Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-08-31
Seasonable Recipes.
WATERMELON COCKTAIL.

WATERMELON COCKTAIL.
Cut a chilled watermelon in slices
about three-fourths of an inch thick
pick out the seeds, then with small cut
ter stamp out shapes, and use to fill long
stemmed glasses, sprinkle about tea
spoonful of sifted confectioner's sugar
over the melon in each glass. Serve at
the beginning Of luncheon or dinner.
CREAM OF GREEN PEA-AND SPINACH
Cook one cup of green peas IA little
old for use as a vegetable) until tender
as possible, and the water Is we'll evsp-
grated, then press at once, while hot,
through sieve. Carefully wash, drain
and cook half peck of spinach, then
press this through a sieve. Melt one
fourth a cup of butter; in it cook one.
fourth cup of four, teaspoonful OF
salt, and half teaspoonful Of black pep
per; then add one quart Of milk, and stir
until boiling; stir in the spinach and pea
puree, two cups of hot cream and more
salt and pepper, If needed. Cut thin
slices of bread, freed of crusts, in half
inch squares; shake them In little
melted butter, and let brown deicately
in the oven, shaking often to color even
ly. Serve spoonful of croutons on the
top of each plate of soup.
CLAM cHowDER
Pour cup Of cold water over quart
of clans, pick over and rinse in the
water, then drain; strain all the liquid
from the clans through double cheese
cloth, and heat to the boiling point.
Separate the bard part of the clans from
hat which is softer, and chop the hard
part fine. Cut two or three ounces OF
fat salt pork in tiny bits, and let cook
until the fat is drawn out; add an onion,
cut in shreds, and stir and cook until vel
lowed and softened. Add one cup OF
boiling water, and let simmer ten or tif'
teen minutes. Pare and slice enough
potatoes to make one quart; cover with
boiling water, and let boil five minutes
drain, rinse in cold water, and drain
again. Put the potatoes aud chopped
clans in saucepan, in alternate layers
strain over them the liquid from the
onion and pork, pressing out all the
l'quid possible, then add three cups Of
boiling water, cover and let cook unit
the potatoes are tender; add the soft par,
of the CLAIMS, one quart of thin white
sauce, made with milk (one-fourth cup
each, of butter and -four, one teaspoon
full of salt and half teaspoonful OF
black pepper), and the strained clam
Juice. Let heat to the boiling point
draw to a cooler part of the range, bea,
in two or three tablespoonfuls of butter
in little bits, and serve without delay.
HALIBUT, TURKISH STYLE.
Peel small, mild onion, cut 10 thin
even slices, and dispose on the bottom OF
an earthen or agate baking dish. Over
the onion lay slice Of halibut, cut abou,
one inch thick; sprinkle over slice OF
fat salt pork, cut in bits. Remove the
skin from three tomatoes, cut the toma
toes in quarters, and set above the fish
between the tomatoes dispose greer
pepper, cut In slices half an inch wide
Set tho fish on a CRATE in the oven &c
cook the onion and tomato. Before the
shape of the vegetables is injured, re
move to the floor OF the oven, haste with
melted butter, and let cook, 10 all, abou,
twenty minutes. Serve from the baking
dish.
HALIBUT A LA AURoRE.
Ifyou have no serving dish in which q
fish may DE cooked, tlatten the edge of a
tin cracker box cover; brush II thorough.
ly with butter, and set it under the fish
in the cooking dish. When the fish is
done, lift the tin with spatula and gen.
fly push the fish from it to the serving
dish. Have slice cut two inches thick
pour over 1t little hot cream, let bake
about half an hour in moderate oven,
basting three or four times with hot
cream or the liquid in the pan. Dispose
on platter. Sift over it the yolks OF
two hard cooked eggs, and set rings OF
the white of egg around the edge. Cut
the eggs in slices, then remove the yolks
for sitting. Use the liquid in the pan
with milk or fish stock in making q
white sauce to serve with. the fish.
IRISH STEW IN EARTHEN CASSEROLE.
Have two pounds OF chops from the
best end Of neck Of mutton, trimmed
Of all fat. Have pared and sliced about
two quarts of potatoes aud six onions OF
medium size. Put layer of potatoes
and onions at the bottom of the casse-
role, ard sprinkle with salt and pepper;
above set layer Of meat, then vege-
tables, seasoned as before, until all are
used. Pour in boiling water or broth to
come nearly to the top of the last layer.
Cover and let cook gently on the top OF
the range or in the oven about three
hours.
DREADED VEAL OUTLETS.
Cut veal steak into pieces for serving,
roll in cracker crumbs, then dip In an
egg, beaten and mixed with half cup OF
milk, and again roll or pat in cracke.
crumbs, to cover completely. Cook bits
of fat salt pork In an iron frying pan
very slowly until the fat is we'll tried
out; in this cook the prepared veal until
brown on ono side, then turn to brown
the other side. Use plenty OF fat, and
do not cook the pork or veal too fast; the
YEA, should be an amber shade when fin
ished; remove the veal to q white-lined
saucepan Of such size that each piece Of
veal has plenty Of room on the bottom of
the dish; pour In hot, well-seasoned to-
mato puree cooked tomatoes pressed
through sieve), and broth of water to
surround the meat, but not to cover It;
cover the saucepan, and let cook, barely
simmering, about one hour. Carefully
cooked, .he breading will not start from
the veal.
BAKED SWEET POTATOES AND BACON.
Bake either sweet potatoes or yams,
after scrubbing them we'll. When nearly
tender, remove from the oven on q fork,
and carefully take of the skin; with two
wooden toothpicks fasten slice Of bacon
around each, set the potatoes In baking
pan, and return to the oven for about