Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-07-06
Recipes.
ASPARAGUS sHoRTCAKE


8 cups whole wheat meal
teaspoon salt
4 teaspoons bakiug-powder
tablespoons butter
About IL cups milk
bunch asparagus
3 cups milk
8 tablespoons -four
8 tablespoons butter
/ 12 teaspoons salt
hard cooked eggs
Mix togther the meal (unsifted), bak-
| ing. powder, and salt; m0isten with q
cup and half of milk, or little more
II 1t seems necessary, until the dough 10
as soft as can be handled easily. Divide
in halves and pat into two round layer
cake tins bake about twenty minutes in
u rather quick oven. Cut the asparagus
In inch. lengths and cook 1t in boiling
sailed water till tender. Make white
sauce of the butter, milk, salt and flour,
list ed iu last part Of column, add the as
paragus, and put this mixture between
and on top of the sb0rtcake. Garnish
with the hard. cooked eggs cutin eighths.
Peas or other vegetables can be used in
a similar way.
LUNCHEON LOBSTER
2cups diced lobster meat
1-2 cup heavy cream
4 bard-cooked egg-yolks
| 2 tablespoons butter
| Red and white pepper
Pates, buttered toast, or timbale
cases
| Saute the lobster in enough butter to
keep 1t from sticking; add the cream,
cook over hot water for few moments,
and then add the egg-yolks blended with
the butter. Season to taste with the
pepper and serve in the cases. This can
be served just as it stands, or can be
pressed through coarse sieve, diluted
with equal parts Of hot cream and milk
beaten in, and served as bisque.
| BAKED ASPARAGUS
bunch fresh asparagus
2 tablespoons butter
2 tablespoons flour
| cups milk
IA cup grated cheese
IS teaspoon pepper
cup soft bread-crums
Is cup dried buttersd crums
4 bard-cooked eggs
teaspoon salt
Boil the asparagus till tender, drain,
and cut in ons,inch pieces. Make q
sauce of the butter, flour, milk, season
iugs, and crums. Put layer Of aspara-
gus in the bottom Of baking dish, add
sauce and hard cooked eggs, chopped,
repeating till the dish is filled. Sprinkle
with dried buttered crums mixed With
the cheese, and bake about twenty min
utes in q moderate oven.
BACON AND EGGS, NEW STYLE
s slices bacon, diced
small slices dry bread, diced
eggs
/ 4 cup milk
1S teaspoon pepper
A little salt
Fry the bacon until brown, add the
bread, and toss with the bacon and fat
until we'll seasoned and slightly brown
ed, then add the eggs beaten with the
seasoning and milk, and scramble as
usual. This il very good way to use
up dry bread.
PEAS AU JUS
pint shelled young peas
small onion, chopped
3 tablespoons butter
Salt and pepper to taste
Put Ouion, peas, and butter in q deep
kettle with rounding bottom; sprinkle
peas with water, cover very tightly, and
cook until peas are tender, over . very
slow fire, then season to taste with salt
and pepper.
CHEESE PUDDING
ia cups grated cheese
cup cracker-crums
2 cups ROB milk
8 eggs
IA teaspoon salt
1-2tesspoon dry mustard
Few grains red pepper
Is teaspoon soda
l 1-2 tablespoons melted butter
Soak crums In the milk while the 9th
er ingredients are being prepared; add
the eggs we'll beaten, the seasonings,
butter and cheese, and the soda dissolv-
ed 10 little hot water. Bake IN hour
10 moderate oven, serving In the dish
In which It 10 cooked.