Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-05-10

Is solicited. Address: Editor HOnxnAkElhss ~
COLUMN, Oxford Democrat, sousn fans' NO.
For Breakfast, Luncheon, Dinner ana
Supper.
PUFFETs.
A pleasing variety OF hot cakes for
breakfast is called puffets. To make
these, sift together one quart OF nour,
three teaspoonfuls Of baking powder,
two even tablespoopfuls Of white sugar
and one-half teaspoonful Of salt. Work
In piece of butter the size OF an egg,
add the yolks Of two eggs well oeaten,
and one pint of sweet milk. MIX per.
fectly smooth, then stir in the whites OF
the eggs beaten to stiff froth and bake
In gem pans in hot oven.
SOFT CORN BREAD.
Put one pint of milk over the fire.
When ready to boil add . little salt ana
one-half cupful of Gifted corn meal stir
red in slowly. Let this boil up once:
Take from the fire and add the yolks OF
three eggs, one at a time and without
beating them. Stir the eggs we'll into
the meal aud milk. Beat the whites L"
stiff froth and add last. Pour into an
INCREASED pan and bake In moderate
oven. This is really like corn meal
omelet.
POPCORN EGGS.
Mix together one pint of rich sweet
milk, four we'll beaten eggs, half tea
spoonful of salt and little pepper.
Have the frying pan warm with little
melted butter in 1t to keep the ingre-
dirnis from sticking. Turn the mixture
into It and stir continuously over the
fire. When it begins to look like yellow
popcorn it is done. Remove from the
fire before it becomes watery and add
little butter. This makes nice dish
for breakfast or a light substitute for
meat at supper.
DIXIE wAFFLES.
All true SOutherners feel greatly
abused If they cannot have waffies for
breakfast every other morning at least.
And this is the recipe that has the widest
and strongest approval 10 Dixie land
One pint of buttermilk, one-half tea.
spoonful of soda, One-half teaspoonfui OF
salt, two tablespoonfuls OF sugar, or a
little syrup, and one egg. Beat these
ingredients together thoroughly with
enough -four to make good batter.
Then just before baking add scant tea
spoonful of baking powder to make them
light and fluffy. Using. small mop "a
clean rag wound tightly on stick will
do), grease the waffle irons we'll on both
sides, allowing them to heat while so
doing; then put spoonful OF the batter
in each small section, taking care not to
fill them too full as this makes heavy
waffle which is both unpalatable and in
digestible. Turn the irons few times
while baking and serve piping hot. vi
course, it keeps one busy to serve good
sized family, but at our house we take
turns, even the boys baking for one an
other.
DREAMED HAM.
The next time you have ham try cut.
ting some of 1t into thin bits and cream.
| ing it in the frying pan as you do dried
beef, This is dish of which the Eng.
| lish are especially fond, and served with
baked potatoes, it makes an excellent
luncheon.
ASPARAGUS AND EGGS.
Wash two punches of green asparagus
and boil fifteen minutes. Cut OF the
| tender ends and lay in buttered baking
dish and season with salt, pepper, and
tablespoonful of butter. Beat five eggs
| Just enough to break the yolks aud pour
over the asparagus. Bake ten minutes
| in the oven and serve with spring chick
en- or lamb, If meat is served with the
meal.
GRAPE FRUIT MARMALADE.
This is delicious with meats. Slice
the yellow rinds into strips, soak ovel
night in sailed water; place in fresh
weak sailed water and boil until tender
Drop the peeled fruit into iced water for
several hours; wipe dry and cut off all
white fiber and remove the seeds from
the pulp. Place in kettle with the
Juice made in clearing the pulp from thu
fiber, add the yellow rind, the pulp ano
an equal quantity of sugar and cook unit
| it jelies. Seal and keep in a cool place
till ready for use.
DANDELIoN SALAD.
Gather the youngest and tenderes
dandelion plants, separate the leaves
from the stalks and drop into Ice water
Drain thoroughly and lay on ice for ar
hour or more When ready to serve put
| into a salad bowl and slice over them
very thinly tiny radishes and green pep
pers. Serve with French dressing.
FRUIT WATERS.
To one cupful of sour cream add one
half teaspoonful each of salt and soda
and three cupfuls of graham or whole
wheat -four. Knead we'll, roll out thin
divide into two parts and on one spread
layer of chopped figs, cover with thu
other half of dough and press together
with the rolling pin. Cut in small
squares and bake quickly. Dates ma!
be used instead of the figs, or both mix
| ed, or mixed nuts and fruit.
STUFFED STEAK.
Make dressing as for poultry of stall.
bread crumbs rubbed fine, with salt pori
we'll chopped, mixed with an egg anc
seasoned with pepper and sage or pars
ley. Have piece of round steak no
very thick and spread the dressing on it
then roll up like jelly roll, and tie
Place in the rooster, put pieces of sal
pork over it and put little water in thu
bottom of the pan, cover and bake unit
tender. This is good for dinner, or slic
ed cold, for luncheon or supper. A LITTLE
onion added TO the dressing is great ad
ditjon for those who like the flavor
Dressing placed on pork chops and bak
ed in the covered rooster makes a flint
combination.
CORN WITH TOMATOES.
Melt two tablespoonful of butter in 1
frying pan; turn one can of corn into 1t
stir up well, season to taste, cover ant
cook twenty minutes, then add a cupfu
of stewed tomatoes, slightly sweetened
Stir we'll and cook five minutes,