Oxford Democrat., 1912-08-20
PAPRIKA OF CHICKEN.


Of pinkish tint.
PAPRIKA OF CHICKEN.
Separate three young chickens of
about two pounds In weight, carefully
cleaned, into four pieces, each. Heavier
chickens may be separated at the joints.
Dip in milk or water, season with salt
and paprika, and roll In flour. Fry
In salt pork or bacon fat, or In vegetable
oil, until tender and we'll Drowned on all
sides. Have hot in casserole TWO cups
of tomato sauce and one cup and half
OF cream, seasoned with salt and gener.
Gus measure of paprika; put In the
chicken and one cup and fourth OF
mscaroDi, cooked tender and blanched,
cover and let cook in the oven about
fifteen minutes. Serve from the casserole
cALF's LIVER, WITH FINE HERBS.
Cut q Calls liver into slices of the
same size and shape, roll them In -four
mixed with salt and paprika, then let
cook in hot fat till lightly colored on
both sides. Remove the liver and keep
it hot in the warming oven. Slice, fine,
two mild onions and half dozen fresh
mushroom caps, and let cook in the fry
ing pan, stirring constantly, until the
moisture is evaporated, then add two or
three tablespoonfuls of butter, and when
melted add three tablespoonfuls Of -four
and stir and cook; add one cup and
half of brown stock and stir until boil
ing; add tablespoonful of fue-chopped
parsley and the liver. Reheat without
boiling.
BREAST OF LAMB, ROASTED.
Remove the outer skin from breast
of lamb and score, in the direction of
the rib bones, IN pieces for serving.
Brush over with salt pork or bacon fat
or choice drippings, and dredge, with
salt, pepper and -four, on both sides.
Scar on both sides, then set to cook on
the bone side first; let cook in all about
one hour and a half, turning the skin
side up for the last half of the cooking.
Serve with French fried potatoes and
mint sauce.
MINT SAUCE.
Wash one bunch of mint, shake and
dry on cloth. Pick the leaves from
the stems and chop them very fine.
Add one fourth cup Of boiling water
and one or two tablespoonfuls OF sugar,
cover and let stand half an hour. Add
the juice of one lemon or four table,
spoonfuls Of cider vinegar and one-fourth
a teaspoon!ul each of salt and pepper,
and 1t is ready to serve.
GREEN CORN IN CREAM.
Put six or eight ears of green corn,
freed of husk and silk, into saucepan,
and pour in half a cup of milk and
enough boiling water to cover the corn;
add teaspoonful of salt, cover and let
boil twenty minutes. Cut the kernels
from the cob. Melt two tablespoonfuls
of butter; In 1t cook two tablespoon
fuls of flour, one teaspoonful each of
salt, pepper and grated nutmeg; add
one cup and a quarter of cream and stir
until boiling; add the corn and let cook
about five minutes.
PEACH RoLY POLY.
Sift together two cups Of pastry -four,
four level teaspoOnfuls of baking powder
and half a teaspoonfnl of salt; work in
oue-third cup Of shortening. Beat the
yolk of an egg; add half cup of milk
and use to mix the dry ingredients to a
dough. More milk or water will proba-
bly, be needed. Turn the dough on to q
flOured board and knead slightly, to get
it into shape, then roll into rectangular
sheet about one-fourth an inch In thick
ness; brush over with butter, sprinkle
with sugar, and cover with pared peach
rs, sliced; again sprinkle with sugar,
and roll az a jelly roll. Cut into pieces
about two inches long. Set close to-
gether In baking pan. Brush with the
white of the egg (beaten) and dredge
generously with sugar. Bake about
twenty-five minutes. Serve with
PEACH HARD SAUCE.
Beat half cup of butter to cream;
gradually beat in one cup of sugar, then
the white of an egg, beaten light, and
half cup of peach pulp mixed with a
tablespoonful of lemon juice ito avoid
discoloring.)
GERMAN PEACH CAKE.
Sift together two cups of sif,ed -four,
four level teaspaonfuls of baking powder
and half teaspoonful of salt. Work in
three or four tablospoonfuls of shorten
ing, then add milk TO mix to a soft
dough Spread in we'll buttered pan.
Push ten or more halves Of peaches,
pared, into the top OF the dough, sprinkle
with dried currants and dredge gener.
ously with sugar. Bake about twenty.
five minutes. Serve for breakfast with
butter, or as dessert dish with sugar
and cream and hard sauce.
sTEwED PRUNEs STUFFED WITH NUTS.
Wash prunes, then drain and let stand
overnight In fresh supply of cold
water. Let simmer until tender; add q
small quantity of sugar and let simmer a
few moments, until the liquid is thicken-
ed somewhat and 10 not large in quanti-
iy. Make slit on one side Of each
prune and remove the stone; I'll the
opening, thus left, with sliced or chop
ped nuts. Spread little whipped cream
on individual dishes and set three or
four prunes on the cream; partially
cover with more cream and finish with
one or two prunes stuffed with nuts.
Serve as dessert dish at dinner or
luncheon.
sTEwED aoosEBERRIEs.
Remove all stems and blossom ends
from the berries. To each pint add half
a cup of water and about hree-fourths
a cup of sugar and let simmer in sauce
pan until soft.
ROLLED BEEFsTEAK.
Make good dressing as for turkey
and spread it over two.pound round
steak. Roll 1t up and tie It securely
and put it In cloth bag and boil it for
two hours. About half an hour before