Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-03-06
Recipes.
POTATO ROLLS
Potatoes
Flour
Salt and pepper
Puttar

Take the desired number of potatoes
pare and boil In sailed water until soft
Mach thoroughly and season with salt
and pepper to taste, but do not add mill
or butter. Let stand until lukewsrm
Now add -four little by little until TIL
mixture Is like soft cooky-dough. TAXI
small pieces Of the mixture and roll Il
one-eighth inch thickness on Q foure(
board. Place the rolled potato strips II
hot ungressed pan and bake both sides
In the oven to delicate brown. (Thes'
may be cooked on top Of the stove, i
preferred.) Take from the pan, spreat
with butter, and roll up like jelly.roll
BEAUREaARD TOAST
6slices toast
/ cup milk
/ tablespoon butter
tablespoon -four
IL teaspoon salt
4 hard.oooked eggs
small can mushrooms
Q tablespoons grated cheese
Few grains black pepper
Few grains cayenne pepper
Make q white sauce of the milk, but
ter, -four, and seasoning. Stir In the
whites Of the eggs that have been diced
then the mushrooms cut fine. Have
ready the toast and turn the sauce ovel
1t. Force the yolks through strainer,
sprinkling them over the top together
with the grated cheese.
sAvoRY POTATOES
IL medium.sized potatoes
small onion, sliced
8 or 4 small pieces Of celery
2 tablespoons butter
1-2 teaspoons salt
1.8 teaspoon pepper
1-3 teaspoon celery.salt
Is teaspoon paprika
Milk or soup.stock
Pare the potatoes and place In single
layer In buttered flre-proof dish. Add
onion and celery minced, sprinkle over
seasoning, and almost cover with the
milk. Dot with bits OF butter, cover,
and bske till potatoes are soft, leaving
the cover of the last few minutes. This
is especially good with new potatoes,
but can be used with sound, old pota-
toes the year round.
sTEwED BEANS WITH VEGETABLES
2cups dried lima beans
2 cups diced potatoes
cup diced carrots
2 onions, quartered
cup diced turnips
II pound fat salt pork
IL cup whole barley (well washed)
Salt and pepper In taste
Soak the beans overnight; In the
morning add little baking soda, and
scald them. Then drain and simmer for
three hours In boiling salted water. Add
pork cut 10 thin slices and boil for an
hour longer and then add the vegetables.
Cook until they are soft. The barley
should be soaked for half an hour In
cold water, cooked In double boiler,
and added after the vegetables are done.
Season to taste with salt and pepper. A
cupful of fresh green corn isa delicious
addition when 1t 10 In season.
OATMEAL SOUP
"a cup leftover cooked oatmeal
! medium-sized onion, chopped
tablespoon butter
IA teaspoon celery seed
small bay.lesf
2cups water or stock
Q cups milk
Salt and pepper to taste
Cook the onion slowly In the butter
till soft. Add the bay-leaf, oelery-seed,
oatmeal, milk, and water. Boil up and
strain, season with the salt and pepper,
and serve with the hot buttsred toast.
Use for luncheon or supper.
RICH OYSTER STEW
/ pint oysters
l Glove garlic
slice onion
8 tablespoons butter
I IL tablespoons -four
1-2 cups heavy cream
1874 pints milk
Few grains mace
Few grains red pepper
IL teaspoon salt
Rub the inside of stew.pan with the
garlic and onion, allowing not SHRED Of
either to remain In the pan. Melt the
butter In this, add the -four, and when
thoroughly blended stir In slowly the
cream and milk. When 1t comes to q
boil, add the oysters, which have been
washed, drained, and wiped dry 10 q
piece Of clean cheese.oloth, boil three
minutes, season, and serve ct onoe.