Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-07-16
CRUST FOB MEAT PIE
l cup barley -four
IL cup rice flour
8 teaspoonfuls baking powder
y IL teaspoonful salt
8 tablespOOpfuls shortening

Milk for soft dough
Sift the dry Ingredients together; cut
in the shortening and add milk gradually
while mixing to a dough. The dough
should be mixed quite soft as 1t thickens
after first mixing. Turn on Toured
board, to coat lightly, knead, and roll
into sheet to at the top Of the baking
dish. Make Q slit at the center, grease
the edge of the dish and set in place.
Bake about twenty minutes. This mix.
ture makes good baking powder biscuit.
cHIcKEN.AND. RICE soUFFLE
Melt two tablespoonful of fat; in It
cook two tablespoonfuls of rice flour,
half q teaspoonful of salt and half q tea.
spoonful of paprika; add one cup Of
chicken broth and one cup Of tomato
puree and stir and cook until boiling
add one cup of boiled rice. The rice
may be hot or cold but the grains must
be distinct when 1t is stirred through the
sauce. Add also one cup and half Of
chopped chicken and the beaten yolkl
Of three eggs; fold in the whites of three
eggs beaten very light, and turn into
well-greased baking dish. Let cook In
pan of boiling water, In the oven, until
firm in the center. Serve the instant u
| 10 taken from the oven with q sauce
made OF one. fourth q cup, each, Of fat
and rice -four, one cup, each, of chicken
broth and tomato PURGE and half tea.
spoonful, each, Of salt and pepper.
RICE oMELET WITH PEAS
This may be made with peas "lef,
over; II there is less than cup OF peas,
they might be stirred through cup oil
cream sauce to make them Ego further. u
Season the peas, made hot, with salt.
pepper, . teaspoonful of sugar and q
tablespoonful Of butter. For the omelet,
the rice may be hot or cold, but the
grains must be distinct and, preferably,
they should be hot. Beat the whites Of
two eggs very light and the yolks until
thick. Mix cup OF rice and half tea
spoonful Of salt through the yolks, then
| fold In the whites. Melt tablespoonful
Of fat In hot omelet pan; turn In the
rice and egg mixture, and make smooth
| on the top. Let cook In moderate
oven until no uncooked egg adheres to q
knife thrust into the center. Score
across the top at right angles to the
handle of the pan. Sprinkle few peas
over the top and fold at the scoring.
Turn on hot platter and pour the hot
peas around It. Serve at once.
SUNDAY NIGHT CHEESE
Melt two tablespoonfuls butter sub
stitute; In it cook two tablespoonfuls OF
-four, and one-fourth . teaspoo0nful OF
salt; add one cup Of milk or one cup OF
tomato puree and stir until boiling; beat
In ono egg, beaten light; when cooked
stir In one package OF snappy cheese, and
when smooth turn into an earthen bowl
and set aside until ready to use. Have
ready any variety Of Liberty biscuit,
rolled very thin before cutting, or they
may be rolled thicker and split for use.
Spread the biscuit with the cheese mix
ture, dredge on little papriks and set
into the oven to become very hot. II
preferred, this may be made ct time OF
serving and served on crackers or toast
- any cheese rabbit. The egg may then
be omitted.
CoRNMEAL wAFFLEs
Put two cups of water and . teaspoon
ful Of salt over the FIRE to boil; gradually
stir one cup OF cornmeal mixed with one
cup OF cold water into the boiling water.
Keep the mixture boiling constantly
while the meal ID being added, then cover
and lot cook over boiling water, stirring
occasionally, one hour. Beat in one
fourth cup Of shortening and pour into
bowl. When cooled little, beat 10
= -