Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-06-25
Recipes from the women's Exchange.
VEGETABLE cHowDrR.

Chop fine one.quarter pound OF salt
pork, and cook In bottom OF kettle until
fat 10 we'll tried out. Add two chopped
onions and one large sweet pepper,
which has been chopped after the seeds
and veins were removed. Cook slowly,
and when beginning to brown, add one
pint of peeled tomatoes, cut fine, and
add one pint OF water. Cover, and cook
slowly for half an hour, then add one
pint Of grated corn and one pint Of pota-
toes, cut in hslf-inch pieces and parboil
for few minutes. Season with salt and
pepper; add more water II necessary,
and simmer until potatoes are tender.
Thicker with two level tablespoons flour
rubbed to thin paste, and cook for five
minutes longer.
cRoUTONs.
Croutons for serving With soup are
made by cutting one or more slices of
bread into dice and frying in hot grease
until brown.
EGG SOUP FOR THE SICK.
Beat an egg very light In small
bowl and continue beating while pour
ing on enough boiling water to make the
quantity of soup desired. Season to
taste with butter, pepper, salt and very
little milk.
POTATO SOUP.
Let small onion, finely chopped, sim
mer In . tablespoonful Of butter for .
few minutes, then add half . table
spoonful of -four, to this add one pint Of
milk, stirring to q creamy consistency;
then add three or four mashed potatoes;
strain and heat again, stirring we'll; sea-
son with salt and pepper.
LOBSTER CHOPS.
One can lobster, or two cups Of boiled
lobster. three tablespoons -four, one
tablespoon chopped parsley, one cup
cream or milk, one tablespoon butter,
one-fourth nutmeg, yOlks OF two eggs,
salt and cayenne to taste. Put the cream
or milk on to boil, rub the butter and
-four together, and add to the cream or
milk when boiling. Now add the beaten
yolks and cook two minutes. Take from
the FIRE and add the lobster. Mix we'll;
turn out on q dish to cool. When cool,
form into chops, roll first in beaten egg,
then in bread crumbs; put them in q
frying basket and fry in boiling oil or
drippings until nice brown.
SALMON PATTIEs.
One can salmon, two eggs, one cup
cracker crumbs, one cup cold mashed
potato, salt and pepper. Make little
rolls, roll In flour and fry in butter.
SHAKER GOLDFISH.
Six cold boiled potatoes, two hard
boiled eggs, two cups picked Goldfish
we'll soaked, butter size Of an egg. Slice
the potatoes and eggs, putting In layer
of potato, Goldfish and egg. Cover with
milk and cook slowly till thickens. Salt
and pepper to taste.
SALMON LOAF.
One can salmon, one egg, one-half cup
milk, oue.half cup bread crumbs, salt
and pepper. Mix all together. Steam
one hour; when done turn on to plat
ter, and pour over the following sauc e !:
One coffee cup milk, two tablespoons of
-four, one tablespoon butter.
MINT SAUCE.
Three tablespoons freshly chopped
mint, quarter pint good vinegar, two
dessertspoons sugar, one tablespoon OF
olive oil. Drop oil ON the mint and
sugar, then add vinegar; If too strong .
little water may DO added.
VEAL LOAF.
Three pounds of veal chopped fine,
butter size Of an egg, three tablespoons
cream, three eggs, two teacups cracker
crumbs, salt, sage and pepper to taste.
Mix the eggs and cream and pour into
the meat and cracker crumbs, mix into q
loaf and bake.
ENGLISH MEAT PIE.
One pound round steak Tor lamb), one
pint sweet milk, one cup -four, one egg,
salt and pepper. Cut that into dice;
beat the egg very light. Add milk and
half teaspoon of salt to the beaten egg.
Pour this upon the -four gradually,
beating very light and smooth. Put the
meat into a buttered two-quart dish.
Season we'll, and pour the batter over 1t.
Bake an hour In moderate oven, and
serve hot.
ITALIA's PRIDE.
Butter baking dish, put 10 layer Of
cooked tomatoes, then layer OF cooked
lnacaroni, then layer Of chopped cook.
ed meat, preferably beef, then layer Of
tomatoes, pour over all small amount
of stock and put bread crumbs aud bits
of butter on top. Bake about ne-half
hour. This is nice served with baked
potatoes.
WELSH STEAK.
Broil q tender sirloin steak over Q
quick fire, place on platter and butter
It we'll. Slice onions and cut them up
finely on the meat, 80 that the juice may
be absorbed by 1t, thus favoring 1t. Re-
move the onions from 1t aud serve the
steak, garnished with parsley, and sliced
picked beets.
HAsHED BROWN POTATOES.
Chop cold boiled potatoes finely and
sprinkle over them little salt, pepper,
and four tablespoons cream. Melt one
tablespoon butter in a saucepan and put
the chopped potatoes In 1t and smooth
them down into shape. Cook for q
minute over a quick fire, then cook
slowly for ten minutes. Fold over In
half the same as an omelet Is folded, and
place on warm platter. Use parsley to
garnish.
TOMATO RAREBIT.
Oue.half can of tomatoes stewed until
soft with pinch OF soda, bay leaf, one
fourth onion, few cloves, salt, pepper.
Just before taking from the fire, thicken
little with one teaspoon cornstarch
dissolved in water. Strain. The above
can be prepared at any time and when
ready to make rarebit, heat in chatting
dish; when very hot, add one. half pound
shredded cheese and when cheese has
dissolved, two we'll beaten eggs. Serve
on toast or crackers.
DREAMED EGGS.
Boil hard as many eggs as required
and cut the whites into small pieces and
season. Make Q cream sauce and pour
over the whites. Crate the yolks over
the top. This dish may be served either
hot or cold.
BAKED EGGS.
Moko a milk oravv and hraaIr n into