Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-11-20
Recipes.

ONIONS ON TOAST WITH CREAM SAUCE.
Peel mild onions; let boil rapidly one
hour, drain, add fresh water and little
salt and let cook until they are tender
aud the water Is we'll reduced. Have q
slice Of we'll toasted bread for each
onion. Set the onions on the toast and
pour over flor six onions) sauce made
of three tablespoonful, each, of butter
and -four, the liquid left on the onions
with cream to make one cup and half
of LIQUID. Season with salt and pepper.
For heartier dish add grated cheese
two tablespoorfuls to one cup-t0 the
sauce before pouring 1t over the onions.
ONIONS STUFFED WITH PEANUT BUTTER.
Select mild onions of medium size;
peel and. let boil until tender. Cut out
the center from each to leave thin shell
of onion. Chop the onion removed, add
an equal quantity of soft fine bread.
crumbs, and, for q pint Of material,
about half cup Of peanut butter, half
Q tesspeonful of salt and half q tea
spoonful of papriks. A chilli pepper,
chopped 6ne. may replace the paprika.
Mix and use to al the onions. Let cook
In the oven about fifteen minutes, bast-
ing with q little hot milk when setting
into the oven and twice afterwards.
Serve with cream sauce, using the milk
in the dish a. part Of the liquid.
CANNED CORN FRIrTERs.
Beat the yolks of two eggs. add one
cup of corn pulp Tor common canned
corn, chopped fine), add also half tea
spoonful Of salt, one-fourth q teaspoon.
full of black pepper, ono CUP of -four
Zone third of this may be oornflour) and
one teaspoonful and half Of baking
powder sifted together. Mix together
thoroughly, then beat In lightly the
whites of two eggs beaten very light.
Take up the mixture with tablespoon,
and with second spoon scrape into hot
fat; turn each shape az soon as 1t comes
to the top of the fat; and often during
cooking. Lot cook until we'll colored
on all sides. Drain on soft paper.
These are good with any meat dish, but
particularly so with fowl.
coRNMEAL-AND-BARL MUFFINs.
Sift together three-fourths Q cup OF
cornmeal, one cup Of wheat -four, half q
cup of barley -four, three tablespoonfuls
Of baking powder, half teaspoonful OF
salt, scant half cup Of sugar and one
fourth teaspoonful Of soda. Beat one
egg and one yolk; add three-fourths q
cup of thick sour milk and three table.
spoonfuls of melted shortening and stir
into the dry ingredients. Bake in hot,
we'll. buttered, iron muffin pan, or In q
biscuit pan, about twenty-five minutes.
These may be made with sweet milk BY
emitting the soda and adding another
teaspoonful of baking powder.
CHOCOLATE CAKE.
Melt two squares OF chocolate In the
upper part of q double boiler; add the
yolk of one egg, beaten little, and half
cup, each, OF sugar and milk, and stir
and cook until smooth and thick. Set
aside to cool. Beat half cup Of butter
to cream; gradually beat In one cup of
sugar, then the beaten yolks Of two eggs
and the cold chocolate mixture. Add,
alternately, half cup Of milk and two
cups of sifted -four, sifted again with
one teaspoonful of soda. Lastly, beat
in two egg whites beaten light. Bake in
sheet or In layers. Finish with Q
marshmallow or chocolate frosting a
10 desired.
PEANUT DROP COOKIES.
Beat one-fourth cup of sugar into
one-thlrd cup Of shortening; beat In
half cup OF honey, one-third cup Of
chopped peanuts, oDs egg teaten light
and two cups of pastry -four, one-fonrth
cup Of barley -four with halt Q tea
spoonful Of salt and three teaspoonfuls
Of baking powder. Drop on buttered
sheet, rounding teaspoonful In place
shape into smooth round, set bali q
peanut meat in the top Of each, dredge
with granulated sugar and bake In .
quick oven.
BARLEY DROP EoLAssEs COOKIES.
Cream one-fourth cup Of shortening;
beat in one-fourth cup Of sugar, half
. cup OF molasses, ono egg, beaten light,
and half cup OF thick sour milk; sift
together one CUP Of wheat -four, half q
cup OF barley -four, one teaspoonful Of
soda, half . teaspoonful Of salt, ONE tea
spoonful Of ginger and halt . teaspoon
full Of cinnamon. Nix the liquid and
dry Ingredients. Drop by spoonfuls on
buttered tins. Bake In quick oven.
Potato sTUFFIxa.
Nix together two cups Of mashed
potato, one cup OF sifted, soft bread
crumbs. one third cup of melted short
ening. half tsaspoonful, each, Of salt,
pepper and poultry seasoning. and mix
thoroughly.
1AsrBH1HY HA1D SAUCE.
Beat one-third cup OF butter to Q
cream; gradually beat Ia tWo-thirds :
ss1n 6 .n ag, s. sasq p:., very 3 W.
and aa!cr = desired. Blackbssfies nay