Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-04-20


CREAM oMELET.
Put one teaspoon of butter into th'
chafing-pan, add one.half cup of thil
cream, and when hot, add six well
beaten eggs. When the eggs begin Il
set, commence stirring, and stir until al
the liquid is thickened by the eggs
Sprinkle on little salt and pepper, an(
serve it by spoonfuls from the pan.
SPANISH RAREBIT.
Peel and slice a Spanish onion, scale
five minutes and drain. Melt two round
ed tablespoons of butter in the pan, adj
the sliced onion and cook it slowly tel
minutes. Add one-half cup milk ant
one cup mild cheese crumbled fine. Stil
we'll as the cheese melts, and season will
salt and paprika. Beat one egg, add tw'
tablespoons of milk or cream, and stir
into the cheese mixture. Remove from
the fire as soon as we'll mixed. Serv
with waters.
FoNDUE.
Put into chatting dish one cup milk
one cup soft cheese crumbled, and ON
cup soft bread.crumbs. Stir constantly
and season to taste with salt and paprika
When the cheese is melted and the mill
absorbed serve at once.
WELSH RAREBIT.
Put into the blazer one tablespoon o.
butter, one-fourth teaspoon of paprika
one tablespoon of walnut or mushroom
catsup. Turn in one pound Of ricl
cream cheese, finely crumbled, and begiI
stirring. As the cheese melts, lift tn
pan from the fire frequently, and wheI
most Of the cheese is hot, turn In grad
ually about one-fourth cup of cream
adding more or less according to tn,
cheese. 1t should be q smooth bate
that does not break In the pouring
Have the waters or toast ready on
fork, dip each piece into the rarebit unit
covered, and serve quickly on a no
plate; or II more convenient, pour !
over the waters.
BANANA sAUTE.
Remove the skin and fbres from tn
bananas and cut in halves each way
Melt one tablespoon of butter In th
blazer, and when hot lay in the banana
and cook until brown, then turn then
over, and when brown sprinkle slight.
with salt and lemon juice, and serve oil
toast or waters.
DREAMED BEETs.
Cut boiled beets in thin slices, or int
dice. Heat them'in the chafing- pan will
cream to cover, and. add one teaspoon o
vinegar and little sugar and aalt
Have just cream enough to moisten tn
beets.
LYoNNAIsE POTATOES.
Cut one pint of cold boiled potatoe
into thin slices and season with salt ant
pepper. Fry one scant tablespoon o
minced onion in one heaping tablespoon
of butter, until yellow. Add the pota
toes, and stir with fork until they hav
absorbed all the butter, being careful no
to break them. Add one tablespoon o
chopped parsley, and serve hot. On
tablespoon Of vinegar heated with tn
butter gives the potatoes nice flavor
CANNED STRING BEANS.
Cook one small onion in two table
spoons Of hot butter until yellow, adj
one. half teaspoon of salt, dash of pep
per and nutmeg, and the beans rinset
and drained. Toss them about in tn
hot butter, cover the pan, and cool
slowly ten minutes. Add one teaspoon
Of lemon juice, and serve hot.
PEAS IN THE CHAFING-DIsH.
Open can of the best peas, turn then
into a colander and let cold water rul
through them until there Is no NOR
foam. Put rounded tablespoon Of but
ter In the blazer, add the drained peas
sprinkle on a little pepper, sugar, ant
salt, and toss them about in the hot but
ter until we'll heated, then serve at once
CHOCOLATE CARAMELs.
Put into the blazer one pound of brow
sugar, one-fourth pound of grated choco
late, and one-half cup of water, and lie
it cook until a little dropped in coll
water will. harden. Then stir in on
tablespoon of butter and one cup o
chopped walnuts or pecans. Mix thor
oughly, and turn into shallow buttere'
pans, and before it hardens cut 1t int
squares.
VANILLA CARAMELs.
Cook together In the blazer two cup
of granulated sugar, one cup of cream
and two rounded tablespoons of butter
stirring constantly, until little droppe,
in ice water will harden to firm ball
Remove from the heat, and add two tea
spoons of vanilla extract, beat 1t well
and then turn into buttered pans to cool
Mark in squares.
PEANUT CANDY.
Have ready a quantity of peanut
shelled, skinned, and split in halves, pu
LAYER of them on a shallow, greaset
pan. Cook together in the blazer on
cup of old fashioned dark molasses, on
cup of brown sugar, one tablespoon o
vinegar, and one tablespoon of butter
Boil until crisp when dropped in COLI
water, add q scant teaspoon of bicarbon
ate of soda, and stir we'll, then pour
carefully over the peanuts. Let 1t coo
quickly, and when very hard break int
irregular pieces.
MAPLE SUGAR CANDY.
Ono cup of milk, one cup of cream
one pound of maple sugar. Pound tn
sugar into small pieces, and put all to
gether in the blazer, and stir CONSTANT!
as it boils, and when 1t will harden II
cold water, stir In as many chopped nut,
as the candy will take up, then turn on,
to cool In . shallow buttered pan, and
when hard break up into irregular
pieces.
DEvILED ALMONDS.
One cup of almonds blanched and cu
into long slivers. Put one tablespoon OF
butter In the blazer, and when hot turn
In the almonds, and stir until all are 9
light brown. Mix one tablespoon oil
chutney, two tablespoons Of walnut
catsup, one tablespoon OF minced olives,
and one-fourth teaspoon Of salt. Mix II
with the nuts and serve a. soon as hot.
sCALLoPs FRIED IN BUTTER.
Drain the scallops and dry thoroughly
between towels. Cover them with fine
cracker crumbs seasoned with salt and
pepper. Let them stand for ten minute,
where they will not touch each other
then roll again III fine cracker and cook
them In hot butter. Do not crowd them
turn them when brown, and keep plenty
of butter In the pan. Drain and serve
with hot sauce Tartare. Mix one table.
spoon each of vinegar, lemon juice, and
worcestershire sauce, and one-fourth
teaspoon of salt, and few drops Of
onion juice, and heat in small sauce.
pan over hot water. Brown two rounded