Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-08-18
Recipes.
RICE COMPOTE

GUS half pint of boiling water and cook
until the kernels are tender but distinct ;
then place in colander to drain. Soak
two teaspoonfuls of gelatine In half q
cupIul of milk for twenty minutes. Place
in the upper part of the double. boiler
half cupful o! milk and when hot add
the gelatine, a pinch OF salt and the
cook sd rice. Stir until the gelatine and
sugar are dissolved. flavor to taste with
vanilla extract and turn into bowl to
cool. Stir often until it begins to thicker
and then add cupful of thick cream
that has been beaten solid. Mix we'll
aud set away to chill for two hours.
Serve with fruit Juice or jelly.
NUT PARFAIT
Boil together two cupfuls of fine gran.
ulated sugar, one scant half cupful OF
water, and one-hslf of 3 level teaspoon
full of cream of tartar, until 1t reaches
the soft ball stage. Pour 1t boiling hot
on the stiffly whipped whites Of two eggs,
stirring constantly. Beat until cool,
flavor with one teaspoouful OF vanilla ex-
tract and fold In one pint of thick cream
that has been beaten stiff and one cupful
of chopped nut meats. Pour into q
water-tight mold and still-freeze for
three hours.
6oosEBERRY CATsUP
This is delicious accompaniment for
cold meats and is very easily made. Place
in q preserving kettle two quarts OF
gooseberry pulp, two cupfuls of sugar,
half a pint Of vinegar, one small tea
spoonful of ground cinnamon, half q
teaspo onful Ufgrouud cloves, one quarter
of teaspoonful of cayenne pepper and
half teaspOonful Of salt Boil for half
an hour over q moderate heat and stir
constantly. Bottle in the same way a.
tomato catsup.
CREAM BLACKBERRY PIE
This has always been considered my
mothers best pie and she has wide
spread fame az q cook. Make rich crust
az for custard pie; then take one cupful
Of sugar and mix with one cupful OF
thick, sweet cream. Fill the crust with
ripe black berries, pour over them the
mixture of sugar and cream and bake in
q moderately hot oven.
AMERICAN CHOP sUEY
This is q dish than can be made from
cleft overs" and is hearty enough to
form the principal dish for luncheon or
supper. Cut In very email pieces, either
cooked cold veal or chicken and mix with
boiled rice. One cupful Of meat to three
of rice 10 good proportion. Add some
chopped English wslnuts, as many or as
few as you like, with seasoning to taste.
Place in buttered baking. dish, dot over
the top with bits of butter and bake IN
til nicely Drowned. Serve in the baking
dish.
OUR FAvORITE BREAKFAST FOOD
We use this breakfast food not only
because We like 1t but because 1t has .
tendency to keep the digestive functions
normal. In the evening, put half cup
full of seedless raisins to soak In three
large oupfuls Of water. In the morning
put the water and raisins on tho stove
In a saucepan, add one teaspoonful OF
salt and a. soon a. 1t comes to boil stir
In enough graham -four to make thin
mush and cook about fifteen minutes.
This will make sufficient quantity for
six persons, and when eaten with sugar
and cream II will be found very delicious
oATFLAKE BREAD
Pour one quart Of water over two cup
fuls of oat flakes and place on the back
of the stove In the upper part OF the
double boiler where 1t will steam for two
hours. Cool and then add half yeast
cake dissolved In two tablespoonful Of
tepid water, half . cupful OF molasses,
two tablespoonfuls of melted butter or
lard, and one teaspoonfrl Of salt. Nix
to soft dough with sifted wheat -four,
and allow 1t to rise over night. In the
morning knead, form into loaves, let 1t
rise again until very light and bake In Q
moderate oven.
PUFF OMELET
Heat three tablespoonfuls OF milk 10
the upper part Of the double boiler
with one teaspoonful of butter and pep
per and salt to taste; then add the we'll.
beaten yolks of three eggs, stir until
slightly thickened and fold 10 tho stiffy
whipped egg whites. Steam for about
ten minutes without stirring and serve In
the double boiler. / have found that l
can cook IN onelst In this way while We
are eating our cereal,