Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-05-25
BARLEY WATER

spoons ctoau.
BARLEY WATER
2 tablespoons barley
quart cold water
teaspoon salt
Wash the grain. Add the water. Let
soak 4 hours. Cook in same water until
water 10 reduced one-hslf for infant
feeding; for adult feeding reduce to !
cup. Salt aud cream may be added or
lemon juice and sugar.
EsG-Noa
2-3 cup cold water
3.4 tablespoon sugar
Flsvoring
Few grains salt
Beat egg slightly with silver fork.
Add sugar, salt, and favoring desired.
Add milk gradually. Strain and serve.
PINEAPPLE Raa.NoG
2 tablespoons cold water
IA cup finely crushed ice
Syrup made Of sugar and water to
taste
2 tablespoons pineapple juice :.
Beat egg slightly. Add water and
fruit juice. Strain over crushed Ice and
sweeten to taste.
COCOA
teaspoon cocoa
ga cup cold milk
teaspoon sugar
IA cup boiling water
Put cocoa and sugar in q saucepan.
Add boiling water slowly, then boil sew
sral minutes. Add milk and bring to a
boil: stirring constantly. Add sugar
and serve in heated cup.
EGG CHOCOLATE
cup hot cocoa
egg
Make cup Of cocoa. Separate egg,
beat white to q stiff froth, add yolk and
beat again. Slowly add the hot cocoa,
beat ali the while. Serve In Q heated
cup or chill near the ice and serve cold.
BEEF TEA
ID. lean beef
pit. cold water
/ egg white only
Is teaspoon salt
Take q piece of beef from the round
and free 1t from the fat and gristle. Run
twice through meat chopper Tor chop
fiuely.) Cover With cold water. Stir
we'll with wooden spoon, and stand In
cool place for at least 2 hours. best
put meat and water In . covered jar
while soaking.) Place over FIRE and stir
constantly until it reaches 100 degrees
r. Strain through coarse strainer.
Add salt, cool, AMI put at once into
cool place. Reheat over hot water, but
do not let it exceed q temperature Of
100 degrees r. In color it should re-
semble port wine.
To change favor soak with beef
sprig of parsley, celery, l.S teaspoon
celery seed or blade of mace.
II more nutriment is desired, add the
white OF one or two eggs when the tea 10
cold. Strain only II necessary and re-
heat to q temperature not exceeding $50
degrees F., as this time the white Of tho
egg must not coagulate.
BEEF TEA JELLY
"a cup beef tea
level tablespoon granulated gela-
tin
Cover the gelatin with 2 tablespoons
cold water and let soak about 8 minutes.
Then stir the softensd gelatin over hot
water until dissolved (no longer, add to
it the beef tea, and strain into mould.
Then stand In q cold place. Serve plain
or on lettuce leaf.
STRAWBERRY WHIP
1.2 cup fresh strawberries
|. l-6 cup powdered sugar
White Of l egg
Wash and hull berries and mash
slightly. Beat whites OF eggs until stiff,
add sugar and berries, then beat until
very stiff. Pile lightly on dish and
serve with sponge cake.
Any fruit, fresh or canned may be
used, using Q to 4 tablespoons fruit pulp
and Q small amount Of lemon juice.
LEMON soUFFLE
Yolk Of l egg
IL cup sugar
l tablespoon lemon juice
White Of l egg
Beat yolk of egg until thick and lemon
colored. Add sugar gradually aud con-
tinue beating, then add lemon juice.
Cut and fold in white of egg beaten un-
Ill stiff and dry. Turn into buttered
baking dish, set In pan Of hot water
and bake until delicately Drowned and
firm. Serve 1t once. In place of egg
yolk IA cup fruit pulp may DO used.
BAKED zee
1.s cup soft bread crumbs
l tablespoon heavy cream
l egg
Salt
Cover bottom OF ramekin With crumbs.
Slip egg on crumbs, sprinkle with salt,
add cream. cover with remainder OF
crumbs. Bake In moderate oven until
egg 10 set.