Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-09-19

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ordinary minced or sliced meat or egg
sandwiches, and may be recommended
to those In search of something new for
picnics or afternoon teas. For the
minced or potted meat sandwiches, the
leaves may with advantage be chopped
rather finely and mixed with the meat
and seasoning.
NAsTURTIUN SALADS.
The bright nssturtium flowers, - we'll
as the young leaves, make pretty |
garnishing for salads. The leaves are
much appreciated az . definite constitu- |
emit of the salad itself on account OF their |
hot flavor. A few of these may DO add |
cd 10 any mixed salad, whether 1t con- |
sists of vegetables only or vegetables |
combined with meat or fish. The seeds
(pickled and either whole or finely chop |
ped) also form an uncommon addition,
and the salad may Do sprinkled with
nasturtium vinegar or little of 1t may
be incorporated In the dressing.
NAsTURTIUA PICKLE.
Either the seeds or buds may be used
for this, but the former have q more
definite flavor. The simplest method is
to gather them on dry day, choosing
buds which are still unopened or seeds
while they are still rs soft as green peas.
Free from dust, If necessary, by means
of a soft cloth, put into bottle, cover
with vinegar and add moro seeds or buds
as the season goes on. When the Last
addition Is made see that the bottle Is
full and that the vinegar covers them.
Cork tightly and leave for twelve months
before using. II preferred, about one
ounce of salt and half dozen whole
peppers to one pint of vinegar may be
put in also.
NAsTURTIUM VINEGAR.
Nasturtium vinegar Is very useful for
flavoring sauces and gravies and for use
in salads or special salad dressing. It
is prepared in the same way as mint and
other herb vinegars and may be made
for similar purposes. The fully blown
flowers should be gathered on dry day,
put into a wide glass bottle, shaken
down till they lie close and covered with
cold vinegar. A very small shallot, fine
ly chopped, and fragment OF garlic
may be added, IL desired. The bottle
must be quite full of vinegar. At the
end of two months 1t may be opened for
use, the vinegar being strained and sea.
soned with salt and red pepper.
NAsTURTIuh BLOSSOM SALAD.
For this not only the blossoms, but the
leaves and stems come into play. Ar
range on low glass dish layer OF
spicy nasturtium leaves which have
been we'll washed In Ice water and shsk-
en- until very dry. On each leaf place
blossom with its stem to the center.
Have ready some cream cheese rolled up
to form good sized pistils, and tuck
them into the blossoms. Where the
stems converge put few of the cheese
pistils and dress with French dressing.
NAsTUBTIUM PICKLES.
Gather the seeds within . week after
the blossoms have fallen of. Take
gallon of them, and throw into q pail of
salt and cold water. Keep them In this
for three days and nights, changing the
water three times at least. Lay them on
sieve to drain, aud rub perfectly dry
between cloths. Boil for fifteen minutes
one gallon of white wine vinegar, one
ounce each Of mace and nutmeg, two
tablespoonfuls OF whole white peppers,
four sliced sballots, and four tablespoon
fuls of salt; skim we'll, and when nearly
cold, pour the whole over the fruit plac-
ed In jars, and seal we'll.
NAsTURTIUM PUNCH.
Chop finely thirty nasturtium flowers;
rub to paste with two tablespoonfuls
of sugar. Boil together two cupfuls of
sugar and two pints of water for eight
minutes; remove from the FIRE and add
the strained juice of three lemons and
the nasturtium flowers. Let these
stand until perfectly cold and then add
five tablespoonful of grape juice.
CORN FRITTEBs.
Beat up two eggs we'll; add one heap
ing teaspoonful Of salt, dash OF red pep
per, quarter teaspoonful of white pepper,
half cupful Of milk, one tablespoonful
of olive oil, one cupful Of flour, and two
cupfuls OF canned corn; beat we'll to-
gether. Drop by tablespoonfuls into
smoking hot fat, fry till golden color,
drain on soft paper and serve very hot.
| DATE oMELET.
Beat the yolks of three eggs until
Hight, add three tablespoonfuls Of
powdered sugar and the juice of half
lemon. Fold In carefully the stifay
beaten whites of six eggs, then add q
dozen dates cut In quarters. Turn into
a buttered pudding dish and bake In q
hot oven until golden brown. Serve at
once.
STEAMED DATE PUDDING.
Put two cupfuls OF bread crumbs into
q basin, add one cupful OF chopped suet,
one cupful of sugar, one cupful OF dates
pitted and cut into small pieces, one tea
spoonful of cinnamon, one teaspoonful
Of grated nutmeg, one tesspoonful OF
bal ring powder, quarter Of teaspoonful
Of salt and four we'll beaten eggs. Mix
and pour into well.buttered mold,
cover with . we'll buttered paper and
steam steadily for three hours. Serve
with lemon or orange sauce.
DATE GEMS.
Put one oupful of whole wheat -four
into basin, half cupful Of white -four,
half cupful of chopped dates, ono tea
spoonful Of baking powder, ono cupful
Of milk, the yolks and the stifay beaten
whites Of two eggs. Pour into creased
gem pans and bake till ready In mod.
crate oven.
| DATE JAN.
Take two pounds Of dates, removing
the stones, and put them In . saucepan
over tho fire with ono pint OF wster, two
cupfuls OF sugar, ono grated nutmeg and
one tablespoonful OF butter. Cook slow.
" and stir until tho jam 10 quite thick,
then pour into deep glasses and cover at
once.
VIOLET BALLS.
Beat two whites Of eggs 10 . stif
froth; add . quarter Of pound Of al.
mond paste, and enough powdered
sugar to make paste. Then knead on
board with some confectioner's sugar.
Make into small balls, and dip into white
OF egg stiffly beaten. Roll In csndied
violets crushed with rolling pin.
Almonds, blanohed, chopped and
Drowned In the oven make almond balls.
CELERY AND NUT SALAD.
Take equal parts Of celery and pecan
meats. Cut tho celery 10 CRESCENT shap-
cd pieces, 10 It slices naturally, and use
broken nut meats; do not chop them.