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

Recipes.
CHEESE PUDDING.
Butter baking dish, and put In thin
slices of bread on the bottom and sides;
lay on this slices of American cheese;
salt we'll, and add sprinkling of cayenne
and q tiny bit Of baking soda; repeat
till the dish is full, with cheese on top;
pour on milk to just cover, and sot In
hot oven for about half an hour or until
the dish puffs and browns; serve at once.
PLANKED STEAK.
Get an oblong grooved oak plank; lay
on it a steak, cut thick, and put in hot
oven on top of roasting pan; haste with
little butter; when brown take 1t out
and salt; surround with piles Of minced
carrots, pease and potato balls, and add
parsley. Lay the plank on hot platter,
and servo.
BREAD PUDDING WITH JAM.
To a pint of soft white crumbs add
two cups of milk; let this stand half an
hour; add quarter of teaspoonful of
salt and two tablespoonfuls of sugar and
the stiff whites of three eggs; put into a
buttered dish and bake; add layer of
raspberry jam and the beaten white OF
an egg mixed with q tablespoonful OF
sugar, and return to the oven to brown;
serve hot or cold.
MACARoNI AND PEANUTS.
Boil the macaroni in sailed water till
very tender; wash off the paste by hold.
ing the dish under the cold water faucet
and turning the pipes; put a layer OF
macaroni into buttered dish, add one
of white sauce, and one of finely chopped
peanuts; repeat, and cover all with sauce
and sifted crumbs; bake till brown.
sPICED PRUNEs.
Keep the juice from spiced pears OF
peaches; wash some large prunes in
warm water, and soak till the stones Can
be removed at the side; drop these into
the juice made hot, and gently simmer
till the prunes are tender; remove, boil
down the juice till thick, and pour over
the prunes. Serve with meat.
nlSE AMI pAlE EOpbhNu.
Put two tablespoonful of rice into a
quart of milk; add two tablespoonful
of sugar and quarter of teaspoonful
of salt; bake slowly, stirring often, till
it begins to thicken; draw 1t out, add a
cup of washed and cut dates, and bake
without stirring, but occasionally lift
the bottom and turn over all; when
smooth and creamy let 1t stand and
brown without touching; serve very
cold.
FIG TAPIoCA.
Cook till clear three tablespoonful Of
granulated tapioca in two cups Of water
with teaspoonful Of butter. Stir con-
stantly. Chop fine half pound of figs
add a cup of water, and one of sugar
cook these till smooth and thick, and
cool; mix with the tapioca, and add hall
teaspoonful of vanilla. Chill well, and
serve in glasses with little whipped
cream on top.
SALMON OUTLETS.
Drain and pick up small can of sal
mon; add sufficient thick white sauce to
ludk6 o pbSlC3 6OooOu WOiip oPACo1 "
out, and let 1t grow firm; cut into chop
shape, dip in fine crumbs, egg, and
crumbs, and let it stand an hour; fry
two at time in deep fat; put bit Of
parsley stem in the small end of each
| one.
FIG PUDDING.
Make plain suet pudding, and add 9
cup of chopped figs to a pint; steam AZ
| usual.
RICE SUPREME.
Boil two tablespoonfuls of rice till
tender and dry; dissolve a quarter of
box of gelatine in a small cup of water
and add to the hot rice; let it grow cold,
fold in cup of whipped cream, two
tablespoonful of powdered sugar, va
nilla, and a tablespoonful of chopped
preserved ginger. Let it set in mould
serve very cold with whipped cream.
POTATO AND OLIVE SALAD.
Cut into dice four good-sized boiled
potatoes, and add fifteen stoned olives
cut into good. sized pieces, and two hard
boiled eggs also cut up; sprinkle with
salt, olive-oil and vinegar, and fold al
together; set on ice for an hour; ado
half a cup of stiff mayonnaise; cover
with what is left, and put a few rings Of
olives over the top.
HAMBURG STEAK AND CARROT BALLS
Cook Hamburg steak in one piece tc
represent porterhouse; when brown
lay on hot dish, and surround with lit
tie piles of cooked carrots cut into balls
with a potato. ball cutter; alternate with
piles of pease or small French-fried pota
toes.
CHICKEN LOAF.
Cut up cooked chicken, and to a PIN
add a small cup of thick white sauce
season we'll. Line mould with boiled
rice, and while hot put the chicken in
press well, cover with more rice and
bake in a pan of water half an hour
turn out, and surround with thickened
chicken gravy or white sauce; or use to.
matO sauce.
BAKED RICE AND CHEESE.
Boil half a cup of rice till it is tender
have 1t rather wet; put, it into baking
dish with layers Of thinly sliced cheese
salt, pepper, and If you choose, q very
little onion juice; have the cheese or
top; bake till brown.
ORANGE CoMPoTE.
Peel small seedless oranges; dip each
one into syrup made of boiled. sugar and
water 80 stiff it will thread; pile up the
oranges ono at time on glass dish
and slowly pour over what is left of th'
syrup till all are we'll coated; serve very
cold with whipped cream around th'
base.-Harper's Bazaar.
Wrinkles.
.'Corkscrew bread" is one of the camp
ers' delicacies, and there is no reason