Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-08-03
CORN soUFFLE.

M6lG tablespoonful VI uUttoI suu euu
to Il tablespoonful Of sifted -four; stir |
till very smooth and add one BY one the
beaten yolks of three eggs; beat we'll
and stir In slowly half pint of boiling
milk and cook gently till smooth; add |
cupful of grated fresh corn, season with
salt and pepper to taste, and fold In the
stiff whites Of the eggs; put oil Into
ell.buttered little moulds and bake
twenty minutes in Q hot oven; serve In |
the cases In which they were baked.
CORN TIMBALEs.
Nix one cup Of grated corn, q half
pint of milk, two beaten eggs, and lit |
tie salt and pepper. Butter we'll some
small tin moulds and half fill them with |
the corn mixture; stand them in pan
OF hot water which is two inches deep
and bake till firm; this will be about
half an hour In q moderate oven. I'm
mould them carefully on hot dish and
serve them with either tomato or
white sauce.
BAKED TOMATOES AND CORN.
Select some firm tomatoes of medium
size and cut ont the stem end without
peeling; scoop out the pulp and drain
them upside down. Take a cup of cook |
ed corn, and mix with two half-beaten
eggs, a tablespoonful of butter, and a
tablespoonful Of -four rubbed to q
smooth paste with half as much milk;
season we'll with salt and pepper. Wipe
the tomatoes out and dust with salt and
pepper In the inside; I'll with the corn
and bake In q moderate oven for twenty
minutes. Serve with parsley around
them.
CORN SALAD.
Boil some corn freshly and cut from
the cob; have ready some freshly cook
ed rice, dried in the oven after boiling
till the grains separate. Cool both, salt
slightly, and mix the two In equal guam
titles; fold in stiff mayonnaise, put the
whole in spoonfuls into lettuce cups and
serve very cold.
scALLoPED CLANS AND CORN.
Chop fine half green pepper without
seeds and q slice of onion. Cook both
in quarter of a cup of butter till soft,
but do not let them or the butter grow
at all brown. Add quarter of a cup Of
-four and stir till it all froths. Heat
a pint of clans in their own juice till
they reach the boiling point, then drain
and chop; the best way Is to remove all
the hard part of the CLANS before cook.
ing them, saving only the good part; yet
il all are finely chopped this is not abso-
lutely necessary. Measure the clans
and add an equal amount of fresh-grat'
ed corn. Add three-quarters of q cup
of the clam juice after straining, to the
butter, flour, and peppers, and stir them
till they boil well; beat the yolks of two
eggs, mix with three tablespOonfuls of
cream and stir this into the clam juice,
but do not let it boil again; merely beat
till the eggs thicken; then put In the
corn and CLAIMS. Butter some large
clam. shells and put in the mixture;
cover with sifted cracker crumbs and
little melted butter and brown In the
oven; serve on napkin on hot platter,
and garnish with lemon and parsley.
DREAMED CHICKEN AND CORN FRITTERs.
First make the usual batter mixture;
take pint of grated corn, add two we'll
beaten eggs, half a teaspoonful OF salt,
two tablespoonfuls of flour, a shake OF
pepper, and enough milk to make them
pour easily on hot griddle; bake exact.
~ like griddle-cakes. Make a pint of
ordinary creamed chicken, but use cream
instead of milk in the white sauce, and
two beaten egg yolks. Put spoonful
on each cake. Chopped green peppers
may be added if desired, and creamed
CLANS or crab meat NAV be used instead
of chicken.
CORN OUTLETS.
Boil for twenty minutes ten ears of
corn; cut from the cobs and put through
the meat chopper, with small green
pepper without seeds, and two hard
boiled eggs; add q cup of soft bread
crumbs, salt, pepper, aud enough sweet
cream to moisten them so they can be
handled; -four the hands, mould into
outlet form, dip in crumbs when cold,
then in egg, then in crumbs, and let
them dry; fry two at time in wire
basket and serve on watercress.
DEvILED TOMATOES.
Boil two eggs hard and mash the
yolks; add to them two tablespoonful
of butter, one small one of powdered
sugar, and a quarter of a teaspoonful
each of salt aud dry mustard, with
shake of cayenne; then add one we'll
beaten egg and three tablespoonful OF
vinegar and cook till smooth. Peel
some tomatoes, dip the slices in season.
ed -four and fry brown; put on hot
dish and pour the sauce over.
TOMATO AND RICE TIMBALEs.
Wash a cup of rice and cook five
minutes in q quart of boiling water;
drain, rinse In cold water, and drain
again. Melt two tablespoonfuls of but
ter, add a small onion chopped fine and
the rice, and cook all till yellow. Stir
in three cups of stock or boiling water,
a cup of tomato cooked down till thick,
q chopped green pepper, and some
parsley, with salt and pepper; cover
the saucepan and cook slowly till all the
liquid is absorbed, being careful not to
let it burn. Butter some small tin
moulds, fill them with the rice, and
stand them In pan of hot water; bake
for ten minutes and turn out. Serve
alone, with or without tomato sauce;
or use with fried chicken.
With gas range delicious dish can
be quickly made, but in an ordinary coal
stove 1t Is not quite so easy to cook 1t
quickly, and in the rapid cooking lies
its excellence.
CHEESE TOMATOES.
Make some round pieces of toast and
cut some slices of tomato of equal size;
lay the tomatoes on the toast, one piece
on each round, sprinkle with very
little minced onion, more green pepper,
salt, a dash of cayenne, aud thick layer
of grated American cheese. Put all into
a shallow pan and set under the
gas broiler till the cheese melts and
browns and the tomato is cooked. Serve
at once on a hot dish.
BAKED TOMATOES AND PEAS.
Choose round tomatoes; do not peel
them, but remove the pulp from the
stem end; wipe them out, dust with salt
and pepper and fill with peas, also sea-
soned; put them into q deep saucepan,
add bit Of butter to the top of each,
and bake, bssting with mixed butter and
hot water till there Ia sufficient juice In
the pan to use. This dish may be made
with leftover cooked peas or with fresh
ones; when the peas have been cooked
the first time the dish may be covered
during most of the cooking, to prevent
their growing too dry.
TOMATOES AND EGGS, NoRMANDIE.
Taxa aome rather ANAL tomatoes and