Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-09-23
Recipes.
STUFFED TOMATOES.

Select firm, solid tomatoes of similar
size, cut round place in the top of
each and scrape out the soft part. Mix
with stale bread crumbs, a little parsley,
and II you like, suspicion OF onion and
chop very fine. Season with salt, pepper
aud butter, fill the tomatoes with the
mixture, scatter bits of butter over them
and bake in moderate oven, bastiug
occasionally with butter. Variation In
seasoning may be made by using butter.
ed bread crumbs with fine chopped ham
seasoned with cayenne pepper and q
busting uf Parmesan cheese, or minced
meat, buttersd bread crumbs, fine herbs
to season, and a beaten egg. Another
stuffing liked by many is made with
rice.
TOMATOES STUFFED WITH RICE.
Cut the top from the tomatoes and
scoop out the center. Boil two table
spOonfuls nf rice in a quart Of boiling
water for ten minutes. Drain, melt two
tablespoonful of butter in small fry
lug pan, then throw In small onion
minced fine and one green pepper seeded
and chopped fine. Fry slowly five or ten
minutes. Add the tomato that was
scooped out, season with salt and pep
per, add the rice, mix all the ingredi-
ents we'll and fill the tomatoes with the
mixture. Place open, top down on
buttered baking pan, brush with melted
butter and bake twenty minutes or half
An hour.
SWEET POTATO FRITTERs.
To two cupfuls Of cooked sweet pota-
toes rubbed through colander allow
three eggs beaten light, two tablespoon
fuls of cream, one OF melted butter and
two Of flour. Beat the eggs into the po-
tatoes, then add butter, cream and -four.
Drop by the spoonful into boiling fat
and fry to q golden brown. Drain on
paper and serve with lemon sauce.
sUGARED SWEET POTATOES. b.
Cut cold baked sweet potatoes into
quarter inch slices until you have pint.
Put two tablespoonfuls of butter in a
frying pan or baking dish, and when very
hot lay the potatoes in; sprinkle the top
with two tablespoonfuls OF sugar; pour
lightly over two taplespoonfuls of vine
gar and cook until hot and brown
Sweet potatoes are always richer with
twice cooking.
STUFFED ONIONS.
For these use the large Spanish on
ions. Peel and scald or slightly par
boil, but do not lot them lose their
shape. Take out the heart and fill tho
cavity with stufing made OF moistened
bread crumbs, we'll seasoned with salt
pepper and butter. If You have scraps,
Of cold meat, chop fine and add. Pack
all the dressing that you can iuto the
onions and arrange In buttered baking
dish. While the onions are baking
haste often with gravy or beef extract
diluted. Failing that, place on the top
Of each onion bits of butter and haste
with hot water. /
BEETs WITH SOUR SAUCE.
A somewhat unusual dressing IL this,
commonly known a. ''sour sauce"
Having boiled or baked tho beets until
tender, peel and slice. Put half cup
full Of vinegar over the fire with table
spoonful Of butter, . teaspoonful of sug-
Ar, . half teaspoonful Of salt and good
dash OF pepper. When It boils thicken
with tablespoonful Of corn starch dis
solved In two of water. Stir constantly
until smooth. pour over tho beets and
serve Ut once.
With tender young cabbage In the
markets, cold "slaugh" made In the real
old fashioned Pennsylvania way be.
comes an appetizing possibility.