Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-10-18
Recipes.
FRITTER BATTER

FRrTrER BATTER.
Sit. together three fourths cup OF
-four and half a teaspoonful of salt
break in one egg, add milk gradually
and beat to q smooth batter. Use In
all half q cup Of milk. Set aside In q
cool place until ready to use.
GNoCcHIs ITALIENNE.
Put half a cup of milk and one-fourth
a cup of butter over the fire; when the
milk is scalded, sift 10 half cup OF
-four and stir constantly until the
mixture becomes a smooth mass, then
turn into a mixing bowl; break In one
egg, beat thoroughly and, when the egg
is smoothly blended with the other in.
gradients, add the yolk OF an egg and
again beat the mass until smooth. Have
q quart of water containing teaspoon
full of salt boiling over the fire. Drop
the batter by teaspOonfuls into the
water and let boil gently for about ten
minutes; then remove to q cloth with
SKINNER and set in huttered earthen
dishes; pour over tomato sauce 10 cover
(about cup and half will be needed
and sprinkle with grated cheese. Set
the dishes in the oven 10 melt the cheese.
Serve as the hot dish at supper or
luncheon. Serve at the same time a
green vegetable salad or dish of apple
sauce. The salad is preferable. Two
or three tables poonfuls of cheese may be
added to the mixture with the eggs.
SPANISH TOAST.
Peel as many good sized tomatoes as
there are persons to be served and cut
the tomatoes In pieces; for six tomatoes
add three green peppers, cut in thin
rings discard the seeds) or chopped, and
small onion, peeled and sliced thin or
chopped. Add also tablespoonful OF
fine chopped parsley, teaspoonful OF
salt and a dash of paprika. Let sim
mer until smooth and rather thick.
Have ready rounds or squares of we'll
toasted bread; spread the toast with
butter, above set spoonful of the COOK
ed tomato and finish each slice with
carefully poached egg.
ECONOMICAL RICE SOUP.
To one pint of liquid, drained from
boiled rice, add one cup OF tomato
puree and one cup of broth. Chicken
broth is the best, but any broth will
answer. If not already favored, cook
half an onion and two stalks of celery,
cut fine, in two or three tablespoonful
of butter until lightly Drowned; add
the tomato and broth and let simmer
ten minutes, then strain into the rice.
ITALIAN STEW.
Heat three tablespoonful of olive Oil
in stew pan; add an onion, cut in thin
slices, and stir and cook to a golden
brown color, then add one can of toma-
toes, a teaspOonful of salt, half tea
spoonful of pepper and teaspoonful OF
sugar; when hot add four potatoes,
pared and cut in small cubes, parboiled,
drained, rinsed in cold water and drained
again and let simmer until the potatoes
are tender; add one can of peas (care-
fully drained) and half can of small
button mushrooms and let heat to the
boiling point; add such additional sea-
soning as is needed and serve at once.
SIMPLE APPLE CHARLOTTE.
Pare, core and slice about fifteen tart,
dry apples; put them over the fire with
a cup of sugar, and fourth cup of
butter, cover and let simmer, stirring oc-
casionally until sOftened, then remove
the cover and let simmer till quite dry.
Meantime cut bread in slices one-fourth
an inch thick; trim these to make finger
shapes an inch wide and three inches
long; fry these in butter, first on one
side and then on the other about twen-
ty-four sippets will be needed.) Set
these, one overlapping another, in dish
of suitable size and depth; turn the ap-
pie into the centre and finish with four
sippets in the centre; these may be
pointed at one end, brushed over with
white of egg and dipped in fine chopped
pistachio nuts. Serve hot as dessert
dish at luncheon or dinner.
CARAMEL CUsTARD.
Cook half cup of sugar to caramel ;
add half cup of water and let simmer
to thick, smooth syrup. Beat four
eggs, or, better still, two eggs and four
extra yolks; add one-fourth cup of sugar
and half teaspoonful of salt and beat
again; add the caramel syrup and two
cups of rich milk; mix all together
thoroughly and turn into a mold, thor
oughly buttered and dredged with
grsnulated sugar. Let bake on several
folds of paper and surrounded by boil
ing water until firm in the center. Serve
cold, turned from the mold.
APRICOT BAvARIAN CREAM.
Press enough cooked apricots, flesh
and juice, through sieve to make one
cup and half; add half cup of sugar
more II the fruit has not been previous
ly sweetened. Soften one tablespoonful
and half of gelatine in one-third cup
of cold water and dissolve by setting the
dish of gelatine in boiling water. When
dissolved stir into the apricot mixture.
Set the whole into dish of water and
bits of ice and stir until the mixture be-
gins to thicken, then fold in one cup and
a half of cream, beaten firm. Turn the
mixture into a mold and, when chilled
and firm, set the mold an ms ant in hot
water-the water should reach on the
outside, to the height Of the cream on
the inside; unmold on fiat dish, sprinkle
with fine chopped pistachio nuts and
serve at once. The recipe will serve
eight people.
MARGUERITEs.
Boil one cup of sugar and half cup
of water to 240 degrees Fair. or until it
will spin thread two inches in length.
Add five marshmallows, cut in small
pieces. and let stand on the back of the
range a moment, to melt the pieces Of
marshmallow. Pour in fine stream on
the whites of two eggs, beaten dry, beat
ing constantly meanwhile. Add two
tablespoonful of cocoanut, one cup of
chopped walnut meats and teaspoon
full of vanilla. Dispose on choice crack
ers and set into a moderate oven until
the mixture is lightly oolored. Serve in
the place of cake or cookies.
MRS. STOKES CAKE.
Beat half cup Of butter to cream;
gradually beat in one cup and three
fourths Of sugar; add, alternately, one
cup of cold water and three cups of sift-
ed pastry flour, sifted again with three
slightly rounding teaspoonfuls of baking
powder. Lastly, add the whites of four
eggs, beaten dry, and beat the whole
thoroughly. Bake in q shallow pan.
Make a boiled frosting of one cup of