Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-01-04
Old Dishes In New dulse.

CREAM OF BEET SOUP.
Wash the beets we'll and boil In saltet
watar for an hour and quarter. Scrap'
of the skin and put the beets through
meat grinder, saving all the Juice tina
flows from them. Skim a pint OF yea
stock and stir the ground beets ane
their juice into this. Simmer iol
twenty minutes, strain, and set tne
LIQUID at the side of the range to keel
hot. Cook together two tablespoonful
of flour and one of butter, and wher
they are we'll blended pour upon them
pint of milk-haif cream, ii possible
Stir until smooth and thick, aud beat 10
few spoonfuls at time, the bee
PURGE. When very hot, season with sal
and pepper, and pour gradually upon
we'll beaten egg, stirring all the Time
Serve at once.
ROASTED HAM.
Wash the ham, scrubbing it thorough.
" with stiff brush. Cover with equal
parts of cold water and fresh milk. Sci
10 cold place overnight. In the morn
ing drain off the liquid, cover with fresh
water, and cook, allowing fifteen min
utes for each pound of meat after the
water has reached steady boil. When
done. let the ham get cold in the liquid
in which it was cooked, then remove the
skin. stick a dozen cloves into the fat,
and cover the ham with soft dough OF
paste made of flour and water. Put the
ham in roasting pan, pour about It TWO
quarts of the milk and water In which IL
was soaked, adding to this quarter cup
of brown sugar. Basic every twenty
minutes during the three hours that it ID
in the oven. At the expiration OF two
hours pierce the paste covering In a haif
dozen places and pour a cup OF sweet
cider over the ham.
sTEwED CHICKEN A L'EsPAaNoLE.
Select a large fowl for this dish. Joint
it, and cut each joint in half, wipe each
piece carefully, sprinkle with salt and
pepper, and roll in -four. Put into a
large pot a quarter.cup of butter, and
when this is hot lay in the chicken
Brown each piece lightly on both sides,
remove and spread on dish. Stir into
the butter in the pot two chopped onions
and cook for q minute, then put in the
contents of a can of tomatoes, q cup OF
stoned and minced olives, small greer
pepper, chopped, and onion juice to
suit the taste. Simmer for ten minutes.
Lay in the chicken and pour over il
enough cold water to cover it we'll. Put
a closely fitting lid on the pot and se
where the contents will simmer but viii
not boil hard. Cook until the meat o.
the chicken can be easily pierced with
fork, then add can of pease from which
the liquid is drained, and a can Of French
mushrooms. Simmer for fifteen minutel
more, thicken with butter and Drowned
flour, and pour into deep dish lineo
with triangles of crisp toast.
BEAN CAKES.
Soak a pint of kidney beans owe
night. Drain, cover with water, add
sliced onion, and cook until the beam
are very soft. Drain, mash them fine
add a tables poonful of butter, and sal
and pepper to taste, and the slight!
beaten yolk of an egg. Form into cakes
roll in flour, and set in the ice chest unit
stiff, then saute in butter. Serve verl
hot. These are especially nice will
ham or any form OF pork.
COMBINATION SALAD.
Boil a cup of red kidney beans in salt
ed water until tender, drain and Sc
away until cold. Add to the beans ;
cup of English walnuts broken int
coarse bits, one cup of crisp celery, Gu
into half inch lengths, and dozel
olives, minced. Mix all well togethe
and set on the ice until thorough.
chilled. Serve on lettuce leaves will
mayonnaise dressing.
CRANBERRY FRAPPE.
Wash four quarts of cranberries, pu
them in saucepan with pint of waite
and bring to boil. Cook for ten min
utes, stirring often, and strain through
coarse cloth. Add pound of sugar
| or enough to suit the taste. If the juice
| is very tart more will be needed. Re
turn to the fire just long enough to dis
solve the sugar. When cold, strain, adj
the Juice Of two lemons, turn into
freezer and grind to the proper consist
ency for frappe.
FIG JELLY.
Wash carefully one pound of figs
cover with cold water and soak owe
night. Put over the fire in the sam
water in which they were soaked, ant
stew gently until the figs are soft
Drain off the liquid, pressing the frui
hard to extract the flavor. Measure tn
LIQUID and to each pint add the juice o
two lemons and half cup of granulatet
sugar, and beat in half box of gelatin'
that has been soaked for two hours in
gill of water. Stir until the gelatine i
dissolved, but do not let the jelly boil
Strain and pour into moulds wet witt
cold water. Set aside until cold, thel
put into the ice chest. When cold ant
firm turn out and serve with whipped
cream.
FUDGE CAKE.
Cream one-half cup of butter with
cup of sugar, add cup of milk,
quarter-cup of grated chocolate, tw'
beaten eggs, three teacupfuls of fou
sifted with heaping teaspoonful of bak
ing powder, and, last of all, half cup o
hickory nuts or pecan nuts, broken ant
dredged with -four. Bake in layers ant
put together with the fudge filling
Cover all with boiled icing.
FUDGE FILLING FOR CAKE.
Put into a porcelain-liped saucepan
two cups of sugar, fonr ounces of choco
late, broken small, three.quarters OF
cup of milk, and one tablespoonful o
butter. Boil over hot fire for 81:
minutes, take from the range, add tea
spoonful of vanilla, and beat until tn
mixture begins to thicken, then pou
quickly over the cake layers.
NEAPoLITAN JELLY LOAF.
Dissolve two tablespoonfuls of gela
tine in half cup of cold water. AID
one and half cups of granulated suga
and a cup of boiling water. As soon a
the ge!atine is dissolved strain tb
mixture through cheese cloth and pou
gradually upon the whites of seven egg
beaten very stiff, whipping these all tn
time. Divide the mixture into thre
equal parts. Flavor one part with straw
berry havoring, or with red raspberr
flavoring, and color pink with cochineal
leave one part white, and flavor with
drop or two of bitter almond; stir int
the third section enough melted choco
late to flavor and color it. Wait unit
the varions marta stiffen 40 that they vii