Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-05-17
SOUP FOR THE ooNvALEscENr.
EGGS, WALDORF STYLE.

EGGS, WALDORF STYLE.
Carefully poach two eggs; dispose
hese on two small slices of toast, set
close together, and pour over them about
half a cup of brown sauce. Garnish
with three, cooked, fresh MUSHROOM
caps and serve at once. To prepare the
caps, remove stems and peel, reserviDg
these for some other dish. Simmer the
caps in the brown sauce about ten min.
utes or until softened throughout.
FRIED POTATO BALLS FOR FISH.
Put the balls over the fire in boiling
water and let boil about five minutes
Train, rinse in cold water and dry on
cloth, then immense In hot fat and let
cook until tender. It will take nearly
fifteen minutes.
BEARNAISE SAUCE.
On the back of the range cook two
tablespoonfuls of fine-ch0pped onion In
1bree tablespoonfuls of vinegar, until the
vinegar is reduced one-half or more;
press the onion and liquid through a
cloth, into a double boiler; add the
yolks of three eggs, and about table
spoonful of butter and stir constantly
while adding the rest OF half q cup OF
butter in small pieces; add, also, little
salt and paprika and tablespoonful OF
chopped parsley. Serve as soon as the
mixture thickens.
FILLETs OF HALIBUT, ST. GERMAN
STYLE.
Have two slices of halibut, from the
all of the fish, cut half an inch thick.
Remove the skin and bone, thus securing
eight fillets of the same shape and size.
Sprinkle the fillets with q little lemon
juice, salt and pepper, roll and run
through each a wooden toothpick dipped
in melted butter Chat 1t may be remov-
I'd with ease.) Roll the turbans OF hall
but In sifted bread crumbs (center OF
stale loaf then 10 an egg, beaten with
two tablespoonfuls of cold water, and
again in the soft crumbs. Fry in deep
tat, four at time. They should fry In
four or five minutes. Dispose on hot
dish, each fillet or turban on a slice OF
lemon. Dispose spoonful OF thick
Bearnaise sauce on each turban, and
fried potato balls at the ends Of the dish
Serve an extra supply of Bearnaise sauce
n a bowl. The potato balls may be
cooked first and kept hot while the fish
is cooking.
GREEN MOUssELINE SAUCE.
To the BearDaise sauce, add three
tablespooufuls of cooked spinach, drain
I'D and pressed through fine sieve, and
,ne-fourth cup of heavy cream, beaten
firm; let cook a little over hot water,
stirring constantly. The spinach puree
should be thick and the finished sauce
light and fluffy.
HAM-AND CHICKEN, OR VEAL SAND
WITCHES.
Pound half a cup, each, of chopped
ham and chicken, or veal; add two
teaspoonfuls of celery salt, half tea
spoonful of paprika, teaspoonful Of
,nchovy paste and four tablespoonfuls OF
nayonnaise dressing, and mix all TO-
sether thoroughly. Cut the crust from
slices of stale bread, spread with butter
tightly, then with the meat preparation
Have ready some lettuce hearts, seasoned
with French dressing; put one or more
leaves on slice of the prepared bread
cover the lettuce with a second slice OF
he prepared bread, press together close
ly and serve at once.
WELLESLEY TOAST.
Cut fresh baked bread in slices, toas
4 golden brown, then spread with butter
and dredge literally with cinnamon ano
.ugar. Serve at once with chocolate OF
tea.
RHUBARB AND ORANGE MARMALADE
Take six oranges, two lemons and two
pounds of rhubarb. Wash and wipe the
ranges and lemons, cut each In length
wise quarters, and the quarters in ex
ceedingly thin slices, discarding the
seeds. Weigh the prepared fruit and tc
zach pound add three pints of cold water
Set aside for twenty-four hours. Lei
simmer until the rind is very tender, II
will take five or six hours, then set aside
until the next day. II the rhubarb be
young and tender, the skin may be re-
| aimed, otherwise remove 1t. Cut the
stalks In half-inch pieces, add to the pre-
pared orange and lemon and get the
weight of the whole. Let the whole
heat to the boiling point, simmer five
minutes, then add pound Of sugar fol
each pound Of mixture. Let cook until
| il chickens slightly on a cold dish, then
store in glasses as jelly is stored. The
marmalade will stiffen, on cooling, and
care must be taken that 1t be not over
cooked.
FIG OR DATE LAYER CAKE.
Cream one-fourth a cup of butter, and
beat the yolks Of two eggs until light
colored and thick, then beat half cup
of sugar into the butter and half cup OF
sugar into the yolks, and then beat the
two together. Add, alternately, half a
cup of milk, and one cup and half of
flour. sifted with half teaspoonful OF
soda and slightly rounding teaspoonful
nf cream of tartar. Lastly, add the
whites of two eggs, beaten dry. Bake 10
two layers. Put the layers together
with half q pound of chopped figs or
dates, cooked smooth In two or three
tablespoonfuls Of water. Cover the top
with cream frosting.
CREAM FROsTING.
Scald scant fourth cup Of cream,
and stir into 1t sifted c0nfectioners'
sugar to make frosting that will spread
without running of. 1t will take nearly
three cups Of sugar.
COTTAGE PUDDING WITH sTRAwBER-
RIEs.
Beat one-third cup OF butter to .
cream; gradually beat in one cup OF
.ugar, one well-beaten egg, and, alter
aately, half q cup of milk and one cup
and three-fourths Of -four, sifted with
two slightly rounding teaspoonfuls OF
baking powder. Bake In Q shallow pan
about half an hour. Cut In squares and
serve with basket Of strawberries.
CREAM SPONGE CAKE.
Beat the yolks Of four eggs until
light colored and thick, the whites until
.lry. Beat into the yolks the grated
rind of an orange or lemon and one cup
Of grauulated sugar. Add three table
spoonfuls of cold water. Sift together
me level cup of -four, less one table.
spoonful; one teaspoonful and half
measured level) Of cornstarcb, and
slightly-rounding teaspoonful OF baking