Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-03-12
HONKMAKERS COLUMN.


On tories OF insaeest 70 TIE ladiee
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CoLunH. Oxford Democrat South Para Ia
SeasoaabSe and Tested Recipes.
(By Jsnst n. H,
FIsH SOUP
Cover the akin, bones and heads Of
several fish food, haddock or founder)
With cold water; add IN onion, half .
carrot half cup OF dried celery leaves
and two or three branches Of parsley,
chopped and steamed In two tablespoon
fuls Of fat (covee tho dish and Let cook
very slowly. stirring often) until soft
sned and Followed little, and Lot aim
mer half an hour. Strain Oh the liquid.
To . quart of this liquid add one-third .
cup OF any quick cooking tapiocs cooked
in . pint Of milk until transparent; add
also . tsaspoonful and half of salt, one
third q teaspoonful Of paprika, ono cup
of cream and half pound Of fresh raw
fish cut In half-inch cubes. Let cook
over boiling water tan minutes. Passt .
the same time olives.
FILLING FOB FILETs OF FISH
Melt three tablespoonfuls of fat; In It
simmer (covered) two slices OF onion
and two branches of parsley, chopped
fine, until softened but not colored In
the least; add four tablespoonfuls of
-four, one. fourth teaspoonful, each, OF
salt and pepper and one cup Of fish or
oyster broth or milk and stir until boil
ing; beat until smooth just before the
boiling point 10 reached; . beaten egg
may be added IL desired. After the egg
10 ''set" beat In one cup Of lobster flesh
cut in halt-inch cubes or one cup OF
scalded oysters, cut In two pieces, each
about one cup and . half OF mashed
potato, seasoned we'll and beaten very
light may be used In place OF the GRO
quette mixture.
ETC.
Cod fat or kidney suet may be used.
Cut the fat In small bits, disoarding any
unedible portions. Cover With cold
water and let cook on the back Of the
range very slowly until the pieces have
melted and tho water 10 evaporated.
The last of the cooking must be watched
very carefully, that the fat may not be
overlooked. Drain Of the fat, pressing
out all that 10 possible from the "scrsps."
II 10 we'll to strain the fat through
though with care In drain.
ing this may DO omitted. The scraps
may DO stirred into hot cornmeal or
other mush and nodded for frying.
BEKF.AND- OATMEAL sCRAPPLE
Any inexpensive piece Of beef may be
used. A piece from the upper part OF
the shank IL particularly good on account
of the marrow. Two pounds 10 q fair
allowance for about three cups of oat-
meal. The marrow may be removed and
chopped with the cooked meat or saved
for use in frying the scrapple. Cover
the meat and bone with boiling water
and let cook until tender. 1t will take
several hours. Let the meat stand until
the next day, then chop fine. There
should be between three and four cups
Of broth; add . teaspoonful Of salt for
each two cups and when boiling stir in
oatmeal to make . mush such Is 10
served for breakfast. II should not be
sloppy In the least. When the oatmeal
10 thoroughly cooked, stir In the chopped
meat. II desired add celery salt, onion
Juice, paprika or poultry seasoning.
Let cook over boiling water until very
hot throughout, then turn into two small
bread pans. When cold, cut In slices,
pat in cornmesl or -four and let cook In
bot fat until Drowned on one side, then
turn to brown the other side. When
served for dinner serve at the same time
boiled onions, parsnips or turnips and q
green vegetable salad.
SUccoTAsH
Cut one-fOurth pound OF fat salt
pork in exceedingly thin slices and pour
over Il boiling water to cover. Lift each
slice and coat lightly In corn -four OF
meal. Let cook very slowly in . cast
iron frying pan until an amber shade on
one side, turn and cook on the other
side. Serve this pork with potatoes
cooked In milk for breakfast. Have
ready Q emp of dried Lima beans soaked
In cold water over night; drain. rinse In
cold water ana drain again. Put over
the fire in cold water to cover we'll; pour
half cup or more of boiling water into
the frying pan where the pork wal
cooked and with this rinse all the 70,
from the pan into the beans. Let the
beans simmer two or three hours or until
tender; add can Of corn, teaspoonful
or more Of salt, half teaspoonful oil
black pepper and serve % soon - very
hot. II the pork is dry and contains bu,
little fat, larger piece Of pork will be
needed to season the dish.
scALLoPED POTATOES
Cut peeled onion in very thin slices
and divide the slices in quarters, Mel,
three tablespooniuls Of fat; add the
onion, cover and let cook very slowly or
the back of the range until softened,
stirring occasionally. Slice layer Of
boiled potatoes into baking dish hold
ing about one quart and sprinkle with 9
little Of the onion and with salt, pepper
and chopped parsley; continue the lay
ers until the dish 10 filled; add milk OF
broth made from leftover roasts, until !,
can DO seen through the potatoes. Lei
bake about half IN hour. This dish MAJ
be made also of raw potatoes or with
potatoes sliced and parboiled about f1ss
minutes. In either case the time oil
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