Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-01-31


Cut the grape fruit into halves, cross.
wise to form two portions. Remove the
seeds. With thin, sharp pointed knife
cut around the pulp in each little section
of the fruit, so that each triangular
section of pulp may be lifted out with an
orange spoon or fork. Set the halves of
fruit on plates. A lace paper dolly is
often laid between the fruit and plate.
SOUP NIvERNAIsE.
Slice the red portion of six carrots
lone pound of carrot is needed), and put
over the fire with teaspoonful Of sugar,
half teaspOonfui of salt and two table
spoonfuls Of butter or dripping, stir and
cook until the butter In absorbed; add
two cups of white broth Chicken or vesl)
and one cup of bread crumbs center of
loaf and let simmer until the carrots
are tender; press through fine sieve;
add broth as needed to make the soup of
proper consistency, also salt and pep
per. Serve with small bread croutons
lcubes of bread Drowned in butter).
PUMPKIN SOUP.
Let quart of milk, one cup of cooked
slices of onion cook fifteen minutes in q
double boiler. Beat three level table
spoonfuls of butter to cream; gradual
~ beat in three level tablespoonful of
flour, q teaspoonful Of salt and one
fourth a tsaspoonful of paprika; dilute
with little of the hot soup, stir until
smooth, then stir into the rest OF the
soup; stir constantly until the soup
thickens a little, then, occasionally,
while cooking ten minutes. Strain into
four plates. Finish with tablespoonful
of whipped cream on each plate.
SWISS STEAK.
Select a slice of round steak, cut
about two inches thick. A steak from
the top of the round is preferable. For
a small family half Of the slice will suffice
for two meals. A full slice from heavy
beef will weigh four or five pounds.
Pound into the steak, on both sides, az
much flour as it will take up (nearly one
cup). The pounding is to break the
tibers Of the meat, the -four will take
up the lOosened juices which would
otherwise be lost. Brown the meat on
both sides in bacon or salt pork fat,
about two hours. Peel an onion for
each person to be served; let cook five
minutes iu boiling water, drain, rinse in
cold water and set to cook around the
meat. If preferred the onions may be
sliced into the dish before the steak is
put into 1t. If the meat Is Drowned 10
an iron frying pan, finish the cooking In
an earthen dish. The sauce around the
meat is thick and brown. Mushrooms
may be added to it. This steak may be
served on plank.
CRANBERRY MUFFINs.
Beat one.third cup of butter to
cream; gradually beat In one-fourth
cup of sugar, then one egg, beaten light,
three. fourths cup OF milk and two cups
of sifted -four, sifted again with two
rounding teaspoonfuls of baking powder
and half teaspoonful Of salt. When
we'll mixed, beat In one cup of cranber.
ries, cut 10 halves. Bake about twenty
five minutes in well-buttersd muffin
pan.
CREAM CHEESE AND PRESERVED GIN.
GER SANDWICHES.
Chop preserved stem ginger very fine;
add syrup from the jar II at hand, II not
use sweet cream. Mix the ginger and
liquid into an equal bulk of cream
cheese. Spread bread prepared for
sandwiches with butter and then with
the prepared mixture. Press together
In pairs.
BANANA NUBH.
Remove the skins from three bananas,
scrape with Q silver knife to remove
coarse threads, etc. Press through
ricer into an agate boiler; add tss-
spoonful Of sugar, one.fourth teaspoon
full OF salt and one-fourth cup Of boil
ing water and stir over the fire until boil
ing, then let cook over boiling water
double boiler) until thick. Serve with
milk - breakfast dish or at luncheon
or dinner ~ dessert dish.