Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-12-24


then strain into the fab broth, pressing
ont al the liquid and pulp possible.
Cook ons-fourth Q cup Of fonr, . tea.
spoonful of salt, and half . teaspoonful
Of pepper In one-fourth cup OF hot fat;
add one quart of milk and stir. until
boiling. To the boiling fish stock add
two dozen oysters, and shake gently nm.
til the broth again boils; add teaspoon
full of salt, skim a. needed, and pour
into tho milk sauce. A cup OF cream
may be added Ut pleasure; serve ut once.
CORN cHowDER DE LUXE.
Peel . mild onion Of medium size and
cut 1t In thin shreds. Wash two stalks
of tender celery (outside stalks, II they
are solid without too many coarse
threadsl and cut stalks and leaves into
fine slices; put the onion and celery over
tho FIRE In twU or three tablespoonfuls Of
vegetable oil, chicken or pork fat, and
let cook slowly, stifriug occasionally,
until the vegetables are softened and
yellowed little; add about two cups of
broth or boiling water and let cook about
an hour. Halt an hour before serving,
pour boiling water on three medium
sized potatoes, pared and cut In thin
slices; let boil two minutes, drain and
add to the celery, etc., and let cook (add-
ing water to cover, II needed), until the
potatoes are about tender. Meanwhile
cook three tablespoonfuls of -four, one
spoonful Of salt, and bali q teaspoon
full Of pepper In three tablespoonfuls of
hot fat; add two cups of cold milk and
AL knt olJ o~> -, 10 ar - .
OF hot milk, and stir till smooth; add,
by degrees, to one cup and half Of corn
pulp, or two cups Of ordinary canned
corn, and when smoothly blended, add
to the potatoes and vegetables; let boil
one minute; add more salt If needed,
and sprinkle with fine-chopped parsley.
VEGETABLE STEW.
Cut two slices of fat salt pork in tiny
cubes, and let cook over slack fire until
crisp; skim out the bits OF pork and add
an onion, peeled, cut In thin slices and
the slices separated into rings, Q cup OF
sliced celery, and cup of slloed carrot
stir until y ellowed and softened little;
return the bits of pork, add quart Of
boiling water, cover and let cook Mean
while pour boiling water over . pint OF
raw potatoes, cut In cubes or slices; heat
to the boiling point, and let boil five
minutes, drain, rinse in cold water and
drain again, then add to the other vege.
tables and let cook about twenty min
utes longer, or until the potato 10 done.
The onion, celery and pork should cook
about an hour. Cook three tablespoon.
fols of -four, half a-teaspoonful of salt
and one.fourth . teaspoonful OF pepper
In three tablespoonful Of fat; add two
cups of milk and stir until boiling, then
add to the stew; II too thick add more
milk. Sprinkle with two tablespoonfuls
OF f1ne,ohopped parsley, and add more
salt and pepper, as is needed.
ALAYER FISH PIE.
Grease casserole; to serve four, have
about . pound and half of fresh fish
(lounder, hske, paddock, cod or pollock)
In slices or alets, freed OF all bones and
skin, one onion, cut In very thin slices
and cooked, without disooloring, In one
or two tablespoonfuls of vegetable fat
until softsned, one cup and . half Of
pared and sliced potatoes, parboiled In
boiling water about eight minutes and
drained. Set . layer of fish In the cas-.
serole; add layer Of potatoes, another
layer Of fish, the onion, . few bits Of
butter or Q sprinkling Of vegetable oil
and the rest Of the potatoes. Sprinkle
on q tesspoonful OF salt and about half .
teaspoonful of black pepper; add hot
milk, just to cover the potato. Let bake
about one hour; serve In the casserole.
FRESH COD OR HADDoCK sAUTE.
Cut fat salt pork In very thin slices
over It pour boiling water, let stand two
minutes, then dip the slices, one at q
time, In -four and set into cast-iron
frying pan; lot cook slowly until the fat
is we'll drawn out, and the pork nicely
Drowned on one side; turn and brown
the other side. Remove the pork and
keep 1t hot. Have the fish removed
from the back bone In two long strips;
cut these In pieces Of . size for serving;
roll In -four and cook In thehot fat mot
too fast), until brown on one side; turn
and brown on the other side. Serve Oh
hot dish with the pork around the feb.
The flsh will hold its shape better and
may be cooked more easily and thor
oughly, II made ready az above, rather
than when cut in slices across the grain
OF the fish and through the bono. The
head and bones should be used ut once
to make broth for soup or chowder.
HAM TIMBALEs WITH BRUSSELS SPROUTS
Beat two eggs; add. one cup of cold,
cooked ham, chopped fine, one-fourth .
cup Of sifted bread crumbs, half tea
,poonful of salt, one fourth q teaspoon
full OF paprika and one cup and half of
rich milk. Mix thoroughly and turn
into molds thoroughly creased and
spriukled with f1ne-obopped trufaes or
ca pers or sifted hard. cooked egg. Let
cook surrounded with boiling water
without boiling thereafter), until 6rm
throughout. Unmold on hot dish |;
surround with Brussels sprouts, cooked
tender and seasoned With butter, salt
and pepper, or stirred into q cup and .
bali of cream sauce.
SAUSAGE WITH MASHED POTATO AND
APPLES.
Prick the sausage links on all aides,
cover with boiling water, let boil five
minutes; drain and let cook In the oven
until cooked as desired. The heat OF
the oven should be moderate or the
sausage will be quickly overlooked.
Watch and shake the pan often to cook
evenly. Mash the potatoes; add hot
milk, butter and salt and beat until very
light; shape In . mound on . hot dish;
surround with the saussge; pipe little
OF tie potato between the sausage to
hold them In place and set cooked quar-.
ters of apples around the dish.
APPLES TO SERVE WITH SAUSAGE.
Pare, quarter and core three or four
apples; have ready hot syrup, made BY
cooking bali cup of bugar or honey In
40 equal measure of water; set tho quar-.
ters Of apples, separately, into the syrup,
and let cook, turning often, ill tender
and transparent.
ROAST RIBS OF PORK.
The ribs and loiu are the choicest outs
Of pork for roasting. In the roast Of
pork whore the rib bones are cut short,
lnd the meat on the bones cur OF. the
flank IL used 10 making sausage. Quito
n often the full length OF the RIB bones
10 left on tho roast, and .whsu served
gold the bono Ia held In the hand for
eating. Cook the meat on rack, In .
very moderate oven, about twenty min
atea to the pound. Bsste. often With
the at IN the pan, dredging with fonr
siteS eseh bastisg; serve With apple
,aucS.