Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-10-24
A HOSPITALITY SHELF.


favorites of the family or of guests en-
tertained. In the futter of an emergen.
cy, it often happens that many an excel
lent recipe escapes ones memory.
QUICKLY MADE SOUPS.
The great problem is how to provide
not only more, but enough, In tho short
est time and easiest way. One very con-
venient way of piecing out q meal 10 BY
adding a soup to the list Of things al
ready prepared. If the meal 10 rather
heavy in meats and dessert, q consomme
is best.
Quick consomme is easily made by
cooking rev slices of carrot, onion, and
celery with bit of bay leaf, few whole
cloves and peppercorns. When the
flavor is extracted, strain and add some
meat extract melted In hot water. Al
low half cup Of soup for each serving
II the vegetables are not at hand, or
time is limited, equally good results can
be obtained by using q soup bag. These
come ready to use and are almost indis.
pensa BILE for soups and sauces. Toasted
cubes of bread may be dropped into the
plate or passed with the soup.
II the remainder of the meal Is rather
light, a cream soup makes . good addi-
ton. Corn or vegetable soup 10 easily
prepared and gives decided tone to the
meal. Its foundation 10 the white sauce
used for all cream soups. When we'll
cooked, add from one-half to one whole
cupful of vegetable pulp. The amount
of flour used in the sauce depends on the
thickening property OF the vegetable
used; corn and potatoes call for less
flour than tomatoes or celery or onions.
If corn 10 run through the meat grinder
(using the knife for peanuts) the hull
will be separated and great deal Of
time saved in making the soup. Just
before serving, the beaten yolk of one
egg may be stirred into the soup and will
add to both the flavor and the nutriment.
Or, instead of adding the yolk to the
soup, 1t might be we'll to beat the white
of the egg till quite stiff and then slip 1t
into dish holding boiling water. Lift
at once and drop by spoonfuls into each
plate of soup. One white should serve
six people.
'sHoRT" ON VEGETABLES.
There are several methods of "stretch-
ing" the supply of vegetables. II there
Ia time to cook potatoes, potato nests are
a pretty addition to either luncheon or
dinner. First pare the potatoes and cut
in pieces of even size, but not too small.
When done, drain, dry over the fire till
white and mash fine. Season with salt
and little cream, beat till very light,
and then shape into nests on buttered
baking tin. Brush with beaten egg
and brown in the oven. Fill with peas
or whatever happens to 90 we'll with po.
tatoes. Dreamed meats or fish can be
served in this way.
Rice 10 a great help in making things
90 farther and can be served plain AZ a
vegetable, or, by the addition Of can OF
we'll. favored tomato soup, cooked down
to make sauce, the rice becomes very
pretty and rather pretentious dish.
STRETCHING" MEAT DISHES.
Slices of musb, Toured and fried, add
materially to dish Of leftover chicken.
A small amount of chicken creamed and
served In nests goes farther. Bread
boxes are also great helps. One small
loaf may be trimmed of crust and the
inside removed, leaving box with sides
of about half an inch in thickness. But
ter lightly and toast pretty brown In
the oven. Fill with the Dreamed chick.
en- and serve piece of toast with each
helping of chicken.
Smaller boxes may be prepared for In.
dividual servings, with an egg dropped
into each box. Make Q paste of grated
cheese and milk, spread on the top Of
the box, around the egg, and drop some
on the egg itself. Return to the oven
and cook till the egg is set.
Canned corned beef, II ground fine In
the meat chopper, mixed with An equal
quantity of mashed potatoes and the
stiff1y beaten white OF an egg, can be
formed into balls and fried in deep fat,
making tasty dish and hearty one.
READY-To. USE SALAD DRESSINGS.
1t is a great convenience to have salad
dressings ready to use, and they are
easily kept in cool places. For French
dressing it 10 an excellent plan to keep
oil and vinegar in bottle ready to be
shaken at q minutes notice. Use four
tablespoonful of vinegar, and add salt
until the vinegar will take no more. Add
six tablespoonfuls of oil and sufficient
paprika to color nicely.
Mayonnaise keeps we'll and Is quickly
made II the yolk of egg is thoroughly
beaten at frat and then all seasonings
and the acid added, beating again till
thick. Oil may then be added by the
spoonful, beating thoroughly after each
addition.
A good boiled dressing which keeps
we'll calls for two tablespoonfuls OF
sugar, one of salt, one Of mustard;
one cup Of cream, either sweet or sour,
and one.fourth cup Of vinegar. Nix the
dry Ingredients, add ono egg we'll beaten
and the cream. Cook over hot water till
it coats the spoon, add the vinegar and
cook for little longer. When cold, 1t
should be thick.
A most delicious and refreshing salad,
that may serve also 40 dessert, consists
of . lettuce foundation, with sliced
oranges and bananas and mayonnaise
dressing. Another novel salad easily
prepared, II you happen to have few
stalks of celery and bit Of cream cheese
Ou uauu, 10 uaoO W uiiuS shO OOioty
stalks with q mixture OF the cheese,
chopped nuts, and olive oil. A bit Of
onion seasoning Is also desirable. Cut
the celery stalks into inch lengths, and
serve on lettuce leaves with French
dressing.
DAINTY DESSERTS.
Fruit pulp added to tho stiffiy beaten
white OF egg provides dessert easily
prepared and palatable. Lemon juice
always develops tho flavor of fruit.
An excellent mock shortcake 10 hot
buttered toast spread with hot apple
sauce.
Baking powder biscuit dough made
rather rich and spread over tho top of
baking dish filed with apples or peaches,
sweetened or favored, makes fine des.
sort. Serve In the dish or invert on the
platter, piling tho fruit on top.
have como to recognize tho eoonomI.
cal value of \ good habit. It saves nery.