Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-12-12
Recipes.

CHEESE BALLS FOR SOUP
8 tablespoons consomme or milk
1-2 teaspoons butter
1-S teaspoon salt
IA cup -four
egg unbeaten
2 tablespoons grated Parmesan
cheese
Add the butter and salt to to the liq-
uid; heat to the boiling point directly
over the fire, slft in the -four, and stir to
a smooth paste that forms ball; turn
into cool dish, beat in the egg thor
oughly, then the cheese; drop In round
pieces from the tip of q teaspoon into
hot fat; fry as doughuuts, and drain on
soft paper; pass for each to serve him
self as they soften quickly In hot soup.
POTATO DUMPLINes
1.2 cups -four
8 teaspoons baking powder
1-2 teaspoon salt
8 teaspoons butter
1-2 cup riced potato
egg beaten light
About 8 4 cup milk
Sift together the -four, baking powder
and salt; work the butter into the mix
,ure; mix the milk, beaten egg and pota.
to thoroughly and use In stirring the
-four mixture to dough. Turn upon q
Toured board and knead slightly; roll
into sheet and cut into rounds. Set
close together in buttered steamer and
let steam over kettle of boiling water
or meat about fifteen minutes. Do not
open the steamer during the cooking,
nor allow the water to stop boiling.
SCHOOL LUNCHEON BREAD
2cups cooked, warm wheat cereal
/ level teaspoon salt
IA cup dark brown sugar
/ level tablespoon butter
yeast cake &.
1.2 cup lukewarm milk
About 4 cups whole wheat -four
cup seeded raisins
cup stoned dates
cup ground wslnuts or pecans
Recipe makes Q small leaves
Mix cereal, salt, sugar, butter; dis
solve yeast In milk; add to flrst mixture.
Add flour, keeping dough rather soft;
knead until 1t loses some of its sticki-
ness, about Ave minutes. Stand in q
warm place until light. When double
its bulk, cut down, knead again, adding
nuts and fruit, Toured. Shape into
loaves, put into creased, long bread
pans. Let stand again until light. Bake
in moderate oven about 45 minutes.
This 10 nourishing, delicious, and will
keep fresh for days. Do not cut until q
day old. For young children. nuts may
be omitted. Use one OF the dark wheat
cereals.
APPLE AND RAIsIN TAPI0CA
I cup apple sauce
1874 cups boiling water
13 cup fine tapioca f
12cup sugar
IL cup seeded raisius
IA level teaspoon salt
small piece stick cinnamon
/ orange
IL lemon
Add water, sugar, salt and cinnamon
to the apple sauce. Place over the FIRE
and when boiling stir In tbs tapiocs.
Cook until clear, then add raisins, the
grated rind and juice Of lemon, and con-
tinue cooking for twenty minutes long
or. Add the pulp Of the orange. Pour
iuto small glass cups. Serve warm with
cream, or ice.cream sauce.
To make sauce: Beat one egg yolk
until light, add one.fourth cup confec.
toners sugar; beat. Add one-half cup
whipped cream, mix. This recipe serves
elk persons.
FIG FILLING
" IL pound f1gs
12pound seeded raisips
IA cup sugar Isl
IA cup water
Grated rind half lemon
tablespoon orange juice
Scald dgs II necessary. Chop ags and
raisins very fine, or put them through
the meat-grinder. Add sugar, water,
lemon rind, and cook slowly, stirring
until fruit 10 thick and smooth. Remove
from flre, add orange juice, cool slightly,
and Il 10 ready to use. An excellent fl.
ing for white cake, or for filled cookies
Cookies put together with the filling
between and then baksd), or for fancy
sandwiches. %
-. - .1..rs q