Oxford Democrat., 1911-10-03

CORNISH OUTLETS.

Recipes.
CORNISH OUTLETS.
Trim slices of cold meat, preferably
veal or lamb, ont about 0nefourth OF an
inch thick, into pieces Of the same shape
and size; sprinkle them with salt, pop
per and few drope, each, Of toms
to catsup. Have ready some we'll sea-
soned, hot, mashed potatoes into which
some beaten y0lks OF egg have been
beaten Zone or two yolks to pint OH
potato.) Cover each slice Of meat with
the potato and make the surface smooth
with knife. Dip In beaten egg, d.
luted with three or four tablespoonfuls
Of milk and water, cover with sifted
bread crumbs and fry in deep fat.
porAroEs ANNA.
Pare long slender potatoes and out
sheet very thoroughly with good drip
ping or butter, on this set % many Eng
lish muffin rings as persons to be served;
I'll tho rings with slices OF potato, adding
seasoniDgs aud melted butter to each
layer OF slices; finish with teaspoonful
of butter on the top Of the potatoes In
each ring. Let cook In hot oven
about twenty-five minutes, then with .
broad spatuls, turn the rings and pota-
toes within and let cook about twenty.
five minutes on the other side. Serve
without rings) with any dish Of meat.
MILK BREAD.
Soften one cup Of compressed yeast in
one-fourth cup Of scalded-and. cooled
milk; add one cup Of scalded- -and-cooled
milk, half teaspoonful OF salt, one
tablespoonful of sugar, one tablespoon
full of shortening and -four to make
dough. Knead the dough until smooth
ed In bulk, then cut down and shape to
at q brick-loaf bread pan. Bake one
hour. The loaf should cease to rise and
become crusted over by the time 1t has
been in the oven fifteen minutes.
FRENCH BREAD.
Soften cake of compressed yeast In
one e.fourth . cup Of lukewarm water;
stir in sifted -four to make dough, and
knead the little bit of dough into
smooth ball. Make deep cut across
the dough In two directions. In q mix
ing bowl have one cup Of water, boiled
and cooled to Q lukewarm temperature;
in this set the little ball Of dough, cover
and let stand until the dough becomes
very light and floats on the water; add
half a teaspoonful Of salt and stir In
-four to make q dough. Knead the
dough until smooth and elastic, then set
aside, close-covered, to become light.
Shape into long, narrow loaf; make
depression through tho center of the
loaf-lengthwise. When again light
make three or four cuts across the loaf.
Bake about forty.five minutes. Brush
over with beaten white of egg and re-
turn to the oven to glaze.
RYE-AEAL BISCUITS.
Stir q cake of compressed yeast into
one-fourth q cup of scalded-and- cooled
milk; add one cup OF scalded- and. cooled
milk and one and half cups of sifted
bread -four, and mix to sponge; beat
thoroughly and set aside to become
light. Add . scant fourth Of a cup Of
melted butter, one-fourth a cup of mo-
lasses, half teaspoonful OF salt and one
and one fourth cups of sifted rye-meal.
Mix thoroughly, cutting the dough
through and through with knife. The
dough Is too soft to knead. When light,
with buttsred fingers, shape into six
teen balls and set them close together In
baking pan. When again light bake
about twenty -fve minutes; brush over
with white of egg or beaten yolk mixed
with milk, dredge with granulated sugar
and return to the oven to set the glaze.
COOKED SALAD DRESSING.
Scald half . cup of milk In double
boiler. Mix two tablespOOnfuls OF -four,
one. fourth teaspoonful of mustard, and
half q teaspoonful OF salt, with one
fourth cup of cold milk, then stir into
the hot milk; continue to stir until the
mixture thicksns, then cover and cook
ten minutes. Beat one whole egg or
two yolks: add one tablespoonful Of
sugar and beat again, then stir into the
hot mixture; continue stirring until the
egg 10 set, then remove from the fire
and gradually beat In one-fourth cup
of hot vinegar, and, last, two tablespoon
fuls of butter.
BAKED INDIAN PUDDING.
Scald two cups OF milk In double
boiler; mix four level tablespoonfuls OF
Indian meal with one cup of cold water
and stir into the hot milk: continue
stirring until 1t thickens, then add one
half q cup, each, OF sugar and molasses,
half . teaspoonful of salt, teaspoonful
of cinnamon, half teaspoonful of GIN
ger and two beaten eggs. Turn the
mixture into q buttered pudding dish
and let bake half an hour, then pour on
half a cup Of cold milk. Do not stir In
the milk. Let bake two hours. Serve
hot with cream or with Ice cream. The
oven must be Of very moderate heat.
FRoTHY SAUCE.
Beat half a cup Of butter to cream,
gradually beat In one cup of sugar; add
the white of one egg, beaten dry, and
half cup Of hot fruit juice, pineapple
or grape, and . tablespoonful of lemon
juice. Half cup Of boiling water and
teaspoOpful of vanilla extract may re-
place the fruit juice.
DROP COOKIES.
Cream half cup of butter, beat into
this one cup of sugar, three-fourths .
cup of currants, half a cup Of molasses,
one egg, we'll beaten, and, alternately,
half cup of sweet milk and three cups
Of -four siited With half teaspoonful,
each, of soda and cloves and one tea
spoonful OF cinnamon. Drop from
spoon on . buttered tin. Bake in q
moderate oven.
PLAIN CAKE.
One cup Of butter. two cups Of sugar,
one cup Of milk, three yolks 0f eggs, four
cups OF sifted floul; three rounding tea
spoonfuls of baking powder, three whites
OF eggs, beaten dry, one cup Of chopped
nuts. Bake the cake In dripping pan.
Before baking sprinkle the top with tho
chopped nuts and dredge with granulat-
cd sugar.
GRAPE JELLY.
Remove the grapes from the stems,
put over slow fire In an agate or white
lined saucepan, and let simmer very
gently, until tho fruit 10 softened
throughout; then pour into bag and
drain of al juice possible. Take one
cup Of sugar for each cup Of juice; heat
the sugar, spread on shallow dishes, In
the oven; meanwhile heat tho juice to
the boiling point and let boil rapidly
about lve minutes, skimming a. needed
add the sugar and let boil until little
will Jelly on cold saucer. Have ready
jelly glasses on . folded cloth and sur