Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-08-31
Recipes.

STRAINED SALMON WITH POTATO BALLS
Pick up the contents of large can OF
salmon; add salt, pepper, and table,
spoonful of lemon juice; beat smooth
and gradually fold In small cupful OF
whipped cream; put into buttered
mould and steam three quarters OF an
hour; turn out and surround with piles
of potato balls covered with melted but
ter and chopped parsley.
MUSHROOMS BAKED IN CREAM.
Put rounds of toast on the bottom of
a deep dish and spread with very thick
cream; sprinkle with salt and paprika;
lay on them large peeled mushrooms
and cover with the cream and seasoning;
cover closely and bake in hot oven for
forty-f1ve minutes; remove from the fire,
but let the dish remain covered for five
minutes before serving.
WATERMELON BALLS.
Cut fine melon into halves and with
large potato scoop cut out into balls;
sweeten, flavor highly, and chill; serve
piled in glasses.
STUFFED EGGS ON ANCHovY TOAST
WITH MAYoNNAIsE.
Spread some rounds of toast first with
butter, then with anchovy paste; devil
some eggs, after cutting off one end, and
stand these on the toast, the cut end
down; put spoonful Of mayonnaise on
each just before serving.
LETTUCE AND BANANA SALAD.
Arrange some white lettuce in fat
dish, and on top put quantity of very
narrow strips of banana not larger than q
knitting cover with French
dressing and serve very cold. Chopped
nuts may be scattered over all If desired.
TOMATO AND PEA SALAD.
Scoop out large peeled tomatoes and
fill with peas mixed with mayonnaise;
set on lettuce, chill, and serve at once.
DREAMED CHICKEN IN BREAD LOAF;
Take a round loaf of bread, cut the
top off in one slice, and remove all the
crumb; brush the inside over with melt
ed butter and put into the oven till the
whole inside is Drowned. Fill with
creamed chicken, dust with crumbs and
bits of butter, and brown in the oven:
serve hot.
STRING BEAN SALAD IN RED PEPPERS.
Cut the ends off red peppers and re-
move the inside. Fill with string beans,
cooked and cut into strips, and cover
with French dressing; on top of each
one put a small ball of cream cheese /;
serve on white lettuce.
STUFFED BAKED cUCUMBERs.
Peel large green cucumbers; cut into
halves, remove the pulp with teaspoon,
and drop into cold water for half an
hour; fill with cup of finely chopped
meat mixed with a cup of soft white
crumbs; season highly with salt, cay
enne, a little onion, and teaspoonful OF
soft butter: wet with two tablespoon.
fuls of cream; fill the cucumbers, press
two halves together, wrap them in strips
of cheesecloth, and simmer fifteen
minutes; remove the cloth carefully, ar
range in a baking dish, cover with very
little white sauce, and bake till this is
nearly absorbed-about twenty minutes;
serve very hot.
FROSTED GRAPES.
Select large white Malaga grapes
roll the clusters, after cutting into even
powder all over with graduated sugar
put into flour shaker; hang them up
or lay on board 10 a cool draught till
needed; serve very cold on grape leaves
on small plates.
FRENCH PEACH PIE.
Bake very rich pie crust In deep
pie plate and leave the edge high and
pinched into frill; fill with halved
peaches, each with blanched almond in
the hollow where the stone was, and
cover all with syrup made by boiling a
cup of sugar with two tablespoonfuls of
water till it threads; bake till the syrup
is partly absorbed and the peaches done,
but unbroken. Serve fresh with cream.
PEACH MERINGUE PIE.
Bake crust as usual; fill with cutup
peaches, sprinkle with sugar, dust with
little flour, and bake; when done cover
with a meringue made of three stiff egg
whites and half cup of sugar, and
slightly brown.
MARION ICE CREAM.
Get small jar of preserved chestnuts
or boil, peel, and cook fresh nuts in
thick syrup; make a rich white cream
and fold 10 cup of nuts in good-sized
pieces with little of the syrup; pack
firmly, and serve with whipped cream.
PEACH SALAD,
Peel large peaches and cut into halves
remove the stones and put on ice till
very firm and cold; put them on lettuce
and put spoonful of mayonnaise mixed
with little whipped cream in the GEN.
ire of each half.
LETTUCE, PEPPER, AND EGG SALAD.
Wash the best part of the lettuce, and
arrange on a fiat dish; chop fine two OF
more green peppers and sprinkle over
this, and last, two hard. boiled eggs, also
chopped fine; cover all with French
dressing.
EGGS WITH BLACK BUTTER.
Melt three tablespoonfuls of butter
until it is a dark brown; break In four
eggs, one at time, so that they shall
not run together; haste with the butter
till they are set; just before taking them
up add half a teaspoonful of vinegar
(tarrsgon is besD and sprinkle with salt
and pepper.
BAKED ONIONS AND CHEESE.
Cook some onions; drain, and put into
baking dish and cover with white
sauce; bake for twenty minutes; draw
out the dish, cover with grated cheese,
return to the oven and brown.
NOVEL RICE PUDDING.
Wash and boil two tablespoonfuls OF
rice in water to cover. Dissolve quar-.
ter of box of gelatine in cold water and
stir into the rice while hot; cool, add a
cupful of whipped cream, two table.
spoonfuls of sugar, couple of table.
spoonfuls of chopped preserved ginger,
vanilla to taste, and If you choose, two
or more tablespoonful of preserved
figs. Stir all together and put into a
mould. Let it remain on ice several
hours. Serve with whipped cream
Harper's Bazaar.
Six Hints to Housewives.
l. Don't hang the dishcloth over the
dishpsn to dry. The pan will soon be-
come badly rusted.
2. Don't leave the floor. cloth folded