Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-03-01
Recipes.
POTATO SOUP.

POTATO SOUP.
Pare six potatoes, wash, cut In pieces
and put over the FIRE with two peeled
and sliced onions and two quarts OF
water. Add also part of soup bag or
half a cup of celery leaves. Let COOK
nearly an hour. Press through sieve;
add tablespoonful or more OF beef ex-
tract, a cup of cream and salt and pepper
as needed. If stock made from remnants
of roast meat or from boiled lamb or
beef be at hand, use it instead of water
and omit the beef extract.
HAM MOUSSE.
Have cut q thick slice from the upper
or best side of the center of raw ham.
Remove the fat and with q sharp knife
scrape the pulp from the fibers. There
should be q cup, half pound, OF the
pulp. Pound the pulp with the pestle in
a wooden mixing bowl; add the white OF
an egg and pound again. When the
mixture is smooth, add second white
of egg and pound again. Then add
three-fourths cup of cold white sauce
and again pound until smooth. In MAX
ing the sauce use milk or chicken broth.
Press the mixture through PURGE sieve.
Set the sieve In one part of double
boiler, then use the pestle and the work
can be easily and quickly done. Add
the beaten yolks OF two eggs and half a
teaspoonful of pepper aud mix thorough
", then fold in one cup of double cream,
beaten solid. Turn the mixture into a
well-buttered melon mold, three pint
size. Set the mold on several folds Of
paper in baking pan, and pour in boil
ing water to the depth of two or three
inches. Let cook, without boiling the
water, until the center is firm. Unmold
on a hot platter. Pipe green puree
around the mousse and serve at once,
with hot cream or tomato sauce.
CREAM CHEESE WITH RAIsINs, NUTS, ETC.
Chop fine half a cup of sultana raisins
and one-fourth a cup of pecan meats or
blanched almonds. Stir these with a
tablespoonful of lemon juice and little
grated rind into ten cent cream cheese.
Mix thoroughly. Shape in waxed paper.
Serve with beaten biscuit or toasted
crackers in place of dessert dish.
MAcARoNI cRoQUETTEs.
Break enough macaroni into half-inch
pieces to fill cup. Let cook in rapidly
boiling, sailed water until tender. Drain,
rinse in cold water, and drain again.
Melt three tablespoonful of butter; in
it cook three tablespoonful of flour,
half teaspoonful of salt and one-fourth
teaspoonful of mustard; add one cup
and fourth of milk or broth, or part
broth and part tomato PURGE, and stir
and cook until boiling. Add half cup
or more of grated cheese and the maca-
roni. Mix thoroughly and turn into an
agate pan, to make a sheet generous
half inch in thickness. Let stand over
night or some hours, to become very
cold and firm. With biscuit cutter
stamp into rounds. Remove these, with
spatula, to board spread with sifted
bread crumbs. Cover the macaroni
rounds with crumbs, then dip a beaten
egg, diluted with four tablespOonfuls OF
milk, over them and again roll in crumbs.
Fry in deep fat. Serve as the substantial
dish of a luncheon. Serve celery or let.
tuce salad at the same time.
DELICATE CORN MEAL MUFFINs.
Sift together, three times, one cup and
half of sifted pastry flour, three level
tablespoonfuls of sugar, one tablespoon.
full and one-fourth of granulated corn
meal, half a teaspoonful of salt and two
slightly rounding teaspoonfuls of bak.
ing powder; add three tablespoonful Of
melted butter and three-fourths cup OF
sweet milk, and stir to smooth batter
Bake in hot, well-buttered roll par
about twenty minutes.
FLoRADoRA BUNS.
Cool a cup of scalded milk to luke.
warm temperature. Add cake of com
pressed yeast, softened in one-fourth a
cup of water, then stir in about two cups
of bread flour, or enough to make bat
ter; beat until smooth, cover and Sci
aside to become very light and full Of
bubbles. Add half cup of cocoanut
half a cup of sliced citrOn, the yolks Of
two eggs, half a cup of sugar, half tea
spoonful of salt, one-third cup of melt
ed shortening and enough flour to make
a dough. Knead until elastic; cover and
set aside until doubled in bulk. Shape
into balls weighing about two ounces
each; cover closely with pan or bowl, tc
avoid the formation of a crust. Form
into oval shapes. Set close together In
baking pans. When light bake about
twenty minutes. Brush over with
white of egg, sprinkle with sliced al
monds and granulated or coffee A sugar
Return to the oven to set the glaze.
BEST COCOA FOR QUICK USE.
| Take half pound of cocoa, five cups
of granulated sugar, seven cups of boil
ing water and one ounce of choice vanilla
extract. Put half of the water in &
double boiler; add the cocoa, let stant
undisturbed for few minutes, to moist
Len the cocoa, and then stir thoroughly
Stir in the rest of the water and let cOOl
one hour, stirring occasionally. Ado
the sugar, stir until dissolved, then lei
cook for half an hour. When cold ado
the vanilla and strain through two thick
nesses of cheese cloth into jar. Cover
and set aside for use as needed. To
serve, shake the jar or stir the contents
thoroughly. Turn one-fourth cup o
the cocoa syrup into coffee cup, ado
one cup and half of hot milk, stir an(
serve at once.
PUDDING WITH APPLES OR DRIED FRUIT
Remove the crust from thin slices oil
stale bread and spread the slices with
butter. Put the bread in baking pan
In alternate layers, with sliced apples Of
cooked dried fruit Sprinkle unsweeten
ed fruit with sugar.; add a little salt
also spice if desired. Bake about al
hour. Serve hot with cream.
| APPLE AND DATE SALAD.
Pare and core about three choice ap
Piles. Cut them into match-like pieces
there should be about one pint. Squeeze
the juice of half lemon over the apple
Pour boiling water over half pound o
dates; separate them with a silver forl
and skim out upon an agate dish. Lei
dry off in hot oven. When cold Gu
each date into four or five strips, reject
ing the stones; sprinkle with one-fourtf
a teaspoonful of salt and three or foul
tablespoonfuls of olive oil. Mix the ap
pie aud date and set aside in cool plac,
about an hour. When ready to serve
add tablespoonful of lemon juice, ant
one or two tablespoonful of oil, if tn,