Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-04-12

STUFFED Fees.

p6EG VI lilo yOiAo Aux AoOshoA 0Aco3 S.s
part into small cubes, and to these add
cubes of cooked chicken, ham and pickl-
cd beet, also few capers. Season with
salt, paprika, little curry powder, olive
oil and vinegar and let chill. Cut slice
from the ends OF the halves OF egg, that
each may stand level, and set upon small
lettuce leaves on small plates; fill each
half of egg, rounding 1t up high, with
the chilled salad preparation. Serve as
first course at luncheon or dinner. Smok-
cd fish or anchovies may take tho place
of the chicken and ham. One-fourth a
teaspoonful of curry powder to three
tablespoonful of oil and one Of vinegar
gives about the right flavor of curry.
Mustard may replace the curry.
TOMATO SOUP.
Cook half Q can of tomatoes, two
slices of onions, two branches of parsley,
a chill pepper, four slices of carrot and
half teaspoonful Of spiced herbs, tied
in bit OF cheese cloth, twenty minutes.
Strain through sieve fine enough to
keep back the seeds. To the pulp add
five or six cups of brOth-lamb, beef, OF
veal-and salt as needed. Let boil thor
oughly, skim, If needed, and serve.
Boiling water with beef extract may re-
place the meat broth.
CREAM OF ASPARAGUS SOUP.
Cook three cups of canned asparagus
preserve the choice tips to serve In the
soup), two slices of onion with Glove in
each, six slices of carrot, half teaspoon.
full of spiced herbs and half a cup oi
boiling water, covered closely, until the
water is evaporated. Press the aspara.
gus through a sieve, add quart Of
chicken or veal broth, and salt as needed
Make a white sauce with one-fOurth
cup, each, of butter and flour, half
teaspoonful each, Of salt and paprika and
two cups Of milk. When ready to serve
gradually stir the asparagus mixture into
the cream sauce. For a richer souI
add, at the last, the beaten yolks OF two
eggs mixed with half cup of cream.
DEvILED CRUsrs.
Prepare Parker House roll mixture
shap De 10 ovals and bake when light. Gu,
the rolls in slices. Either fresh baked
or stale rolls may be used. Spread tht
slices on both sides with butter, papriks
and mustard, Dreamed together and So
into the oven to brown. Serve very hot
EGGS WITH BREAD SAUCE.
Use bread that has been baked abou
twenty four hours; remove the crust
and press the crumbs through colander
Put cup of the crumbs eighty measur
ed) into double boiler with pint o
milk, an onion, into which five clove
have been pressed, and one-fourth tea
spoonful OF paprika. Let cook Covered
about half an hour; remove the onior
and press the rest through sieve. Ado
two or three tablespoonful of cream o.
butter and turn iuto an an gratin dish
Break in three or four eggs. Set th'
dish into the oven until the eggs are set
Serve at once. Three or four table
spoonfuls of coarse bread crumbs
Drowned in one or two tablespoonfuls o
butter, may be sprinkled over the egg
before they are sent to the table.
LYoNNAIsE POTATOES.
Cut cold, boiled potatoes into thil
slices (about one-fourth an inch thick
less rather than more); melt three table
spoonfuls of butter in frying pan, ant
add three tablespoonful of onion, slicet
as thin as possible; stir and cook tn
onion until softened and yellowed; adj
more butter, then turn into the pan
pint of potato slices; sprinkle in half
teaspoonful of salt and dash of pepper
and let cook six or seven minutes, toss
ing gently meanwhile. Press the pota
toes into an omelet shape, and let cool
| to a golden color. Turn upon no
dish, sprinkle with fine-chopped parsle
and serve at once. Salt pork fat may b.
used in place of butter. Also, withOu
pressing the potatoes into omelet shape
let cook until lightly Drowned, the1
sprinkle with parsley and turn into
hot dish.
CANNED RHUBARB.
Select stalks of choice rbubarb tina
has been quickly grown. A barrel froI
which the heads have been taken, sc
| over a bunch of well-enriched rhubar
will occasion very tender stalks. Was
and wipe the stalks, but do not remov
the skin. Cut the stalks to the height Q
the jar below the neck, ftin as many a
| the jar will conveniently take, then fiji
the jar to overflow with cold water
adjust new rubber and the cover ant
set aside in a cool place. Wash an
rinse the jars and cover thoroughly i
boiling water before using.
ORANGE CRULLERs.
Beat two eggs without separating tn
whites and yOlks, beat in half cup
granulated sugar and one-fourth cup o
rich milk. Sift together, two or tire
times, two cups OF sifted flour, q scan
half teaspoonful of salt, very slight
rounded teaspoonful of cream of tarta
and three fourths level teaspoonful o
soda; add the grated rind of an orang
and the egg mixture and mix the Who'll
to q dough. On a Toured board TO
the dough, part at time, into a shee
one fourth an inch thick. With cutter
about an inch and ons-fourth in diam
eter, cut the dough into rounds. Pu
about one-fourth teaspoonful 9
orange marmalade on piece of doug
and cover the marmslade with secOn
round; press the edges together close
fry In deep fat. The small end Of
fluted, French patty cutter ia suitabl
utensil with which to cut out the cru
lers. Roll in powdered sugar after fir!
ing, II desired.
DATE LOAF CAKE.
Stone enough dates to make poun(
after stouing, and add one pound of nu
meats English walnut.) Leave the date
and nut meats whole; sift over them on
cup of pastry -four, half teaspoonful {
salt and two round teaspoonfuls Of bal
ing powder that have been sifted Il
gether three times. Mix thoroughly
add cup of granulated sugar and mi
again. Beat the whites of four eggs dry
and the yolks till light colored and thicl
Mix the yolks evenly through the cak
mixture, then mix in the whites and
teaspoonful of vanilla extract. Bake
a pan, neatly lined with Q buttered p'
per, one hour. The heat of the owe
must be moderate. Two brick-losf brea
pans are good for this cake, when
larger pan Is not at hand. Bake one hou
In the bread pans.
LOVERS KNOTS.
Beat two eggs until yolks and white
are we'll mixed and light; add one ROUND
ing teaspoonful of sugar and one.fourt
. teaspoonful Of salt, then stir in -four t
make stiff dough. Knead slightly Of
q Toured board, roll into sheet, thin a
q blotter, and cut into ribbons about .
inch wide, tie In knots and fry 10 he
lard to delicate brown. Dredge wit
powdered sugar. In frying, turn th
knots when they rise to the top of tn
fat. Cut and tie all the knots before be
ginning to fry.
BAKED ALASKA.