Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-02-07
POTATO SCONES.

Boil and mash very fine six moderately
large potatoes, add one-half teaspoonful
of salt, one tablespoonful of butter, one
we'll. beaten egg, one cupful Of cream,
one cupful of graham flour sifted with
one half teaspoonful of baking powder,
and one-haif teaspoonful Of extract OF
cloves. Add more flour II necessary to
make a firm dough. Flour the board
with graham, and roll the dough to one
half inch thick. Cut out In oblong
cakes the length of soda crackers and
two-thirds as wide. Bake on hot grid
die, pricking them with . fork to pre-
vent blistering. Eat with butter.
DARK RICH GINGERBREAD.
The secret of dark, rich gingerbread
is to remember that unlike other cakes,
it needs no beating. To make, use one
heaping teaspoonful of ginger, one tea
cupful of New Orleans molasses, one.
half cupful of butter, one egg, one pint
of -four sifted twice with a teaspoonful
of bicarbonate of soda and teaspoonful
of salt and one tablespoonful of milk.
Heat the butter until really boiling and
put straight fyom the fire into the mo.
lasses. Stir very lightly. Next put In
one well-beaten egg, then the milk and
the -four through which the soda has
been sifted dry. Be very careful not to
beat the mixture, but stir in tho In.
gradients very gingerly. This will In
sure q dark look. Bake in two small pie
plates from ten to fifteen minutes in q
quick oven. Serve hot and break, never
cut. 1t should be rather glossy on top,
dark, and crust very crisp.
SNOWFALL BISCUITS.
Sift together three cupfuls OF -four,
three teaspoonfuls OF baking powder
and one teaspoonful of salt. Then rub
into the -four two tablespoonful of but.
ter. Add sweet milk to make q dough
inst stiff enough to handle. Shape into
small balls with the hands and bake in q
quick oven. Serve piled pyramid fash
ion on bread plate covered with
fringed dolly.
DEvILED BISCUITS.
Make a rich biscuit dough, roll into q
rather thin sheet and stamp out with Q
biscuit cutter. Spread half the rounds
with butter, then cover each with an un'
buttered round, prick with fork and
bake In a quick oven. As soon az they
are nicely Drowned, take out of the oven
break each biscuit open, spread with
jam or preserves, put together and serve
at once.
APPLE FRITTERs.
Make q batter of two eggs, one-hali
pint of milk, one teaspoonful of salt, two
cupfuls of flour and two teaspoonfuls Oi
baking powder. Beat all light, then
drop into II very thin slices of tart cook
ing apples, covering the apples we'll witt
batter. Fry by dropping a large spoon
full at q time in deep, hot fat. Drain
dust with powdered sugar and serve
with lemon sauce or maple syrup.
PLAIN FRIrrER BATTER.
Beat till light four eggs, adding tt
them four large tablespoOnfuls Of sugar
half a cupful OF creamed butter, pinct
of salt, two cupfuls-one pint-of mill
and two thirds Of q cupful of -four. Us'
perfectly smooth frying pan or thu
cakes will stick; butter 1t and when hOt
pour in enough batter to cover the bot
tom. When done spread with jelly
sprinkle with powdered sugar and serve
at once on a hot platter. These may
also be buttered, with a mixture Of
powdered sugar aad cinnamon spread
between and over them; when served II
layers they are cut like q pie.
OYSTER FRIrrERs.
Nothing so appeals to the epicure .,
oyster fritters: to cupful of the liquid
add one OF sweet milk, four eggs, Z
saltspoonful of salt and enough -four to
make stiff batter, add pint of chop
ped oysters and fry In deep fat. Serve
at once garnished with white celery tips
PINEAPPLE FRITTERs.
Pineapple fritters are luscious NOR
sci; CRATE the fruit fine, saving the juice
and adding sufficient water to It to
make one pint; sift one pint Of -four
using Juice to make the batter-one. halt
teaspoonful of salt and yolk OF ono egg.
Drop by spoonfuls into hot fat; dust
with powdered sugar and serve.
SALMON FRITrERs.
lu6 Bhimuu IIitS0Io oIo mOoS eppOei1
ing and are moro substantial than those
of fruit; they are made BY stirring into
the plain batter enough boned salmon 70
make one.half the quantity Of batter
drain on unglazed brown paper and serve
on lettuce leaves or garnished with
parsley.
ORANGE FRITTERs.
Place one cupful OF sifted -four 10 Z
bowl, add q pinch OF salt, then the yolh
of one egg, we'll beaten With one teaspoon
ful Of olive oil; when mixed to . smooth
batter add, gradually, enough water to
make stiff enough not to run from the
spoon. Beat the white Of tho egg light
and fold into the batter. Put i've or six
slices OF orange into the batter. cover
we'll, then drop into smoking fat and fry
delicate brown; remove, drain. dust
with sugar and serve.