Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-04-04
Recipes.

III -
Cor1Hz. Oxfrd Doors. soasA fazis. He
Recipes.
FRKyCH BOASTS
lbs. round of beef, salt, pepper
/ cup chopped onion and celery
1 cup soft bread-crumbs
level teaspoon poultry seasoning
Olive oil, suet, or other lat
Buy two round steaks cut one-half
inch thick, and weighing ono and one.
half pounds each. Divide into six equal
portions; rub With salt and pepper. Nix
onion, crumbs, add seasoning. Cover
each portion of meat with this dressing;
roll each piece; tie securely IN shape;
dredse with -four. Place In kettle,
add enough fat to brown meat nicely on
all sides. When brown, add boiling
water TO almost cover, and simmer until
tender-abont three hours, or the ire
less cooker may be used. When done,
thicken broth with little -four dissolv-
ed in cold water; add . few drops OF
kitchen bouquet. Strain sance over
steaks, garnish with parsley.
ORANGE ICING
cups confectionery sugar
teaspoon melted butter
Juice IL orange
| Beat sugar and butter into the orange
Juice and when stiff enough to hold its
shape spread on the cake.
FIG PICKLES
31-2 pounds pulled figs
cups sugar
quart vinegar
/ ounce stick cinnamon
ounce whole cloves
Wash figs thoroughly and let soak over
night in water TO cover. Do not drain
of this water. Add the vinegar, spices,
and sugar, and simmer gently until the
figs are thoroughly done and the syrup
| is little thick. One-fourth Of this
quantity IL sufficient to serve six per-
sons.
BUTTERscorcH PIE
cup brown sugar
cup hot water
2 tablespoons -four
tablespoon graduated sugar
2 tablespoons cold water
tablespoon butter
8 eggs
Few grains salt =
Fiaky pastry
Bake . shell of flaky pastry. In the
meantime make q filling a. follows:
Combine the sugar and hot water. bring
to the boiling point, and thicken with
Il -four and salt mixed with the cold
water; beat in the butter and then pour
the mixture on TO the egg-yolks we'll
beaten. Pour this into the she'll, top
with q meringue made of the egg-whites
and the remaining sugar, and let the pie
stand in slow oven for ten minutes to
finish cooking.
FUDGE CAKE
2 cups brown sugar
2 tablespoons butter
eggs
2 squares chocolate
1-2 cup boiling water
cups bread -four
teaspoon soda
y cup sour milk
Cream together sugar and butter: add
eggs well-beaten and the chocolate melt
ed in the boiling water. Mix the soda
with the sour milk and add alternately
With the -four. Bake in loaf or tube
Tin about forty-6ve minutes in moder-
ate oven. Frost with coffee icing.
BAKED PRUNE PUDDING
pound large, good quality prunes
l3 cup graduated sugar
Grated rind half lemon
1-2 level tablespoon butter
Wash prunss; soak in cold water three
TO four hours, drain. Remove pits, cut
primes fine, or put through food chop
per. Boil sugar and three-fourths cup
water in which prunes were soaked to-
gether for five minutes. Add this and
the lemon rind to the prunes. Pour in
TO CREASED baking dish, sprinkle top
lightly with sugar. add few bits OF but
er, and bake in moderate oven twenty
TO thirty minutes. Serve cool with
whipped cream or q boiled custard
sauce. tCustsrd given in Apple Custard
recipe may be used for the sance) This
prune recipe also makes good filling for
pie or tarts. Delicious, easily prepared,
| wholesome.
sPICED DAT COOKIES
12 scan: cup butter
cup granulated sugar
11-2 cups rolled oats
IL cup milk; egg
IL level teaspoon salt
1-2 level teaspoon allspice
1-2 level teaspoon cinnamon
| 3 4 level teaspoon soda
214 cups hJur
1-2 cups chopped figs or dates
Cream butter, add sugar, salt, spice,
soda, rolled oats, beaten egg, and milk !;
mix. Add -four and chopped fruit
Drop in small quantities from the tip of
la spoon, on a creased cooky pan. These
should be two inches apart. With q
fork f1atten each cooky slightly. Bake
in moderately quick oven fifteen min
utes. As these keep in good condition
for several weeks, double the recipe may
be made at time. Nourishing and
good; excellent for the lunch-basket.
APPLE CUsTARD
1quart milk
4eggs
112 level tablespoons cornstarch
Is cup granulatsd sugar
Pinch Of salt
large ripe apple, or
two small ones
1-2 cup powdered sugar
IL teaspoon lemon or vanilla extract
Separate eggs; beat yolks, add granu-
lated sugar, beat until creamy; add corn
starch. Scald the milk, add egg mix
ture, and cook carefully, stirring con-
stantly until boiling point Is reached
and eustard is thick and creamy. Do
not overlook or it will curdle. Remove.
from fire, chill, add flavoring. Pour
into q glass dish. Beat whites until
stiff, add powdered sugar and grated
apple. Heap this over custard and
serve. The apple meringue should be
added just before serving. Easily d.
gested and nourishing; good for chill
dren.