Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-05-09
MEAT ROLLS.

MEAT ROLLS.
Mipcs leftover veal, sliced bacon, aud
ham; add one egg yolk, enough fine
cracker crumbs to bind the meat to-
gether so it may be formed into small
rolls; dip into -four, and saute in a
chatting dish. When the rolls are brown.
ed and heated through, serve with q
rich sauce. A horseradish sauce il good
for this and is made by pressing three
tablespoOnfuls of horseradish from the
vinegar, adding quarter teaspoonful of
salt to the radish and whipping it into
the yolk of an egg; then adding gradual
ly to seven tablesp0Onfuls of whipped
cream.
CURRIED MEAT.
Brown one sliced onion in butter, and
then add teaspoonful of curry powder
and one-half pint of soup stock, tomato
If possible; or the meat stock could be
used, adding one half cupful OF tomatoes,
either canned or fresh. Add one quart
Of cold cooked meat cut into moderately
coarse pieces, a tablespoonful of lemon
juice, and heat slowly. Have hot plat:
ter lined with boiled rice seasoned with
butter and salt. Make a we'll In the
center for the curry; garnish with heat
ed pimolas or olives. Any kind of meat
may be used for this, but mutton 10 pref.
cradle.
PRESSED MEAT.
Pass beef, mutton, ham, or fowl
through the chopper, then season with
salt, pepper, celery and parsley. Moist.
en- with q little hot soup stock; then
press into q dish, packing firmly down.
When it is cold slip on to plate and cut
into slices.
CAKE SANDWICH.
When loaf cake is too old to use In its
natural state, place it in a steamer to be-
come heated through. Then cut into
squares or oblongs, split the pieces In
two, spread with sweetened fruit, press
together, and cover with q cream or
boiled custard sauce.
BREAD PUDDINas.
Crate stale bread after drying 1t thor
ougbly. To three tablespoonfuls of the
crumbs add one pint of cold milk, three
eggs beaten with four tablespoonful OF
sugar, two tablespoonful Of cOcoanut,
one-half teaspoonful of vanilla. Soak
ten minutes; then fill cups nearly full;
stand in pan Of boiling water, and set
in moderate oven until the puddings
are firm in the centre. Five minutes be-
fore removing, draw the pan toward the
front OF the oven, and spread grated
sweet chocolate over the tops; then
leave In the oven until the chocolate
mslts. Let the puddings become cool,
but not cold, before serving.
HASH AU eRArrN.
Brown q small onion, sliced, Ia butter,
add two large baked potatoes pared and
cut into coarse pieces; then stir In cup
full of hashed, cooked meat; cover and
cook until heated through; mix in a
tablespoonful of butter, salt and pepper
to suit; mound On a buttsred dish, cover
with grated cheese, and brown In the
oven.
CAKE cRoQUErTEs.
Crate stale sponge cake, and to each
cupful add one tablespoonful of cleaned
dried currants or raisins, q grating Of
nutmeg, and ono egg yolk or less, as only
enough need be used to bind the crumbs
together. Then dip into beaten egg,
roll into fine bread crumbs, and fry a
brown In deep, hot fat. Serve with
maple sugar or lemon sauce, when straw.
berries are ripe sauce made by crush.
ing the berries with enough sugar to
sweeten. The heat Of the croquette will
heat the sauce sufficiently.
COFFEE JELLY.
Soak one ounce of gelatin In one cup.
full Of coffee until 1t Is softened; then
add another cupful of strong coffee.
Heat uptil the gelatin dissolves, stirring
constantly; then add enough sugar TO
sweeten one cupful Of milk, and turn
into mold. In the summer 1t must be
placed 10 the Ice chest for twenty-four
hours before using. Serve with whip.
ped cream.
COFFEE CAKE.
One cupful of brown sugar, Dreamed
with two-thirds of oupful Of butter or
dripplngs; add two oupfuls of molasses
one cupful OF strong coffee, ono level
tablespoonful Of ginger, one-half table
spoonful OF pulverized cloves, ono table
spoonful of cinnamon, ono teaspoonful
Of grated nutmeg, ono level teaspoonful
of salt; mix together. Dredge ono cup.
full each Of raisins and dried currants,
with part Of five level oupfuls Of -four.
Silt ono level teaspoonful of baking
soda, and two rounding teaspooufuls Of
baking powder In the -four, and mix into
the wet ingredients; then, whom smooth,
add the fruit. Fill creased paper-lined
pans with the batter, and bake In .
moderate oven for an hour. This will
keep for months II kept In covered boz.
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