Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-06-20
Recipes.
EGGS, WITH CHEESE SAUCE AND

EGGS, WITH CHEESE SAUCE AND
ASPARAGUS.
Cover four eggs with boiling water and
let stand, covered, twenty Ave minutes
without allowing the water to boil.
Drain off the hot water and let the eggs
stand In cold water to become chilled,
then cut In quarters lengthwise. Have
ready eight rounds of hot, buttered toast
act two pieces OF egg on each piece OF
toast and dispose them In circle or oval
on hot plate. Set bunch OF hot, boiled
asparagus tips in the centre OF the dish
and pour part Of cup OF hot cheese
sauce over the eggs. Serve the rest OF
the cup of sauce separately.
CHEESE SAUCE FOR EGGS AND
ASPARAGUS.
Melt two tablespoonfuls Of butter; In
it cook two tablespoonfuls OF Hour aud
one.fourth teaspoonful, each, OF salt
and pepper, then add one cup OF milk
and stir until boiling. Finish with half
a cup or more of grated cheese. when
the cheese Is melted the sauce is READY.
DATE BREAD.
The INGREDIENTS for one loaf are: ono
cup of scalded- and. cooled milk, half
cake of compressed yeast lat night
stirred through one-fourth cup OF
scalded and cooled milk, half teaspoon
full of salt, one-fourth cup OF molasses
or sugar, one cup of cleaned dates,
chopped rather coarse, two cups OF entire
wheat flour, and white flour to make
dough that may be kneaded. Put all the
ingredients into bowl, using at first two
cups of white -four, then mix with .
knife, adding such extra flour as is need.
ed. When light shape into double loaf
and when again light bake one hour.
DATE BREAD, CREAM cHEEsE-AND-LET-
TUcE SANDWICHES.
Cut the bread in thin slices and shape
as desired; spread one bit of bread with
butter, another bit with cream cheese,
set heart leaf of lettuce between and
press together. Chopped nuts may be
stirred into the cheese.
TARTLETs, WITH PEAS AND SLICES OF
EGG.
For the paste use remnants Of puff or
plain paste. When using tho latter paste,
roll it into rectangular strip; press bits
of soft butter on one-half OF it; turn the
other half of the paste over the butter;
on half of this surface press bits OF but
ter and fold as before. Turn the paste
to roll in opposite direction from first
rolling, pat and roll into sheet rather
less than one-fourth an inch thick, press
bits of butter on one-half, fold and con-
Int
one-fourth an inch thick and use to
cover inverted oval and diamond-s shaped
brownie tins. Prick the paste all over
with steel fork, that 1t may puff evenly
in baking. Set the tins on q baking
sheet into a hot oven. When baked
brush the edges of each tartlet (yemoved
from the TIM with white OF egg, then
dip the edge in 6ne-chopped parsley.
Fill with hot, cooked green peas,
seasoned with salt, black pepper and
butter. Set slice of cooked egg above
the peas in each tartlet and above the
slice Of egg set figure stamped from q
slice of truffle or one.fourth teaspoon
full of chopped truffle trimmings. Serve
after or with fish or chicken or other
meat.
FRIToR OF CHICKEN.
Separate a cold, poached or boiled
| fowl at the joints, into pieces for serving,
discarding skin and large bones. Make
French dressing with six tablespoon
fuls of oil, three tablespoonful of vine.
gar, half teaspoonful, each, Of salt and
pepper, teaspoonful of onion juice and
one tablespoonful of fine-chopped pars-
lev. Turn the pieces of chicken in the
dressing until it is absorbed. Let stand
half an hour or longer to become sea
soned with the dressing, then dip the
pieces of chicken in fritter batter such as
| is used for timb bale cases and let cook in
deep fat until nicely colOred. Serve
with tomato sauce. Fillets of cooked
chicken breast or tender slices OF cold
roast veal may be cooked In the same
manner. Tender corned beef freed OF
fat is also good cooked In this way.
MEXICAN TOMATO SALAD.
Rub a salad bowl with Glove OF gar
lie In halves. Line the bowl with the
heart leaves of a crisp head of lettuce,
carefully washed and dried. Peel and
slice four ripe tomatoes and dispose
these above the lettuce. Remove the
seeds and stem from a green pepper
chop fine and sprinkle over the slices OF
tomato. Remove the stones from dozen
olives and cut the flesh in thin slices
sprinkle these over the tomatoes. Mil
half teaspoonful of salt with two table
spoonfuls of lemon juice, then gradually
beat in five tablespoonful of olive oil
and turn over the salad. Serve at once
If green peppers are not available, re-
move the seeds from two chilli peppers
Crosse 6 Blackwell put up such pep
pers at twenty-five cents bottle and the
peppers will keep until used), chop them
very fine and mix them through tb'
dressing before pouring it over the veg
etables.
sOUFFLE ROLLS FOR LUNCHEON.
The ingredients are: one cup of scald
ed-and-cooled milk, two tablespoonful!
of butter, half q cake of compressed
yeast mixed with one-fourth cup o.
scalded-and- cooled milk, one egg beater
light, half teaspoonful Of salt, q leve
tablespoonful of sugar, ono cup anc
seven eighths (nearly two cups) OF siftet
-four. Melt the butter in the milk; ado
the sugar and salt and when lukewarn
the yeast, mixed a. above, the egg ant
-four. Beat about ten minutes. Th'
mixture should be rather thicker than s
drop batter, but not as stiff as q dough
Cover and set aside to become light. Gu
down and use in filling muffin pans t
rather more than half their height; wher
the batter fills the pans, bake in ho
oven about twenty minutes. Brush ovel
the top of the rolls with teaspoonfu
OF cornstarch, smoothed in cold watel
and heated to boiling in q half cup o
boiling water, return to oven to dry off
If there be time, the rolls will be i'm
proved If the batter be cut down ant
allowed to rise once or twice before it II
put into the pans.
STRAWBERRIES IN SWEDISH, TIMBALE
CASES.
Dip the edge Of the cases In white o
egg, beaten slightly and strained, ant
then in fine-chopped pistachio nuts. Sif
a rounding teaspoonful Of powdered
sugar on a small plate; with q spool