Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-04-05
Recipes.
BEET cHoP-UP.


BEET CHoP-UP.
Cook and cool . quart of beets and
then chop them. Chop quart Of raw
white cabbage. Mix the two and add .
cupful of grated horseradish, . cupful
of sugar, q little salt and pepper. Stir
thoroughly together and pour over the
mixture enough cold vinegar to cover 1t.
Put in preserving jars and set away
for several days to more thoroughly mix,
1t will then be of q deep red color, and
its toothsomeness must be sampled to be
appreciated.
CHEESE RELISH.
Cut one-fourth pound of American
cheese in small bits and place in hot
frying pan. Pour over 1t one cupful OF
sweet milk, and while 1t heats, stir to-
gether small bit of butter, one-fourth
teaspoonful of dry mustard, salt and pep
per, and add to the mixture stirring all
the time. When the cheese is melted
and the whole is becoming creamy sift in
gradually one-half cupful Of cracker
crumbs. Serve hot with toast.
DREAMED HoRsERADIsH.
Dreamed horseradish sauce ia deli
cious. To make it use cupful OF fresh.
~ grated horseradish, teaspoonful OF
salt, and one each of mustard and sugar,
with half saltspoonful of white pepper
and dash of cayenne and two table,
spoonfuls of vinegar all we'll mixed.
When ready to serve, add cupful Of
stiffly whipped cream.
HoLLANDAIsE SAUCE.
Holandaise sauce is the sauce par ex-
cellence for fish. Cook three table,
spoonfuls of -four in one of butter and
add slowly cupful of strong chicken
stock; when it comes to boil take at
once from the fire and beat in rapidly
the we'll beaten yolks of four egg, pre-
viously whipped smooth with table
spoonful OF lemon juice and add three
drops of onion juice. Place over the
fire and stir briskly until it begins to
stiffen, then stir in tablespoonful of
butter and beat with an egg whisk until
perfectly smooth.
STUFFED POTATOES.
Bake six large, smooth potatoes until
tender, cut in two lengthwise, carefully
remove the contents from the jacket,
keeping the peel in good shape. Mash
potato, adding to every pint level tea
spoonful of salt, dash of cayenne pepper,
tablespoonful of melted butter, half
gill of cream and the beaten white of an
In hn foak bot
them the beaten yolk of the egg, sprinkle
with finely minced parsley, bake fifteen
minutes and serve garnished with sprigs
of curly parsley.
CAPER BUTTER FOR BOILED FISH.
Grind five capers through meat chop
per, using the finest plate, then place in
bowl and add five tablespoonfuls of
creamed butter, saltspoonful of fine
salt and little cayenne pepper; blend
all we'll together and serve with the fish.
GRAPE FRUIT sHERBET.
Cut six grape fruits in halves, care
fully remove the seeds, then the pulp,
pick out all the white skins and press the
pulp through a sieve. Boil two and q
half cupfuls of sugar with one of water
five minutes, stir into this boiling syrup
a tablespoonful of gelatine which has
been soaked in cold water, add the frui,
pulp and cool. When perfectly cold
freeze.
A PERSIAN DESSERT.
A delightful concoction comes to US
from Persia. The secret of its piquancy
il easy to obtain and nothing more deli
cate and refreshing could be imagined.
Its foundation Is q partly frozen plain
lemon sherbet, to this is added equal
quantities of finely chopped figs, dates,
nut meats and raisins. Serve in thin
glasses having whipped cream on the
top of each, decorated with pieces of con-
served ginger.
CELERY WITH MAYONNAIsE.
At an informal luncheon during the
meat course in front of each of as but
ter plate of heavy mayonnaise was plac-
ed and then celery was passed. We all
followed the example Of our hostess,
dipped the stalks into the dressing just
as If it were salt, and were delighted
with the result. Not only did the COM
bination taste we'll, but 1t would do
away with separate salad course if one
wanted to save time and trouble.
COCKTAIL SAUCE.
There is no better sauce for oyster
cocktail than this, made from the follow
ing ingredients: Two tablespoonful of
tomato catsup, one tablespoonful of
Worcestershire sauce, the juice of one
half lemon, one tablespoonful of horse
radish, a suggestion of salt and three
drops of tobasco sauce. Place the wash
ed and chilled oysters on cocktail glasses,
covering with this sauce.
SPANISH DAINTIEs.
Take six large and perfect apples, core
them and stew until the skin can be
easily removed. When peeled, dip each
apple in clarified butter, roll in sugar,
then in shredded cocoanut, and fill the
hollow left by the core with chopped
dates and raisins. Bake In slow oven
until sugar sparkles.
CRYsTALLIzED ORANGES.
Oranges may be crystallized in differ
emit ways. The simplest fashion is to
peel them carefully, remove every bit of
white pith, cut them crosswise into thin
slices and remove every seed. Beat the
whites of two eggs until they are no
longer stringy, dip the orange slices in
until they are we'll coated, then dip them
into powdered sugar. Let dry and re.
peat. These should not be prepared
long before they are to be eaten. An
other way is to divide the orange (smsll
sweet ones are best) into sections, re-
move the seeds carefully, and dip each
section into rich syrup made with one
and one-half cupfuls of granulated sugar