Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-05-11
Recipes.
VEAL A LA aRAMATAN.

VEAL A LA GRAMATAN.
Put any desired part of the veal In q
stewpan, with just enough hot water to
cover 1t. Season with bouquet OF pars-
ley, celery and leeks tied in bunch;
the peel Of one lemon cut In shreds and
one large carrot cut In dice. Boil for
one hour, season with salt, then let sim
mer until the veal Is tender; take 1t out
and lay 1t In roasting pan. Strain the
broth; there should be two quarts. Put
one-half cup of butter In q frying pan
and melt; in this brown one heaping
tablespoon of -four; add the hot broth
and stir to q smooth creamy consistency.
Pour this over the roast and put in the
oven to bake brown.
SPINACH IN MoLDs.
Take six tablespoons of spinach press.
ed through q sieve. Add this to the
beaten yolks of four eggs and one pint
of rich milk. Beat we'll, season with
salt and pepper, set over the fire and stir
until it thickens. When cool put into
small fancy molds. Set these in pan
of boiling water over slow fire to sim.
mOk uhbiA hku 4ukA ous SoASAAAay ss~Ss
serve with French dressing made with
one tablespoon of oil to six OF lemon
juice or vinegar.
CHOCOLATE AND CHECKERBERRY PUD.
DING.
Heat half a pint of milk with one
square of grated chocolate; mix half q
cup of sugar, three level tablespoons OF
flour, yolk of one egg and a pinch OF
salt with milk to make smooth; add to
the boiling milk and cook until 1t thick.
ems. Beat the white of the egg to q stitt
froth, add one tablespoon of sugar and
half teaspoon of checkerberry essence.
Put by spoonfuls in a pretty dish and
pour the cream around it. The comb
nation of chocolate and checkerberry is
as delicious as it is unusual.
sTEwED LETTUCE WITH GRAVY.
This is desirable way of using I'M
slightly or large leaves of lettuce. Par
boil them, drain and press out the water
in towel. Put in stewpan with salt
and pepper and pork and add a cup OF
white veal or chicken broth. Cook gen.
tly for an hour and a half. Drain in a
sieve, shape nicely on dish. Remove
fat from broth, strain, season with beef
extract and pour over the lettuce.
POTATOES FRIED IN CRUMBS.
Cut cold boiled potatoes as for a
French fry lin strips), then dip each
piece in egg and cracker crumbs and fry
in deep fat. Drain and serve hot.
MOCHA GEMS.
Cream two tablespoons of butter and
one of sugar, add one egg we'll beaten.
Mix one cup of coffee and half cup OF
milk, add it alternately with one cup and
q half of -four mixed and sifted with one
and one-half teaspoons of baking powder
and half teaspoon of salt. Then beat
in one cup of rolled oats. Pour into hot
buttered gem pans and bake twenty
minutes in hot oven.
MARsHMALLow PUDDING.
Soak two dozen marshmallows four
hours in cream favored with half a cup
of caramelized sugar. Cut an angel cake
in half crossways. Spread portion OF
the marshmallow preparation on the
lower half of the cake, put on the upper
half and cover it with the rest of the
marshmallows. Cover the whole of the
cake, or heap ON the top only, sweetened
and seasoned whipped cream. A little
elaboration in the way of few candied
cherries, violets, or half marshmallows
may be used as finish. Besides the
fact that it is a delicious dessert, it has
the attraction of being easy enough for a
child to prepare.
LENTIL SOUP.
Soak half pound of lentils overnight;
in the morning add three pints of water
and a ten-cent soup bone, set on the
stove and boil three hours. Then add a
teaspoon of sugar, salt and pepper to
taste. Ten minutes before serving re-
move the soup bone and thicken with
paste of one-quarter of cup of graham
flour and bacon fat, Drowned together
(never use butter), add potato dumplings
and cook eight or ten minutes longer.
To make wholly German little vinegar
is added. Extra flavor may be given by
two chopped onions and pinch OF
cloves. This recipe is enough for a
large family with some left over for a
salad.
POTATO DUMPLINGS.
Boil four potatoes in their jackets,
peel them while hot and press through a
colander. Add a level tablespoon OF
salt, one-quarter of a cup of sifted -four
and mix lightly, add the yolks of two
eggs, the whites beaten stiff, and last q
level teaspoon of baking powder. Try
dumping in boiling sailed water; if it
falls to pieces add more -four and roll
the potato into balls or dumplings very
lightly. Boil them about ten minutes.
Remove with a skinner, drain, put on
platter and pour melted butter over
them.
GERMAN CARROTS.
Cut four small carrots. Put into q
saucepan one rounded tablespoon butter
and an onion cut fine; fry, stirring con.
stantly till golden brown and tender.
Then add the washed carrots and one
teaspoon of sugar, cover closely and lei
simmer gently. When tender Tin hall
an hour, sprinkle lightly with salt, then
add one quarter of cup of cream and
one teaspoon of minced parsley, and
serve. When the above is done, cold
cooked peas or canned peas may be laid
over the top of the carrots in the sauce.
pan, covered, and allowed to heat thor
oughly, then stirred together.
JELLIED PECAN SALAD.
To one pint of lemon jelly whom nearly
hard add one cup of broken pecans
mold in wine glasses, and serve on let
tuce leaves with finely shaved sweet
green peppers and mayonnaise.
SPLIT ROLLS.
Bake two large potatoes; while hot
rice them into mixing bowl, add one
cup of lard and butter mixed, two table
spoons of salt, two welI-beaten eggs and
one cup of milk in which has been dis
solved half a yeast cake, two tablespoons
of sugar and one quart Of sifted flour.
If one wants them for the evening meal
mix at nine In the morning. At noon
stir in another pint of flour and let rise
again. About two hours before needed
turn out on q board, roll rather thin
cut with biscuit cutter, spread little
melted butter on one and lay another or
top of it. When they have risen bake
twenty minutes in hot oven.
SWEET PICKLE.
This sweet pickle will be found quite
a novelty among pickles. It is delicious
served with cold fowl or game. 1t IL
made as follows: One pound of crystal
lized cherries, one pound Of layer raisins
aix dazan finx Tim cucum her nicklaa