Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-08-02

If the picnic is in your own grove and
there is plenty of help to carry the
things from the house, of course more
elaborate spread might be desirable and
a freezer of ice cream may be added
But those going on an excursion know
that they will be tired enough at the end
of the day without carrying home huge
baskets full Of empty dishes.
SANDWICH FILLING.
POTTED HAM.
Cut one-half pound Of lean cooked
ham into thin slices and pound 1t smooth
in a mortar, add pinch each of white
pepper and nutmeg, a grain or two OF
cayenne pepper and half a pound OF
fresh, soft butter. Mix the seasoning
and butter thoroughly with the ham
and put it into ported meat dish or a
marmalade pot. Run a little melted
butter over the top to cover it complete
ly, cover securely and keep in a cold
place.
POTTED CHEESE
Trim off the rind from a pound oil
good, rich cheese, break it up small with
a silver fork, and then mash it to a paste
in a bowl, using a wooden spoon. Work
into it gradually two ounces of butter
that has been softened slightly lit must
not be melted or oily, and sprinkle In a
teaspoonful of salt, one-balf teaspoonfu
of paprika, a teaspoonful of caster sugar
a pinch of powdered mace and two tea
spoonfuls of the best vinegar. Mix al
very thoroughly together, press firmly
into small pots and cover closely. Keep
in cool, dry place.
PoTTED VEAL.
Cut one pound of veal into small
pieces, and cook it very slowly until per
fectly tender in as little water as posi-.
BILE. When done, drain off the liquor
and let the veal dry in cool oven. Look
1t over we'll to be sure there are no bitt
of gristle or skin, and put it twice
through meat chopper. Then put II
into bowl with two ounces of softened
butter, mix we'll and pound to smooth
paste. Add one tesspoonful of grated
lemon peel, one teaspoonful of salt,
generous pinch of powdered mace, few
grains of cayenne and half teaspoonful
of white pepper. Work the seasoning
we'll through, then press into small pots,
and when 1t is perfectly cold, run little
melted butter over the top and cover
tightly.
Gypsy FILLING.
Put one pint of stock broth into stew
pan with the liquor from tin Of preserv'
ed mushrooms, salt and white pepper tc
season we'll, and tablespoonful of but
ter rubbed smoothly into one tablespoon.
full Of -four. Let boil for two or three
until smooth and slightly thick.
ened, then strain through hair sieve
Cut half a pound of tender lean steak
into small bits and fry it in butter to a
light brown, add the mushrooms and
one-quarter of a pound of lean ham
chopped very fine; mix together, add a
pinch of powdered poultry seasoning
and stir in the sauce. Allow it to sim.
mer for fifteen minutes; let 1t cool and
spread between small thin slices of but.
tered bread. This is also delicious
filling for small puff paste cases.
FIG AND RAIsIN SANDWICHES.
Form paste by cooking chopped figs
in just enough water to hold them to.
gether. To the paste add half the guam.
tity of chopped and seeded raisius, or,
If preferred, chopped nut meats; then
spread on rounds of buttered brown
bread and form into sandwiches.
NUT AND ORANGE MARMALADE SAND.
wICHEs.
Shell and blanch a dozen almonds.
Put these together with dozen English
walnut meats, through nut grinder.
Mix them with cupful of orange mar
malade and spread on slices of thin but
tered bread, either white or graham.
AFTER DINNER CRACKERS AND CHEESE.
Mix soft cheese to a paste with little
olive oil and season with salt and red
pepper. Spread on thin crackers and
brown in the oven. Serve cold.
DEvILED EGGS.
Select good fresh eggs that are at least
twenty-four hours old and boil them for
twenty minutes. Remove from the boil
ing water, crack the shells slightly and
immense in cold water. When cold re-
move the shells carefully, cut the eggs
in halves, put the yolks into bowl,
mash fine and mix with salt and pepper
TO taste and enough mayOnnaise dressing
10 form a stiff paste. Refill the whites
Of the eggs with this mixture, place each
two halves together and pack in lettuce
leaves in box lined with oiled paper.
AUNT JAMES APPLE SAUCE CAKE.
Cream together one cupful of sugar
and one cupful of butter or pork fat,
and add one-half teaspoonful each of
cloves, nutmeg and salt. Put
one teaspoonful OF soda into one cupful
Of sour apple sauce and beat we'll. Mix
sll together and add two cupfuls of
-four and one cupful of raisins busted
With -four. Bake for forty-f1ve minutes
10 moderate oven.
CoCoANUT CREAM CAKES.
Beat two eggs, to which add gradually
)ne cupful OF sugar and beat until
smooth; then add in turn one cupful OF
Itch cream, one-half cupful OF grated
,ocoanut, and three teaspoonfuls of bak-
ng powder and one of salt sifted with
:hree oupfuls of -four. Set In q cool
place until thoroughly chilled, then
;urr out upon a we'll Toured dough
BOARD, roll out into thin sheet, sprinkle
With grated cocoanut, cut into shapes
md bake In quick oven.
PEACH ICE CREAM.
Put two pints Of cream on to boil with
pound of sugar; when the sugar is dis
olved add two oupfuls of milk. Sweeten
md mash two pints Of soft, ripe peaches,
tir into the above and freeze. As 1t
,egins to CONCEAL stir in rapidly the
veil beaten whites Of two eggs.-The
Iousekeeper.
Cold applications are often OF service
q relieving cases of nervous headache,
nd cloths wrung out Of cold water are
employed. A better plan IL to
mt q pood-sized piece of Ice In q basin,