Oxford Democrat., 1914-07-14
Recipes.
SWEET POTATO PUDDING


Take large, smooth, plump, raw pota-
toes, wash and peel and CRATE them on
large, coarse Crater. Put the grated po.
tato into shallow, porcelain-lined pud-
ding pan; add about four eggs, first
beating the whites and yolks together
thoroughly; to each quart of grated po-
tato add very little salt and enough
melted butter to make the pudding rea-
sonably rich, then stir in enough good
sweet milk to make the mass rather thin
but not soupy, flavor with cinnamon,
nutmeg, allspice or whatever other ia
vor you fancy; and stir all together thor
oughly. The pudding should be about
three inches thick. Sweeten It little II
desired. Bake in moderate oven forty
or fifty minutes. This makes Q deli.
cious entree, or you may add more sugar
and serve az dessert.
BANANA CRoQUErTEs
Remove skins and coarse threads from
small bananas (near the top Of the
bupch). Scrape the bananas and cut of
the ends to simulate a croquette. Roll
in an egg, beaten and mixed with three
or four tablespoonfuls of milk, and then
in soft, sifted bread crumbs. Fry in
deep fat about two minutes.
GOLDEN SAUCE
Boil sugar and water, in equal proper.
tions, FIVE minutes; add level teaspoon
full of cornstarch, smoothed In cold wa
ter, for each cup of water taken; let sim
mer two minutes; add for each cup, the
beaten yolk of an egg mixed with q
tablespoonful Of sugar; do not boil after
adding the yolkL; flavor to taste.
STRAWBERRY sHERBET
Boil one quart of water and one pint
of sugar twenty minutes; add one tea
spoonful Of granulated gelatine, softened
In four tablespoonfuls of cold water {;
strain through napkin and let chill.
When ready to freeze add one pint Of
strawberry juice and the juice OF one
lemon, and freeze as usual. Beat one
cup of cream, half teaspoonful Of va
nills extract, and one-fourth Q cup Of
sugar until firm. Serve the sherbet in
glass cups with q teaspoonful Of the
cream as above.
HARLEQUIN SANDWICHES
Take two thin slices of white bread,
spread lightly with butter, then cOpious.
~ with orange marmalade. Insert be-
tween them layer Of nut bread, max
ing three-layer sandwich.
DATE SANDWICHES
Stone one pound of the olesnest dates,
chop ono cupful OF seedless raisins,
place in double-boiler with cupful of
1,n;l kar nd fnr hall
Remove from range, sweeten with Q
tablespoonful of brown sugar and flavor
with O teaspoonfui Of rose extract. Cool
and blend with whipped cream. Spread
between slices OF graham bread.
BONITA SANDWICHES
To two.thirds Of q cupful of chopped
chicken add one-tbird Of cupful Of
chopped tongue, and one canned pimen.
to finely minced. Season with salt and
pepper, and moisten with mayonnaise
dressing. Spread between slices Of
white bread.
FIa SANDWICHES
Cook we'll chopped figs with . small
quantity Of water In double boiler un-
til paste is formed. Add few drops
of lemon juice. Cool, spread on butter
ed bread, sprinkle lightly with finely
chopped pecan meats and cover with .
buttered slice.
MARMALADE SANDWICHES
Take slices of sweetened graham
bread, butter them and fill with grape
marmalade sprinkled with chopped
blanched almonds.
MYSTERY SANDWICHES
Slice cold veal loaf in tho thinnest
possible slices. Place between slices OF
buttered white bread, adding bit Of
French mustard before pressing together.
BROWN BREAD SANDWICHES
Beat one.fourth of cupful of butter
to . cream. Blend with an equal guam
tity of cheese and one chopped pimento.
Spread between thin slices Of brown
bread. Also try filling brown bread
sandwiches with ounce jelly covered
with chopped English walnut meats.
sARDINE SANDWICHES
Remove skin and bones from sardinss,
and mash to Q paste. Add an equal
quantity Of the yolks OF hard.boiled
eggs which have been run through
sieve. Season with few grains of cay.
enne, salt, Q little lemon juice, and then
moisten with melted butter. Spread
between slices OF either white or whole
wheat bread.
CHICKEN SALAD SANDWICHES
Place between lightly buttered slices
Of white bread, crisp lettuce leaf, GOV.
cred copiously with chopped cold boiled
chicken which has been moistened with
cream salad dressing, made of one-half
tablespoonful of salt, one-half table
spoonful Of mustard, one tablespoonful
Of sugar, one egg slightly beaten, two
and one-half tablespoonful Of melted
butter, three-fourths Of cupful of
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