Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-11-01
Recipes from ti.rper's Bazaar.
CoCoANUT TIMBALEs.

then put In layer OF hlets OF
any firm white fish, and cover this with
cream sauce. Next put another layer OF
spinach, another of fish, and more sauce.
Cover the top with fine bread crumbs
and little butter, and bake in the oven
for half An hour.
ANY one who is fond Of cheese may
add to this dish little grated cheese,
which will give it a specially good iyor,
il one does not happen 10 dislike 1t. Mix
a little of the cheese with the spinach.
and sprinkle some over the top.
KIDNEYS EN- BRoCHETTE.
Cut the kidneys through the center
aud remove the white veins and fat.
Wash them in cold water and drop in
boiling water for five minutes, then
drain and wipe them dry. Cut thin
slices of bacon the size of the pieces of
kidney and place one piece OF kidney on
a skewer, then piece of bacon, then
kidney, then bacon again, until all are
ready. Then lay them on broiler, set
over clear fire, haste with butter, broil,
and turn 70. five minutes. Dust lightly
With salt and pepper, and serve ON tie
skewers. A sauce of chopped parsley,
butter, and a little lemon juice may be
served with them.
BREAST OF LAMB, BRoILED.
Put two breasts of lamb in soup. ket-
tie with three quarts Of cold water. Put
On the fire and, when IL boils, skim
then season with one teaspoonful OF salt,
one tablespoonful of pepper, one red
onion, two cloves, two carrots, one
turnip, two leeks, three sprigs OF parsley,
one branch of celery, and one bay leaf.
Cook for two hours. Lift the meat from
the kettle, take the bones out, and trim
the meat neatly all around. Sprinkle
both sides with salt and pepper. Melt
two tablespoonfuls of butter, and rub
the meat with it, then sprinkle it all
aver with fine white bread crumbs.
Broil for eight minutes ON each side.
MAcARooN CREAM.
Whip pint of cream until it is very
stiff. Crate into fine crumbs two dozen
macaroons; and for this purpose it is
necessary to have very dry macaroons.
The fresh ones cannot be grated, but
macaroons will keep for any length OF
time and just grow dryer and harder, so
whenever few are left over they eau be
put away in tin box and then after
while there will be enough to make this
dessert. Mix the macaroon crumbs
thoroughly into the whipped cream, add
whatever flavoring you prefer, and put 1t
on ice for two or three hours. Serve In
a glass bowl with few fresh macaroons
and preserved cherries on top.
CREAM FILLING FOR CAKE.
Rub two teaspoonfuls of cornstarch to
a paste with a gill of cold milk, and stir
it into a generous cupful OF scalding
milk in a double boiler. Beat one egg
light, stir into it a half,cupful of granu.
lated sugar, and pour the scalding liquid
gradually upon il. Beat hard and return
to the fire in the double boiler aud boil
stirring all the time until thick aud
smooth. Set aside until cool, flavor with
vanilla extract, and spread on cake lay
ers.
BANANA CREAM.
Rub the bananas through coarse
sieve and add as much cream as fruit
and a pinch of salt To one pint OF this
mixture add two ounces Of powdered
sugar and whip it all up until it is very
light and frothy. Serve it cold in glass
es, with a candied cherry on the top OF
each.
POTATO PUFF.
Mashed potato that has been left ovel
can be used to make potato puff. Fol
each cupful of mashed potato beat VI
one egg. Mix with the potato a little
butter, a little milk, and the eggs. Put
it into pudding dish and bake until II
is slightly brown on top.
RICE CHAUFFEE
Mix together one pint of cold boiled
rice, one pint of canned tomatoes, tel
olives finely chopped, tablespoonful o.
butter, and a half pint of cream. Season
with red pepper and salt. The tomatoes
should be stewed before using. Cook
for about five minutes in double boiler
and serve hot on q we'll heated plate.
ALMOND soUFFLE.
Cook together two tablespOonfuls Of
butter and half a cupful of -four, and
when they are smoothly blended add ont
pint of milk. Stir to thick paste ant
add three tablespoonfuls of powdered
sugar, and take it from the fire. Bea
the yolks and whites of four eggs sepa
rately and very stiff and blanch and choI
up very fine enough almonds to make
two tablespoonfuls (almond paste may
be used iustead) Beat into the souffie
first the yolks of the eggs, then the
chopped almonds, and last the whites Of
the eggs. Turn it into buttered pud
ding dish and bake for fifteen minutes
in q hot oven. Serve as soon as 1t Ii
done, before 1t falls.
LAMB CHOPS BROILED IN PAPER.
Spread a large sheet of heavy white
paper thickly with butter, and lay on
the lower side of the broiler. Rub some
nicely trimmed chops on both sides will
salt and pepper, and place on the butter
cd paper; lay on these another piece OF
buttered paper the same size as the first
and fold the edges together on all sides
creasipg them down firmly he folds
should be at least an inch wide). Broi
over a clear fire, turning often that the
paper may not ignite. Chops broiled In
this manner are deliciously juicy and
we'll. favored.
SWEET TOMATO PICKLES.
These are easily made thus: Cut into
thick slices peck of firm, ripe tomatoes
Add to these quart of small white
onions, sliced thin. Sprinkle the vege
tables with a large cupful of salt, and
set in a cool place overnight. In the
morning drain off all the liquid. cover
the vegetables with cold water, and nj
the end OF fifteen minutes drain this of
Into enough vinegar to cover the toma'
toes and onions stir two tablespoonful
each of allspice, stick cinnamon and
whole cloves, three ounces of mustard.
seed and two pounds of brown sugar.
Pour the spiced vinegar over the vege-
tables and cook steadily until the pickles
are tender. II there ia too much liquid
dip some OF 1t out. Fill heated jars
with the mixture, and seal.
FRENCH ONION SOUP.
The best way to make this is: Peel
large onion and mince it with sharp
kuife. Put into saucepan a generous
tablespoonful of butter. When this ia
melted, put In the onion and stir over
hot fire until Drowned. Do not allow
the onion to burn or scorch. As soon as
q delicate shade of brown is reached,
pour into the saucepan one and one half
pints of water, at hard boil, and season
to taste with salt and pepper. Bring to