Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-06-21
HOMEMAKERS COLUMN.
Correspondence on topics Of interest TO the ladies'
is solicited. Address: Editor HoHEMAKERs'
COLUMN, Oxford Democrat, South Paris, Me.
Recipes.

COLUMN, oxford Democrat. South Paris, Me.
Recipes.
SIMPLE FISH LOAF.
Purchase a fresh Goldfish or paddock
with the head left on. Remove the
head, cut down the full length OF the
fish, on the side opposite the opening OF
the fish, on each side of the fin bones
and pull out this narrow strip. Loosen
the skin at the head end Of the fish,
then pull it from the fish, first on one
side and then on the other. With q
knife and the fingers push and cut the
flesh from the large bone, first on one
side and then on the other. In the
absence of fish sheet" f1atten the
edges of the cover of tin cracker box;
set this in a baking pan and on 1t dis
pose about three thin slices of fat salt
pork. On the pork dispose piece Of
the fish to make layer of fish suitable
for serving. Mix one cup of soft, fine
bread crumbs, teaspoonful of dried
sweet basil, crushed fine, one-fourth
a teaspoonful, each, of salt
and pepper, and one-fourth cup OF
melted butter, bacon or salt pork fat !;
spread the crumbs over the fish, first
sprinkling it lightly with salt and pep
per. Cover the crumbs with the other
piece of fish, trimming and setting in
place as ia needed to make compact
loaf. Sprinkle with salt and pepper.
Dispose three or four thin slices of salt
pork above and set to cook In a moder-
ate oven. Reduce the heat as soon as
the fish is scared over little and let
cook slowly about half an hour. A few
minutes before the fish is cooked, re-
move the pork from the top, cover the
fish with half cup of cracker crumbs,
mixed with three tablespoonfuls Of melt
ed butter, and set into the oven, to
brown the crumbs. Serve with drawn
butter sauce, to which chopped "hard-
cooked" egg or two tablespoonful Of
capers may be added. Basic the fish
four or five times during the cooking.
sNoccHI A LA RoMAINE.
Mix one-fourth a cup, each, of corn.
starch and -four, half teaspoonful,
each, Of salt and paprika to a thin paste
with milk. Put the rest of pint Of
milk over the fire in a double boiler.
When the milk is scalded, stir in the
paste, and stir and cook until the MKT
ure is smooth and thick; cover and let
cook fifteen or twenty minutes. Add
half cup or more of grated cheese,
one fourth cup of butter, beaten to a
cream and mixed with the beaten yolks
of two eggs. Stir until the cheese is
melted and the eggs are cooked, then
turn into buttered shallow dish, to
make paste half an inch thick. When
cold cut in rounds with biscuit cutter.
Put the rounds in buttered earthen
dish, sprinkle with grated cheese, set
other rounds above the first and sprinkle
generously with cheese. Set the dish
into the oven, to melt the cheese and re-
heat the mixture. Serve very hot with
bread in some form and a salad or cook
ed fruit.
EGG TIMBALEs.
Beat six eggs, without separating the
whites and yolks. Add a scant tea
spoonful of salt, dash of pepper, a tea
spoonful of chopped parsley, twenty
drops of onion juice, and one cup and
half of rich milk. Mix thoroughly, and
pour into we'll buttered timbale molds.
Cook, set on folds of paper, surrounded
by hot water, until the centers are firm.
Turn from the molds upon hot platter,
and surround with cooked asparagus or
peas or with tomato or bread sauce. Sea-
son the asparagus, cut in short pieces, or
the peas, with salt, pepper and butter, or
stir into cup and half of cream sauce.
CHOU PASTE.
Set half cup of butter and one cup Of
boiling water over the fire; when again
boiling stir in one cup of sifted pastry
-four. Stir and cook until the mixture
separates from the sides of the saucepan.
Turn into a bowl and break in three eggs,
one after another, beating in each egg
smoothly before the next is added.
STRAWBERRY TART.
Cut out round of pastry the size of
an ordinary pie plate. Use plain, fiaky
or puff paste. Prick the paste with a
form, that 1t may puff evenly in baking.
Set it on a tin baking sheet and pipe
rim of chou paste on the edge. Also
pipe small about an inch in diameter)
rounds of chou paste on another baking
sheet. Bake the large round about
twenty-five minutes, the small cakes
about fifteen minutes. When done they
will feel light, if taken up in the hand.
Have ready two or three tablespoonfuls
of sugar, cooked to caramel; dip the base
of the small rounds in the caramel and
set them in order upon the rim of paste.
Have ready cup of English cream and a
basket of strawberries, hulled, cut in
halves and mixed with sugar as needed.
Turn the partially cooled cream into the
pastry case and dispose the strawberries
above. Serve at once or at pleasure.
MOIST CHOCOLATE CAKE.
One-third a cup of butter, one-half a
cup of sugar, yolks of two eggs, one-half
a cup of sugar, one-half cup of hot
mashed potato, one ounce OF chocolate
melted, one-fourth cup of sweet milk,
one cup of sifted flour, one and three
fourths teaspoons of baking powder, one
half a teaspoon of cinnamon, one-half
teaspoon of mace, one-fourth teaspoon
of cloves, whites of two eggs, beaten
dry. Cream the butter and beat in the
first half cup of sugar; beat the yolks of
eggs and beat in the second half cup of
sugar and beat the two mixtures to-
gether; add the potato and chocolate
and finish in the usual manner.
STEAMED ORANGE PUDDING.
Three-fourths of cup of scalded milk,
one half cup of grated bread crumbs,
one tablespoonful of butter, two eggs,
one-fourth cup Of sugar, grated rind
and juice of half an orange, one table
spoonful of lemon juice, two table
spoonfuls Of chopped almonds. Pour
the milk over the crumbs and butter and
let stand an hour. Beat the eggs, add
the sugar and beat again; add fruit
juice and almonds and mix all together.
Steam one hour. Serve with hard sauce.
STEAMED RAIsIN PUDDING.
Two cups of sifted bread crumbs, one
egg, oue-hslf cup of molasses, four
of melted butter, two
cups Of milk, one-half teaspoon OF salt,
one cup of raisins. Steam three hours.
PLUM PUDDING.
Two cups of bread crumbs, one cup of
scalded milk, three-fourths of cup of
sugar, one teaspoonful of salt, four yolks
of eggs, one teaspoon of cinnamon, one