Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-06-07
Dishes You May Like.
ALMOND cRoQUETTEs.

ALMOND CRoQUETTEs.
Mix together equal parts Of chopped
almond meats and hot mashed potato
seasoned as for the table. Shape into
croquettes, dip into beaten egg yolk,
dredge with grated bread crumbs, and
fry in deep hot fat. Drain we'll, then
serve on napkin with garnish OF cress
or parsley.
CORN cHowDER.
Turn a can of corn into saucepan,
add cupful of water and simmer half
an hour. Cook a cupful of diced pota-
toes In boiling water until tender. Cut
an inch tube of salt pork into bits and
fry brown, thon add two tablespoonfnls
of minced onion. Turn all these In
gradients into kettle and add to them
four cupfuls of hot milk. Place over
the fire and bring just to the boiling
point. Put q crisped cracker In each
soup plate and pour the chowder over 1t.
PoACHED EGGS WITH PEAS.
.Poach six eggs in hot milk, instead of
water, arrange carefully on fiat dish on
delicately Drowned pieces of toast;
sprinkle with white pepper and fine salt,
and place around the edge of the dish q
border of peas, with tender asparagus
TIPS stuck here and there among them.
STRAWBERRY PANCAKES.
Beat together the yolks of four eggs,
one and half cupfuls of flour, a salt
spoonful of salt and enough sweet milk
t. make smooth batter; beat we'll and
add the stiffly beaten whites of the eggs.
This makes four cakes; brown on both
sides, spread thickly with strawberries
that have been standing in sugar,
sprinkle thickly with powdered sugar
and serve hot with a fruit cream.
STRAWBERRY CREAM FOR PANCAKES.
Beat four eggs until very stiff; add
four tablespoonful of powdered sugar,
a cupful and a half of finely chopped
berries and beat until thick. Flavor
with orange extract.
STRAWBERRY SALAD.
To two cupfuls Of strawberries add
one of diced celery and scant cupful of
nut kernels. Serve on crisp leaves OF
head lettuce, with fruit salad dressing,
to which has been added some sugar and
whipped cream.
PARSLEY IN STRING BEANS.
1t sounds queer to speak of parsley in
string beans, but it tastes fine. Cook
the beans as usual, seasoning with salt
and pepper, and when ready to take
from the stove add the butter and two or
three sprigs of green parsley. Peas are
also improved by seasoning in the same
manner.
A LUNCHEON DISH.
Two cupfuls of cooked asparagus cut
in dice, one egg slightly beaten, one cup
full of bot milk, three-quarters of a tea,
spoon of salt, one tablespoonful Of but.
ter, one cupful of cracker crumbs rolled
fine and three or four drops OF onion
juice. These Ingredients are mixed
together and baked. If the fresh aspa.
ragus cannot be obtained, the canned
will do as we'll.
VEAL LOAF.
Have one pound of beef and one-hali
pound of veal chopped together at the
dealers, mix with one large egg, -four
crackers rolled, two tablespoonfuls OF
milk, salt and pepper to taste and
lump of butter the size of hickory nut
Mix thoroughly, form into q roll, and
put in the pan with about one-fourth
teacup ful of water and little butter
Basic often and let bake one hour.
NOVELTY SANDWICH.
Chop fine one small onion, nine olives
one green pepper and one sour pickle
and add one cupful OF grated cream
cheese. Add little salt and enough
mayonnaise or mustard dressing to form
a paste and spread between thin slices OF
buttered bread.
CHEESE sTRAws.
Bits OF pastry left from making pies
may be utilized In making cheese straws
Roll the remnants of pie dough into 8
long sheet half an inch thick. Cut into
strips an inch wide and three or foul
inches long; sprinkle with grated cheese
salt and paprika, if liked, and bake to a
delicate brown. If kept in an alright
cake box, or in glass jar, these straws
can be kept fresh for quite while and
are great help in an emergency.
AMBRosIAL STRAWBERRIES.
Make a plain boiled custard and freeze
as for ice cream. When hard line q
mold with the frozen custard, and fill
the centre with fine, ripe berries which
have been sliced, generously sweetened
and mixed with half their bulk in cocoa
nut macaroon crumbs. Cover with the
frozen custard, put on the cover Of the
mold tightly, bind with strip of butter
ed paper and pack in equal parts OF ICE
and salt for four hours.
FROZEN STRAWBERRY NECTAR.
Whip one pint of sweet double cream
until thick. Fold in two cupfuls Of
powdered sugar, One-half cupful of fine
" chopped, blauched almonds and one
quart of straw berries, slightly crushed
Turn into pudding mold having tube
in the center. Pack in ice and salt
cover with heavy blanket or piece o.
carpet, and let stand four hours. When
ready to serve turn out carefully, and I'll
the centre with sweetened berries mixed
with whipped cream.
STRAWBERRY MOLD.
Remove the caps, without bruisine
the fruit, from enough freshly gathered
straw berries to nearly fill fruit bowl
sprinkling each layer with pulverizec
sugar, cover with gelatine jelly, flavor
ed with pineapple. Chill and serve with
sweetened whipped cream, also favored
with pineapple.
ROCK CREAM.
Boil a teacupful of rice in new mill
until quite soft and then sweeten 1t with
sugar and pile it on dish. Spread ovel
1t preserved fruit or currant jelly and
over this spread meringue made of the
whites Of five eggs, q little powdered
sugar and flour and tablespoonful o.
rich cream added last.
RHUBARD AND FIG JAN.
Wash, dry and cut into small piece,
seven pounds of rhubarb and two pounds
of figs. Put them Ia a large basin, add
one cupful of water, seven pounds oil
sugar, and one tablespoonful of ground
ginger. Allow them to remain for
twelve hours. Boil for half an hour and
cover at once.
RHUBARB FOOL.
Ont M two or three bundles of fresh