Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-07-08
HOMEMAKERS COLUMN.

nUMEMAAEnC OVLUMINs
On topics Of Interest . The l,dis:
COLUMN. Oxford Democrat. South Paris. Ne
Recipes for Picnics and Other Things.
FRIED PIES.
The "frisd pies'' will be found very
acceptable. Men particularly, who bad
them when small boys, rejoice at having
them served at an automobile lunch.
They are made like baking powder bis
cults, rolled to one. eighth inch In thick.
ness and out with q small round cutter.
On half the pieces put old. fasbioned ap.
pie sauce baked In the oven until dark
red, vet edges, and place the other bali
on top, pinching the two firmly together.
Fry a. you would dOughnuts in hot fat.
Drain carefully on paper, and when cold
wrap in waxed paper.
RASPBERRY JELLY.
Over q small box of raspberries
sprinkle . cup and half of powdered
sugar, and allow to stand until sugar Ia
melted. Crush through q colander-
there should be pint Of juice, but II
not, add enough water to make pint OF
liquid. Dissolve two lablespOOnfuls OF
gelatipe In a cup of warm water, and stir
into the fruit juice, putting into the re-
frigerator to harden. When serving,
place cubes of the gelatine in a tall glass,
with layer of whipped cream between
and on top of layers Of the jelly. This Ii
much improved by pouring the juice Of
more raspberries over the whole.
STUFFED TOMATO SALAD.
Peel tomatoes, scoop out insides,
sprinkle cavity with salt, invert, and
allow to thoroughly chill. Wash small
cream or Neufchatel cheese, and add one
canned pimento aud two olives finely
chopped, one -teaspoonful each of finely
chopped onion and parsley, and salt and
papiika to taste. Stuff tomatoes with
the mixture, and serve on lettuce with
mayonnaise dressing.
cURRANT MINT SAUCE.
Beat one. half tumbler of curranl jelly
with fork until quite smooth; add twG
tablespoonfuls of chopped fresh mint
the grated rind of half an orange, one
fourth teaspoonful of salt and few
grains of cayenne. Serve with lamt
chops or crown of lamb.
GINGER ALE PUNCH.
Juice of three oranges and one lemon
one cupful of strong tea infusion sweet
ened 10 taste with sugar syrup. Add
one pint of ginger ale and one pint oil
apoIiinsris or any charged water.
JELLIED CHICKEN AND EGG SALAD.
Cook one and Une-half cupfuls OF
chick en- stock or water with one finely
chopped onion, one chopped red pepper,
one teaspoonful of salt and one teaspoon
ful OF Worcestershire. Cook three egg
until hard, and cool. Soak, in enough
cold water to cover, two tablespoonful
of gelatine. Add the hot stock to tht
gelatiue, and when Observation-Disclosures
pour into an obloDg wetted mold to the
depth of one-h half an inch. Set on Ice
until stffeued Then arrange slices Of
The hard cooked egg on the jelly. Finally
add the remainder of the eggs cut ir
slices and two cupfuls Of diced chicken
meat to the hot stock. aud pour all into
the mold. Chill and serve in slices with
salad dressing, either with or without
lettuce
APPLE PUFFs.
The apple puffs are made In the same
way as the fried pics, using plain pastry
and baking instead Of frying.
CHILL DRESSING.
Mix together Fix tabespoonfuls olive
oil, two tablespoonfuls Of vinegar, one
teaspoonful tarragon vinegar, one tea
spoonful finely chopped onion, one-hall
teaspoopful salt, one.eighth teaspOonfu
pepper, one fourth teaspoonful papriks
and two tablespoonful chilli sauce. LIE,
stand several hours, shake we'll, and
ssrve on the salad.
LAMB TIMBALEs.
Cook together for five minutes two
tablespoonfuls of butter, one-half cupful
of soft bread crumbs and one cupful Of
milk. Add one cupful Of finely chopped
cold cooked lamb, two slightly beaten
eggs, one-half teaspoonful of salt, one
fourth teaspoonful OF paprika, and turn
into buttered timbale molds. Bake, hav
ing molds surrounded by water, until the
mixture is firm. Serve with cream
sauce TO which has been added two
canned pimentos which have been
rubbed through q sieve.
DREAMED CRAB MEAT.
Melt two tablespoonfuls of butter, and
N it fry one tablespoonful of finely
chopped onion aud two tablespo onfuls
of chopped green pepper for five minutes
Add one tablespoonful of -four and one
cupful of thin cream. Cook until thick.
sned, then add one cupful Of crab meat,
either fresh or canned, and seasonings.
Serve on toast.
EGGS IN BAKED POTATOES.
Scrub and bake six large potatoes.
When quite done, prick to let out the
steam, then cut of the tops length wise
of the potatoes. Remove the potato,
mash and season. Use plenty Of milk,
two tablespo0nfuls or more Of butter,
salt, paprika and a grating Of nutmeg.
Half FIJI the potato shells with the
mixture and arrange In baking pan.
Break six eggs, and slip one into each
potato case. Cover with grated cheese
and buttered seasoned crumbs and bake
in moderate oven until brown and the
eggs are set.
GRAHAM ToRTE.
Separate five eggs; beat the yolks
until thick and yellow, then add two
level cupfuls of granulated sugar and
cream together. Grind enough graham
crackers In the food chopper to make
one and one-half cupfuls. Stir into this
one teaspoonful OF baking powder
and one half teaspoonful Of salt. Add
to the sugar and egg mixture with one
cupful Of ground nutmeats. Finally,
cut In the whites of the eggs, beaten
stiff, and bake In two layer cake pans.
Make the filling 20 follows: Heat one
oupful of milk with one cupful Of sugar
In double boiler, add one tablespoonful
of corn starch wet In very little cold
milk. Stir while 1t thickens, then cook
fifteen minutes; pour over beaten egg,
return to the double boiler for mo-
ment's cooking. Then add one tea
spoonful vanilla, and set away to cool.
Serve the torte with this filling and with
whipped cream on top.
LEMON PUDDING.
Beat the yolks OF three eggs, and mix
with three-fourths cupful Of sugar and
one tablespoonful Of butter. Beat thor
oughly and add the juice Of three good
sized lemons With the grated rind of one
lemon and two tablespo onfuls Of chopped
walnuts. Fold In the whites of three
eggs beaten until stiff and bake In .
buttered pudding dish until 1t sets.
GOLDFISH PUFF.