Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-10-30

Wheat flour for soft dough
Pour the hot milk over the cornmeal
and let stand until lukewarm; add the
yeast mixed with the water, then -four
enough for a smooth batter. Beat thor
oughly, cover and let stand until puffy
and full of bubbles; add the other in
gradients and mix to dough that may
be kneaded. Knead until smooth and
elastic. Cover and let stand until
doubled in bulk. Turn upside down on
board very lightly dredged with -four,
roll into a sheet and brush over With
melted shortening; cut into rounds and
fold over at the middle of each round.
When again light, bake about twenty.
five minutes. Use fne-bolted meal
which 10 about as fine as wheat flour.
COTTAGE CHEESE
Turn thick, sour milk into bag and
let hang to drain. In about twelve
hours the whey will have drained from
the curd. Turn the curd into q bowl.
To each pint, add half teaspoonful OF
salt and half cup or more of thick
sweet cream. Mix together thoroughly
and press into an esrthen bowl. Set
aside in a cool place. When ready to
serve, turn from the bowl.
CHEESE cRoQUETTEs
8 tablespoonfuls butter
1.3 cup of -four
% cup milk or chicken stock
2 egg-yolks
IA teaspoonful salt
cup American factory cheese cut
in small pieces
IL cup grated Parmesan cheese
Paprika
Make q white sauce of the butter,
-four, sessonings and liquid; add the
beaten yolks, the grated cheese and wheo
we'll mixed stir in the pieces Of cheese;
turn into dish to cool. Shape in balls,
cylinders or pears; egg-and-bread Grumb
and fry in deep fat delicate brown;
drain on soft paper. Serve with green
vegetable salad with crackers. These
croquettes are very easily shaped and
Dreaded.
WELSH RAREBIT
tablespoonful butter
IL pound cheese
3 egg-yolks or l whole egg
IL cup cream
Salt and paprika
IA teaspoonful soda
Put the butter into hot dish, let melt
and run over the bottom; add the cheese,
grated or cut fine, stir constantly until
the cheese is melted, then stir In the
yolks of eggs, beaten and diluted with
the cream; add also the salt, pap
rika and soda. Stir until smooth and
creamy then serve on the untoasted side
of bread, toasted but upon one side, and
disposed in shallow, individual egg
dishes.
cHEEsE-AND-ToMATo RAREBIT
tablespoonful butter
IL pound cheese
2 egg.yolks
IA teaspoonful paprika
IL cup tomato puree
IA teaspoonful salt
IA teaspoonful soda
Prepare as Welsh rarebit.
GOLDEN BUCK
Make plain Welsh rarebit as given in
the recipe; add to this half teaspoonful
of Worcestershire sauce and few drops
of tabasco sauce. Serve on toast with q
posched egg above the cheese mixture.
CHEESE soUFFLE
2 tablespoonfuls butter
2 tablespoonfuls flour
IA tesspoonful, each, salt, soda and
paprika
8 eggs
IL cup tomato puree or milk
cup or 0unces grated cheese
Make sauce of the butter, -four, soda,
seasoning, and puree or milk; let boil
five minutes, then add the grated cheese
and the yolks of the eggs and, lastly,
fold In the whites of the eggs beaten
very light. Bake in buttered souffie-
dish until we'll pulled and delicately
colored, about twenty-five minutes. Let
the dish stand In hot water. Serve as
soon as removed from the oven. This
dish is more conveniently served, when
1t is baked in Individual china dishes or
In paper cases. The latter should be
oiled and dried in the oven before filing.
In individual portions ten to fifteen min
utes baking is needed.
CHEESE TIMBALEs
2 tablespoonfuls butter
tablespoonful -four
IL cup cream
IL cup milk
IL cup white stock
IL pound grated cheese
Salt and paprika
3whole eggs and 4 yolks Of eggs
Make sauce Of the butter, flour and
liquid; In this melt the cheese, and add
tho saaaoninuo nd tha oOOc haatan until
well mixed. Bake In very email timbale
moulds, standing on folded paper in a
pan Of hot, not boiling, water. Let cook
until centres are firm. Serve hot with
cream or tomato sauce. II desired more