Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-02-13

surround with boiling water ana lot c0Ok
In the oven until firm In the center. The
water should not boil during the cook.
ing. Serve, turned from tho mold, with
fish Bechamel sauce poured around 1t.
FISH BECHANEL SAUCE.
Melt three tablespoonful of butter;
In it cook three tablespoonfuls OF -four
and scant teaspoonfnl of salt; add one
cup of the fish stock and half cup OF
cream and stir until boiling. Beat In q
of butter, In little bits,
and then teaspoonful of lemon juice.
OYSTERS WITH ToRcEMEAT AND HAN.
Rinse eight choice oysters and dry
them on q cloth; cover with veal force.
meat, then wrap in very thin slices OF
ham; roll in soft bread crumbs, then dip
in beaten egg, diluted with two table.
spoonfuls of milk, and roll again In
crumbs. Saute in olive oil, or clarified
butter or chicken fat until we'll Drowned
on both sides; drain on soft paper. Sci
on rounds of toast. Serve mayonnalse,
into which one-fourth the bulk Of thick
tomato puree has been folded, In bowl
VEAL FoRcEMEAT.
Scrape the pulp from the fibres Of
enough veal to half I'll cup, and pound
the pulp with pestle; add one.fourth q
cup of cold bread pansda and. pound
again, then pound In one tablespoonful
Of butter, one yolk Of egg and two table
spoonfuls of cream. When the mixture
becomes smooth, press through sieve
and uss to cover the oysters. The slices
of ham In which the coated oysters are
wrapped should be cut exceedingly thin
cut the slices crosswise and remove oil
fat and stringy portions. It Is not e.
sential that the ham be In one piece
simply let the pieces meet over the force
meat.
TOMATO JELLY.
Cook three cups Of tomatoes, half 81
onion, two stalks OF celery, two cloves, 9
piece Of red pepper pod, tablespoonful
Of dried mushrooms and half teaspoon
ful Of salt, ten to fifteen minutes, and
press through . fine sieve; add ONE
tablespoonful and . half OF gelatine
softened in one third . cup Of cold water
and stir until the gelatins is dissolved
then turn into Q shallow agate dish
When cold cut In half-inch cubes.
BAKED BANANAS.
Remove the peel from eight banana
and scrape tho pulp, to remove coars'
threads. In an agate pan melt twt
tablespoonfuls of butter; In this lay tn,
bananas, pour over them half cup o
sugar, then sprinkle with the juice o.
one lemon. Let bake slowly, basting oc
casionally and turning the bananas once
until the bananas are tender and the
liquid quito thick and jelIy-like. Boil
the sauce and the bananas will become
quite pink In color. The bananas and
sauce may be served on the dish will
the meat or in separate dish, or In In
dividual dishes.
POTATOES, HoNeRoIsE STYLE.
Chop peeled onion and half . greer
or red pepper very fine; stir and cook II
three tablespoonfuis OF butter unit
softened and yellowed. Add two peelet
tomatoes, from which tho seeds hav'
been pressed, cut In thin slices, q tea
spoonful Of salt, and quart Of cooket
potatoes, cut In rather thick slices; pou
on consomme barely to cover the potst,
and let cook until the liquid Is nsarl!
evaporated. Stir occasionally but with
out breaking the slices OF potato
Sprinkle with fne-chopped parsley jus
before removing from tho fire. Tn,
equivalent Of two fresh tomatoes II
pieces OF tomato taken from . can MAJ
be used.
FILBERT BUTTER SANDWICHES.
Remove the coarse threads on SOM
filbert or hazsl.nut meats, chop fine
then pound with . pestle (n . weoder
b0wD until smooth. Cream ~ mucl
butter ~ there 10 Of pounded nut meats
gradually beat In tho nut paste, addipi
also . little paprika, press the whole
through very fine sieve and use - but
ter In making sandwiches. The flavor
is particularly good.
FRUIT SALAD.
Peel . grapefruit and an orange ant
pull or scrape Of all fbrous portions OF
the outside. With sharp knife chi
down between the membrane and sec
lions Of pulp, to take ont the pulp In
whole sections, perfect In shape and free
from all membrane. Set slice Of frest
or canned pineapple on IN individual
plate; above and little space from tn.
edge set two sections Of the grapefruit,
narrow edges toward the center Of ths
pineapple; set actions OF orange be
tween the sections OF grapefruit, narrow
edge downwards. The whole gives thu
effect Of half an orange or grapefruit (ir
two shades Of Yellow above . slice o.
pineapple. Push two or three heart
leaves Of lettuce under tho fruit. Fol
each service take one tablespoonful o.
olive oil, half tablespoonful OF lemoI
juice, and few grains, each, of salt ant
pepper; into this SGT q bit OF Ice, thor
with silver fork or spoon work the 10,
In the mixture until Il becomes thicl
and smooth. Pour over the prepared
fruit, which should DO thoroughly chill
cd, and serve ut ouce.
CHARLOTTE Russo WITH JELLY ROLL
Line the bottom and sides Of an ova
Charlotte mold with thin slices O.
sponge jelly roll. Soften one and hal
tablespoonfuls Of gslatine In one-third ,
cup Of cold milk and dissolve In one cuI
Of scalded milk; add . scant hall.cup o.
sugar and stir until dissolved, then odd
one teaspoonful Of vanilla and stir oveI
Ice and water until tho mixture bsgini
TO thioken, then fold 10 one cup and {
half Of cream, beaten very light but mol
dry. When the mixture holds its shape
use 10 al the prepared mold.
SPONGE JELLY BOIL.
Beat three eggs until light, gradually
beat In one cup Of graduated sugar, thl
grated rind Of one lemon aud one cup o
Sifted pastry -four. sifted again with on,
level teaspoonful Of baking powder
Bake In . shallow blsouitpan about az
teen minutes. At once turn upon {
cloth or waved papss, tsln OF the ifoul
edges, spread With glass Of jelly, beat
On smooth, and roll ct once. Bell In thl
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