Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-06-23
Recipes.
MADELIENES

Beat 2 ounces of butter to cream
with 3 ounces Of sugar; add yolks OF
four eggs, teaspoonful Of Orangeflower
water and grated rind of lemon. Then
add 4 ounces of -four and the stiff whites
of 4 eggs. Fill small pans, we'll butter.
ed, with batter and cover them with
split almonds and powdered sugar. Bake
in moderate oven for half an hour.
DELIIcEUsEs
Use the madeleine recipe for these,
bu, m king them into very small cakes.
Wien baked, split open and fill them
with marshmallOw cream, whipped,
sweetened and favored as desired
Put them together again and dip
them In fondant icing favored with
lemon, orange, strawberry, coffee and
pistachio.
GERMAN BOILED PUDDING
Take 1-2 pound of molasses, IL
pound of flour. Ia pound of suet, tea
spoon of baking soda, IA pint Of milk
and one ounce or more of candied or.
ange peel. Mix milk and m0lasses first
then add the soda and suet, -four and
peel. Rub all together until we'll mixed
pour in the molasses and boil In bowl
or basin.
BOMBAY SPECIAL
Take IL pound of finely grated frest
cocoanut, boiled or 10 minutes In q
pint of milk. Beat s eggs lightly with
4 pound of fresh butter and sugar to
taste. When light and we'll mixed
strew with penny sponge cake, grated
and crumbled; stale lady fingers will an
swer nicely. Stir gradually into the CO.
coanut and milk. which should have
time to cool. Pour into dish lined
with good puff paste and bake from 80 Il
As minutes.
CARROT CHEESE BALLS
Cottage, neufchatel, or any soft
cheese, made into small balls rolled In
raw carrots that have been chopped
fine. Try this with salad.
MOCK CHERRY PIE
Take a cup of large not over-ripe Gran
berries, cut them In half with sharI
knife to prevent bursting and cooking to
q pulp. One cup of sugar, half cup Of
water, and a teaspoon of -four wet with
little cold water. Stir all together and
bake between two crusts, or cut strips
of the pie paste and form lattice work
cover for the top Of the pie. This makes
q pretty pie.
In families Of five or elk. often by US
ing y made dish, one chicken will bt
sufficient for meat dish at dinner, for
II one IL careful to boil the chicken In 9
tightly covered kettle there will be plen'
ty of stock or broth for another meal.
Joint chicken. put into warm watel
without salt and bring to boil; skim u
necessary; after boiling an hour add salt
and turn fire low and simmer until meat
will slip from bone in good sized pieces
CREAM CHICKEN
Put pint of stock 10 saucepan, add
tablespoons -four that has been blended
with little cold milk; set this sauce IL
pan 10 skillet Of water and allow to cool
for half an hour; when nearly ready to
serve put in the chicken and heat; slice
8 hard boiled eggs and little pimento
and add just before serving; this may
be served on pieces OF dry toast or turn
cd over baking powder biscuits.
CHICKEN BROTH WITH RICE BALLS
Use broth left from chicken, heat hot
when nearly ready prepare balls; chop
marrow from round steak; add cur
cold boiled rice; salt, pepper, and dast
OF ground allspice; mix with l whole
egg; mold into balls and drop into ho'
broth for 3 minutes.
SPINACH
Clean thoroughly, cook for ten min.
utes In boiling sailed water Zone cur
water to one pound spinacb). Drain,
chop very fine or run through the meat
grinder, add one onion which has beer
chopped fine. Melt one tablespoon but
ter, add one tablespoon flour and ont
cup Of soup stock. Cook until smooth
add one tablespoon OF grated cheese
salt and pepper and pour over chopped
spinach. Serve with hard cooked eggs
GREEN PEA soUFFLE
Cook peas about done, have ready 8
sauce made as follows: Into . skillet
put q tablespoon Of butter, let melt and
stir into It a tablespoon Of -four, add one
cup of milk, and let come to boil, pour
this over the peas and sprinkle tho tor
with Drowned bread crumbs, and lei
bake few minutes.
GREEN PEA PUDDING
Cook peas tender. To each pint oil
cooked peas, add cup of sweet milk
one egg, one teaspoon Of sugar, and hall
. cup Of fine bread crumbs. Mix we'll and
bake long enough for the egg to set. Do
not let bake too long or the custard
part will whey.
II the flour 10 sifted before 1t 10 meas
ured and again after tho baking powdel
In added mnch will hava hAan donA IN.