Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-10-26

PEA cRoQUErTEs WITH TOMATO SAUCE.
Simmer q can of peas after draining
and washing, with quarter OF cup OF
water. When rather dry, press through
sieve; add salt and pepper to taste, and
just enough white sauce 10 moisten, per-
haps tablespoonful; add one half
beaten egg; mould into croquettes, roll
In sifted crumbs, then In half beaten egg
yolk mixed with tablespoonful OF cold
water, then in crumbs again, and let
them dry for an hour. Fry two at .
time in q wire basket; drain on paper;
serve on hot dish with hot tomato
sauce poured around them. Dried or
split peas, well cooked, may also be
used.
BAKED MAcARoNI AND OYSTERS.
Cook some macaroni In sailed water
till very soft; drain, rinse In cold water,
and put layer into buttered baking
dish two inches deep. Lay on layer OF
thick white sauce, and layer OF oysters;
sprinkle with salt and pepper; repeat till
the dish is full, with macaroni and sauce
last; sprinkle with fine crumbs, dot with
butter, and bake deep brown.
DATE JELLY.
Stew the dates till the stones slip out
easily from the side; arrange the dates
cut into strips, in q circle mould with
almonds, also cut into strips, in layers;
cover with lemon jelly, and put on Ice;
serve with cream, plain or whipped.
BANANA AND NUT SALAD.
Peel and scrape some fine red bananas
and cut them into pieces three inches
long; roll in chopped peanuts and lay on
lettuce; add French dressing.
MUTTON CHOPS WITH CURRANT JELLY.
Pan the chops; lay on hot dish, and
pour over a glass of currant jelly melted
by standing in boiling water; beat this
up with tablespoonful Of hot water to
keep it thin.
PIsTACHE BLANC.MANGE.
Make some rather soft white corn
starch pudding and put into glasses;
put on ice till very cold, cover with
chopped pistache nuts, top with spoon
full Of whipped cream, and serve at once.
CHOCOLATE ICE CREAM AND HOT cHoc-
oLATE SAUCE.
Make a rich Ice cream with scraped
|sweetened chocolate and freeze very
hard. For the sauce. Boil half cup
each of sugar and water for five minutes;
stir in four squares of chocolate, melted,
and dash of vanilla; stir till smooth,
stand in pan of hot water till needed ;
| then stir in half a cup of hot cream or
milk; pass with the ice cream.
CELERY oMELETTE.
Cook full cup or more Of diced celery
till 1t is soft; drain off the water, add a
cup of rich white sauce, season well, and
after making an omelette, fold this in.
sPICED PRUNEs.
Wash two pounds of prunes; boil
down pint of vinegar and three pounds
of sugar with handful Of whole spices,
till it is syrupy; put in the prunes and
simmer very gently till they are soft;
dip them out, add little juice, and set
aside; put in more prunes, If needed
these may be used up at once or canned.
DATE PUDDING.
Make the usual rule for cottage pud-
ding: to this add a small cup of dates,
slowed and put through the sieve, beat
/ ing them in little at time; steam in.
stead of baking, and serve with fosmy
sauce.
CHICKEN LINERS IN CASES.
Save the livers from two fowls when
preparing fricasse; stew these, cut into
small bits; add three tablespoonfuls OF
brown sauce, made with stock from the
livers, and an equal quantity of chopped
canned or fresh mushrooms; add also a
couple of pimentoes, If desired; season
| we'll, put into hot pastry cases, and serve
with bit of parsley on each.
PIMENTo AND CHEESE SALAD.
Drain a small can of pimeutoes; lay
| each one out fiat and trim off the edges
evenly; roll into triangular shape, like
cone; mash cream cheese with
enough cream or oil to make it roll out;
season, and roll under the hand into
rather narrow pieces, like thick pipes OF
macaroni; lay each cone Of red pimento
on little white lettuce, press the cheese
inside and add French dressing 1.-THE
effect should be like the flower OF lily.)
VANILLA AND PIsTACHE ICE CREAM.
Make rich white cream, color with
pale green, and add little pistacho
| flavoring; freeze stiff, put into glasses,
and to each add little whipped, sweet
ened plain cream, frozen by burying 1t
| in little covered pail in Ice and salt.
Add chopped pistache nuts on top.
EGGS A L'AURORE.
Boil hard six eggs; press the yolks
through colander, and cut the whites
into dice; make a cup of thick white
sauce and stir In the beaten yolk OF one
egg; put this into shallow baking dish,
| cover with the hard-boiled eggs, and
heat in the oven. Serve in the dish In
which it was heated.
| RICE BALLS AND GRATED CHEESE.
Boil some rice in sailed water and roll
into small balls; put them on fiat dish
cover each with grated cheese and brown
in the oven.
DUCK sALM.
Cut the cold duck meat up into dice;
put into q frying-pan six thin slices OF
bacon chopped fine, tablespoonful OF
butter, salt, pepper, a tablespoonful of
chopped carrot and one of onion, and
simmer till tender; If too dry, add
little stock from the duck bones from
time to time, to keep moist. Add a
tablespoonful of -four, and let it brown;
then put in two cups of duck stock and
simmer half an hour; strain, add the
duck meat, and simmer again; serve on