Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-04-26

APPLE WHIP.

APPLE WHIP.
Set pint OF sweetened apple sauce In
the ice chest until very cold. Beat the
whites of four eggs stiff. Into the stiff
fened whites whip the apple sauce BY
the spoonful until all Is used. Fill
glasses with the mixture, and put Q
spoonful of sweetened whipped cream
on top of each glass. Serve very cold.
ASPARAGUS LOAF.
Cut the top crust from q loaf Of stale
bread, and remove the crumb, leaving
only the side and bottom crusts Of the
loaf. Set this followed loaf In the oven
until quite dry. Cut slowed asparagus
into inch lengths, season to taste, mix
with q good white sauce, and fill the
followed loaf with this mixture. Re-
place the top crust and set In the oven
until very hot. Serve, cutting In slices
BATTER BREAD.
Beat three eggs light, stir them into
two cupfuls of milk, and add half.cup-
full of cold boiled rice. Beat to q smooth
batter, then add a tablespoonful of melt
ed butter, teaspoonful of salt, and two
cupfuls of Southern corn meal. Beat
hard, and pour into creased pan. Serve
as soon as baked.
sCALLoPED POTATOES WITH ONION
SAUCE.
Parboil white potatoes and slice them
thin. Melt in saucepan generous
tablespoonful of butter, and fry in this
two sliced onions. When they begin to
brown, take them out and stir into the
melted butter a tablespoonful of flour,
and when blended add a cupful Of milk.
When you have a smooth sauce, season
with salt and white pepper, and, II a
strong flavor of onion is liked, add few
drops of onion juice. Put the potatoes
into a creased pudding-dish 10 layers,
sprinkling each layer with bits of butter.
Pour in the white sauce, dot with crumbs
and bits of butter, and bake to light
| brown.
BRUNSWICK STEW.
Prepare a pair of fowls as for fricassee.
Wash each joint and wipe dry. Put into
an iron pot layer OF chopped salt pork,
sprinkle this with onion juice, and lay in
six small potatoes that have been par
boiled and cut into dice; on these put
the contents of a can of corn, then the
contents of can of string beans, and lay
the fowls on top of all. As each layer Ia
put into the pot sprinkle it with salt and
la little white pepper. When all the In.
gradients are used, pour in gallon OF
cold water, cover closely, and simmer
gently for three hours. Uncover the
pot, lay in six sliced tomatoes, peeled
and sprinkle these with little sugar
and salt. Cover closely, and stew for
another hour. Thicker with paste
made of two tablespoonful of butter,
and three of -four, bring to hard boil,
and serve in deep dish or platter.
STRAWBERRY FLOAT.
Cover two quarts of ripe capped straw
berries with granulated sugar to extract
the juice. Strain through cheese.
cloth bag. Beat the whites of five eggs
stiff, and add to them, gradually, the
strawberry pulp, sweetened to taste
Into pin. of rich cream stir the sweet.
ened juice. Line q glass bowl with
macaroons, pour in the pink strawberry
cream, and heap the strawberry meringue
BY spoonfuls on the surface of the cream,
Serve as cold as possible.
ENGLISH MUFFINs.
Scald pint of milk and teaspoonfu
of butter. When the milk is lukewarm
add two cupfuls of -four that have beer
sifted with a teaspoonful of salt, and
beat in a gill of warm wator IL which 8
half yaaaastcake has been dissolved. Sci
the batter in warm place for about siz
hours, or until light. When light add 9
cup of -four, and, tearing off bits of the
dough, form them with Toured hands
into rounds, and set to rise for hall
hour. Lay in creased muffin rings on q
hot griddle, and cook until brown on one
side before turning and browning on the
other side.
| CANNING ASPARAGUS.
This ia an uncertain task, as the vege
table is so delicate that it sometimes
spoils. On the other hand the process
is often successful, and the asparagus !.
very dainty and palatable If it is sue
cess.
Wash the stalks we'll and lay the vege
table carefully in an asparagus boiler
cover with sailed boiling water, and cool
until tender, but not broken. Have
cans, with perfect tops and rubbers
standing in pan of water at steady
boil. Lift the asparagus stalks from thu
water, stand them on end in the heateG
jars, bring the asparagus water to a hare
boil, fill the jars to overlooking witt
this, and screw on the tops while the
water is still OVERLOOKING Screw these
tops as tight as possible, and when COO
have some one with strong hands give ar
additional twist to them. Wrap each
jar in brown paper and keep in cool
dark place.-Harper's Bazaar.
A Eew Ideas nm SfvIe.