Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-01-05
CLAN BOUILLON.


cam and two tablespoonfuls of fouI
ID butter mixed. Serve with croutons
CLAN BOUILLoN.
Chop two cupfuls Of CLAIMS fine and pu
a saucepan in their own liquor. Scale
EN- and skim, then add two cupfuls O
alter, one tablespoonful of chopped
lery, q bay leaf, q sprig of parsley ant
little pepper. Bring to a boil, strail
rough cheesecloth and serve In cup
it'll whipped cream on top.
CREAM OF ONION SOUP.
Peel and cut into thin slices dozeI
nall white onions and fry them light
own in a tablespoonful of butter. Ado
the onions one pint Of sweet milk
10 quart of boiling water, q saftspoon
l of salt, the same amount OF white
'pper, half q teaspoonful of sugar and
nch of ground mace. Cook half al
,ur very slowly and strain through
10 sieve. Add the yolks of three egg
all beaten and cupful of cream. Serv,
once.
NOODLES FOR SOUP.
Beat one egg light and stir in half
Ipful of -four and saltspoonful of salt
mead and roll as thin as possible on
gliding board busted with -four. Lee
is stand for five minutes, then roll ~
osely. With . sharp knife cut THU
ces from one end, and let these CURL
dough lie on the board for half al
'ur. Have some boiling, slightly salt
water; drop in the noodles and cool
minutes. Drain we'll aht
ID to hot soup or beef broth.
LEFT ovER VEGETABLES.
Cut whatever you have cold into dice
arm them over in butter and little
ock or hot water, With salt and pepper
ID turn them over your omelet before
lding it or put them around the omele
! the serving dish.
EscALLoPED ROAST BEEF.
On the bottom of your baking dish pu
layer of sliced raw onions, then laye
sliced tomatoeS or the pulp of canned
matoes, then a layer Of cold roast bee
It into very small pieces. Fill the dist
this order, seasoning the layers o
asst beef with salt and pepper ant
oisten with a little stock or thin gravy
q the top place layer Of cracker o.
cad crumbs. Bake about an hour.
suNnAy NJcHT ToNGuE.
Crate the remains of your cold tongue
nv fine and mix it with the yolk of al
g, a spoonful of cream and finel!
'opped parsley, some pepper and salt
eat it thoroughly and pour over marrow
ices of well-buttered toast. Sprinkle
'er it very thickly some fine breat
umbs stirred in melted butter. Shak'
little red pepper over and brown quick
in a hot oven.
YORKSHIRE SAUSAGE.
Put some good plump sausages, o
ices of sausage meat, in large drip
ng pan and pour over them bate
ade as follows: Two cupfuls of flour
10 teaspoonful of salt, three well-beatel
,gs and two cupfuls of milk; mix vel
ID pour over the sausage in the drip
ng pan and bake in q hot oven TO
irty minutes.
SHEPHERDS PIE.
Take one cupful of cold chopped meat
TX with it half q teaspoonful of salt
,e teaspoonful of lemon juice or half
of Worcestershire sauce,
tile pepper, one tesspoonful of choppet
lrsley, one cupful of boiling water ant
utter the size of hickory nut. Stir al
ell together and put in frying pa
I'd let It cook on the back of the stow
Il it begins to look rather dry. Hea
70 cupfuls of mashed potatoes witt
,lf a cupful Of milk and half q tea
,oonful of salt. Butter a baking disl
Id cover the sides and bottom with
yer of the potato an inch thick. Pu
10 meat in the center and cover 1t al
,er with the rest of the potato ant
nooth 1t. Put bits of butter on tol
I'd let it brown in q hot oven. Serv
it'll cucumber pickles or chowchow.
HOT POT.
Get a couple of pounds Of beef (rib Gu
the BEST put 1t In pot with coupl
minced onions, five or six little gree
hole peppers, few cloves, q handful
seeded raisins, one cupful of tomatoes
ght or ten olives, . bit of thyme, ON
g tablespoonful of drippings and
lpful Of water and vinegar. Cover tn
IT tightly and let 1t simmer slowly unit
10 meat Is cooked to pieces; then
blespoonful Of butter we'll coated will
,ur Is stirred in.
luton POT ROAST WITH PRUNEs
Cook one sliced onion in two table
of butter, add q mutton chol
r each person, salt and pepper to tast'
ID a little water. When the mea
tender add one pound of prunes whiol
I'VE been soaked for an hour In warn
ater, two cupfuls OF hot water and on
of sugar. Cook until tn
'unes are tender. This IL . Grecial
sh.
NEAT LOAF.
Butter . long cake tin and line It wit
ashed potatoes about An inch thick
hop some cold roast beef rather coarse
ason 1t with salt, pepper, . little oniol
ice and moisten 1t with gravy. Eli
10 center with this meat and cover witt
ashed potato. Bake In q hot oven TO