Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-10-29
Tested and Approved Recipes.

Tested and Approved Recipes.
FRICAssE OF CHICKEN, sAvoRY RICE.
Separate fowl at the joints into
pieces for serving. Cover with boiling
water, let boil six or seven minutes, then
cook at gentle simmer until tender,
probably about three hours. When
done remove with skinner TO q serv-
ing dish and dispose on It, In symmetri-
cal shape, the pieces OF breast In the
center. Into the broth flor . quartz stir
half cup of -four, . teaspoonful OF
salt and one-fourth Q teaspoonful OF
black pepper. mixed with cold water to
Q consistency to pour into the broth.
Serve cooked rice around the chicken.
sAvoRY RICE FOR CHICKEN, ETC.
Put one cup of rice over = quick fire,
with quart or more OF cold water.
Stir with fork while heating quickly to
the boiling point, let boil two or three
minutes, drain on . sieve and rinse with
cold water. Return the rice to the fire
with two tablespoonfuls of chicken fat
or butter and an onion cut In halves,
cross wise, stir and cook until the fat Is
absorbed; then add two cups OF chicken
broth, two cups of tomato pulp,a tea
spoonful of salt, half green pepper, out
Ia shreds, or half teaspoonful OF
paprika, and let cook ION an asbestos
natl, shaking the pan often till the rice
is tender and tho liquid is absorbed.
Add half q cup of grated cheese, mix
with q fork and turn about the chicken
on the dish. The cheese may be omit
ted. Good, also, with warmed over
lamb or veal.
FOWL COOKED WITH VEGETABLES.
Truss fowl as for roasting, and
dredge with rye or ost -four; put about
four tablespooufuls of fat In covered
dish mot too large), set In the fowl and
cover close and let cook In the oven,
turning often and taking care that the
fat doesn't get too brown. When the
fowl is Drowned add . cup OF boiling
water; parboil FIVE or six onions OF
medium size, and put them into the
dish with the fowl, adding, II needed,
another cup of boiling water; keep cover
ed close, turning the chicken two or
three times. When the chicken 10 near
~ tender, add q caulifower, broken In
pieces for serving, and half dozen
small carrots, or two or three OF larger
size, scraped and out in quarters. Let
cook until the vegetables are tender.
Serve the fowl 10 the center of q
dish, the vegetables around 1t. Skim
the fat from the broth, thicken with flour
smoothed in water, and serve In q
bowl.
COTTAGE CHEESE AND PEANUT LOAF.
Mix together, thoroughly, one cup of
cooked cereal, one cup Of fine bread
crup, bs, two tabespoonfuls of peanut
butter, half Q cup of chopped nuts. one
lsbles poonful of vegetable oil or cream,
one teaspoonful of salt, half teaspoon
ful of paprika, one-fourth teaspoontul
soda mixed with the cream, and such
seasoning as 10 desired; half teaspoon
full of onion juice, half tesspoonful OF
powdered thyme, one tablespoonful OF
powdered or chopped celery leaves, or
teaspoonful of Worcestershire sauce,
one or more may be used. Mix all into
compact loaf; or line small Charlotte
mold with two strips of parchment
paper; butter.the mold thoroughly and
pack the mixture into the mold. Let
bake In pan OF boiling water lido not
let the water boil after the dish is In abe
ovep) about half an hour, or until well
Drowned. Serve bot with brown or
tomato sauce and green salad.
BOSTON ROAST.
Soak two cups of dried Lima or
kidney beans over night. Drain and set
to cook 10 boiling water. When tender
drain again and retain the liquid. Press
he beans through sieve; add two cups
of pecan or English walnut meats,
chopped fine, half a cup Of young
America or other cheese, grated or cut
6ne, half a cup OF soft bread
crumbs, half Q CUP OF celery,
chopped exceedingly fine, one
teaspoonful of salt, one teaspoonful Of
grated or scraped onion pulp, half a
teaspoonful Tor less) of pepper, one egg
beaten light, and enough Of the water
from the beans to mix into a compact
loaf. Grease tin sheet, turn the loaf
on it, and set into baking pan, with q
spoonful of vegetable oil poured over the
top. Bake about half an hour In mod.
crate oven, basting four times with oil
or hot water. Serve with tomato or
sauce made of the fat In the pan. Green
beans may be used.
CHILL CON cARNE.
This dish may be made with green,
dried or canned beans. Canned kidney
beans give avery satisfactory dish. Use
about pint OF beans without liquid.
Cut one pound of round steak in strips
one inch long aud one.fourtb an inch
wide. Let brown In fat In frying pan.
Skim out the meat, add to the fat two
onions of fair size, cut up fine, and stir
and cook until softened and yellowed.
Add can of tomatoes and heat to the
boiling point; add the beans (no liquid,
Q teaspoonful Of salt and half . teaspoon
full Of papriks, and pour over the meat
ian eartben casserole 10 . convenient
utensiD. Simmer gently three hours.
Twenty minutes before serving, add half
Q green pepper, cut In sbreds, and more
salt and pepper II needed. Serve 10 the
dish with narrow border OF boiled rice
or mashed potato around tho edge OF
the dish. II preferable, saucepan may
be used for cooking and q platter for
serving. l8t m 7g{
DAT FLOUR AND WHEAT BISCUIT.
tltf (F1fty.nfty Biscuit.)
SLIT together one cup, each, of oat
-four and wheat -four, half . teaspoonful
salt and four teaspoons OF baking
powder; add the oat -four that does not
pass the sieve to the slfted material; out
In kvo tahlaanoonfnla NJ shortanino and