Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-12-09
Recipes.
GRAHAM ROLLS MADE WITH BUTTER.


One and one half cups of buttermilk,
ons.half cup of sugar, one spoon oil
cream, one heaping teaspoOnful soda,
salt to taste, flour aud graham in equal
quantities to make rather stiff batter.
Dip into roll irons and bake in quick
oven.
ROUND STEAK COOKED IN GRAVY
Get one pound round steak, cut thin.
Cut into several pieces and brown on
stove with little butter or clean grease.
Bacon is good. Do this about 8 O'Clock
for noon dinner. Then cover with water
and set back on range, letting 1t cook
until nearly IL o'clock. Turn once be-
tween and salt it. Then thicken the
gravy and turn over meat. Add more
water as it cooks.
BAKED COFFEE CUsTARDs
Heat 8 cups of milk, add one cup oil
strong coffee, 6 tablespoons sugar, 4
eggs we'll beaten and one-half teaspoon
vanilla. Pour into cups and place In a
pan of boiling water. Bake slowly un'
til silver knife blade inserted comes
out clean. Serve cold.
APPLE DESSERT
Peel and core the apples, halve them,
take one.half slice of bread spread thick
" with butter, sprinkled with sugar,
Lay one-half apple on bread, core down,
sprinkle more sugar and little CHINA
mon. Bake.
TASTY sAvORY oMELET
Prepare eggs as for plain omelet,
strewing cold minced ham, cold boiled
peas, or chicken minced fine over Omelet
as it cooks; heat meat through and fold
quickly; serve very hot.
CAPE COD STEW
Three lbs. stew beef, onions, carrots,
parsnips, turnip, potatoes, salt and pep.
pc. For q dinner at o'clock put beef,
salt, pepper and onions In kettle, cover
with water and let boil thoroughly. At
II o'clock add turnip and parsnips, al
II carrots and potatoes.
For dumplings, 2 cups -four, 2 tea
spoons powder, salt and water enough
to make about as stiff as biscuit dough.
Drop by spoonfuls on the vegetable,
at II. Do not have the water boil over
them, as it makes them hard. At take
everything out and thicken gravy with q
little -four. We do not like vegetables,
so only put 10 enough to flavor 1t, such
as Q small carrots, 2 parsnips, 3 slices OF
turnip and one onion.
PEANUT CANDY
Cook four cups of brown sugar, one
cup of water and one-half cup Of molss.
ses until when tested in cold water II
will harden. Have enough peanuts
shelled and skinned to fill a pan nearly
an inch thick. Pour on the candy aud
when nearly cold divide into squares.
PEPPERMINT WATERS
Put two cups Of granulated sugar and
one half cup of water together and cook
10 minutes by the clock after the syrup
begins to boil. Add two or three drops
of peppermint essence, take from the
fire and beat until the candy becomes
creamy. Drop by teaspoon on paraf-
fine paper and let stand "a hours.
FRIED CHICKEN
Have tender chickens cut into six
pieces, wipe dry and dust each piece
with flour. Heat Ons-half cup Of lard in
pan and lay In the chicken. Cook
slowly, turning to have all sides alike.
Dust with salt and pepper, lay on plat.
tor and pour little melted butter on
each piece.
CANNED PEACH PIE
Line q plate with rich crust and put in
double layer Of halves Of peaches
Scatter on "a much sugar as needed by
the quality Of the peaches. Cover with
rich crust and bake in . quick oven.
Serve just barely cool with meringue
made from the white of an egg beaten
stiff with one tablespoonful Of cream and
one-half cup of powdered sugar.
LIGHT MUFFINs
Beat two eggs light, add two cups OF
milk, level tablespoon OF lard and the
Same of sugar. Slit IL cups OF -four,
one half cup Of oornmeal, saltspoon OF
salt and three level teaspoons of baking
powder together and add to tho liquid
ingredients. Beat hard for three MIN
utes, then bake in muffin pans.