Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-09-14
EGGS poAcHEp IN CREAM.

sprinkle slightly with salt, and serve a,
once on waters, toast or shortcakes.
EGGS PoAcHED IN CREAM.
Melt one teaspoon of butter in the
blazer, turn in one half cup of thin cream
aud when bubbling, add four eggs, one
at time from saucer. Sprinkle with
salt and paprika, finish the Cooking over
the hOt-water pan. When the white Is
firm. remove them carefully to slices OF
toast and pour the cream over them.
SALMON PArrIEs.
Procure some nice patty shells, from
the confectoner's, IL you have neither
time nor skill for making them at home.
Open a can of salmon and free it from
skin, bones, and liquor. Make one pin,
of white sauce with two tablespoons OF
hot butter, add two cups of thin cream,
and when smooth, add the salmon. II
to be served as plain creamed salmon
dish as soon as hot; If In the patty
shells, beat sauce and fish till like q
paste, and heap it in the patties.
BOILED FISH WITH LOBSTER SAUCE.
Have ready the meat from one medium
sized lobster cut in small pieces, and
two pats of butter rolled in -four. Use
any firm fish free from fine bones-hali
but, red snapper, etc. Cut in small
half inch slices of uniform shape. The
trimmings will do for another dish.
Nearly fill the blazer with water, add
one tablespoon of lemon juice, and one
teaspoon of salt. Lay in the fish and
let it cook gently, covered about fifteen
minutes, or till firm. While this is cook.
ing, heat one cup of cream in another
dish, stir in the Toured butter, season
with paprika and salt, add the lobster,
and when hot pour it over the drained
fish as you serve it.
BUTTERED sHRIMPs.
Open a can of shrimps and remove
any bit of skin or she'll Put two table
spoons of butter in the blazer, and when
melted add the shrimps, a shake of pa
prika, the juice Of half lime, and half g
cup of water. Let them cook five
minutes, add few drops of Tabasco OF
any preferred sharp sauce, and serve a,
once.
FROGS LEGS A LA CREOLE.
Wash, drain, and season six pairs OF
legs, put them 10 shallow dish, ado
four ripe tomatoes, skinned and sliced,
half a cup of mushrooms, cover again
and cook until tender. Turn into a hot
dish and garnish with toast points.
FROGS LEGS A LA ROULETTE.
Wash one dozen frogs legs and season
with salt and pepper. Put them in the
chatting pan with two tablespoons of but.
ter, and cook very slowly for ten
minutes, then add half cup of water
and one tablespoon lemon juice, cover
and simmer uetil tender. Remove the
legs to q hot dish, add half a cup Uf
cream to the liquor left in the pan, and
when boiling, stir In quickly the yolks
of two raw eggs slightly beaten, remove
at once, continue stirring until thicken-
ed, then turn 1t over the legs. Serve on
toast and garnish with crisp bacon.
HASH.
Chop equal parts of cold, lean corned
beef and boiled potatoes together until
very fine. Put one large tablespoonful
of butter In the chatting dish over the
hot water, add one salt spoonful Of pap
rika and few drops of onion juice.
Turn in the minced mixture and stir II
we'll as it heats. Moisten it with water
or stock. When nearly ready stir in
another tablespoon OF butter, cover, and
let 1t simmer few minutes longer, then
dish it as needed.
nryIIpD urrr
Spread several slices Of rare roast
beef with butter as you would bread,
cover with layer of mixed mustard, q
little black pepper, and salt, table
spoon of vinegar, and cook 1t In the
chatting dish until 1t curls.
DREAMED TONGUE.
After slicing from the best part of q
boiled tongue, cut the remnants fine, dis.
carding fat and gristle. and heat the
minoe In white sauce, using sufficient
to moisten we'll. Serve on toasted bis
cult.
SPONGE DROPS WITH MACAROoNs.
Make q sauce with one cup of any
fruit syrup or juice, thicken it slightly
with arrowroOt or corn starch, having
first sweetened 1t to taste. Soften some
dry macaroons in this sauce. Brown
the under side of sponge drops in hot
butter In the chatting pan, lay them on q
dish, put macaroon on each, and serve
with some Of the hot fruit sauce.