Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-04-09
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per 7fG Gle cup os 6iAk or uSG 5IUtt
aed stir urtiI boiling; add oce egg. beat
co AID mixed With or<-shird . cap Of
cream, a,d Lee cook oTef boiling water,
beating oceaziceaIIy nntil the sauce
pulls (shec tie egg viii be cookedJ A
tablespoonful, each. Of chopped ooion
and green pepper NAY Be cooked il the
iss bef1re tie -four. loId in besveec
ose asd one-haH and two cups Of cab
neat Turn On . plate and set aside,
covered With BATTERED paper 20 become
chilled HofE into cone shapes Boil
IL sifted bread crumbs. Beat IN egg;
sdd cnesoarth . cap At milk asd use IN
Coating tie eooes, then again roll in
cruGbs Fry in deep fat. Serve With
hot peas: well seasoned, OF With cream
or tomato ssoee.
DKvTIKD CRAsxKAr AT sRAYN
Melt two tsbsespoonfuis Of fat; in IL
cook TOO sabsespoopfals Of foar, and
oae-foasth . teaspoooful, each, Of pap
rikA eayeune, mustard and salt; add
ooe cap Of milk and stir ustil boiling;
fold in oee cap and ooe-foarth of crab
meat and torn into b1ttered ramekins-
Nix ore third . cap Of cracker crumbs
With one tablespoonful OF melted fzs,
and spread over the mixture in the rame-
kips. Brown the crumbs In . hot oven
AID serve at once.
FKKzH YIsE OUTLETS, BRRADED AVID
BAKED
These eutlets may Be made of aluost
any variety OF fresh or canned fsh- II
fresh fish ID used, be careful TO remove
from the liquid or heat - soon n the
fiesh fakes easily. Make . sauce OF oce-
third cup Of fat, half cup Of -four, half
. tezspconful of salt and one cup OF
milk or fsb broth, With one third . eop
If cream; fold in nearly too cups of
faxed fab and turn on . plate TO cool.
Form into outlet shapes, coal very ghtly
With sifted, soft bread crumbs, and cover
With . beaten egg diluted With ore
fourth cup Of milk. Nix one cup OF
sifted. sof, bread crumbs With two or
three tablespocpfuis Of melted fat, and
use IN eoStiBg the outlets the last time.
Set the euflsts on q dish rubbed over
With fat, pipe mashed potato on the edge
Of each cutlet, brush the edges of the
potato With the leftover eGg and milk,
and ses into hot oven. Whea the cut
lets are very bot and the potato To-
Drowned on The edges, remove 10 hot
serving dish and Gil IN the center Of the
potato With hot, veil seasoned peas.
STUFFED BAKED POTATOES
Bake pot.ioes of good size; when done
cut slice from one Of the sides and re-
move the potato pulp to lesve the skin
10 the shape Of case. Pres the pulp
through rieer; add half cup or more |
Of ipe-cbopped, cold, boiled ham, salt,
pepper and little mustard with batfeF |
and milk - poe6sd, and beef Ill together /!
until the whole h light and fluffy. Use
the mixture 20 fill The potato cases,
roupdisg the mixture shove the edge Of
the skin. Brush over With melted but
tsf, and rstsrB 20 hot owes 90 rsbeat |
the potato. Sssvs for supper or luncheon |
with green vegetable ssisd.
GHu1KD B60s, CREOLE oYYL8
For three err, cut bali . green pep
Der and half a ooios ID sbrsds; put IN |
. small ssaespas With . Tablespoonful Of
buttss, cover asd let eook very slowly.
stirring occasionally midi softsosd; add
three iourths Of . cup q cooked-ssd-
etraiped tonstO With one foastb tee
spoonful Of salt, ssd vbsa bot, tnrs into
three err djsbes; into tho tomato IN
eoch dish break fresh eGg. LIT cook
b nodsrsts oven sBtil The egg b -.
Serve st oses.
Take ssy ssssps 81 eold eetekss, -.
sowing Tie booes, ssd DjDet 1De; odd
,ss emp cold corr bgsad crBnbIed me
md too eaps WHEAT tsssd sessps; moist
y viii sbiekss stsek, make Into balls
II baks - % paas.