Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-10-15

Tested and Approved Recipes.
LITTLE punpKm PIES.

LITTLE PUNPKM PIES.
Cut pared pumpkln In inch.cubes,
and steam until done; Let dry over hot
flre In Q colander. then pres through .
sieve or ricsr. To cup and . half Of
siftsd pumpkin, add halt cop OF sugar,
Two tsblespoonfuls Of molasses, Two
eggs, beaten without separating the
whites and yolks Zone Gag and one-third
cup Of cracker crumbs may Be used).
one tablespoonful of ginger, bali . tea
spoonful Of salt, two tablespoonfuls OF
melted butter and one cop Of rich milk,
and turn into small tine lined With
pastry. Bake about twenty i've
minutes. Serve, turned from the tins,
rsheated Q little and decorated with
whipped cream. Sweeten che cream
slightly, and flavor with . few drops Of
almond or vanilla extract.
VINEGAR FROM APPLE PARINes.
Put sound cores and parings Of apples
in an earthern crock and cover with
cold water; add cup Of molasses for
each gallon of water taken; cover with .
clean cloth and let stand In . warm
place. 10 q month strain through cloth
and store in bottles. II fermentation
has not taken place, soften . cake OF
compressed yeast in two tablespoonful
Of water and spread It upon . slice OF
bread. Set the bread, yesst side down,
In the jar, and cover ~ before. Vinegar
may be made from pineapple parings in
stead OF apple.
VEGETABLE BROTH.
This vegetable broth 10 made without
meat. For about an hour boil together
two sliced potatoes, one sliced onion,
one sliced turnip, one sliced carrot
covered with water. Add water 20 that
quart remains at the end Of an hour.
Flavor with salt and pepper and little
kitchen bouquet and strain. Add wal
nut ketohup and serve very hot.
PEACH BIRDS NEST.
Put layer of canned peaches In q
we'll buttered pie plate, and pour over
them q good sponge cake mixture.
Bake in hot oven until the sponge Is
done, then remove from the oven, turn
upside down onto hot plate. Dot With
butter and sprinkle with sugar and
powdered cinnamon. Serve bot with
the syrup from the peaches.
BEAN POT HASH.
Grind the remnants Of soup meat or
the roast rather coarse. For each pint
of meat add three onions. Cut three
potatoes, medium sized. Scald the
onions after they are chopped rather
fns and put in the bean pot with the
potatoes. Add the rem sinder Of yester
days gravy, also salt, pepper and the
meat; add one pint of boiling water,
cover, and bake one hour and . half.
j.. J.O'C.
SUBMARINE SALAD.
At one of the War Relief parties the
young hostess served said that made
great hit. Submarine Salad" she
dubbed 1t and 1t was made by taking
short, fat banana, following out the top
about an inch and half from one end
TO an inch and hak of the other texact-
ly like dugout) and filling this space
with chopped celery and nuts, masked
with mayonnaise, sticking red
MarsschinO cherry above the bow to
represent periscope and planting two
small f1sgs from tho toy store, one on
the bow and one on the stern. This
was set upon curly lettuce which ripplsd
about the ship like the waves In an
picture. As q procession
of these small boats sailed into the room,
the waving fsgs made . very gay and
cheerful spectacle.
HULLED CORN.
Fifty years ago hulled corn was pre-
pared in New England with wood ashes.
The exact proportion Of corn and wood
ashes have not been ascertained. A pint
of ashes to eworor three quarts of yellow
coru is a. near the figures a. We have
been able to get. The corn is washed
and put over the fire in . large iron
kettle {grsnite saucepan these days)
Tie the ashes in an empty salt bag or a
piece of cloth and bury 1t in the corn.
Cover with cold water, let heat to q
boiling point, then boil until when test
cd the hull can be easily removed. Re-
move the bag. Drain, and wash the
oorn in many waters rubbing 1t In the
hands and washing It, q small portion at
. time, In colander, to eliminate the
bulls. As cleaned, return to the
saucepan, add boiling water and let
cook until the corn is very tender. Set
aside In cool place. The corn may be
served a. Q breakfast cereal or az Q
vegetable. As cereal, 1t 10 particularly
good, served with maple syrup or New
Orleans molasses and thin cream. As q
vegetable, serve with white sauce and
chopped parsley, or saute In little hot
fat from salt pork or bacon.
PEARS WITH MERINGUE.
From thin sheet or slice Of sponge
cake. out out shapes rounded 1t one end
and pointed &C the other like the shape
of half-pear, but little larger. Upon
these, dispose halves of cooked pears
from which the core has been taken.
Fill the core-spaces with fine-chopped,
preserved ginger and pipe meringue
mixture above, to cover the surface of
the pears; dredge With granulatsd sugar
and set into . Glow oven, to cook the