Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-03-28
Recipes.
HOT CROSS BUNS.


sift into . large bowl two pints of
-four, half cupful of sugar, and half
teaspoonful of salt; dissolve fourth OF
a cupful Of butter in half pint OF warm |
milk and add to the dry ingredients,
with the yolks of two beaten eggs; add
half q yeast cake, dissolved 10 little
lukewarm water; half grated nutmeg |
and the we'll. beaten whites of two eggs;
make into a soft dough. Cover the
dough with a cloth and place In q warm |
spot overnight to rise. Ia the morning
take pieces of dough, the size OF an egg. |
add some currants to each, and with Q
little -four mold into cakes one inch In |
place on buttered tin, leav.
ing space to rise. When double their
original size, with sharp knife cut q
cross in the center Of each, bake an hour
in a moderate oven, and when done
brush with strip made of sugar and
water and roll in sugar.
LONG ISLAND CLAN cHowDER.
Chop two ounces of salt pork fine.
Fry II delicate brown in the bottom OF
an iron kettle. Open dozen and half
large CLANS or two dozen medium-sized
ones, wash them we'll and chop fine. To
the fried pork add the clans and about a
cupful of their liquor with water enough |
to keep them from burning. Peel and
chop fine six medium-sized potatoes, one
small onion, and two small carrots. Add
these to the clans and pork. Open a
can of tomatoes, chop little to break
up the pulp, and add to the mixture In
the kettle. Let it boil up and add salt
and pepper to taste. More water may be
added as it boils away. This chowder
should be cooked for at least two hours,
and three would be better. Care must
be taken to stir it often, 80 that 1t will
not stick to the bottom of the kettle.
Just before serving put spoonful Of
whipped cream in each plate. Serve
very hot.
CRUsTLEss PIE.
The crustless pie is rapidly taking the
place of our old-time acquaintance,
which always appeared with bottom
often very sOggy-and a top" The
crustless pie is much more digestiblc,
daintier in appearance, and infinitely
easier to serve. The chocolate filling for
this pie is made by mixing one-half cup
full of -four in little cold milk Ito in
sure smoothness) and stirring into it
two cupfuls of hot milk. Place in 9
double boiler and cook twenty minutes,
stirring occasionally. Melt over hot
water four tablespoonfuls of grated choc-
olate; add to the chocolate one-balf
cupful of sugar, one-eighth teaspoonful
of salt, and one-half teaspoonful Of
vanilla. Beat three eggs with one
quarter of cupful of sugar, add the
chocolate and stir into the -four and
milk. Cook few minutes and pour
into pastry shell. This pie should be
served very cold with a meringue or
whipped cream on top; adding part OF
the sugar to the chocolate and the re-
mainder to the eggs will be found great
improvement over the old way.
1t will be found a convenience and
economy when making pastry to make at
least two shells and number of tarts.
One pound, Zone quartz of -four, three
quarters of pound of shortening, one
half teaspoonful of salt, and one cupfnl
of ice water will make two large shells
and one dozen large or two dozen small
tarts.
MACARONI ITALIENNE.
Put one large spoonful of lard into
skillet and, when hot, add two pounds
of round steak, and brown thoroughly
on both sides. Then add q sliced onion,
pepper, salt, and other spices to suit.
When this has cooked for about half an
hour put in a quarter of . can of toma-
toes or an equal quantity Of fresh ones.
Add quarter of an ounce Of dried
Italian mushrooms that have been soak
ed in cupful of tepid water for half an
hour. Boil slowly and, If necessary, add
boiling water to the broth sufficient to
make about pint Of gravy. Cook about
two hours in all. Take one pound OF
macaroni or spaghetti and put into
large kettle of boiling sailed water and
cook for twenty minutes. Strain we'll
when done. Spread the macaroni on
hot platter, pouring over it the gravy
from the meat, and sprinkle we'll with
grated cheese. This is delicious.
OATMEAL ROCKS.
One cupful of sugar, one-half cupful
of butter, one-half cupful of lard, two
eggs, two cupfuls of oatmeal, two cup
fuls of -four, one-half teaspoonful Of
cinnamon, one level teaspoonful of bak-
ing-powder, one level teaspoonful of
soda, one-half cupful of milk-either
sweet or sour-one cupful of chopped
seedless raisins. Put baking powder in
the -four and sift twice. Dissolve the
soda in tablespoonful of warm water
and stir in the milk. When the ingre-
dients are we'll mixed, the consistency is
about as stiff as can be we'll stirred.
Bake in large dripping pan, using
heaping teaspoonful Of the mixture for
each cake; drop quite way apart, to
allow for increase in size. They flatten
out to about the size of ordinary cookies,
only thicker. The oven should be we'll
heated, and rocks we'll baked, but not
hard and crisp. The name rocks seems
to be misnomer; they are not flinty, as
one would suppose, but merely moist
drop cakes, and are very much liked for
breakfast.
A CHAPTER ON COOKIES.
Cookies were trial to me until
visited q friend last summer who had
methods of her own that were surprise.
She had shallow pan made by tin
smith to just fit her oven. This was
large enough to hold sixteen large cook
les and saved the constant running back
and forth which is such trial in cooky
making. For removing the cookies
from the pan she used pancake turner,
and in this way she never broke cooky.
And then the different kinds OF cookies
T L.. I.
a raisin cooky, maple-sugar cooky, or
jelly cooky, and one day asked her how
she found time to make so many kinds.
ut doesn't take any longer" was the
laughing reply, "come and see." ! did
so, and since that time We have had a
variety of cookies at our house, too. And
this IL the way to do It: Use your favor
ite recipe for white cookies. When the