Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-11-25
Recipes.
PRUNE PIE

from the IRE huO auu Ou6-uAu cup VI
sugar, two tablespoons of cornstarch,
moistened in a little milk. Let cool,
then add the wsll.b beaten yolks Of two
eggs and one cup of prunes, previously
cooked, seeds removed, finely chopped.
Line pie tin with pastry. fill with the
mixture and bake until firm. Use the
whites Of the eggs for meringue on top.
POTATO BUNS
Five different ingredients and one cup
of each, mashed potatoes, white sugar,
warm water, soft bread yeast, soft lard.
Mix all together with -four into stiff
dough. Let rise until light. Work in.
to very small cakes, allowing plenty OF
space in pans for raising. When very
light, bake quickly in hot oven. Touch
over top surface with soft butter.
CREAM TOAST
One.fourth cup of butter, one teaspoon
salt, two tablespoons -four, two cups
milk, six slices of golden brown toast.
Melt butter, add -four and salt aud the
hot milk gradually. When mixture
boils, pour 1t over hot toast and serve at
| once.
SlPPEIS
Cut bread into thin slices, and then
into strips FIVE inches long and one and
on half inches wide and toast until q
light brown.
CRoUToNs
Cut pieces of bread into small cubes
and brown in the oven. Serve with
cream soups.
HEAD CHEESE
Soak the upper parts of the heads for
day or two in water in which enough
salt has been put to make fairly strong
brine. This will remove all the blood
and render them white aud pure. They
should have been thoroughly cleaned be.
fore placing in the brine. Boil until the
bones will drop easily. Let cool, then
chop finely. Season to taste with pep.
per, salt and such aromatic herbs as liked
as sage, summer savory, etc. Place in a
deep earthen dish or crock and weight
so as to form firm mass. Let remain
until we'll set. 1t may be served cold,
cut in thin slices, or sliced and rolled In
-four and fried. 1t makes nice break.
fast dish.
PIGS FEET
Thoroughly clean the feet, then boil
until the bones are ready TO drop out.
When cold they may be put into hot
spiced vinegar, but the very best way OF
serving them is to dredge thickly with
-four and fry until brown in pork fat.
Serve hot as breakfast dish.
SAUSAGE MEAT
For twenty pounds Of meat use a half
pound of salt, one eighth Of pound OF
pepper, some cayenne and one ounce OF
sage. Pack in small jars or in heavy
unbleached muslin bags and hang in a
cold dry place.
sCRAPPEL
The livers of three hogs can be boiled
with the upper parts of the head. Sea.
son to taste, strain the liquor in which
thoy are cooked, return to the kettle,
add to the minced liver and heads. then
turn out the dishes. This makes nice
breakfast dish fried in butter or lard.
BEEF PICKLE
For 100 pounds OF beef use eight
pounds Of best salt, five pounds of sug-
ar, two pounds Of soda, one ounce OF
saltpeter. and six gallons OF soft water or
enough to cover the meat. Mix part OF
the sugar and salt together, rub each
piece with 1t and place In the barrel,
first covering the bottom with salt.
When all the meat Is put In add the rest
of the sugar and salt to the water. Dis
solve the soda aud saltpeter In hot wa
ter, when cold, add to the brine and pour
over the meat. Place weight on the
meat to keep 1t we'll under the brine.
Let the pieces intended for dried beef
remain in the pickle three weeks, then
soak over night In fresh water, then
string and dry. Smoke for few days
If liked, then hang over the kitchen
range and let dry until free from raw
ness in the center. Keep cool and dry
and secure from flies. Beef tongues
may be picked with the beef, then
smoked and dried.
CURING HANS
To 100 pounds hams and shoulders,
good barrel salt 8 lbs, saltpeter 2 o.,
potash IA o., brown sugar Q 1-2 lbs,
water 1-2 gallons. Cover the bottom Of
the barrel with layer OF salt. Lay the
hams closely, just so the brine can work
between them. Dissolve all the ingre.
dients In hot water, then add tho remain.
der of the water and when oil 10 cold,
pour over meat. II there 10 not enough
to cover we'll, add q little more brine,
keeping the proportions. Meat must be
perfectly cold before packing. hams
and shoulders 80 cured will be ready for
smokipp in ak weeks, Smoke with
hook down 80 "a to retain all juice.