Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-05-06
Recipes.
BAKED SLICED HAM.

Place in a baking pan q slice OF ham
cut one inch thick. II the ham 10 not
"mild cured" it should be soaked In
cold water an hour. Sprinkle ON top
little powdered mustard, brown sugar
and two tablespoonfuls of vinegar.
Add a little water, bake about forty
minutes, basting often. Add little
boiling water to the gravy but do not
thicker.
NEAT LOAF WITH HARD COOKED EGGS.
Chop one pound each of raw veal and
beef with one-fourth pound OF salt pork.
Add one half teaspoonful each of thyme
and marjoram, or one tablespoonful OF
poultry seasoning and one-half tea
spoonful of onion juice, one tablespoon
full of chopped parsley, and salt and pep
per to taste. Mix 1t with one-haif cup
of bread crumbs and two we'll beaten
eggs. Butter q mold and fill half full
with the meat mixture. On this place
length wise two whole hard cooked eggs,
then fill With the rest Of the mixture.
Place q tablespoonful OF melted butter
or beef shortening on top and bake IN o
slow oven ono and one-half hours. When
served the meat will have round slice
OF hard cooked egg In each slice OF
meat. Parsley may be used for gar
nish and the meat may be served hot or
cold.
CHOPPED STEAK EN- CASSEROLE.
Put two cupfuls of chopped steak in
the center of q well-buttered casserole.
Flavor with celery, salt, pepper, mace,
and a little mushroom catsup or Wor-
ces ershire. Surround the steak with
ono cupful of pearl barley; pour two
cupfuls of boiling water over it, and
bake In a moderate oven for one aud one
half hours. Keep closely covered while
cooking. just before serving, cover
with q brown gravy or tomato sauce.
Serve bot in the dish In which It has
been cooked.
SUGAR COOKIES.
Cream two cupfuls of sugar with one
cupful of butter, or other shortening,
add two we'll beaten eggs and beat till
very light. Add alternately one half
cupful Of milk and one cupful OF flour
sifted with one.half tsaspoonful of salt
and one and One-half teaspOonfuls Of
baking powder. Then add enough more
flour to make a dough stiff enough to
roll out. Cut with . biscuit cutter,
sprinkle with granulated sugar and bake
in quick oven. They may be favored
with lemon, or vanilla If preferred.
RHUBARB TUTTI-FRUTTI SHORT. CAKE.
Make q short cake by any preferred
recipe. split and butter 1t quickly, aud
spread at once with a filling made as
follows: Cook together for five minutes
two cupfuls of rich, thick stewed rhu-
barb and one cupful Of mixed stoned
dates and raisins. chopped fiue. Spread
over each layer while both cake and
filling are hot and put thin layer of
whipped cream on top of the layer Of
fruit before covering with the top lay or
of the short-cake. This dessert should
be served at once with whipped cream
or with thick, sweet cream and sugar.
GERMAN CHEESE CAKES.
Beat the yolks of four eggs with one
pound OF cottage cheese, eight table
spoopfuls of flour aud eight tablespoon
fuls of sugar. Add little salt and q
pinch of ground mace or nutmeg and
lastly the whites of four eggs beaten
very stiff. Add sufficient milk to make
batter about tho consistency of griddls
cake batter. Line Q baking tin with q
sheet of buttered paper, spread the
mixture uniformly thick, sprinkle some
ground cinnamon and Q few currants
over the top and bake in a moderately
hot oven.
CHOCOLATE SPONGE CAKE.
Heat over bot water cupful of sugar,
two tablespoonfuls Of grated chocolate
and little vanilla extract; remove from
the fire and beat until very light, adding
one cupful Of -four sifted with tea
spoonful of baking powder and beating
steadily for fifteen minutes. Then fold
in quickly the beaten whites of four eggs.
Bake Immediately In slow oven until it
leaves the sides Of the pan "a ring cake
mold should be used). inverting the pan
when cooked until It cools. Toe with q
soft boiled fros,ing.
sPICED RICE PUDDING.
Season one pint of apple sauce with
one-fourth cupful of sugar, one-eighth
teaspoonful of cloves aud one teaspoon
full OF cinnamon. Add one pint Of cold
cooked rice and ons-half cupful of wash
ed and seeded raisins. Put all 10 a we'll
buttered baking dish, dot with bits of
butter and bake. Serve hot or very cold
nth croam