Oxford Democrat., 1913-03-04
Recipes.
WELSH RAREBIT.

WELSH RAREBIT.
One-half pound OF chopped cheese,
one cup of sweet milk, one egg, one
half teaspoonful of mustard, dash OF
red pepper, butter size of walnut.
Melt the butter in the ohafing dish, add
the cheese, when thoroughly melted beat
In the egg; when cheese and egg are
we'll blended add milk with mustard and
pepper dissolved in q little of the milk.
Cook until it thickens. Serve with
toast or saltines.
PRUNE WHIP.
Stew three-fourths pound of prunes
and sweeten to taste. Remove stones
and sift. When cold add the whites OF
four eggs beaten to q stiff froth, and
beat until light, then bake twenty
minutes. Turn on platter and cool
and cover with plenty of whipped cream.
MOCHA FRosTING.
One cup confectioner's sugar, butter
size of walnut, two teaspoons of cocoa,
one teaspoon of vanilla, two teaspoons
of hot coffee.
BRAMBLEs.
Juice and grated peel Of one lemon,
one cup raisin 8, one cup Of sugar, one
egg. Make nice paste, roll thin and cut
into rounds about four inches in dame
ter. Put a dessertspoonful of the
mixture In each, fold over the edges and
press together as for turnovers. Bake
quickly.
ROLLED BEEFsTEAK.
Make a good dressing as for turkey
and spread it over two-pound round
steak. Roll 1t up and tie it securely and
put it in cloth bag and boil it for two
hours. About half an hour before serv.
ing, take it from the bag and brown it in
the oven. Serve 1t with good brown
sauce or with tomato sauce with chop
ped green peppers.
NUT BREAD.
Sift together four cupfuls OF -four and
four teaspoonfuls of baking powder. To
one-half of this, add one cupful of chop
ped walnut meats and half cupful ol
raisins. Now beat together hree-fourtht
of cupfui Of sugar, one and half cup
cupfuls of milk, and one egg. Add the
sifted -four, then the -four containing tht
nuts and raisins. Put 1t In two we'll
creased pans, let it stand about twenty
minutes and bake for nearly an hour ir
moderate oven.
ICED GRAPE FRUIT.
Cut four large grapefruit in halves, re
move seeds and fiber, and mix the pulI
with little sugar to taste, and the juice
of half an orange. Prepare simple
icing as for snow cakes and color pale
yellow with confectioner's coloring. Ic,
the top of each half of grape fruit, stick
small sprig of mint In each center anC
serve. The grapefruit should be vel
chilled before it is iced.
SALMON oMELET.
One large canful of salmon (pink
drained and chopped fine, four eggs
we'll beaten, a pinch OF salt and pepper
Mix together, fry in hot lard by table
spoonfuls, and serve on lettuce leaveI
hot or cold.
IMPANADA.
Cut up a raw chicken, and flour eact
piece we'll. Line deep dish with slice'
of raw sweet potato, slices of raw white
potato, some of the chicken, little
onion, few slices of bacon, pinch o.
salt, pepper, and can of tomatoes chop
ped fine, little butter (unless the chick
en- is very fat) and tablespoonful o.
vinegar. Cover the top of the dish with
the sweet and white potatoes. Bake
very slowly from two to three hours
Serve hot for dinner. This takes three
medium-sized sweet potatoes and si1
medium sized white potatoes.
MAPLE SUGAR TAPIoCA PUDDING.
Soak over night cupful of tapiocs
in cold water; In the morning put hal
of it in baking dish, sprinkling it with
finely powdered maple sugar, then or
this arrange layer of candied cherries
now pour in the rest of the tapioca and
add cherries and sugar as before; ado
sufficient milk to cover the pudding and
| bake about an hour in a moderate oven
serve very cold, ornamenting with sweet
ened whipped cream and crystallize6
cherries.
FISH AU vINAIGRE.
Boil shad, mackerel or white fish IL
salted water. When cooked put on 9
dish, pour over 1t two cups of vinegar
while the fish is hot. When 1t is colo
pour the vinegar into a bowl, add to il
two teaspoonfuls OF tomato ketchup, two
teaspoonfuls of Worcestershire SAGE, and
salt and pepper to taste. Pour all this
upon the fish. When ready to serve
chop fine two hard cooked eggs, one
small onion, two tablespoonfuls each Of
parsley and celery, one boiled beet and
spread this mixture over the fish.
JAM CAKE.
Cream one cupful of sugar with one
half cupful of butter, add the yolks ol
two eggs and two-thirds cupful of sour
milk, to which has been added tea
spoonful Of soda dissolved in little no,
water. Sift two cupfuls of -four with
two teaspoonfuls of baking powder and
one teaspoonful each Of cinnamon, cloves
and allspice and add to the other in.
gradients. Then add the beaten whites
of three eggs and stir in one cupful OF
blackberry jam or any other kind of
jam. The backberries must not be
seeded. Bake in three or four layers
Put soft boiled icing between the lay.
ers and on top of the cake.
APRICOT BLANC NANCE.
Soak some dried apricots all night,
stew them with sufficient sugar to sweet.
en- them, and then add a cupful to q
quart of blanc mango when cooking.
Just before this is turned into a mold
add two teaspoonfuls of vanilla, and
serve 1t very cold with thick cream.