Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-10-15
BROWNIE cANAPEs.

BROWNIE cANAPEs.
These canapes might be made Of good
size and used In place OF sandwiches ut
Halloween occasion. Spread rounds OF
Boston brown or graham bread with
cottage cheese; spread the cheese With
mayonnaise dressing, then simulate on
the dressing tho face Of . brownie, using
bits Of red pepper or pimento for the
purpose. Servo each canape on . grape
leaf. Or garnlsh . plate filled With
osnapes with grape leaves.
sARDINE cANAPEs.
Spread lengthwise bits Of bread with
butter and let brown In . hot oven.
When cold spread with sardine fillets,
pounded with An equal measure Of but.
tor and seasoned with salt, psprika and
few grains - mustard or curry. Set
half choice sardine, freed Of skin and
bones, In the center Of the paste. Dec.
crate the corners with capers, spread
may onnsise mixed with chopped olives,
parsley and olives over the fillets of fish
and let chill thoroughly. Serve - .
first course ut luncheon or dinner.
HAM SOUP.
Peel and slice q large, mild onion;
melt two tablespoonfuls of dripping Tor
fat from the soup kettie); In 1t stir and
cook the onion until II 10 softened and
yellowed; add one quart Of broth and q
pint of tomatoes with half small carrot
and two or three parsley branches. Let
the whole simmer very gently half an
hour; add half to cup Of cold, boiled
ham, chopped very fine, and reheat to
the boiling point. Press with . pestle
through fine sieve; return the soup to
the fire, stir in . level tablespoonful OF
potato -four, smoothed with cold water,
and let simmer FIVE or six minutes. Sea-
son with pepper and salt and finish with
q cup Of hot cream. Serve with bread
cr0utOns.
TOMATO AND FISH SOUP.
Three pints of fish stock 10 needed
This may be the water In which fresh
cod or paddock has been boiled. Tit
head, bones, and trimmings of any white
fish may also be used. Break mp th'
fish bones, add an onion into which two
or three cloves have been pushed, two OF
three branches, each, OF parsley ant
sweet basil, and cold water to cover thu
| whole; let simmer twenty minutes
strain off the broth; add one pint o.
cooked tomatoes, pressed through fin'
sieve, and two tablespoonfuls of quicl
cooking tapioca and let cook over ho
water until the tapioca is transparent
Season as needed with salt and pepper
BAKED MAcKEREL.
Brush q fish sheet with fat tried out o
salt pork; on the sheet set . CAREFUL!
cleaned, washed and dried fresh mscker
el, skin side down. Put some strips o
fat pork above. Set into hot oven ant
let cook about twenty five minutes, bast
ing several times with the fat in the pan
Slide the fish upon hot dish; sprea
with two or three -ssa.SSfespooniuls OF but
ter, creameu with teaspoonful of flnel
Chopped parsley and mixed with ties
spoonful of lemon juice.
IBRoILED REEFsTEAK WITH BANANAS
Broil beefsteak In the usual manner
While the steak is cooking, have read
bananas, peeled, scraped, cut 10 hslve
lengthwise and crosswise to make fou
pieces Of each banana. Roll the banana
lin -four and saute 10 little hot bacon o
salt pork, or in olive oil, until delicatel
colored, first on one side and then on th
other. Serve on the edge OF the stea
land entirely around It.
IcoRNEp BEEF HASH, WITH FRIED ONIONS
Chop fine an equal quantity of col
Icorned beef and boiled potatoes; stir
q little broth or boiling water and tur
into hot salt pork fat or dripping In
hot frying pan; stir and cook until he
Throughout, then let stand to color an
crust slightly on the bottom. Turn
to a hot serving dish. Surround Wit
fried onions and serve ct once.
| FRIED ONIONS.
Cut mild peeled onions In thin slice
and separate the slices into rings. d.
1.-The rings In milk and toss them in plat
Of -four. Shake of superfuous -four an
let fry in deep fat until tender, crisp %
we'll colored. Drain on soft paper.
| sHIBRED EGGS.
Take a. many tablespoonful, each,
sifted bread crumbs (soft) and choppe
chicken, veal or ham as persons to serv
Mix the meat and crumbs to batt'
with cream. Season with salt and PEI
per. Butter small egg shirrers; sprea
spoonful of tho batter over the botto
of each dish, break in . fresh egg au
pour over q generous spoonful Of Il
batter. Let cook In . moderate ove
until the egg is set.
PHILADELPHIA BUTTER BUNS.
Mix q cake OF compressed yea
through one-fourth cup of scalded-an
cooled milk, then add to one cup
scalded.and- cooled milk; stir In abo'
ono cup and half OF bread -four, the
beat the batter until very smooth. Gov.