Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-08-08
Various Recipes.
VEGETABLE cRooUETTEs.

Any leftover vegetables may be used
for this purpose, and small amounts OF
several different vegetables may be DOM.
bined. Chop the vegetables up fine, and
add half a CUP of thick white sauce to
two cups Of the chopped vegetable. Stir
them together while the sauce Is hot,
and then spread the mixture out to dry.
When it is dry cut into pieces and roll
into croquettes. Dip them into fine
crumbs, then beaten yolks Of eggs, then
again into the crumbs, and fry them in
deep lard, laying them on paper to draip
when taken from the lard.
ALMOND SOUP.
Chop up fine one cup of blanched al
monds, and cook slowly in quart OF
milk. Thicker 1t with one Tablespoons
full of butter and one Of -four, blended,
and season with salt. Cook the soup
until creamy, and strain before serving.
FRIED cAULIFLowER.
Boil the caulifiower until 1t 10 half
done. Separate the yolks from the
whites Of two eggs, and mix with the
yolks two tablespoonful of -four and
little water, and season with salt. The
whites must be beaten stiff, and then
added to the yolks. Break the oauli-
flower In pieces, and dip each piece into
the egg. Then fry them In deep lard,
draining them in the colander when
done. Sprinkle salt over them, and
serve hot.
SALMON soUFFLR.
Mix together one tablespoonful of but
ter and one of -four, and put them over the
fire in saucepan; add pint and half
of milk, and let 1t come to a boil. Stir
in the beaten yolks of three eggs and sea-
son with salt, cayenne, and teaspoon
full of tarragon vinegar. Take from the
fire, and mix in a cup of cold boiled sal
mon, which has been picked up fine and
rubbed to a paste, with the beaten
whites of the eggs. Put the souffle In a
buttered tin, cover the top with grated
bread crumbs aud bits OF butter, and
bake for thirty minutes.
VEGETABLE SALAD.
This may be made of the mixture Of
cold boiled beets, carrots, green peas,
string beans, and raw celery. Cut the
carrots and beets into tiny cubes Of uni
form size; cut the string beans into inch
lengths, and the celery into pieces Of
the same size. There should be cup
each Of the peas, string beans, beets,
and cut celery, and one-half cup Of
diced carrots. Leave all these vsgeta.
bles on the Ice until very cold, then mix,
and serve on lettuce leaves with French
dressing over all.
For the French dressing mix together
two tablespoonfuls Of vinegar, seven
tablespoonfuls of olive oil, tiny pinch
OF paprika, and salt to taste. A pleasant
flavor 10 added by rubbing the inside Of
the bowl 10 which the dressing is mixed
with Glove OF garlic. Beat the dress
ing we'll before pouring over the salad.
CHEESE BALLS.
Rub cream cheese to . paste With tho
back of . silver spoon. Chop enough
parsley to make heaping teaspoonful,
and, II chives are liked, add q quarter
teaspoonful of minced ohives. Rub oil
to smooth mass, and, with chilled and
wet butter paddles, form into balls, just
a. one would form butter balls. Set In
the ice box to stiffen, then lay among
crisp lettuce leaves, and pour French
dressing over ell.
BUTTERMILK CORN BREAD.
Beat three eggs, yolks and whites
separately. Sift two tescupfuls of
Indian meal with teaspoonful OF salt
and two teaspoonfuls of baking soda.
Into tho yolks Of the eggs stir . pint Of
buttermilk, q tablespoonful Of sugar,
and the prepared Indian meal. Last Of
all fold In the whites beaten very stiff
and bake in steady oven In small pans
or mufiin.tins.