Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-03-15

TOMATO AND CHICKEN bOUALLoNs
Pour the contents of Q can Of tomatoes
into q sieve TO drain. After time take
out the best pieces Of tomato for some
other dish and press the rest through
the sieve. Use this thin PURGE and the
LIQUID drained from the tomatoes for the
soup. Cut half an onion and 0ne-fourth
q carrot In thin slices and saute these In
butter or dripping until yellowed and
softened. Add small piece OF bay Leaf,
two branches of parsley, two of thyme
and half the yellow rind cut from q
lemon. Let simmer in two cups OF water
twenty minutes; add the prepared toma-
to and a quart Of chicken broth. Mix
with these the slightly beaten whites OF
two eggs and the crushed shells OF sever
al, teaspoouful of salt, and paprika to
taste. Stir constantly over the fire until
the boiling point is reached. Let boil
five minutes. Then move the saucepan
to the back of the range to keep hot
while the mixture settles. Wiring q
napkin out of hot water, spread 1t over
sieve in bowl, skim the mixture, then
carefully pour it into the napkin. Re-
heat and it Is ready to serve. This
bouillon, in appearance. resembles
delicate amber consomme.
TOMATO BoUILLoN.
Put two cups of boiling water, two
cups of tomatoes Cooked or fresh) cut
in bits, half an onion, two parsley
branches, four slices of carrot and bit OF
bay leaf over the fire; let simmer twenty
minutes, then drain through fine sieve.
The sieve should be fine enough to hold
back the seeds, but the flesh of the to-
mato (no other vegetable) should pass
the sieve. Add a quart of boiling water
in which a tablespoonful of beef extract
has been dissolved or a quart of meat
broth, also salt and pepper as needed.
Heat to the boiling point and serve:
This soup should be of a bright red
color.
CABBAGE TARTARE.
Remove the centre from small, hard
head of cabbage, to leave thin shell.
Chop the cabbage fine; add enough
sauce tartare to hold the cabbage TO-
gether, and use to fill the bowl or she'll.
Finish with four stoned olives. For the
sauce tartare make cup of mayonnaise
dressing, and stir into 1t half a cup OF
mixed, fine-chopped olives, capers, Gu.
cumber pickles and parsley. Mustard
pickles may be added, If desired.
PHILADELPHIA RELISH.
Chop very fine enough crisp cabbage
to make pint; chop very fine, also, two
mild, green or red peppers, and mix the
two thoroughly together, then set aside
(covered) in a cool place until ready to
use. Note that both peppers and cab
bage are to be chopped exceedingly fine,
as fine as it is possible to chop them:
Mix together thoroughly one teaspoonful
of celery seed, one-fourth teaspoonful
of mustard seed, half teaspoonful OF
salt, one-fourth q cup of brown sugar
and one.fourth q cup Of vinegar, and let
stand some time. When ready to serve
mix the two together.
ICE CREAM CANDY.
Two and one-half cups of granulated
sugar, three-fourths of cup of boiling
water, one-fourth q teaspoonful of cream
of tartar, one teaspoonful of vanilla ex-
tract. Stir the sugar, water and cream
of tartar over the fire until the sugar is
melted. With cloth or the tips of the
fingers, wet repeatedly in cold water,
wash down the sides of the saucepan
remove the spoon, cover the saucepan
and let boil rapidly about four minutes.
Uncover, set in sugar thermometer and
let the sugar boil rapidly to 275 de.
grees Fair. Without a thermometer,
test by dropping syrup into cold water;
if the drops when pushed from the bot
tom of the dish of water-rattle in the
dish, the syrup is cooked enough. Turn
the syrup upon marble or large platter,
lightly brushed over with olive oil. Al
the syrup cools turn the edges towards
the center, and when cool enough to
handle pull in the hands or over hook.
Add the vanilla while pulling. At the
last, pull on a marble in strips nearly
two inches wide. When cold cut in
strips four or five inches long. Set aside
in tin box, with waxed paper between
the layers. After two days the candy
will be porous, creamy and soft, but not
in the least sticky.
STEAMED COTTAGE PUDDING.
Il III