Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-04-15
FRENCH.FRIED POTATOES.

basket: when soft turn from the Dasket
on to hot tissue or blotting paper. When
ell are cooked soft, return them, few at
a time, to the reheated fat where they
will quickly brown. Drain again on pa
per, sprinkle with salt and serve at once.
BEEFsTEAK AND HAM PIE.
Line mold with flaky paste or with
rich baking powder biscuit mixture,
rolled very thin. Spread ham force
meat mixture over the lining. Fill the
open space with short strips of beefsteak
cooked tender in second broth or water.
Season as needed with salt and pepper
and pour in broth to come nearly to the
TOD of the meat. Brush the upper edge
of the paste with cold water and set a
cover of paste above. Cut out figures to
decorate the cover; brush the under side
Of these with cold water and press in
place. Put paper or other funnel in an
open space at the center Of the cover.
Bake about tbree-fourths of an hour.
For a mold holding scant quart, take q
generous pound of beefsteak and, for the
forcemeat, three-fourths cup of cooked
ham. Chop the ham fine, add half a cup
of tomato sauce, one egg and such sea-
soning as is at hand. A few chopped
mushrooms, onion juice and parsley are
good; salt and pepper may constitute all
the seasoning. A half pint OF oysters
may replace part of the meat. Veal
may be used alone or with the beef
When the pie is done and cooled little,
remove the funnel and pour in cup of
rich broth in which half a tablespoonful
of gelatine has been dissolved. Serve
cold. The upper crust should rest CD
the meat.
CREAM CHEESE, WITH BAR-LE-DUC.
Split Boston or the smaller Hub butter
crackers; toast or let brown in the oven.
Work cream cheese or press it through
a sieve, to make it light, then fold in
about one-fourth its bulk of cream, plain
or whipped, and few grains of salt
Pipe the prepared cheese on the edge of
the crackers, and set teaspoonful Of
red barbecue currants in the center.
Serve as q part or the whole of the des-
sert course at luncheon or dinner.
DEVILS FOOD.
Melt half a cake of chocolate in a
double boiler; add one cup Of brown
sugar, the beaten yolks of two eggs and
half cup of milk, and stir and cook
over hot water until the mixture thick
ems; let cool and add to the cake mixture
just before it is turned into the pan. For
the cake, beat half cup of butter to a
cream; gradually beat in one cup Of
brown sugar, the beaten yolks of two
eggs and half cup of milk. Sift some
soda, measure out one teaspoonful and
sift again into the sifted flour, then sift
the -four and soda into the cake mixture |;
beat thoroughly, add the whites of two
eggs, beaten dry, and the chocolate
mixture; beat thoroughly. Bake in a
sheet. Cover with boiled frosting,
made with the whites of eggs left over
from the chocolate part of the cake.
Decorate with halves of English walnut
meats.
SOUR MILK GRIDDLE CAKES.
One and one-fourth cups of flour, one
fourth a teaspoonful of salt, two tea
spoonfuls of baking powder, one cup of
thick sour milk, one-fourth teaspoonful
of soda, egg, two tablespoonful Of
melted butter. Sift together the -four,
salt and baking powder; stir the soda
into the milk, add the egg, beaten very
light, the melted butter, and stir into
the dry ingredients. If the sour milk be
rich and creamy, the butter may be
omitted. Set by spoonfuls on hot,
well-oiled griddle; when bubbles appear
throughout and the cake Is well-browned
on the bottom, turn to brown the other
side. Do not turn the cake but once.
BERWICK SPONGE CAKE.
Three eggs, one and one-half cups of
sugar, one-half cup of water, one tea
spoonful of lemon extract, two cups Of
flour, one tesspoonful, slightly rounding,
of cream of-tartar, one-half level tea
spoonful of soda. Beat the eggs, with
out separating the whites and yolks;
gradually beat in the sugar, the water,
grated rind and juice of the lemon, and
then the flour and leavening ingredients,
sifted together.
PINEAPPLE PUDDING.
One-quarter of a pound of canned
pineapple, one.quarter of pound of
flour, one-half a cupful of butter, one
cupful OF milk, four tablespoonfuls OF
sugar, three eggs, two tablespoonfuls of
the pineapple syrup and one teaspoonful
of vanilla extract.
Put the sugar, butter and milk In a
saucepan to boil; remove the pan from
the fire and stir in the flour; replace the
pan on the fire and cook for eight min
utes, stirring all the time. Remove from
the fire, add the yolks of the eggs, one
by one, stirring each in thoroughly;
then add the pineapple cut up in small
dice, the syrup and the extract. Whip
the whites of the eggs to snow, and add
them last and very gently. Pour the
whole in plain mold, buttered inside
and busted with sugar; cover with a
buttered paper, and steam gently for
one and one quarter hour. Serve with
syrup sauce.
To make the syrup sauce. mix in a
saucepan two tablespoonfuls of the pine
apple syrup, one-half a cupful of water,
one tablespoonful of sugar, one-half a
teaspoonful of vanilla extract and one
of corn starch. Stir till
it boils and cook for ten minutes, and
serve round the pudding.
CREAM OF PEANUT SOUP.
One cupful of peanut butter, one table
spoonful of -four, one slice of chopped
onion, one quart of milk, one bay leaf,
one blade of mace, one-half teaspoon
full of salt, one tablespoonful of white
pepper, two tablespoonful of chopped
parsley, one tablespoonful Of chopped
celery and fried croutons.
Put the peanut butter, celery, milk,
onion, bay leaf, mace, parsley and pep.
per in a double boiler; stir and cook
until very hot. Moisten the flour with
little cold milk and add it to the hot
mixture; stir and cook for one-quarter
Of an hour. Strain through sieve, add |
the salt and serve with crOutons.
BANANAS BAKED OR BRoILED.
Take six large, ripe bananas, peel and
,plit into halves lengthwise, lay in
shallow pan aluminium or granite), cut
tide up. Sprinkle them with sugar,
,rate over little lemon rind; cut one
of butter into pieces and
put over the top, and then add sufficient
water to barely cover the bottom of the
two tablespoonfuls. Put
INTO hot oven and bake until the bana-
has are brown and soft. Basic frequent
y. Serve hot without removing from
lie pan. Bananas prepared In this way
make an excellent dessert. Substitute
me tablespoonful of orange msrmalade
or the grated lemon rind and serve
warm with cream.
SLICED BANANAS WITH FIGS.