Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-02-02
Menus for Winter.


With the garden cold and bare, and
snowdrifts blocking the way to the VII
lage store, the winter menus In many
homes become very limited-in cases,
far too limited for health and happiness.
While all OF US may be more or less re-
stricted In our choice OF foodstuhs dur
ing these months, Il Is not necessary to
miss variety. With the improved and
reliable modern methods of canning, or
otherwise preserving and packsging
foods, certain articles, once beyond
reach, have now become practical ioods
for the average home. From these,
many inexpensive dishes or combina-
tions may be made which will provide q
wholesome and attractive table. A sup
DIV of these foods may be purchased
early in the season and kept on hand.
Dried or canned fruits may be COM
bined with cereals, including samp and
tapioca, with cornstarch, dumplings,
noodles, gelatin. An excellent dish,
perhaps not generally known, consists of
prunes and barley. The barley is soak
ed and cooked until tender, combined
with stewed pruues, very little brown
sugar added, and the whole cooked to-
gether for half an hour. Served warm
with milk or cream this 10 food dish
worth trying. The value Of figs, dates
and raisins is often overlooked. Thor
oughly cleaned, and put up in sealed
packages, their use is now q simple mat
ter. Chopped or ground, and added to
a loaf of bread or pan of mullins, they
increase the pleasure and nourishment
in that particular food. Fig custard
should not be q novelty. The figs pre-.
served in syrup may be used, or pulled
figs cut up, aud stewed without sugar in
a very little water; when cold they are
added to well-made soft custard, the
whites of the eggs having been reserved
for meringue for the top. A few nuts,
chopped or ground, will transform many
an otherwise bomely dish, adding food
values as we'll. Peanut butter maket
delicious cookies, mullins, sandwiches.
Cheese dishes are valuable. Macaroni is
always good. Dried beans, peas and
lentils are most important foods, and
may be served not only in the form OF
soups but as vegetable purees or even
croquettes. Salt cod, salmon, fish
flakes offer many possibilities. With
French or mayonnaise dressing, salmon
or fish flakes may be used as salad.
With potatoes, onions, milk, seasoning,
and a cracker or two, fish fakes or
salt cod can be made into an excellent
chowder. Again, salt cod may be left 10
large pieces, soaked, freshened, and
heated in a tomato sauce, or dipped In
egg and bread-crumbs, fried and served
with broiled bacon. Smoked fish makes
delightful salad garnisb, or an appetite.
ing canape for the company dinner.
Nor should the winter vegetables
onions, celery, parsnips, satisfy, carrots,
turnips, old beets, pumpkins, squash,
sweet and white potatoes-be forgotten.
With little care these may be prepared
in most attractive ways. Parsnips are
better if chopped before frying, while a
can of peas or beans, combined with
diced carrots or beets, makes an inter-
es,ing dish-one can will 60 farther, and
the table will be improved. Or can OF
corn and one of tOmatoes-with milk,
seasoning, and little butter and flour
may be made into delicious tomato
corn bisque. An excellent vegetable
soup is quickly made by grating pota.
to, carrot, turnip, and onion, adding
parsley and celery, cooking for
a moment in a spoonful of butter, add
ing water, a very little flour, kitchen
bouquet to color, and cooking for thirty
minutes.
Of the fresh fruits, oranges, apples
and bananas can be depended upon in
almost all localities. Bananas baked or
sauted will serve as either vegetable or
dessert.