Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-08-19
Recipes.

Correspondence ON topics Of interest to the Adle!
IL solicited. Address: Editor HOnEAAKtHs'
Recipes.
DEvILED CRACKERS.
To two teaspconfuls of mustard add
Worcestershire sauce to form Q paste
stir this paste into three tablespoonful
of butter beaten to Q cream; add also
half q teaspoonful of paprika or hall
that quantity of cayenne. Spread thu
mixture on thin crackers and set the
crackers into the oven to become ho'
and colored slightly. Serve hot will
celery, cheese, olives or tomato soup.
SOUR CREAM BISCUIT.
One cupful of sour cream, one-hal
cupful of sour milk, two teaspoonfuls OF
soda, one half teaspoonful of salt, anc
-four to make soft dough; about ont
quart. Handle as little as possible, roll
thin and bake in hot oven from twelve
to fifteen minutes. Note: II there Is any
doubt about the state of sourness OF thu
milk and cream, add three teaspoonful'
of baking powder, as If sweet milk wer'
used
FROZEN CHOCOLATE.
Cook three squares or three ounces o.
chocolate with one cupful OF boiiinf
water with a few grains Of salt for nv
minutes. Turn into one quart OF scaid
ed milk, add one cupful OF sugar, ant
two teaspoonfuls of vanilla. Cool aot
freeze. Serve in glasses, with whipped
cream, sweetened and favored on top
This il sufficien, to serve ten persons, II
sherbet glasses are used.
SOFT MoLAssEs COOKIES.
One cupful of butter, one cupfui o
brown sugar, one cupful Of molasses
brown Porto Rico, one cupful of sou
milk, two teaspoontuls of soda, one tea
spoonful of ginger, one teaspoonful o
cinnamon, two large .teaspoonfuis o
vinegar. Make very soft and bake in
moderate oven. They burn very easily
PEAR coNDE.
Cook one-third cupful of washed rio
in milk until rice is tender. Add tw'
eggs, one tablespoonful OF sugar, one
third teaspoonful salt. Turn on to
serving dish, and on 1t arrange halves o
canned pears, which have been cooked
| in the syrup. Sprinkle rice and pear
with finely cut preserved ginger.
TUNA SALAD.
Separate the cooked (canned) fish int
large fakes or pieces; dispose them Of
carefully washed and dried lettuc
leaves; pour over pint or a can of fish
five tablespoonfuls of olive oil, two
| tablespoonfuls of vinegar, half tea
spoonful of onion juice, half q teaspoonfu
of papriks and scant half teaspoonful o
salt, beaten together until thick ant
creamy. At the center of the mound o
fish set q tablespoonful of mayonnais
dressing; sprinkle the mayOnnaise thicl
with picked beets, chopped fine, ais
set a teaspoonful of the chopped beets
at intervals, entirely around the moun'
of fish. Capers may be used in plac
of the beets.
PANIED CHICKEN.
Clean and separate young chicken
into pieces at the joints. Put the chick
en- into a baking pan, add cup OF boil
ing water, cover close and let cook abou
an hour and a half. Basic each fifteel
minutes with melted butter and tn
liquid 10 the pan. Serve with a sauc
made of the cooking liquid and cream
and with corn fritters or Southern cor
bread.
cprEN CORN FRTTTERs
These fritters are particularly goo
when made of Golden Bantam swee
corn. Score the kernels with sharI
knife, lengthwise the rows Of corn, the
with the back of the knife press GU
the pulp. The pulp should be quit
consistent. To one cup OF this pulp
add the yolks of two eggs beaten light
half teaspoonful each of salt and blacl
pepper, one cup of pastry -four, will
one and one half tesspoonfuls of bakinl
powder and lastly the whites of two egg
beaten dry. Take up the mixture b
tablespoonful and with q teaspo0
scrape into kettle of hot fat; let COO
until brown on both sides, turning sever
al times, meanwhile. Drain on soft pa
per. Serve at once.
4 VEAL LOAF.
| Chop fine fuse a food chopper) on
pound and q half of veal steak, an
about two ounces Of fat salt pork o
bacon; add one egg and the yolk O
another beaten light, one pimento chop
ped fine, tablespoonful Of finely chop
ped parsley, half teaspoonful of pow
dered thyme, two tablespoonfuls of thic
cream or one.fourth cup Of sauc
(cream, tomato or similar sauce), half
teaspOonful each OF salt and paprika,
grating of nutmeg, and two cracker
rolled fine; mix all together in com
pact roll; set into baking pan on
slice Of salt pork, with slice Of sal
pork above. Bake about two hours
basting often with hot fat; reduce tn
heat after fifteen minutes. Serve cold
sliced thin, with potato or green salads
STEwED TOMATOES AND CORN.
Peel four or five ripe tomatoes, cut i
slices and set over the fire to simme
gently until the water is somewhs
evaporated and the pulp is tender; adj
about half a teaspoonful each of paprik
or black pepper, and salt, and half a GU
of green corn pulp and let cook abou
six minutes, covered. Add two table
spoonfuls of butter, in. little bits, AM
serve at once.
sCALLOPED TOMATOES AND CORN.
Ina buttered baking dish, dispose al
ternate layers Of soft sifted brea
crumbs, sliced tomatoes and green cor
cut from the cob. Season with scrape'
onion, fine-chopped green pepper an
salt. Have the last layer of tomatoes
cover with three-fourths cup of cracke
crumbs mixed with one-third cup o
melted butter. Let cook about half a
hour.
TOMATO SALAD WITH GREEN COR
| MAYONNAISE.
Set slices of cold peeled tomatoes Of
lettuce hearts. Serve with mayonnais
| 1ra.o;nU into a ann of which on ha lf