Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-09-28

lemon quarters.
SALMON MOUSSE.
Cook pound and half of fresh sal
mon; or take an equal amount of canned;
pick it up and cool 1t; then mOisten with
two tablespoonfuls Of cream and put 1t
through the meat chopper till it is per,
fectly smooth; season with salt and
cayenne and add cup Of whipped
cream; put into well.buttered mould
and steam, or bake it in pan of water
in the oven. Meanwhile make pint of
potato balls. using good sized scoop,
and cook these gently till they are done;
have ready three tablespoonful of melt
ed butter and one of chopped parsley.
Turn out the mousse, when firm, on a
round dish, fill the centre with the balls,
and pour the butter over them, and
then add the parsley; put lemon slices
and more parsley around the edge of
the dish and serve very hot; a cream of
lobster sauce may be passed, If desired.
1t will take about forty-five minutes to
cook the mousse in the oven, and about
fifty minutes in the steamer.
CELERY BoULETTEs.
Chop some celery and cold boiled po-
tatO till you have cupful of each; mix
and add tablespoonful of butter, one
slightly beaten egg yolk, and half cup
Of finely chopped pecans, and moisten
with stock till you can mould into balls;
beat slightly one egg white, add tea
spoonful of cold water, and roll the balls
first in this, then in the rolled and sifted
crumbs of dry unbuttered toast, and let
them stand twenty minutes to dry. Fry
two at time in wire basket till brown;
serve on folded napkin, and put bit
of parsley In each one.
Scrape out the sides OF an emptied
cheese till they are even and FIJI with
celery, chopped in good-sized pieces and
cooked in thick white sauce till 1t Is ten
der, add seasoning of cheese; put all
into the oven till the shell is hot and
serve at once.
SWEET POTATO SHELLS.
Boil six even good-sized sweet pota-
toes and mash while hot; season we'll
with salt and pepper and moisten with
cream till they are like pastry; then line
buttered tin patty pans and bake in
pan of water till firm; have ready some
creamed corn or pease, and heap the
shells with this.
PEA TIMBALEs.
Press through sieve fresh or canned
pease till you have q cupful; add two
beaten eggs, drop or two OF onion
juice, a quarter of a cup OF rich white
sauce, a tablespoonful of melted butter,
and salt and cayenne to tasse.. Beat we'll,
put into small buttered moulds, and
bake In pan of water till they are set.
Turn out on q hot dish and surround
with more white sauce, or tomato sauce;
or white sauce with chopped oysters in
it.
RAREBIT TIMBALEs.
Make half cup of grated cheese, add
six beaten eggs and quart OF milk;
salt to taste, pour into buttered moulds
and bake in a pan of hot water on the
stove till they are set; then turn care
fully out, add bit of parsley to each,
and serve on toast. These might be
baked and served in little individual GUS
tard cups of the brown and white ware,
and q square of buttered toast passed
will, each.
TOMATO AND DEvILED EGG SALAD.
Select some small, round tomatoes,
peel them and cut off the stem end !;
scoop out the inside, drain them, and
dust with salt and pepper; turn them
upside down and let them stand on ice
till needed. Boil half as many eggs as
there are tomatoes, and when hard, peel
and cool them; cut into halves, take out
the yolks and mash them; devil them
with vinegar, salt, dry mustard, and
cayenne to taste, and fill the whites;
smooth them over with knife blade;
press one-h half into each tomato, making
it fit snugly, and serve in lettuce cups
with mayonnaise.
CHICKEN AND CHEESE SALAD.
Boil a fowl till the flesh drops from
the bones; cut this up into dice, put 1t
into a shallow pan with some sliced
pimolss laid in regularly, and boil down
the stock and bones till you have pint
of strong liquor; strain and pour over
the chicken; set on ice till needed. Cut
the chicken into cubes and arrange on
lettuce with mayonnaise; around the
edge put spoonfuls OF cream cheese beat
en- with thick cream.
HAM MoULDs WITH EGGS.
Butter some small moulds and scatter
chopped parsley inside; chop fine some
cooked ham and moisten with little
white sauce; press this In the moulds,
lining them on the sides and bottom;
drop into each one a raw egg without
breaking and set the moulds in pan Of
water; as soon as the eggs are set, turn
out on toast rounds and put little
white sauce around them. The parsley
may be omitted from the moulds II de-
sired, and sprig stuck in each one be-
fore serving.
ENGLISH MUFFINs.
Into three cups of warm milk stir a
small teaspoonful of salt, q large table
spoonful of butter melted but not hot,
two teaspoonfuls Of granulated sugar,
and q half cake Of compressed yeast.
When the yeast is thoroughly dissolved
sift into the liquor enough flour to make
very stiff batter-almost too stiff to
stir and yet not stiff enough to knead as
dough would be kneaded. Beat this
batter long and hard; then put into
bread-raiser, cover, and set in warm
place to rise. At the end of six hours
look at the dough, and II 1t Is full Of
holes, like honeycomb, 1t is ready for
use. Have soapstone griddle evenly
heated. Spread the pastry board with
-four. From the mass Of dough cut
quickly and lightly, handling as little as
possible, pieces Of dough larger than
hens egg and of uniform size. Drop
each of these on the Toured board, flour
the hands, and shape them. quickly and
with as light touch as possible into
mullins, patting them gently into shape
and laying them at once on Che heated
griddle. Allow them to remain un-
touched while they swell and rise to the
desired size. When brown on the under
side lift With q cake turner, and turn
gently 90 that the upper side may be
Drowned. Cook slowly that the muffins
may be done In the centre Of the dough.
They should be an inch thick when bak-
cd, and the baking should take about
twenty minutss.-Harper's Bazaar.