Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-03-25

Butter an individual shirring dish
break two eggs into it; set the dish into
a moderate oven to remain until the egf
white is slightly coagulated throughout
Set the dish on breakfast plate; on ont
side of the eggs, in the dish, dispose
half a dozen cooked stalks OF asparagus
a teaspoonful of Hollandaise sauce
above, and on the other side Of thu
eggs group cubes of cslf's liver broilet
on one or two skewers, and serve a
once. To cook the liver, pour boiling
water over a slice of liver, cut scan
three-fourtbs an inch thick, then cut il
cubes; butter one or two skewers, ant
run them through the cubes. Broil ovel
moderate fire about four minutes
turning each ten seconds. Push from
| the skewer to the side of the egg.
CHICKEN SALAD, SPRING STYLE.
Mix one pint of cold, cooked chicken
cut in cubes, one cup of white grapes
skinned, cut in halves and seeded, half
cup of cubes of pared apple, over which
tablespoonful of lemon juice has beer
poured, one head of French endive, Gu
in short julienne shreds, half a cup o.
blanched almonds, cut in lengthwis'
shreds or julienne, with six tablespoon
fuls of oil, q teaspoonful of salt, half {
teaspoonful of paprika, and two table
spoonfuls of lemon juice. Shape In .
mound on bed of lettuce leaves; mask
with generous half cup of mayonnaist
dressing, sprinkle with finely-choppec
pistachio nuts, and serve at once.
PALMERSToN ECLAIRs.
Let one cup of boiling water and hal
a cup of butter boil over the fire; sift IL
one cup of sifted pastry -four, half tea
spoonful of paprika, and few grains Of
salt; stir and cook until the mixture car
be formed into ball, then turn into ar
earthen bowl; beat in three unbeater
eggs, one at a time, and when very
smooth beat in half cup of gratet
cheese preferably Parmesan). Dispose
the mixture in strips, about one incl
wide and three inches long, on butter
ed baking sheet, brush over with beater
egg and let bake about twenty-five
minutes. Cut a slit down one long side
of each and fill with cheese custard
mixture. Serve hot or cold.
CHEESE CUsTARD.
Melt three tablespoouiuls of butter
in it cook three tablespoonful Of flour
half a teaspoonful, each, of salt and
papriks, then stir in one cup and 6
fourth of milk and stir until boiling
beat in the yolks of two eggs, beaten and
mixed with half cup of grated cheese
and stir until the cheese is melted; lei
cool somewhat, then fold in half cup 81
cream, beaten very firm, and use to fill
the cellars.
MARGUERITEs.
Cut trimmings of puff or half-pufl
paste into diamond or heart-shapes
with smaller cutters Of same shape, or q
sharp knife, score the paste one-fourtt
an inch from the edge. Chill and bake
Remove the centers for covers; fill with
a chestnut mixture, set the covers IL
place, glaze with little thin confection'
er's frosling, and sprinkle at once with
chopped pistachio nuts or crushed can
died violets.
CHESTNUT MIXTURE.
Press preserved or plain cooked chest
nuts through a sieve and sweeten Ia
taste; add one or more tablespoonfuls Of
finely chopped, French, candied fruit
and seeded rasins, softened in hot syrup
and half a tesspoonful Of vanilla, then
fold in an equal measure of whipped
cream.
MAPLE SYRUP CAKE.
Beat two thirds cup of sugar to q
cream; gradually beat in one cup and 9
fourth OF sugar and one tablespoonful
and half of maple syrup. Add three
eggs, beaten without separating the
whites and the yolks. Silt together
two or three times, three cups of sifted
-four and four level teaspoonfuls of bak
ing powder, and add to the first mixture
alternately, with two-thirds a cup Of
water. Bake in sheet in large pan
Cover with frosting.
MAPLE SYRUP FRosTINa.
Boil one cup and three-fourths oil
maple syrup to 240 degrees F. Pour IL
fine stream on the white OF one egg
beaten dry, beating constantly mean
/ nCtuiu W tuO III o WI OIL 0oOOdtOt
mat or over hot water, and beat thor
oughly throughout until the egg stiffeni
somewhat; add three-fourths q cup Of
nut meats, broken in pieces, and spread
upon the cake. For q lighter frostine
use the whites Of two eggs.
FIVE O'CLOCK TEA CAKES.
Beat the yolks of three eggs until thick
and light in color; gradually beat In one.
fourth cup Of fine, granulated sugar,
then grating Of orange rind, and one
tablespoonful of orange juice. Lastly,
beat in one-fourth cup of sifted -four,
sifted again with half level teaspoonful
of baking powder. Put the mixture into
tiny pans and let bake until done (about
eight minutes.) The tins vary In size;
tom and two inches on the top, Others
are about an inch and quarter across
the top. Cover one side of the cakes
with fondant or confectioner's frosting
and, at once, decorate With tiny candies
and bits of citron rind or angelica for
leaves. Leaves resembling lily-of-the-
valley and crocuses are easily cut; the
tiny yellow and lavender candies give
crocus blossoms, and the white candies
lily of-the-valley.
ROSE APPLES.
Dissolve q cup Of cinnamon drops,
(small round red candies) In pint of
boiling water. In 1t let simmer six or
eight pared-and.cored apples, turning
them often to keep the shape. When
tender throughout and tinted rose color
remove to serving dish; boil the syrup
until quito thick and pour around the
apples. Serve hot with cream, or when
cold beat q cup OF cream until firm and
pipe 1t over and around the apples. A
cup Of sugar may replace the candy, the
syrup favored With cinnamon, and tint
.:;;h rose colored paste, before cook.
T.