Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-09-17

in buttered 0aklDg-diBn, rev SLICES Vi
onion, and then layer Of mushrooms,
with their liquor, finally layer of
bread crumbs and few pieces of butter
ON top. Bake one-hslf hour.
SPAGHETTI TIMBALEs
Line buttered cups with boiled spa.
ghs,,i. Break into each cup two eggs.
Sprinkle on them lightly salt and pep
per. Bake in u pan Of water for almost
twenty five minutes. When done turn
out on a platter, and serve with cream
or Hollandase sauce.
TOMATO JELLY SALAD.
Soak oue-half box of gelatin in cold
water until soft. Cook together for
twenty minutes one can of tomatoes, one
bay leaf, three pepper corns, one tea
spoon sugar, one slice of onion, and
three cloves. Strain, and add two tea.
spoons salt. Stir into the dissolved
gelatin. Then pour into molds and al
low to harden. Serve On lettuce leaves
with mayonnaise.
EGGS DOR.
Boil eggs until the yolks are mealy.
cream sauce With parsley chopped in it.
Put the yolks through ricer and scatter
over the whites. Serve hot on toast.
RIsoTTo FRANCAIsE.
Boil one-half pint of rice for fifteen
minutes. Put one tablespoonful of but
ter into pan and add one onion chop
ped fine and red pepper cut into small
pieces. Heat through and add two
fresh tomatoes, also cut into pieces, the
seeds and skin having been removed.
After the rice has boiled tbs required
time, drain 1t and put layer into bak-
ing dish; add some grated cheese and
layer of the tomato and onion. Follow
with another layer of each, ending with
rice sprinkled with cheese. Bake twenty
minutes.
GERMAN APPLE PANCAKES.
One half pound wheat -four; three
eggs; one ounce powdered sugar. Put
together In the order given and mix
thoroughly. Add gradually one-half
pint of milk. Pour into q round tin
about an inch and half deep and foot
across. Spread thin slices of apple, par
TALLY cooked, over the top and bake In
hot oven for from seven to ten minutes.
Sprinkle sugar over the top when done
and serve with slices of lemon.
PRUNE PUDDING.
Take one cup stewed prunes without
pits and cut in small pieces. Add to
them two teaspoons vanilla and little
sugar. Beat the whites of three eggs
very stiff with three tablespoons sugar.
Then whip into the prunes. Put into q
buttered baking dish and bake until
brown. Serve cold with whipped cream.
LOBSTER OUTLETS.
Into cup of thick white sauce stir the
beaten yolk of an egg, one teaspOonful
of lemon juice, and two cups of chop
ped lobster meat. Shape, dip each one
into egg and bread crumbs, and then fry
in deep fat. When done, insert the end
of small claw in each, and arrange with
a garnish of parsley.
A sauce tartare is usually served with
these outlets, but lemon quarters may be
used If preferred. II the sauce is to be
served, a pretty way of arranging 1t is in
halves of lemons. The sauce il merely
"A thick mayonnaise with tiny pickle
chopped finely and mixed with II.
FRIED sARDINEs.
Skin and bone sufficient humber of
sardines; dip in lemon juice, and roll in
very fine cracker crumbs, and fry In
deep fat for two or three minutes. Ar
range in clusters nf three, thrust
through lemon rings, and place around a
lemon basket filled with lemon juice.
Garnish with parsley.
KIDNEY BEAN RELISH.
Let q cupful of kidney beans soak
to cook in fresh water, aud lot them sim
mer until nearly tender, letting the water
evaporate. Chop a green pepper fine,
and to it add the pulp scraped from an
onion and two tablespoonfuls OF chop
ped parsley. Cook In two tablespoon
fuls of butter until yellow. Add salt
and one cup OF tomato PURGE, and when
boiling stir In the beans. Cook until
the tomato has evaporated and the beans
are soft.
Surround with half-m of bread
and garnish with hard boiled eggs cut In
eighths.
POTATO PIE.
Shell five hard boiled eggs and cut
them into slices, fairly thick. Mash
pound of cooked potatoes and mix them
with a heapipg tablespoonful of butter
and two tablespoonfuls of the best
cream. Season with salt, pepper, and
very little nutmeg. With this line the
bottom of q buttered earthenware dish,
and place In It . layer Of the sliced
eggs. Scatter over this chopped parsley
aud cover with . little white sauce.
Continue alternate layers of potato,
sauce, and egg until the quantities are
used. Let the last layer be coating of
sauce, and cover the top with mashed
potato smooth ID carefully.
Make q neat pattern on top, brush |
over with beaten egg, and heat in q
moderate oven for half an hour. Dec |
crate the top outlines with parsley bits.
RING SALAD.
Hard boil six eggs; cut in slices and
remove tho yolks. Place these in the
center of q serving dish, breaking them |
In fairly good.sized bits, and outline
with the white rings arranged on crisp
lettuce leaves. Serve with mayonnaise. |
WATER LILY SALAD.
A water lily salad 10 on the same
principle, and differs only In appearance.
The eggs are cut In strips lengthwise,
and these strips are arranged on nastur-
tium leaves like the petals of water
lily, with the broken yolk In the center
Of the flower, mixed with msyonnaise