Oxford Democrat., 1913-09-09
Recipes.
SUMMER SQUASH.

Wash clean, pare, slice, remove seed'
if they are full grown, simmer until ten
der in unsalted water, drain in q colan
der, and mash smooth. To pint ol
pulp take heaping tablespoon of but
ter, half teacup of thin cream, or ricl
milk, half q teaspoon of salt, dustine
Of black pepper and suspicion of red
and melt all together over gentle heat
then put In the squash and stir until the
sauce is all absorbed. Another way il
to fry a mild sliced onion in bacon Of
pork fat, add to 1t the sliced squash at
ter cooking it tender, and stir vigorous
ly back and forth uutil everything Ia
we'll blended, sprinkling with salt, pep,
per, etc, as you stir. Serve with the
crisped pork or bacon laid on top.
APPLES AND SWEET POTATOES.
Peeled, sliced apples and sweet pota
toes (the potatoes are previously boiled
peeled, and sliced) arranged in alternate
rows are very good served with roast
loiu of pork or chops. Butter shallow
casserole and lay enough butter over the
potatoes and apples to mOisten the
whole. Serve in dish In which they
were baked. Add sugar if the apples
are very tart.
EsCALLOP OF GREEN CORN.
Eight small or ak large ears Of tender
corn, one quart of ripe tomatoes, half.
pint of mild onions, heaping tablespoon.
full of butter, teaspOonful sugar, half
teaspoonful salt, dust of black pepper or
one large green pepper shredded fine.
Peel tomatoes, cut in thick slices, slice
onions thin, blanch and drain, cut corn
from cob, saving all the milk, put layer
over the bottom of an earthern dish, GOV.
or with sliced tomatoes and onions, then
sprinkle with salt and sugar, and dot
with bits OF butter and sbreds of pepper.
Repeat till dish Is full, putting plenty of
butter on top, pour over the milk from
the corn, and bake in very hot oven
twenty-five to thirty minutes. Serve bot
or cold. If served cold, with sharp
French dressing or a boiled vinegar
dressing, it makes satisfying salad.
CREAM scoNEs.
Sift two cupfnls of -four With three
teaspoonfuls of baking powder aud one
half teaspoonful of salt. Mix with one
fourth cupful of butter, then one-half
cupful OF cream with two beaten eggs.
Mix lightly, cut In triangles, and bake
in hot oven.
CHOCOLATE NUT WATERS.
Mix In the order given: one cupful OF
sugar, two squares melted chocolate.
one.h cupfIl melted butter, yolks
and whites of two eggs beaten separate
ly, and then together, one-balf cupful
-four. Spread very thinly over cooky
sheet and sprinkle on It one cup of
coarsely chopped nut meats. Bake not
too brown. Cut In oblongs and remove.
This makes large quantity. They are
popular for teas or with Ice cream or
frappe.
FROZEN RICE PUDDING.
Boil one-half cupful of rice till tender.
Whip to froth one and ons-ha cupfuls
of sweet cream. Add one-quarter cup
full OF powdered rugar, and any flavor.
Ing. Mix all together and put In mold.
Pack in freezer for three hours.
SWEET POTATO PoNE.
Peel aud CRATE two moderate. sized
raw sweet potatoes. Pour over them
water. Add four large spooufuls OF one
and three-quarters cupful of cold brown
sugar and one Of butter. Season with
ginger to taste, rub the Ingredients we'll
together and bake in shallow buttered
plate 10 moderate oven about three
hours.