Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-01-06
Recipes.
BAKED BEAN SALAD


Peel and slice very fine four large on
ions. Pour cold water over them and
press hard with the hand to remove the
strong, acrid taste. Drain we'll. Place
in the salad bowl one and one-h half pints
Of cold baked beans, add the onions, a
teaspoonful Of salt, one-hali teaspoonful
of pepper, two tablespoonful of salad
oil, a teaspoonful of white sugar and a
small cupful IF vinegar. Mix lightly.
Serve on lettuce leaves garnished with
sliced hard boiled eggs.
RICE CRoQUErTEs
Cook one-half cupful of rice with one.
half cupful Of boiling water in double
boiler until water has been taken up into
the rice. Then add ono cupful of boil.
ing hot milk and look until rice is soft.
Add to the rice, after taking from the
fire, one-half teaspoonful salt, the yolks
Of two eggs and small piece of butter.
Set aside in. spoonfuls to cool, then
shape to the fancy and roll in the whites
of egg and crumbs and fry in deep fat.
Sprinkle with powdered sugar and serve
with orange marmalade or plain with
lamb and curry sauce.
EMPRESS CREAM
Soften one tablespoonful of granulat.
ed gelstine in one-quarter of cupful OF
cold water; add one-q uarter of a cupful
of hot milk, half cupful of sugar and
when sugar and gelatine are entirely dis.
solved, strain into dish set into cold
water. Beat as 1t begins to thicken and
when light, fold in the stiffly whipped
white of one egg, one tablespoonful OF
lemon juice, q little of the grated lemon
rind, half cupful each of chopped dates,
nuts and figs, and half pint of cream
beaten solid. Turn into an ornamental
mold, chill In the ice chest and serve
unmolded accompanied by sweetened
whipped cream and small fancy cakes.
CRANBERRY CONSERVE
This will be found delicious change
from the ordinary cranberry sauce.
Cook quart Of cranberries in barely
enough water to float them. When all
are broken and the fruit has cooked to a
mush, measure the mixture and add an
equal amount of sugar, the fruit pulp OF
three oranges, one cupful of seeded raj
sins and the grated peel Of one orange.
Simmer the conserve until very thick
and pour into mold or serve like jam.
This is especially fine with homemade
nut bread.
PEANUT BUTTER ROLL
Cream together three eggs, one cupful
OF sugar and two tablespoonfuls OF but
ter. Then add two tablespoonful OF
milk, one cup Of sifted -four, one tea
spoonful Of baking powder and little
vanilla. Bake In long tin, and while
still warm spread with peanut butter
and roll up like jelly cake roll. If hot
milk 10 used In making the cake, IL will
roll moro easily. The peanut butter
should be quite soft 10 order to spread
easily.
BAKED APPLE PUDDING
Fill . buttored baking dish with peel
ed and chopped apples, sprinkle with
sugar and dot with bits of butter. Pour
10 very little water and set the dish 10
heated oven while making the batter
a. follows: Beat together half q cup
full Of butter and scant cupful of sugar,
add one well-beatsn egg, two teaspoon.
fuls OF vanilla, two cupfuls of sifted
-four and teaspoonful Of baking pow.
der. Pour this over the apples and bake
nice and brown. Servo with cream and
sugar, or, II preferred, mako q sweet
pudding sauce and add your favorite
flavoring.
BREAD AND CocoANUT PIE
Line deep pie plate with pastry. For
the filling take one cupful of stale bread
crumbs and two-thirds OF . cupful Of
sugar. Spread the crumbs evenly on the
crust, also the sugar, and grate q little
nutmeg on the sugar. Then fill on the
top with rich milk, dot with few bits
OF butter and bake until firm and brown.
Spread over the top the stiffiy whipped
white OF an egg sweetened with . table
spoonful OF sugar and favored with q
few drops OF lemon extract. Cover the
egg white tbickly with shredded cocoa
nut, set In oven and leave until delicate.
ly Drowned.