Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-12-06
POTATO OMELETTE


POTATO oMELETTE.
Bake two large potatoes, and while
very hot break them and take the inside
out with spoon. Beat this up, season
ing it with salt, pepper, and table
spoonful of lemon juice. Beat the yolks
of eight eggs and mix with the potato.
Beat the whites of the eggs till very
stiff, add them, and cook.
SCOTCH RAREBIT.
Chop rather coarsely six hard boiled
eggs. Mix with them two tablespoon
fuls of butter, one teaspoonful Of flour,
and one-half pint of milk. Begin to
cook, season with salt and cayenne pep
per, then stir in one tablespoonful Of
anchovy paste, stirring hard all the time.
Cook until it smokes, and serve on toast.
ALMOND HoRsERADIsH SAUCE.
Blanch and chop very fine twenty-four
Jordan almonds. Press the vinegar
from four tablespoonfuls of horseradish,
and add to it the beaten yolk of one egg,
half teaspoonful of salt, and the chop
ped almonds. Mix these thoroughly,
and then stir in one cupful of whipped
cream.
SAUSAGE ROLLS.
Form sausage meat into rolls two
inches long and twice as thick as your
finger. Fry until done. Drain in a
heated cOlander. Have ready strips OF
pastry, having each strip three inches
wide and long enough to fold about a
sausage roll. Wrap each sausage roll in
strip of pastry and bake to a delicate
brown. Eat while very hot.
COFFEE CAKE.
Chop a teaspoonful of butter into a
pint of -four, add a teaspoonful Of sugar
and quarter Of yeast cake dissolved
in pint of warm water. Beat all hard
for ten minutes, then cover and set aside
to rise for four hours in warm weather,
aud for six hours in cold weather.
When light, add gill of warm milk, a
quarter. cupiul of butter, a saltspoonful
of salt, and two eggs beaten into three
quarters of cup Of sugar. Warm some
flour, and add enough to make rather
stiff batter, putting IN, il they are liked,
a half-cupful of currsnts or chopped
raisins, well dredged with flour. Do
not have the batter too stiff TO be stirred
with a spoon. Put into q creased mould
TO rise. When light, brush the cake
with milk, sprinkle with sugar aud lit
tie cinnamon, and bake, covering with
brown paper until nearly done. Three
bake it. Turn out and pour over and
around the cake good sugar syrup, and
sprinkle chopped nut meats over the
cake. 1t 10 good for luncheon or break
fast.
POTATO BUNS.
One cake of Fleischmann's Yeast, one
cup of milk, one cup OF sugar, one egg,
one-ha cup Of mashed potatoes, one
half cup butter or lard, four and half
cups OF -four. Scald the milk. When
cool, add yeast, mashed potatoes, and
two cups OF the flour. Stir well, cover,
and set aside to rise for about one. half
hour. Then add butter, sugar and eggs
creamed, and the remainder of the flour.
Add little more flour, II necessary, to
prevent dough from sticking to the
hands. Cover and let rise for two hours,
or until dough has doubled in size.
Form into buns, place in well-greased
pans with space between each bun, and
set to rise Tor about one and one-half
hours. When light, bake for twenty
five minutes. II lard Is used instead of
butter, add one-half teaspoonful of salt.
A most excellent cinnamon cake can
be made from this dough. Take small
quantity of the dough, add enough flour
to stiffen, and roll it out to about one
half inch in thickness and place in large,
shallow baking pan. Brush over with
butter and sprinkle with cinnamon and
pulverized sugar. Let 1t rise again and
bake for thirty minutes.
SUGAR COOKIES.
One cup of butter, two cups of sugar,
two eggs, one-half to one full cup of
milk, four cups of flour or less, six tea
spoonfuls Of baking powder. Mix in
the usual manner, adding milk accord
ing as rich, crisp or less rich and soft
cooky Is desired. Diminish the quantity
of -four and baking powder, If less than
q cup Of milk be used. Take little of
the dough upon the board aud handle as
little as possible; the dough should be
quite soft when full cup of liquid il
used. Pat into q sheet and cut into
cakes. After placing In the pan dredge
with granulated sugar. Bake In quick