Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-03-09
Recipes. \

Dreaded TURNIPs.
Peel and boil till tender large fine
turnips; slice rather thick; bread with
fine cracker crumbs, egg, and bread
again; when dry fry brown.
PANIED HADpIE.
Lay the fish in q roasting pan with the
skin side up, and put into hot oven
for ten minutes; remove the SKIN
(which will slip off easily while hoD,
butter the fish lightly, and return to the
oven; haste often with little hot water ;
bake ten or fifteen minutes till light
brown; serve plain or with an egg sauce.
sALMAaUNDI JELLY.
Cut up one banana and two small seed
less oranges, and arrange In layers In q
mould; when full pour over q cup or
more Of lemon jelly hot, and set away to
harden; serve with cream.
APPLES IN RICE CUPS.
Boil some rice, sailing the water;
when very tender fill small cups or half
fill coffee cups and let them grow stiff;
the next morning heat them by standing
them in pan of hot water in the oven !;
turn them out and dip little from the
top of each one, and lay in q good sized
piece of rich stewed apple, fitting 1t
neatly into the cup. serve with the ap-
pie syrup or with cream.
CocoANUT COOKIES.
One cup of butter. two of sugar, one
of grated cocoanut, two beaten eggs, two
teaspoonfuls of baking powder, one tea
spoonful of vanilla, and enough flour to
roll; bake light brown; excellent for
luncheon.
PIsTACHE CREAM WITH WHIPPED CREAM
Make plain rich white ice cream !;
color pale green with little vegetable
coloring, and flavor with few drops Of
pistache; freeze, and serve in glasses;
on top of each put a teaspoonful Of
whipped cream, sweetened, which has
been put into small pail and packed in
ice and salt four hours. You can add
chopped pistache nuts lightly to the top
of this.
GERMAN APPLE SAUCE.
Make some light-colored apple sauce;
put into fiat dish, and sprinkle thickly
with chopped almonds and dust with
cinnamon; serve plain or with cream.
EGG SALAD.
Boil hard some large eggs; peel and
cut into halves; remove the yolk, and
cut small slice from the bottom of
each half 80 it will stand. Fill the
halves with stiff mayonnaise; arrange on
lettuce, and put two or three capers on
each half on top of the mayonnaise. The
yolks may be omitted, or, If preferred,
riced, laid first on the lettuce and the
white cups on this.
STRAWBERRY sHERBET.
Pour off the juice from can Of rich
preserved strawberries; add enough hot
water to make pint, and the juice of a
lemon; dissolve a tablespoonful of gela-
tine in cold water. and mix with the hot
syrup; strain, add the whites of two
eggs, beaten, and freeze. Serve in
glasses, and put one large preserved
strawberry on top of each.
DATE soUFFLE.
Wash, stone, and chop half pound of
dates; simmer in half cup of boiling
water till very soft; mash these, add
five egg whites beaten stiff, quarter of
cup Of sugar, tablespoonful of lemon
juice, and dash of salt; pour into a
buttered dish, and bake thirty-five
minutes; serve cold with whipped cream
or hot with foamy sauce.
MOCK TERRAPIN.
Cut up rather small two cupfuls of
cooked liver; boil hard three eggs; rub
smooth the yolks of the eggs with two
tablespoonful of butter, a quarter of
teaspoonful each of salt, paprika,
kitchen bouquet, and dry mustard; add
the liver and a cup of stock made from
the water the liver was cooked in, and
let it all cook five minutes slowly; add
some chopped fresh or canned mush-
rooms, a cupful of either; or serve with
out; season with teaspoonful OF lemon
juice and half as much chopped parsley;
lay on a hot dish, and surround with
rings cut from the whites of the eggs.
Olives can be added 70 the liver If there
are no mushrooms.lAarper's Bazaar.