Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-05-09
Recipes.

LEMON JELLY SALAD
1913 tablespoons granulated gelatin
1.3 cup cold water
21-2 cups boiling water
! cup augar
green pepper, diced
IA cup broken walnut meats
1.3 cup sliced, stuffed olives
1.2 cup lemon.juice
Soak the gelatin in the cold water till
softened, and then dissolve in the boil
ing water. Add sugsr and lemon juice,
strain, and when the mixture begins to
thicken, add the vegetables and nuts.
Pour into individual molds, chill, and
serve with mayonnaise dressing and o
garnish of lettuce or Dress.
KENTUCKY SUMNER SALAD
Stripe tomatoes
/ IL teaspoons salt
IA teaspoon pepper
minced green pepper
4 tablespoons mayonnsise
Lettuce
Additional mayonnaise
Peel the tomatoes and scoop out the
pulp of six, reserving the shells thus
made for the salad. Put the pulp, the
extra tomatoes, and the green peppers
through the food chopper; add season.
ipgs and mayonnaise, mix we'll, and
freeze AZ In ice, in three parts Ice and
one part salt. Pile into the tomato cups,
arrange on lettuce leaves, and pass
mayonnaise dressing.
PEACH CREAM PIE
Freshly stewed or canned peaches
Cream filling
Whipped cream
Pie-crust
Line q pie-tin with the crust and bake.
Cover with layer Of the peaches, pour
over cream filling, and top with half
inch layer of sweetened whipped cream.
This should not be put together till serv-
ing.time Strawberries, raspberries, or
Logan berries may be substituted for
peaches. The filling calls for the fol-
lowing Ingredients:
CREAM FILLING
IL cup sugar
1-S teaspoon salt
1-S cup -four
Q cups milk
2eggs
IL teaspoon flavoring
Scald milk, add sugar, salt, -four, and
eggs beaten together, and cook about 10
minutes over hot water, stirring often.
Flavor when cool.
STRING. BEAN SALAD
quart cooked string-beans
IA teaspoon salt
3 hard-boiled egg-yolks
IA cup lemon.juice 4
Is cup minced Bermuda onions
cup chopped celery or lettuce
cup finely chopped pecan or wal
nut meats
Rub the egg.yofks to q paste, add salt
and lemon juice; stir through the beans
and let them stand for at least thirty
minutes. Just before serving, add the
nuts, onion, celery, and little pepper.
To make true salad of this, beat In
three tablespoons of olive-oil with the
hard cooked egg-yolks. Serve with
plain bread and butter sandwiches.
This will be sufficient for twelve guests,
or for the main dish at luncheon for six.
SPANISH BUN
IL cup butter
/ cup light brown sugar
2 egg'yolks :,
IL cup milk
2 teaspoons cinnamon
teaspoon cream OF tartar
IL teaspoon soda
112 cups pastry flour
Cream together the butter and sugar
and add egg-yolks we'll beaten. MIX
and slit together tho hour, cinnamon,
cream of tartar, and soda. Add alter
nately with milk to mixture, and bake
In one layer in shallow pan. Then
cover with icing made OF two egg-whites,
whipped very stiff, with three table
spoons light.brown sugar added slowly
while beating. Spread over cake, and
brown slowly for about ten minutes.
OATMEAL NUFFINs
2oups dry rolled oats
/ IL cups sour milk
IL cup sugar
teaspoon salt
Q eggs weN beaten
teaspoon soda
cup psstry-Aour
Soak the oats overnight In the sour
milk; HI the morning add the remainder
81 The iugredienN and bake thirty min
utes In . moderate oven.
xARYLAND SALLY LUHN
Q tablespoons sugar A
112 tablespoons butter
II teaspoon Aalt =, =. ssss,.s ~, z
s eggs separated
cups bread. -four
: 3 teaspoons baking po@dsr.
cup milk 49, ~
Cream together the buttsr and sugar;
add the egg.yolks beaten Thoroughly,
ADD theu che -four mixed with the BAH
Iue powder, alternately with the milk.
Fold IN eeQ-Whites we'll beaten, and bake !
about forty minutes In tubs:pan. 4