Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-11-15

to shape easily add little hot milk or
cream. Shape the mixture into rounds,
0vals or diamond shapes. Roll them in
sifted bread crumbs, cover with beaten
20, diluted with an equal measure of
milk, then again roll in crumbs. With a
sharp pointed knife score the top of
each shape ne-fourth an inch from the
edge, to form a cover that may be- re.
moved after the croquette is fried. Fry
in deep fat; run the point of the knife
around the scoring and lift up the cover
and carefully remove the potato, to
leave hollow shell. Fill with cooked
fish, faxed and made hot in a cream or
fish Bechamel sauce. Use one cup of
fish to each three-fourths cup of sauce.
Set the covers in place and serve at once.
CHICKEN PIE, BISCUIT CRUST.
Separate a three-pound chicken in'o
pieces at the joints. Wash carefully,
cover with boiling water, let boil five or
six minutes, then let simmer until ten
der. The chicken will cook in from an
hour and half to two hours. Add salt
near the last of the cooking. Let the
chicken become cold. For the crustsift
together four cups of pastry -four, tea
spoonful of salt and four slightly round
ing teaspoonfuls of baking powder.
Work in one-fourth cup of shortening,
then mix to a dough with milk. Take
two-thirds of the paste upon board
dredged with flour, knead slightly, then
roll out to fit baking dish large enough
to hold the chicken. Roll the rest of the
paste into sheet, spread with softened
butter, and fold in three layers; roll to
fit the top of the dish. Cut slit in the
top of the crust. Put the pieces OF
chicken in the lined dish. Sprinkle in a
teaspoouful of salt and half a teaspoon
full of black pepper and two or three
tablespoonfuls of -four. Add two table
spoonfuls of butter in little bits, as the
chicken is put in. Have ready sauce
made of two tablespoonfuls of butter,
three of -four, one cup of cream and the
chicken broth. The sauce should be
cold. Turn this into the dish over the
chicken. Brush the edge Of the paste
with cold water and set the cover in
place. Ornament the cover with bits of
paste, cut in crescen!s, If it be cOnven-
lent. Set into a well, heated oven, cover
with buttered paper, and let bake from
three-fourths to a full hour.
ROAST CHICKENS.
Truss the carefully cleaned chickens
80 that the legs and wings ars pressed
close to the body. Rub over with salt
and -four, and fasten slices of salt pork
over the breast. Set to cook in hot
oven. Basic each fifteen minutes with
the dripping in the pan and additional
fat as needed. Dredge with -four after
each basting. Lower the heat after the
first half hour. Let cook till the joints
separate easily. The time will vary from
one hour and three-fourths tn two hours
aud one-fourtb.
GIBLET SAUCE.
When the chickens are put into the
oven, cover the cleaned giblets and the
necks with boiling water and let simmer
until tender. Discard uned'ble portions
and chop the rest fine. Pour all the fat,
save three tablespoonfuls, from tho bak-
ing pan; into this stir three tablespoon.
fuls of -four, add cup aud a half of the
cooled broth from the giblets and stir
until boiling; add the chopped gible's
with salt and pepper as needed.
BREAD DRESSING.
To two cups of fine bread crumbs
(picked from the loaf with fOrk) add
half teaspoonful, each, of powdered
thyme or summer savoty, salt and pep.
per, also half cup of melted butter,
mix thoroughly and use to fill the chick
ems. This quantity will be enough for
one chicken.
A CHEESE COURSE.
Roll cream cheese into balls nearly an
inch in diameter; roll tho balls in pis-
tachio nuts, blanched and chopped. Pile
the balls in the center of chop-plate,
and surround with a wreath of orange
UT grapefruit marmalade. Surround
the marmalade with hot toasted crackers.
Serve at the close of luncheon or dinner
in the place of the usual pudding, pie or
other sweet dish. II preferred pass the
cheese, marmalade and crackers on a
tray in separate receptacles.
CRANBERRY TARTs.
Cut rounds from faky paste and an
equal number of rounds from puff paste,
if at hand, otherwise use flaky pastry
for both sets OF rounds. Cut out small
rounds from the paste to be used as
covers, but retain them in place. Put a
spoonful of cranberry jelly on the tlaky
rounds, brush the edge with cold water
and press the puff paste rounds above;
dredge with graduated sugar and bake
in q rather hot oven about fifteen
minutes.
SMALL CHOCOLATE COOKIES.
Beat half cup of butter to a cream !;
gradually beat In one cup of sugar, two
eggs, beaten without separating the yolks
and whites, then two rounding table
80 lonfuls of cocoa, one tablespoonful OF
sweet milk, one teaspoonful Of vanilla
extract and two cups of sifted pastry
flour, sifted again with two slightly
teaspoonfuls of baking powder.
Drop by the teaspoonful, some distance
apart, on buttered baking sheets. Bake
In quick oven. When baked the cook
les should be perfect In shape and the
size of mscaroOn.
PEANUT BUTTER SOUP.
One tablespoonful Of peanut butter
worked to thin paste with little milk.
Scald one and one-half cups of milk "a
little onion may be used In this but 1t Is
not necessarily Melt one tablespoonful
Of butter and slowly stir into It two
OF flour. Pour the scald-
cd milk slowly on this, and when smooth
add the mixture to the peanut butter
paste, stirring constantly. Salt and
pepper to taste.
CARAMEL ICING.
Measure one cup Of graduated sugar.
From this take four tablespoonfuls of
sugar and cook to q caramel; add one
fourth cup of boiling water and cook
to q thick syrup. Then add the rest Of
tho cup of sugar and oue-fourth of q cup
VI boiling water and boil till 1t threads;
then pour over the white Of one egg
beaten dry and beat till thick and cool
enough to spread.-Ex.