Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-12-20
Seasonable Recipes.
CHRISTMAS SOUP.

Seasonable Recipes.
CHRISTMAS SOUP.
Take one quart of turkey, chicken,
lamb or veal broth, made from oleansed
chickens feet, giblsts Of fowls, trim
mings from chops, etc. Add one cup
and half Of canned tomatoes, an onion
cut In slices, half cup Of celery leaves,
. few slices Of carrot and half green or
red pepper without seeds; let simmer
very gently fifteen minutes. Add two
level tablespoonfuls of cornstarch, wet
with cold water, and salt as needed.
Stir until boiling; let simmer ten min
utes, then strain. Serve two-thirds a
cup of soup in each plate; sprinkle the
top with fine chopped parsley.
SHOULDER OF PIG ROASTED.
Have q shoulder weighing three and a
half or four pounds. Score the skin
transversely, brush over with olive oil,
rub with salt and pepper and dredge
with -four. Set to cook in moderate
oven. Let cook, il in double pan,
about three hours. Basic with oil and
dredge with -four three or four times.
A little water may be added to the pan
If desired. Serve on bed of mashed
turnip. Serve also with this dish, apple
sauce or cabbage salad, one or both.
CABBAGE SALAD.
Beat the yolks of three eggs; add four
teaspoonfuls of sugar, teaspoOnful OF
mustard, half q teaspoonful of paprika,
one-fourth a teaspoonful Of salt, five
tablespoonfuls of vinegar, and table
spoonful of butter. Cook over hot water
until smooth and thick. Set aside to
become cold. Let cabbage, cut in large
pieces, stand in cold water 10 chill and
crspen, then shake and drain and dry or
cloth. Shave very fine, removing
coarse, solid portions, or chop not too
fine. When ready to serve mix thu
dressing through about pint of cab
bsge and serve at once.
swEET-PICKLE JELLY.
Soften one-fourth a package of gela
tine in one-fourth q cup Of cold wstel
and dissolve in one cup of liquid from
jar of sweet pickles; let cool little
then add one cup of sweet picked man
goes, peaches, pears, melon rind, etc.
cut in bits, one orange Juice and pulp IL
bits) and two tablespoons OF maraschint
cherries, With two or three tablespoon
iuls of the liquid from the cherries. Sti
| in ice water until the liquid will hold VI
the fruit, then tnrn into one large o.
several small molds. Serve, turned
from the molds, with roast fowl o
other meats.
FISH AND OYSTER PIE.
Have ready pint of cooked fish,
separated into flakes and freed from ski
| and bone, a pint of raw oysters, AM
| some trimmings of puff paste Chat LET
| after patties have been cut QUIT or
flaky pastry. Chopped parsley, butter
| pepper and salt and little cream vii
also be needed. In rather shallo'
lish put q layer of the fish and add bit
IF butter, and seasoning; over this set
layer of oysters, with seasoning; alter
nate the layers of fish and oysters unit
all are used. Strain in the oyster liquor
and add few spoonfuls Of cream, II tn
mixture looks dry. II there Is muc
oyster liquor, one or two tablespoonful
of buttered cracker crumbs may b
sprinkled over each layer Of fish ant
oysters. Cut the pastry into strips hal
an inch wide and set them over the to-
Of the filling, half an inch apart; thel
set strips of pastry in the opposite d
rection, to make diamond shaped open
ings. Bake about twenty minutes o
until the pastry is we'll Drowned.
CHRISTMAS BASKETS.
Beat half a cup of butter to cream
gradually beat in one cup Of granulate
sugar, then the beaten yolks of thre
eggs, une-fourth cup of sweet cream
two cups Of sifted -four, sifted again wit
, slightly rounding teaspoonful OF bak
ing powder, and, lastly, the whites
three eggs, beaten dry, and half q tea
spoonful OF vanilla extract. Bake i
deep, round cups or a gem pan. IL a.
iron gem pan can be used, 1t must b
heated little before the mixture ia pn
into it. Bake about half an hour. A
soon as the cakes are cooled little, Gu
out the centers, to make hollow cups
Soften some spaghetti by coiling it in
saucepan of boiling water, cut to tn
length required for handles, shape as de
tired on board and let dry, then set
place. Beat one cup Of double cream
Two tablespoonfuls Of sugar and one
fourth a teaspoonful Of vanilla unit
firm; add half cup of chopped nut
(hazel nuts or almonds with few PHI
tachio nuts), and use to fill the baskets
Sprinkle tablespoonful of nuts abov
the cream. On account of the colol
pistachio nuts are particularly apprt
pirate for a Christmas dish. II MOI
elaborate baskets are desired, cover wit
confectioners' fr0sting and pipe orns
mental frosting above.
CHRISTMAS wREATHs.
Beat half cup of butter to cream
gradually beat in one cup of sugar, To
grated rind and juice of half lemon
the beaten yolks of two eggs, and tn
white of one egg, beaten dry, then fou
to make stiff dough. Roll into thi
sheet and cut with doughnut cutie
Beat the white of one egg and use I
brush over the cakes; set in bakin
pans; sprinkle with chopped pistachi
nuts (blanched firsD and add here an
there small, round, red candies. Bak
delicately In avery moderate oven.
MARsHMALLows GLAcE.
Put two cups of granulated sugar, or
tablespoonful of glucose and one cup
boiling water over the fire; stir until til
sugar is melted, then with the hand or
brush dipped repeatedly in cold waite
wash down the sides OF the saucepan
cover and let boil three or four minute
then uncover and let cook to about %
Fair. or until the syrup begins to tur
to an amber color. Remove to sauc
pan of boiling water. Have small marsl
mallows, or larger ones cut In halve
freed from cornstsrch; drop these in'
the syrup and with a dipping fork or hs
pin lift out and set on the bottom OF
inverted tin pan. When cold they al
ready to use. These are at their boz
the day of dipping.
CHRISTMAS FUDGE CAKE.
Melt one-fourth q pound of chocolate
add one cup of light brown sugar az
half . cup of milk and stir until II
sugar Is melted, then stir and cook to
smooth paste; add a beaten egg and 81
aside to become cold. Beat half Gu
of butter to a cream; gradually beat
one cup of sugar, the beaten yolks {
two. eggs. and, alternately, half a cup {
milk and two and one-half cups of site
-four, sifted again with three level to-
spoonfuls of baking powder. Lastly ad
the whites of two eggs beaten dry, til
cold chocolate mixture and one tabl
spoonful of warm water. Beat tho
oughly. Bake in two layer cake pan
| ahOut tventy-fiys minutes