Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-03-23
STEAK EN- CASSEROLE.

STEAK EN- CASSEROLE.
One pound of round steak Tor more, If
family is large) cut up into pieces for
serving, sailed, peppered and rolled 10
flour. Lay the pieces In an eartben bak-
ing dish or casserole and sprinkle light
~ with -four between the layers. Peel
four small onions or two large ones and
stick eight to twelve cloves In them, d.
vidiug them up about evenly. Cover
with cold water or just warm and bake
two hours. The meat will be cooked 30
tender that 1t can be pulled apart by a
fork and the -four will make q gravy, 80
that when the meat is done the gravy Ia
ready to serve also. The baking dish
must be tightly covered.
KILLARNEY CAKE.
Cream half a cup of butter with one
cup of fine granulated sugar. Add one
cup of milk and two and one-half cups
of pastry -four that has been sifted with
four level teaspoons of baking powder.
Add one teaspoon of vanilla and three
drops of almond. Beat thoroughly and
fold in the stiff1y beaten whites of three
eggs. Bake half an hour in moderate
ly hot oven. When the cake is cold,
cover it with white icing. When this Is
dry, make more frosting, flavor it with
pistacbio and color it pale green with the
vegetable coloring. Put this on the
cake, forming shamrocks. On the top
arrange chopped pistachio nuts and q
tiny pipe. The bowl of the pipe may be
stuffed with cotton wet with alcohol and
lighted when sent to the table.
scALLopED TOMATOES AND ONIONS.
Peel half dozen small onions, slice
them thin and saute in butter or oil
without browning them. Peel and slice
as many ripe tomatoes, butter an earth
en- or agateware dish, put In layer of
the tomatoes, season with salt and pep
per, cover with buttered bread crumbs,
then add layer of onions; continue in
this order, having the last layer crumbs,
and bake forty-five minutes in moder-
ate oven. Cold cooked onions and can.
ned tomatoes may be used for this dish.
TAPIocA PUDDING.
One-half cup of pearl tapioca, one cup
of graduated sugar and two quarts OF
milk (skim milk will do), add grated
nutmeg or vanilla to taste. Put all to-
gether in baking pan in the oven. Cook
slowly three or four hours, stirring fire.
quently. Let it brown nicely before TAX
ing from the oven. This Is even more
delicious than the rice pudding made the
same way.
SHAKER DINNER.
Parboil a dozen potatoes, slice them
while hot and brown them lightly in a
large frying pan, together with as many
thin slices of bacon. Cook one-half cup.
of shredded Goldfish in a very little water
until tender, drain If it is too salt, add
one cup of cream and little pepper,
and pour it hot over the bacon and pota-
toes. Heap on large platter and sur
round with quartered, hard. cooked eggs,
allowing one egg for each person. Gar
nish with parsley and serve. This is
genuine Shaker recipe.
sAvoRY LIVER.
If you don't care to fry all the liver
you have on hand, put the bits into
stew pan, pour over them boiling water
and boil until tender, perhaps half an
hour. Allow the liver to cool, and then
put it through the grinder" or mince
very fine. Cut a small onion in tiny
bits and fly brown in butter; add the
minced liver, salt and pepper, and lit
tie water, if it seems too dry. Cook two
minutes and serve on squares of toast.
APPLE TAPIocA PUDDING.
Pour one pint of boiling water over
one-half cup of tapiocs and cook in
double boiler until transparent. Pare
and core seven sour apples and put into
deep pudding dish; mix the cooked
tapioca, one-half cup of sugar, one table
spoonful of molasses (more If you like),
and one-half teaspoon Of salt and pour
over the apples. Bake an hour or until
the apples are red; serve with cream.
CoRNsTARCH PUDDING.
Put one quart of milk into double
boiler, reserving only enough to soften
five tablespoons of corn starch. Add
the corn starch to the milk and cook in
the double boiler until the raw taste is
gone. A half hour will usually be re-
quired. Pour over the well.beaten yolks
of three eggs and cook two or three
minutes. Flavor with vanilla and fold
in the stiff1y beaten whites of the eggs.
Cover the bottom of the dish in which
you are to serve 1t with half cup of
granulated sugar sprinkled evenly. Now
pour in the pudding and sprinkle over
the top another half cup of sugar. Cover
tightly and set away to cool. The sugar
helts and forms syrup, which is the
sauce for the pudding.
Trial proved the Following variations
to be good: Use only two eggs, increas-
ing the corn starch to six tablespoons,
and use dark brown sugar instead of
granulated, with one-half teaspoon of
salt.
BAKED BEAN SOUP.
Take one large can of baked beans,
without the tomato sauce), add one
and one. half times the quantity of cold
water, and three or four slices of bacon
or two or three thick strips of ham. Let
them cook, or rather simmer, until the
beans are soft, then rub through strain
or. Place on the fire and add little
more water as the soup must not be too
thick. Season with large lump of but
ter, one and one-hslf teaspoons of salt,
Tor more, to suit the taste), dash of
paprika, or one-quarter teaspoon of
pepper. Serve very hot with crisp
crackers. In place of the ham or bacon
one may use three small smoked sau-
sages, skinned and cut in slices, with
good effect.
DROWNED CARROTS.
Whenever you have a roast of beef
put carrots, first boiled until tender and
then cut in slices, into the pan with the
meat. The carrots brown, growing
crisp at the edges, and gain q delicious
flavor.
LUNCHEON CHEESE AND EGGS.
For those who like cheese here is q
n loo In nch nr eupnar d;eh Pint ona mint