Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-03-07
Timely and Other Receipts.

EGG WITH BRoILED TOMATO.
Beat two eggs with one tablespoonful
of milk, one-third teaspoonful OF salt,
and dash of pepper, just enough to
break the eggs, not to make them frothy.
Melt q tablespoonful Of butter In q
saucepan, pour In the eggs, and stir con,
tinuously until the eggs are set. Spread
the scrambled egg on round slices OF
buttered toast, and lay q slice OF broiled
tomato on top of each portion. The
bread may be cut round from square
slice with the top of battle-ground
tin. Fried tomato may be used instead
of broiled. To fry 1t, dip the slice OF
fresh, cut tomato in -four, and fry In any
kind of fat you prefer-lard, butter,
suet or olive oil. Serve these eggs very
hot, for nothing is much worse than cold
scrambled eggs.
Iced tea sounds like the simplest Of
beverages, and most women think they
can prepare 1t without even thought OF
care. Yet the difference between de-
lightfully refreshing drink and monde
script, tasteless liquid lies in just the
little forethought.
II you live in place where Ice Is
plenty and cheap, by all means make
your tea fresh when you are to use 1t,
and pour 1t, steaming hot, into tumbler
of chopped ice, adding more ice from
bowl as it Is needed. If, however, ice Is
scarce and you must make small piece
do days work, brew your tea some
hours before you will want it, and stand
the pitcher containing it near the ice to
grow thoroughly cold. You will get al
most as good a result with much less
waste of the precious ice.
To make iced tea in the first way, have
your water boiling, but not having boil
ed for some minutes. Put the tea into
cheese. cloth bag, and pour the boiling
water on it. Let it stand, covered, for
ten minutes, and then pour over the ice.
Use enough tea to make the brew quite
strong, as the ice dilutes it. Have ready
to serve with this tea plenty of lemon
sliced very thin and powdered sugar.
Straws may be used as for lemonade.
To the second method of making, the
same rules apply, up to the point OF
pouring the tea over the cracked ice. II
you are to use the tea later, let 1t stand
the same length of time, then take out
the tea ID the cheesecioth and stand the
teapot where the contents will grow cold
in breezy window, perhaps. Later,
put it against the ice until needed.
With the iced tea any little cakes are
good to serve. Here ia q rule that makes
delicious ones.
PEANUT COOKIES.
Rub to a cream half pound of butter
and half a pound of granulated sugar.
Break into this, without beating, two
eggs, and stir them into the cream. Then
add gradually three-quarters of pound
of flour. Knead this in we'll, and do not
be afraid that it will be too much. Roll
out the dough little at a time, using
powdered sugar instead of flour on the
board and rolling pin. Have ready a
bowlful of chopped peanuts and sprinkle
these over the board as you roll out the
dough. Roll to quarter-inch thickness
and cut with q round biscuit cutter.
Bake very light and keep in stone or
china jars-not in tins.
A fruit cocktail is delicious first
course at dinner or luncheon or Sunday
night supper. 1t may be made as fol.
lows:
FRUIT COCKTAIL.
Mix one-third cupful of picked pine
apple, one-half cupful of sliced orange
pulp, one-half cupful of sliced banana,
and one cupful of whole berries. Pour
over them dressing made of one-third
cupful of melted currant jelly, three
tablespoonful of lemon juice, one-half
cupful of sugar.
Children will like:
INLAID SANDWICHES.
Spread three slices of white and three
slices of Graham bread with creamed
butter, and place them in piles of three
slices each, alternating the Graham and
white bread. Press these under light
weight until the butter is firm, then
trim each slice, and slice as loaf.
MOCHA TART.
To make this, cream cupful of but
ter with two cupfuls of sugar, add half
cupful of milk, and beat hard. Sift
quart of -four with two level teaspoon
fuls of baking powder, and beat the
whites of four eggs stiff. Stir the egg
whites into the batter alternately with
enough -four to make an ordinary cake
batter. Bake in layer tins. When cold,
put mocha filling between the layers and
on top of the cake.
To make the filling, work smooth two
cupfuls of sweet butter-that Is, butter
to which no salt has been added. Work
into it cupful of powdered sugar and a
gill of strong black coffee, or enough to
give tho desired flavor. Beat very
smooth, and keep in a cool place until
needed for the cake.
MILK MUsH.
Scald small cup of white Indian meal
with cup of boiling water, adding a
teaspoonful of salt. Have three cupfuls
of milk heated to the boiling point and
stir the scalded meal into this. Cook in
double boiler for twenty minutes, stir
ring constantly. Just before serving add
three tablespoonfuls of rich cream,
beat very hard for minute, and serve.
PEANUT BUTTER.
Choose freshly roasted peanuts, re-
move the shells and the skins. Grind
through a meat-grinder or pound in a
mortar to fine powder. Measure the
nut powder, and to each cupful add a
half-cupful of butter. Rub the powder
into the butter until you have smooth
paste. If the mixture tastes too fresh
add little salt.
CHOCOLATE PUNCH.
Heat one quart Of milk just to the
boiling point, then add six tablespoon
fuls of chocolate syrup, and cook for
three minutes; remove from the fire,
cool, and add one teaspoonful of vanilla
or one-fourth teaspoonful of powdered
cinnamon; blend thoroughly, and set on
ice. When ready to serve put one table
spoonful of vanilla ice cream or plain
whipped cream in each glass with three
fourths of cupful of the chocolate
mixture.
CREAM CHEESE WITH CURRANT JELLY.
A dainty cheese dish is prepared by
mixing one cream cheese with little
sweet cream, then form into balls; press
one-half of an English walnut meat on
the top of each ball, and place each on
thin slice of currant jelly. Set on ice
and chill. Serve with toasted waters.