Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-05-20
Recipes.
PAR auS

Recipes.
ASPARAGUS.
The French method Of cooking aspars
qua 10 to immerse the stalks tied up 10
bundle In boiling sailed water, allowing
the tins to stand above the water 20 a
70 steam tender while the tougher Por
lions are boiling. Cook until tender bu
NOT broken, and serve with melted but
tar. white sauce or . Hollandaise sauce
A French woman eating asparagus take
a stalk at time in her fingers, dips thu
head In the sauce provided and daintily
pibbles down the stalk - far - It seeml
tender. In America, 1t 10 usually servet
on buttered toast, each slice OF toss
being dipped into the asparagus liquid
This method OF cooking asparagus II
preferred by many, only the tender por
lions of the stalks being used, and th'
parts reserved for the stock pot
cut the tender portions OF the stalks int
hslf-inch lengths and cook until tendel
in Just enough boiling salted water z
cover we'll. When tender-and 1t vii
not require more than twenty minutes
season the asparagus and the liquid II
v bich It was cooked with salt and pep
Der, plenty Of butter and cream or milk
and serve on toast or In deep individua
serving dishes. In this way the whole
flavor Of the vegetable % pre-
served.
MOLD OF SALMON.
This 10 to be served very cold on . bet
of crispy lettuce. Drain OF all the JUICE
from can Of salmon, fake the fish, pick
ing out carefully bone and skin. MI,
with the fish one egg lightly beaten, TIT
Juice of half a lemon, a cupful OF hot
dry bread crumbs aud salt and pepper Il
season. Pack in a bultered mold, which
has q tight.fitting tin cover, steam TO
two hours and cool.
LOBSTER SALAD.
In preparing the lobster cut the mea
In long thin strips, then into dice. Piac
In an earthen ware bowl and season, al
lowing to one cold boiled lobster fou
teas pOonfuls of vinegar, two tablespoon
fuls of oil and little salt and pepper
Add q tablespoonful Of chopped olives
half q bunch Of celery. chopped fine; o
dill pickle, II you like to make tn
change. Mix With mayonnaise and serv
on lettuce leaves, with garnish OF may
onnaise and coral from the lobster. l
the salad 10 desired to be specially rich
half cupful of sweet cream whipped t
a stiff froth may be added to the lobste
just before the salad goes'to the table.
FRENCH oMELET.
Beat four eggs slightly, whites ant
yolks together, just enough 50 that yo'
can lift up 4 spoonful. Add four table
spoonfuls of cream, teaspoonful OF sal
and a little psprika or white pepper
Put teaspoouful Of butter In clean
hot omelet pan and turn in the mixture
Then with fork pick up the cooked cyl
from the center, allowing the uncooket
to run under. Continue doing this unit
the whole is OF soft creamy consistency
Place over hotter portion Of the fire T.
set and brown. Then fold over an
turn on to bot platter.
DANDELIoNs WITH BACON.
Place q half peck of we'll cleaned dan
delions In q saucepan over the fire, cove
with boiling water and cook ten minutes
Drain in colander, return to the sauce
pan, cover barely with fresh boilin
water, add a pound Of bacon, q teaspoon
full of salt, a quarter teaspoonful OF PEP
DER, and IL liked fine chopped onion
Cover and cook until the meat is tende
and the greens nearly dry. Put the dau
delions on . warm dish, cut the bacon u
hin slices and lay in rings about tn
mounded greene. Serve with boile
potatoes.
CREAM OF POTATO SOUP.
Set two potatoes, half an onion an
one stalk of celery over quick IRE Il
cold water to cover. Let boil five mir
utes after boiling begins; drain and re
cover with boiling water. When tn
potatoes are tender, discard the celer
and onion and press the potatoes throug
sieve with the liquid In which the,
were cooked. There should be Q geneI
our pint in all. Add two cups OF whit
sauce and, also, milk or white stock l.
make of the consistency desired. Re
move from the fire and stir In the beate
yolk OF an egg, diluted with half a Gu
of cream. Season with half teaspoon
full, each, or more of salt and papriks
At serving sprinkle with fine chopped
parsley.
MAPLE SUGAR AND NUT BISCUITS.
slit tooather three ups of sjfted -four
three slightly rounding teaspoonfuls o
baking powder, and q generous half tea
spoonful of salt. With two knives Gu
in from one-third to 0ne-half cup Q
shortening, then adding milk, little a
q time, mix to a dough. Turn tn
mixture upon . Toured board; toss q
the -four, then knead slightly and, a
last, roll with the pin into rectaugnla
sheet (half an inch or less thick) muc
longer than wide; brush with melte
butter; sprinkle with half . cup OF M
meats, broken in pieces, and two Of
three cakes of maple sugar, cut in thil
shaviugs. Roll up like jelly roll
make the roll long rather than thick
cut in inch and half lengths. Set thes
on end close together, in buttered par
Bake about twenty m nutes. Serve hot
with butter, for tea or luncheon.
SARATOGA CORN CAKE.
Sift together two cups of pastry -four
one cup and half Of corn meal, half
cup OF sugar, half q teaspoonful Of sal
and one tsaspoonful Of soda. Beat tw
eggs; add two cups Of thick, sour mil
and stir into the dry ingredients, the
stir in three tablespoonfuls OF melte
butter. Bake in q large shallow pa
about twenty. five minutes.
DATE AND BANANA SALAD.
Peel aud scrape four bananas; CO
them in thin slices and at once squeez
over them the juice of half q lemon
Pour boiling water over q pound o
choice dates; stir and separate the date
in the water, then skim out to an agat
plate. Set the plate In the oven tn hea
the dates thoroughly, then cut each u
four lengthw;ss pieces and discard tn
stones. Over tho dates pour table
spoonful Of lemon juice. Mix fou
tablespoouiuls of olive oil, one table
spoonful of lemon juice and generou
Quarter of easpoonful each Of salt Ant
paprika and pour bali over the banana
and the other half over the dates. Serv
on heart leaves of lettuce. The banana
and dates may be mixed together o
kept separate.
JELLIED PRUNEs.
Let three-fourths a pound Of pruues
carefully washed, stand covered will
cold water over night. Cook 10 the sam
water, adding more II needed, until ten
der. Cut the prunes In four or NOR
lengthwiss strips, discarding the stones
Soften half . package, or one ounce o
gelatine In half . cup OF cold water ant
dissolve In the hot prune juice; add two