two hours,
or until all Is tender. 1t should be near
~ dry. Serve on platter with the
bacon in the center. Shredded red pep
pers may be used to season this dish.
FRUIT BoNBoNs.
Core tart, ripe apples, but do not peel
them; add very little water and boil
until they are . pulpy mass, then press
through sieve. To one pound of the
pulp and juice add three quarters Of q
pound of sugar; boil until 1t jellies In
the kettle; add chopped mint to suit the
taste and turn to the depth Of half an
inch into shallow pan and let stand in
cool place six hours; now cut with
tiny hesrt.shaped cutter and put them
into the bonbon disk
sRILLED ALMONDS.
Blanch the shelled almonds by pouring
plenty OF boiling water over them. Let
stand few minutes, pour of the hot
water, rinse with cold. Cover the bot
tom of a diah with olive oil and when