Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-09-27

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cups of -four. Bake fifteen minutes.
CORN CAKE.
One cup sour milk, one teaspoon OF
soda dissolved 10 it, a scint spoonful OF
butter, two great spoonfuls OF sugar, one
cup Indian meal, and one cup Of -four.
RICE MUFFINs
Into your mixing bowl sift two cups
Of -four with four teaspoons of baking
powder and ope-half teaspoon OF salt
Add, and thoroughly blend one cup OF
cold boiled rice. Beat one egg light aud
mix with one and one-fOurth cups Of
sweet milk. Then add this to the dry
and last add three table.
spoons (leveD of melted butter. Bake
half an hour in hot gem pans. Delicious
CHEESE sTRAws
Que cup of grated cheese, one cup oil
-four, one-half cup of butter, a little salt
and cayenne pepper. Moisten with q
very little water, roll out thin, cut In
strips and bake in quick oven.
TEMPTING oMELET.
The whites of six eggs beaten stiff and
set aside. Add salt and pepper to the
yolks and beat thoroughly. Now add
half of the whites and seven tablespoon
fuls of milk and stir lightly together
Pour into hot buttered pan and cook five
minutes on stove. Then carefully spread
the rest of the frosting on half the ONE
let and place pan in oven to finish cnok
ing. When done cut through the mid
die and fold over upon the frosting. Put
ON platter and pour cream sauce around
it, or put currant jelly on before folding
and serve without sauce.
DELMoNIco POTATOES.
Pare six medium potatoes, chol
coarse. Season with salt and pepper
Put layer in baking dish, dot with pieces
of butter, then add another layer. Cover
with milk until well moistened. b IKE
in moderate oven one hour or longer.
GRANDMA's BROWN BREAD.
One coffee cup rye -four, one coffee cuI
Indian meal, one coffee cup white flour
one teaspoonful baking soda (good
measure) one and One-haIf teaspoonfu
cream tartar, three-fo urths coffee cup o
molasses, one teaspoonful salt. Milk to
make a thin batter. II you use sou
milk leave out the cream of tartar. Yot
can use part milk and part water II yot
wish. Steam three or four hours, bu
the longer it is steamed the nicer it will
be.
STUFFED TOMATOES.
Wipe aud remove thin slices from til,
stem end of six medium. sized tomatoes
Take out seeds and pulp, sprinkle inside
of tomatoes with salt, invert, aud lie
stand one-half hour. Cook for fiv
minutes TIE following: two tablespoon
butter with one-half tablespoon finel.
chopped onion. Add ope-half cup fiuel
chopped cold cooked chicken, or othe
meat, one-half cup stale bread crumbs
tomato pulp, salt and pepper to taste
After cooking add egg slightly beater
and cook one minute. Refill the toma
toes with this mixture, place ID but
tered pan, sprinkle with buttered crack
or crumbs, and bake 20 minutes In no
oven.
RAISED DOUGHNUTs.
One cup sugar, one-half cup butter
(scant.) Mix we'll together two egg
beaten light, one cup mashed potatoes
large cup of warm milk, three-fourth
cup potato yeast. Make soft batter a
night. In the morning knead, let rise
then knead, roll, cut out, let rise unit
light. Fry in fat not too hot. Spice
liked. A little cinnamon may be use'
IL liked.
CHEAP SPONGE CAKE.
Beat two eggs, then add l cup suga
and beat again. Fill a cup half full o
flour, Il use common all.round -four
put in one teaspoon of baking powde
and fill the cup with potato fl 'ur. Sif
together thoroughly, then add to egi
and sugar. Last. add one-half cup o
hot milk and f1ivoring to suit. F"
a change use melted chocolate for
flavoring. 1t makes a delicious nu
cake by adding chopped nuts to tn
-four.
SPANISH CREAM.
One package of cream cheese, on
bottle of stuffed olives. one hard bnilet
egg, one-balf of a small onion. Grin'
all through the food chopper, moistel
with cream and spread between crackers
ONE EGG CAKE.
Into the -four sieve put one cup sugar
one and one-half cups -four, two tea
spoonfuls baking powder. Sift int
mixing bowl. Into cup put one egg
FIJI cup full of milk. Butter size OF I
large walnut or small egg, slight!
warmed, one teaspoonful Of vanilla
Put with other Ingredients and beat
beat, beat. also add spices sometime
and make q spice cake, which IL yer!
nice, also walnut meats. Use eithe
white or mocha for frosting. U.s.
bread -four.
POUND CAKE.
One pound OF -four, one pound o
sugar, one cup Of milk, half q pound o
butter, five eggs, one teaspoon Of baking
powder. Flavor to taste.
MOLAssEs COOKIES. y
One cup of molasses, one teaspoon o
soda, ten teaspoons of melted lard, si1
teaspoons of cold water, four enough tc
make stiff.
COFFEE MOULD.
Make just plain cornstarch pudding
with one-half cup of strong coffee added
for Aavoriug.
suNsHINr CAKE
One cup sugar, one-hslf scant cup but
ter, two eggs, one. half cup milk, one anc
one-hslf cups -four, ono teaspoon Of
vanilla. Cream butter and sugar, beat
yolks with them, then add milk sni
-four. Beat again. Last add heater
whites Of eggs. This is a very nice fine
grain cake.
LILY CAKE.
Beat the whites Of three eggs stiff
then beat in . cup and quarter OF sugar
thoroughly. Add half . cup of butter
softened but not at all bot, and beat
one cup Of milk, two cups of -four sifted
With one-hslf teaspoon of soda and one
teaspoon of cream OF tartar, and pinch oil
'slt. Beat we'll and bake In rather hol
,ven.
BROWN SUGAR FUDGE.
Two pounds light brown sugar. scani
one and one-half cups of sweet milk
Boil until 1t will thread, remove from
stove, add small piece Of butter, . few
drops Of vanilla, and beat until IL begins
10 grain. Put In buttered dish and mark
whom cool. Can add nut meats whom
desired.