Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-02-13
HOMEMAKRRS COLUMN.

Oorreepondenoe On topics Of inteEogt 70 The tAdle
| q solicited. Addro6e: Editor H0uMAKml
CoLuH. Oxford Democrat sousa Paz1ss y
| A Winter Dinner that Men Like
This 10 my COMPANY dinner for win
tier. Itmsy be adapted TO any holida.
| that comes In winter from Thanksgivlnl
| to Wasbington's birthday, % we'll - TO
| any other evening. The food 10 simpl
| and easily prepared, yet everything Of
| the menu IL delicious. The colors Or,
red and green, colors that are particular
| II effective on . cold winter evening.
For days other than holidays this i
the menu:
Grapefruit
tGarnished with rcd candied pinsapple)
Bread and Butter Sandwiches
Celery
Stuffed Olives Sailed Nuts
Chicken . u Maryland, Cream Sauce
Currant or Cranberry Jelly
Corn Oysters Potatoes, Msitre d'Hotel
Neapolitan Salad, Russian Dressing
flake Waters, spread with Butter and Paprfk
Frozen Custard tcolored green and gsrnisne'
with msraschino cherries and whipped cream
Angel Cake CoYee
The table 10 decorated with red carna
tions or single red rose with plenty o
green ferns or smilax. have individual
crocheted white baskets that arc tiet
with red and green ribbon, and fllet
with red and green candies. There AZ
attractive green candies one can pur
chase. One IL q pea pod, half-open
showing the tiny green peas. Anothe
is an almond shell with part OF the ker
mel exposed. Delicious home-mad'
candy colored red and green, with min
flavor for the green, and rose flavor TO
the red, also lends to the success OF tn,
dinner.
The grapefruit 10 on the table whel
the guests are seated and its red center
or edges, according to the way the gar
nish is arranged, lend to the attractive
ness of the table. For Thanksgivinl
and Christmas the red Tokay or EN-
press grapes are used instead of pine
apple. They are cut in halves and ar
ranged around the edges allowing half
grape to each section. For Washington
Birthday, cherries are used, and on st
Valentine's day the pineapple can b.
cut In heart-shapes.
The oysters, broiled on the half shell
are sprinkled with chopped parsley ant
red pepper, to carry out the color scheme
The sandwiches, which are passed Will
them, have on the top Of each half al
olive stuffed with pimiento.
The meat course does not have tn
color scheme except In the jelly. Tht
course may be changed for the holiday
when one wishes turkey or goose, ant
n-~,ko.,, sooo. nan ho oarvad In nlac
of the jelly.
The recipes follow:
OYSTERS BRoILKD ON HALF SHELL
2 dozen oysters
tablespoon melted butter
teaspoon Worcestershire sauce
Grated cheese
teaspoon lemon juice
Is teaspoon mustard
Dash paprika
2 teaspoons minced parsley
Mix seasonings and shake we'll.
Arrange'oyster on broiler of gas ovel
and pour over them the seasonings
Sprinkle with cheese. tin broile
until the edges curl.
CHICKEN MARYLAND
Select q tender chicken. Cut up II
pieces, and dip in dredging made o
two tablespoons -four, two teaspoon
salt, one teaspoon pepper. Then dip IL
egg and roll in 6ne bread crumbs. Bak
thirty minutes 10 very hot oven. Bast
every five minutes with one.third chi
melted butter and one.hslf cup water.
poTATOEs. MAITRE D'HoTEL
Cook four cups of potato balls in boil
| ing water, that has been sailed, unit
they are tender. Save one teaspoon o
bot water In which they have been cook
ed and add to the maitre d'hotel butter
then pour the butter over the potatoe
before lifting Sprinkle with fine-chop
ped parsley.
MARE TD'HoTEL BUTTER
2 tablespoons butter
4 teaspoon paprika
2 tablespoons parsley chopped fine
Cream butter and add remaining In
gradients.
CORN OYSTERS
Drain liquid from one can of corn. Pu
corn through the meat chopper.
cup pulp
IA cup -four
Ia teaspoon pepper
1.egg
teaspoon salt
Drop by spoonfuls and fry In deep fat
or cook on a we'll creased griddle
Make them the size of large oysters.
NEAPoLITAN SALAD
Celery, peppers, pimentoes, lettuce
Scald peppers and dry. Wash pimieu
toes; cut celery, peppers and pimentoe
in short thin strips OF uniform length
and arrange equal parts Of each, alter
mating on nests of lettuce.
RUSSIAN DRESSING
tablespoons mayonnaise
2 tablespoons Chilli sauce
2 tablespoons whipped cream
tablespoon chopped green peppe
FROZEN CUsTARD
1quart milk
4 eggs
cup sugar
tablespoon vanilla
2 tablespoons cornstsrch
Put milk over the fire in double boil
er Moisten corn starch with q little
cold milk, add to hot milk and stir unit
it begins to thicken. Beat eggs ant
sugar together until light and add to th'
bot milk. Cook one minute, take from
fire, add vanilla and when cold freeze.