Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-05-19
HOMEMAKERS COLUMN.

HOMEMAKERS COLUMN.
on topics Of interest 70 the Adie:
n sohcitod. Address: Editor HoAI2Ak1ns'
CoLUNN, Oxford Democrat. South Paris, He
Demonstration: Correct Serving.
fMiss Cornelia Palmer. Professor Of Homo Eco
nomics.)
Tuesday afternoon the first demonstra-
ton of the week was given by Miss Cor
nelia Palmer, and her student assist
ants. Her subject was "Corfect Safv.
Ing" and presented by having Z formal
dinner served to three students on the
platform. The menu followed 10 given
below:
FORMAL DINER
s.,a''; }P...ps.
Consomme . Il Royal
Radi'hs' Sweet e III. c''''' Nuts
Dreamed s'.''G ~. in c''a'''ds'
Turbans Of Founder Sauce Tarsare
Dressed Gucumber'
Larded Fillet of Beef
Riced Potatoes Tomato Jelly
Nested Peas
VIII.
Canton sherbsrs
Asparagus Salad Cheese ssrsw'
Peach Grusss
Bon Bons
Caramel Pecan B HI9 Sponge Drops
Saratoga WATERS
Roquefort Cheese Cafe Noir
Some of the recipes prepared were as
follows:
sARDINK cANAPKs
Remove crusts from toasted bread.
Cut in rectangles 2 in. 8 IL In. Spread
with mixture of butter and ROrcester.
shire Sauce. using l teaspoon sauce to 8
tablespoons butter. Remove bones from
sardines, place lsug wise on toast. Sur
round with border of parsley and pre-
served sweet pimeqtc, parsley outer
most.
DREAMED scALLoPs IN cROUsTADEs
Cut scallops In small pieces using
scissors. Heat In cream sauce made az
follows: 2 tablespoons butter, Q table.
spoons -four. IL teaspoon salt, 1.2 tea
spoon prepared mustard, cup milk,
egg yOlks, few grains cayenne. Melt
butter, add flour. Cook until 1t foams.
Add seasonings. Add "a milk gradual.
~, cook until thick. Beat egg yolks.
Add remaining milk. Combine with
first mixture, cook until almost boiling,
CROUsTADES
Cut stale bread In diamonds, squares,
rectangles, or circles. Remove csnters
leaving cases. Fry In deep fat or brush
with butter and brown In oven.
TURBANs OF FOUNDER
To Skin: Make missions around the
edge cutting through skin
Dip fingers in salt to pre-
vent sticking.
Begin at head and pull Skin
from one side using knife
to keep flesh from tearing
away.
Repeat on other side.
To Bone: Slip . sharp knife between
flesh and bones beginning
at center of fish on either
side of back bone.
Remove four fillets In thil
way.
To Prepare: Sprinkle with salt and
pepper.
Roll, beginning at broad
end.
Fasten with toothpicks to
he removed when done.
Egg and crumb, repeating
the process several times
being sure to have a com
plete covering.
Fry In deep fat. Serve
with Sauce Tartare.
SAUCE TARTARE.
l cup mayonnaise dressing, l table
spoon chopped aherkins, ] tablespoon
chopped olives, l tablespoon chopped
parsley, l tablespoon capers.
CANTON sHERBERr.
cups water, / cup sugar, IA ID. pre-
served ginger, l-2 cup orange juice, Il
cup lemon juice. Cut ginger in small
pieces, Doll with water and sugar fOr nj
teen minutes. Add fruit juices. Cool,
strain and freeze.
CHEESE sTRAws.
1 cup grated cheese Qresh). cur
fresh bread crumbs, 20 cup -four.
tablespoonful butter, IA teaspoon salt
1-S teaspoon pepper Cayenne dssh),
tablespoons milk. Knead all together
we'll. Roll / 4 inch thick. Cut In strips
Bake in . moderately hot oven.
Miss Palmer also discussed the lunch
con which may DO much less forma
than the dinner, and spoke Of the found
alton courses, around which the extra
courses are grouped. These are, rough
ly speaking, soup, meat, salad, and des
sert. She touched also upon the variou,
kinds Of service; Russian, being all from
the side; English, from the table, and
the compromise which might be called
American. combination of the Other
two. The seating of the guests and gen
eral arrangement Of the dining.room, .,
we'll as the manner of service and eti
quette Of hostess and guests we're briefly
touched upon.