Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-01-12
Recipes.


oOOA ORVAS ohA AOb - os00SA 0eJ 49,.
down thick . half can of tomato, small
onion chopped fine, parsley, salt and
pepper; do not strain, but fold into thu
rice; put on hot dish, and cover with
grated cheese. Set moment In . ho1
oven to melt this, and serve at once.
BAKED BREAD-AND- CHEESE PUDDING
Butter we'll Q pudding dish; put IN
small, rather thin slices OF bread to cover
the bottom, and add very thin slices tc
cover this of soft American cheese
sprinkle with q good deal Of salt,
pinch of cayenne and pinch Of baking
soda, and repeat till the dish is full
pour on milk to barely cover, and set In
hot oven for about half an hour, when
it will be puffy and brown; serve al
once.
MASHED POTATO PEARS.
Beat up some hot mashed potato with
little milk till it Is smooth; season and
shape with the hands into pears, putting
a very little -four on the hands II the
potato sticks. In one end Of each put Q
whole Glove to represent blossom end,
and in the other straight piece Of pars.
ley for stem; serve on their sides, or
standing, blossom end down, on q fiat,
hot dish.
RICE AND DATE PUDDING.
Wash and chop half pound of dates
put two tablespoonfuls of rice into q
quart of milk with two tablespoonful
Of sugar and pinch of salt; bake this
for an hour, stirring often; when the
rice is swelled and tender and the milk
thick add the dates; cook again, stirring
occasionally SO the dates will not settle,
till thick; serve very cold.
MAcARoNI AND OYSTERS.
Boil the macaroni in sailed water until
very tender; arrange 10 q shallow dish
one layer an inch thick; season with
salt and pepper; add half q pint OF small
drained oysters; make cup OF thick
white sauce, using the oyster liquor for
part, and pour over half of this; put on
second thin layef Of macaroni and sea-
soning, and spread the white sauce over
the top; sprinkle with sifted bread
crumbs, and dot with butter and bake
brown.
ALMOND CoRNsTARCH PUDDING.
Make pint of soft cornstarch pud-
ding in the double boiler; add sugar and
a little salt and haIf-cup of chopped
almonds; cool, and pour into glasses
serve very cold. A little almond flavor
ing may be added If desired.
MOCK TERRAPIN.
Cut up cooked liver into small cubes
add to cupful one chopped hard-boiled
egg; heat in quarter cup OF brown
gravy from the liver or make little
brown stock OF soup; or, use Drowned
flour and water and season we'll; add
salt, cayenne, q tablespoonful of lemon
juice, teaspoonful of chopped parsley,
and serve in individual dishes when the
whole Is thick.
FROZEN WHIPPED CREAM.
Whip a pint or more of cream; flavor
and sweeten, and put into pail or COW
ed mould; bury in ice and salt or in
snow and salt for five hours; serve 10
glasses with little ginger on each por.
ton, or preserved cherry or spoonful
of pineapple preserve.
BAKED CELERY AND CHEESE.
Cut up and stew the celery till trans.
parent; arrange in baking-d dish with
layers of white sauce, grated cheese, and
seasoning, with cheese on top, and bake.
CRANBERRY CoNPoTE.
Take leftover cranberry jam, and to
two cupfuls add half cup Of seeded
raisins and the pulp of an orange with a
tablespoonful of finely chopped rind /;
cook till thick, adding q little more
sugar If necessary. Serve with meat.
PUMPKIN PIE AND WHIPPED CREAM.
Make very rich pumpkin filling, u.s.
ing an ordinary rule as foundation, but
substituting cream for the milk, and
doubling the number of eggs; spice we'll !;
bake in rich crust, and when cold put
spoonfuls of stiff whipped cream around
the edge or cover the whole top evenly.
CABBAGE AND NUTS WITH MAYoNNAIsE.
Shred some nice cabbage, and to each
pint add cup of English walnuts broken
into good-sized bits; salt slightly, and
add cup of stiff mayonnaise; serve very
cold.
PRUNE AND NUT JELLY.
Cook soft some prunes, and take out
the stones from the sides without break
ing them; add half the quantity of cook
ed figs or dates or nuts, and I'll mould ;
pour over barely enough warm lemon
jelly to cover, and set on ice; serve with
cream.
APPLES STUFFED WITH BANANAS.
Core SOME large apples after peeling,
and in the centres put banana, filling
the hole as full as possible; bake, bast-
ing with sugar and water.
sUET AND NUT PUDDING.
Make an ordinary suet pudding, and
add good-sized cup of chopped nuts
and another of raisins; steam; serve hot
with hard sauce.
CHICKEN s0UFFLE.
Mince fine large cup of cooked chick
en-; add small cup of white
sauce, a teaspoonful of chopped parsley,
salt and pepper, and the beaten yolks of
three eggs; cook three minutes, stirring
we'll; cool, fold in the beaten whites, and
bake for half an hour or little more in
q good oven; serve at once; or bake If
teen minutes in individual dishes
Harper's Bazaar.