Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-07-13
Recipes.
ONION SOUP.

Put into . saucepan, rub one tablespoon
Of butter and two of -four to . cream and
stir into the hot mixture until 1t thick
ems. Season with salt and pepper, add
one pint of milk, heated, with tiny bit
of soda; boil up and serve. A small can
OF soup diluted az for serving may be
used In place of the soup stock.
VEAL AND HAM PIE.
Half q pound of cooked veal and half
pound of cooked ham cut In small
pieces, two cups of cooked masaroni,
also cut small, one quarter of cup Of
chopped onion, one teaspoon of chopped
parsley, two hard.cooked eggs chopped
fine. Mix and add salt and pepper.
Beat into the mixture one-quarter cup Of
creamed butter, and half cup of veal
gravy. Line dish with pastry, I'll with
the mixture and cover with the pastry.
Bake in q medium oven and serve with
slices of lemon.
RUSSIAN SALAD.
Marinate in oil and vinegar, in sepa-
rate bowls, spinach, chopped carrots,
potatoes and beets. Arrange on plat
ter in rings, the spinach outside, then
the carrots and then the potatoes and the
beets in the middle. Serve with gen.
erous supply of mayonnaise.
BRAIsED TONGUE.
A fresh tongue is necessary for brais-
ing. Put the tongue in kettle, cover
with boiling water, and cook slowly two
hours. Take tongue from the water and
remove skin and roots. Place in deep
pan and surround with one-third cup
each of carrot, onion and celery, cut 10
dice; add one sprig of parsley; then pour
over four cups sauce. Cover closely and
bake two hours, turning after the first
hour. Serve on platter with the sauce
strained around it.
SAUCE FOR TONGUE.
Brown one.quarter cup butter, add
one-quarter cup -four and stir together
until we'll Drowned. Add gradually four
cups of water in which tongue was cook
ed. Season with salt and pepper. One
and one-half cups stewed and strained
tomatoes may be used in place of some
of the water.
ALMOND PUDDING.
Line dessert cups with strips of
sponge cake. Make boiled custard az
follows: Two eggs, one-half cup of
sugar, one pint of milk and two table
spoons of corn starch. When partly
cool, flavor, and add two-thirds of cup
of chopped blanched almonds. This
pudding should be served very cold.
PEACH TEACAKE.
Two tablespoons of butter, one-half
cup of sugar, one egg, one-half cup of
milk, two teaspoons of baking powder
sifted with two cups of -four. Spread in
large shallow pan and cover with sliced
peaches, adding a few kernels, sprink-
ling of sugar and Whit of cinnamon.
Press down slightly and bake thirty five
to forty minutes.
LIMA BEANS WITH BACON.
Cook until tender cup of lima beans
in boiling sailed water to which pinch
of soda has been added. Drain off the
liquid and add a pint of milk to the
beans instead. Slightly thicken the
milk with q tablespoon of bacon fat
mixed with a tablespoon of flour. Add
salt and pepper and place on platter
surrounded with slices of broiled or
fried bacon.
SALMON WITH MAYoNNAIsE.
Set can of the best salmon into
saucepan of boiling water and boil for
fifteen minutes. Open and turn 1t out
on the platter without breaking the
mold. The finest canned salmon con-
tains nothing that need be removed.
Pour over it a half pint of mayonnaise
containing dessertspoon Of horseradish.
Garnish with circles of hard-coOked egg
and serve with Saratogas.
GREEN PEPPERS IN TOMATO SAUCE.
Cut up two quarts of fresh tomatoes,
add one teaspoon of salt and boil over
quick fire half an hour, MASKING occa-
sionally; strain. There should be
pint or more. In casserole put half
cup of olive oil, adding, when smoking
hot, two cloves of garlic, minced. Fry
till these are brown. Now add the
strained tomatoes, tablespoon of mine
ed parsley and three sweet basil or bay
leaves. Boil ten minutes. Cut in strips
ten green peppers from which stems and
seeds have been removed, and add them
to the tomato sauce. Cook slowly half
an hour. Serve hot, with the sauce over
the peppers.
LOBSTER SALAD.
A good, clear fish stock should be
made first, season to taste and stiffen
with gelatin. Open can of very small
sardines very carefully and remove and
drain a number of unbroken fish. A
small quantity of the stock should be
placed in border mold and set upon
the ice; when it has hardened trife
row of sardines should be laid in care
fully, on their backs, not fiat; add lit
tie more stock, enough to cover the fish
to the depth of an inch, and leave it to
harden little, az before; then add
another row of fish, and fill the mold
with the stock and leave 1t on the ice
until firm. When 1t has set, turn 1t out
and fill the center with lobster In mayor
naise dressing. If the stock is as clear
as it should be the sardines will appear
to be swimming in water.
DREAMED FISH IN CUCUMBER SHELLS.
Select six or eight short, thick cucum-
bers. Do not pare them, but remove
thick, lengthwise slice from each. Save
these slices for covers and scoop out the
insides, making boat-shaped cases.
Thicker one cup of milk with one table
spoon of -four and one of~butter rubbed
together, seasoning with small blade of
mace, q sprig or two of parsley, slice
of onion and salt and white pepper to
taste. Cook a minute or so, then whip
in rapidly the beaten yolk Of an egg, re-
move from FIRE and strain. Return to
fire, stir in a good cup of faxed, cold
cooked fish and simmer just long enough
to heat through. Meanwhile, heat the
cucumber cases and covers thoroughly
in quick oven. Fill with the hot fish,
put on the covers and serve.
BOILED CUCUMBERs.
Pare and cut the cucumbers in halves
and boil in sailed water until
tender, but still firm, then drain. Make
q sauce of one tablespoon each of butter
and flour, one cup of liquor from cucum-
bers; add salt and pepper and the juice
Of one-half q lemon; when thick and
smooth add one-half pimento, shredded,
and one hsaping tablespoon of cold
cooked peas. Lay cucumbers on strips
over them.-Good Housekeeping.
To keep brown sugar from Jumping,
snu foh t. s-L l..