Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-01-07
Recipes.

Recipes.
STEAK, PARKER HOUSE STYLE.
The steak should be cut about an inch
and a quarter thick. Wipe carefully
with damp cloth. Have ready . hot
broIler, well.oiled or rubbed over with q
bit OF fat. Cook the steak over the
Goals about eight minutes, turning four
or five times. Set the steak on q hot
plank. Pipe hot, mashed potato around
the edge of che plank. Set four cooked
onions on the steak. Brush over the
edges of the potato and the onions with
the yolk of 40 egg, beaten and diluted
with little milk, and set the plank into
q hot oven, to brown and rebeat the po-
tato, brown the edges of the onions, and
finish cooking the steak. Remove from
The oven. Set four parboiled, green
peppers, stuffed, at one end of the steak,
pour over a brown mushroom sauce.
Serve at once.
AMERICAN SAUSAGE.
Pass two pounds, each, of ham and
fresh pork through a meat chopper;
chop one small onion, one green pepper,
one red pepper, and four branches OF
parsley, exceedingly fine. To the meat
add the chopped vegetables, one tea.
spoonful of sweet basil (pOwdered), half
a teaspoonful, each, of curry powder
and paprika, two teaspoonfuls OF salt
(more may be ueeded), and two eggs,
beaten and mixed with one cup Of rich
milk. Mix all the Ingredients together
adding more onion or other
seasoning according to taste. Spread
half a yard of cheesecloth on q meat
board; on this lay strips of thin, sliced
bacon, to make a place, at least, twice as
long as wide. The width should be the
length of two slices of bacon. On the
bacon dispose the sausage mixture 10
cylindrical form; over 1t spread the
ends OF the bacon slices, letting them
cover 1t as much as possible, then roll in
the cloth. Tie the roll at the ends and
in two other places, equally distant from
each other and the ends. Let cook In
boiling, sailed water, to which half a
cup of vinegar Is added, about three
hours. Let cool under weight. Serve
cold, sliced thin, with potato, cabbage
or string bean salad-or, dip In beaten
egg and then in sifted crumbs and saute
in hot fat.
STRING BEAN SALAD.
For a can of string beans, mix four
of olive oil, two table
spoonfuls of vinegar, one-fourth tea.
spoonful Of black pepper, a scant half.
teaspoonful of salt, aud one teaspoonful
of grated onion; pour over the beans
and toss thoroughly.
CABBAGE SALAD.
Shave crisp, white cabbage exceeding
iy fine, and a smaller measure of purple
cabbage in the same manner. Mix each,
with French dressing. Dis.
pose the white cabbage in q salad bow
with a wreath Of the purple cabbage
above. Serve at once. Other dressings,
as genuine may onnaise or cooked dress
ing may be used in place Of the French
dressing.
GERMAN ALMOND BUNS.
Soften one cake of compressed yeast
In One-fourth cup of lukewarm water
mix and add to one cup of scalded milk
cooled to a lukewarm temperature; stir
in about one cup and q half of -four
beat thoroughly, cover and let stand out
of drafts to become light and foamy.
Add the yolks Of two eggs, one.fourth
cup each of sugar and melted butter,
half teaspoonful of salt and part of an
eighth Of q pound Of chopped almonds,
with -four as needed, for q soft dough.
Knead until smooth and elastic, and set
aside to become light. Flatten each
little on top, and again let rise ten or
fifteen minutes. Brush over with the
beaten yolk of an egg, diluted with q
teaspoonful Of milk; sprinkle on the
rest of the chopped almonds. Bake
about twenty five minutes. The beat
must be moderate or the almonds will
be Drowned too much.
CHOCOLATE cUsTARD WITH FUDGE
SAUCE.
For four cups of custard, melt one
square and half of chocolate; add two
tablespoonfuls of sugar, and one-fourth
a cup of water, and stir until smooth
and boiling. Beat three yolks OF eggs
and one white; add one-third a cup OF
sugar and beat again; fold In one white
OF egg, beaten dry, then add the choco.
late mixture and one cup OF milk and
mix thoroughly. Butter the four cups
and dredge the butter with granulated
sugar. Set on many folds of cloth, or
paper, in baking dish; surround with
boiling water; let bake until firm in the
center. The water should not boil dur.
ing the cooking. Unmold at time OF
serving. The dish Is good when hot or
cold. At serving, pour over q hot fudge
sauce. If the custard be loosened at the
edge, it may be unmolded in perfect
shape.
CHOCOLATE FUDGE SAUCE.
Melt two squares of chocolate; add
one-fourth a cup of sugar, and one
fourth cup of boiling water, and stir
and cook until smooth and boiling. Sift
together .three-fourths q cup of sugar
aud one level teaspoonful of cornstarch ;
add half a cup Of boiling water to the
chocolate, then the sugar and corn.
starch, and stir and boil five minutes.
Add a tesspoonful of vanilla, and 1t is
ready to serve.
TREE CAKE.
Bake sponge cake In thin sheet.
Prepare three long strips, about three.
eghths of an inch thick, and nearly two
inches wide. Lay one strip fat on a
board; dispose thread OF whipped
cream (sweetened and favored before
whipping) or of marshmallow cream
down through the center. Set the other
two strips to meet over the filling, form
ing a triangular shaped strip Of cake.
Pipe mocha frosting lengthwise over the
cake, to simulate the bark of tree
trunk. Pipe plain butter and sugar,
with vanilla, in places, with
mocha cream around to simulate knots"
in the tree trunk. Sprinkle the "knots''
with chopped pistachio nuts.
MOCHA CREAM.
Beat one cup (half q pound) of butter
to a cream; gradually beat in two cups
and half Of sifted confectioner's sugar
and coffee extract, TO tint and flavor as
desired.
CHOCOLATE FUDGE CAKE.
Beat half cup of butter to q cream
gradually beat in ono cup Of sugar, then
two squares of chocolate grated, the
yolks of two eggs, beaten light, one cup
of sifted four less two tablespoonfuls
one teaspoonful of vanilla, the whites oil