Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-11-26

over them (likel individual pies,) and
bake them In the oven rs you would
pie.
RICE WITH CHEESE AND TOMATO.
Cook oue-half cup of rice In three
cups of cold water, heating It quickly
and letting 1t boil five minutes. Drain,
rinse In cold water. and drain again.
Add one cup of tomato PURGE, three
quarters of cup Of water or broth, ore
half teaspoonful of salt, and . little
chopped green pepper. Cook until ten.
der and then add ope-half cup grated
cheese and two tablespoonfuls OF butter,
mixing them In with fork.
GRILLED OYSTERS.
Use large oysters. Trim them and
let them lie In bowl with melted but
ter, salt and pepper until we'll seasoned.
Then wrap each oyster In o slice OF
bacon and sprinkle them with bread
crumbs and chopped parsley. Put them
on skewers and grill for four minutes
over q bot fire. Place the oysters on
slices OF bread fried In butter, and serve
very hot.
EGG BALLS ON TOAST.
Boil six eggs for fifteen minutes. Take
the yolks out whole and chop up the
whites. Chop up some cold ham also
very fine. Make six slices OF buttered
toast and keep them and the egg yolks
hot. Next make white sauce, mix q
little of 1t with the ham and spread 1t on
the toast. On each slice of toast lay. an
egg yolk; mix the chopped whites With
the remainder of the sauce and pour 1t
over and around toast. Serve hot.
RICE CREAM WITH MARAscH1No CHER
RIEs.
Wash thoroughly quarter Of pound
OF rice, and boil It In quart of milk
until the rice Is soft; then add half q
teaspoonful Of vanilla, and let 1t cool.
Soak half box of gelatine In cup Of
cold water for two hours. Put the rice
on the fire in . double boiler, and when
it 10 heated stir In the gelatine, not a.
lowing It to boil. Take It of the FIRE,
and beat in . pint Of whipped cream.
Add sugar and cup OF chopped mara
schino cherries and blanched almonds.
Pour It into mold and leave on ice.
DEvILED OYSTERS.
Melt ono tablespoonful of butter aud
add one teaspoonful OF finely minced
onion and one teaspoonful Of chopped
peppers; saute until tender. Add one
half cup of oyster juice, one tablespoon
full OF Worcestershire sauce, Q teaspoon.
full OF English mustard, q speck OF
cayenne, and two cups Of chopped oys-
ters. Cook slowly for five minutes.
Serve on squares Of hot buttered toast.
POTATOES EN- CASSEROLE.
Slice boiled potatoes aud put them In
casserole or baking dish with Jumps OF
butter, salt, and pepper. Bake for
thirty minutes In hot oven. II gas
range is used, the potatoes can be i'm
proved by baking for little shorter time
and then putting them under the flames
for five or ten minutes to brown.
BEEF CURRY WITH RICE.
Take two pounds of beef from the
round, rump or chuck, and cut into
pieces about three inches square. Place
in q stewpan three tablespoonfuls Of
finely chopped onion and q good sized
apple cut into small pieces; fry In two
table speonfuls of fat or butter until
slightly brown. Stir In two or three
cloves, q pinch OF cinnamon and ginger,
one tablespoonful Of curry powder, half
tables poOnful of -four, and two cups of
boiling water. Then add the beef and
stew slowly for an hour and half.
When the meat is tender, put In salt,
pepper, and paprika, also squeeze Of
lemon juice, and it is ready to serve.
Steamed Or boiled rice should be heaped
about the platter, the curry being in the
center.
BRAIsED BEEF.
Select three pounds of beef rump;
rinse in cold water. wipe dry, sprinkle
with pepper aud salt, and dredge thor
oughly with -four and brown in hot fat,
which may be taken from the beef itself,
until the entire surface Of beef is brown
cd over. Place on trivet In deep gran.
ite pan, surround with vegetables cut
into dice-one.fourth cup Of carrots,
onions, turnips and celery, together
with one-half teaspoonful OF peppercorn.
Pour over this three cups OF boiling
water, cover closely, and bake In oven
for four hours. Basic every thirty
minutes. After two hours turn roast on
other side. Serve with . brown sauce
made from liquid In the pan.
BEEF A La WORCESTER.
Either fresh beef or cold left-overs
from roasts or steaks may be utilized
for this dish. II fresh beef is used
longer time is required for the cooking
Place some fat or butter In . saucepan
to heat. Cut tho beef into thin slices
about one. fourth OF an inch thick; fry In
the fat until brown; then add salt, pep
per, and two tablespoonfuls OF Worces-
tershire sauce, and enough boiling water
to almost cover beef. When the meat is
ready, thicken the gravy and pour over
some thin slices OF hot buttered toast,
and serve. This 10 an excellent savory
dish for lunch, Sunday night tea or even
dinner.
Planned STEAK.
Heat some fat In . skillet until ir
smokes. Then put In thick round OF
flank steak and scar until brown on
either side. Pour about one pint Of boil
Ing water over steak, and cover skillet
tightly. Cook for forty.fve minutes
until meat 10 tender. Spread with but.
ter, salt, and pepper, and serve hsaped
with onions sliced very thin and fried
until slightly brown 10 butter. The
liquid left In pan should be thickened
and poured over the whole dish.