Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-02-18


Mix grapes and pulp carefully with thick
dressing and lay on crisp
lettuce leaves. The fruit and mayor
naise must be we'll chilled before mixing. |
NUT BUNS.
When bread dough has been raised for
the second time, cut off one pint and mix
n ore-half cupful melted butter, one
cupful chopped raisins and English nut
meats, chopped rather fine. Form into
small buns, adding more flour to handle
easily. Set two inches apart on a greas-
Ell pan in warm place to rise and bake
from twenty to twenty five minutes in
moderate oven. Ten minutes before
finishing draw to the front part of the
oven and brush with milk In which
sugar has been dissolved.
CHEESE LOAF.
Soak one pint of bread.crumbs in one
half pint of milk for five minutes; then
whip to a light paste and add one-half
pint of rich, grated American cheese,
half a teaspoonful of salt, one-fourth
pepper, and then fold in the
stiffly. beaten whites of four eggs. Pour
into creased dish and set in a pan OF
warm water in a moderate oven to bake
about thirty minutes or until the mixture
is pulled high aud delicately Drowned.
Serve Immediately it is done, passing
Italian tomato sauce with 1t.
ITALIAN TOMATO SAUCE.
Cut one medium sized onion into slices
and cook brown in two tablespoonful
Of butter, then add thin pieces of pared
raw turnip, one small carrot, grated
after pairing, and the contents Of two
pound can of tomatoes. Cover and sim
mer for an hour, then press through a
sieve; season with pepper and salt.
BANANA CREAM PIE.
Beat four eggs preserving the whites of
two) with half cupful OF sugar until
thoroughly mixed, then add tiny pinch
of salt and the pulp of two very ripe
bananas pressed through sieve. Stir
in one pint of hot milk gradually so not
to cook the eggs, then add few drops
of vanilla. Pour into deep pie lined
with rich pastry and bake in moderate
oven until the custard is firm in the CEN
er. When done cover with meringue
made of the whites and two tablespoon
fuls of sugar, beaten very stiff, and set in
q very slow oven to cook brown.
MACARONI BAKED WITH OYSTERS.
Boil the macaroni in sailed water until
the ends split, which will insure it's be-
ing tender. Drain off the water and
place the macaroni, with alternate lay
ers OF raw oysters, in buttered dish.
Make a white sauce, using milk instead
over each layer of macaroni and oysters.
Cover the top of the dish with fine bread
crumbs, over which sprinkle grated
cheese. Bake in a moderate oven until
the mixture is puffy and Drowned on
top.
CHOCOLATE CRACKER PUDDING.
Brown the crackers in the oven, being
careful not to scorch them; then break
them in fine bits, but do not roll. Over
cupful of the crumbs pour one-half
a pint of hot milk and let soak few
moments. Melt two tablespoonful of
grated, unsweetened chocolate over hot
water and add to pint of hot milk, stir
ring until it is well blended; then add to
the crackers with three-fourths of a cup
full of sugar, pinch of salt, one. half a
cupful of butter and a tablespoonful of
vanilla. When cool, stir in two eggs,
we'll beaten. Bake in q buttered dfsh In
a moderate oven for twenty minutes or
until the center is just firm. Remove
and cover with meringue and brown
delicately in the oven. Serve at once.
PRUNE BROWN BETTY.
Cover the bottom of q buttered baking
dish to the depth of 0ne-half an inch
with coarse, stale, entire wheat bread
crumbs; then add two layers of dried
prunes which have been soaked in warm
water until soft enough to remove the
pits. Dust with pulver zed cinnamon
and nutmeg, cover with another layer of
crumbs; then dot with butter and add
one cupful of hot milk. Bake In mod
crate oven for one half an hour, or until
the top is brown and crusty and the milk
absorbed. Serve with hard sauce.
CANNED STRAWBERRY PUDDING.
Drain the juice from one quart can of
strawberries and bring it to the boiling
point. If there il one pint of juice, al
low two heaping tablespoonful of corn
tablespoonfuls Of cold water, and stir
this into the boiling syrup. Stir until it
is smooth, then add the juice of one
half lemon and set the pudding where
1t will cook very slowly for twenty
minutes. Beat the whites of two eggs
stiff and then fold gently in the hot
mixture and turn all in buttered mold.
Set away to become chilled, serve with
swestened milk, favored with vanilla,
and with each helping add tablespoon
full of the drained straw berries.
sTEwED PRUNEs STUFFED WITH NUTS.
Wash pruues, then drain and let stand
over night iu fresh supply Of cold water.
Let simmer until tender; add a small
quantity of sugar and let simmer few
moments, until the liquid is thickened
somewhat and is not large in quantity.
Make slit on one side of each prune
aud remove the stone; fill the opening
thus left with sliced or chopped nuts.
Spread little whipped cream on indi
vidual dishes and set three or four
prunes on the cream; partially cover
with more cream and nnlSh with one or
two prunes stuffed with nuts. Serve as
q dessert dish at dinner or luncheon.
NUT CAKE.
Beat half cup of butter to cream;
gradually beat in one cup and half of
sugar, then add, alternately, three
fOurths cup of milk and two cups of
flour with two teaspoonfuls of baking
powder. Lastly, add the whites of four
eggs, beaten dry, and three fourths cup
Of chopped nut meats. Bake In q sheet
about forty minutes. Cover when cold
with
CARAMEL MARsKMALLow FRosTING.
Melt one teaspoonful of butter and
ono cup and half of brown sugar in
half q cup of cream; let boil forty min
utes, counting the time after boiling be.
gins. Remove from the FIRE and beat in
bali q pound of marshmallows. Con.
tinue the beating until the mixture Ii
cool enough to remain on the cake.
Flavor with vanilla, ut pleasure.