Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-04-08


done drain of this 6rst water, 1t lie strong
and ipdIgestible, and cover with fresh,
cold water. Return the potatoes to the
stove and let cook while eating break
fast, and longer If need be. There must
be no hard centers. Mash wall, adding
salt 10 taste, and tablespoonful of fine-
~ cut parsley. Pour in cup of boiling
water and stir thoroughly. Stand aside
till needed. Five minutes before supper
stand the potato PURGE over the gas Tor
It may have been heated on the fat top
of the sitting room stove), add walnut
of butter and two cups of rich milk.
Bring to boil and serve at once. (Stir
often; do not allow to burn.)
With the potato PURGE (add more milk
and you will have nice potato porridge)
serve plain bread and butter, and slim
slices of good cheese.
A plate of oranges makes supper com.
plete. This is very simple meal, but
one that will be appreciated, and most
easy one TO prepare. But do not forget
the parsley. Potato puree without pars-
ley IS like bread without salt.
FRENCH TOAST
Beat together one egg, one cup Of
milk, seasoning With salt. Have table
spoonful of drippings hot in the bottom
of wide frying pan. Dip dry bread In
the beaten egg.mixtura, transfer at once
to the frying pan, fry till brown, turn
and brown again; serve at once.
Set on the table q glass of jelly, the
syrup pitcher, and q bowl of canned
fruit. Each member of the family is
sure to be satisfid; there will be some
thing to suit bis taste.
MEAT PIE
While breakfast Is cooking put into q
basin layer of cold, boiled potatoes, a
layer of some cold, cooked vegetable
(carrots are especially nice). small
| onion, sliced thin, aud seasoning of salt
and pepper. Cover with meat stock,
gravy thiuned with hot water may be
substituted, or . small can of tomato
soup, thinned with boiling water, may
be used; add q teacup of any kind OF
cold meat, cut into bits. Just before
supper time set this basin of prepared
Ingredients over the old stove (gas, or
fat-topped sitting.room stove), and bring
to q boil. Thicker with level table
spoonful of -four, stirred up In little
cold water. have ready crust made
as follows:
! One scant cup -four, one-hslf teaspoon
full salt, one teaspoonful baking powder;
sir stiff with milk VERY stiff, but do
not roll out. Drop, by the tablespoon.
full, over the basin of hot material. Set
at once in the oil stove oven to bake,
about fifteen or twenty minutes, just till
the crust is brown. Or one does not
! have gas, an oil stove is great help, no
need to waste time and fuel over kitcb.
on range when emergency meals are pre-.
pared. II one has kitchen alarm clock,
set II to strike In fifteen minutes, 20 on
/: with other work; when the alarm sounds
Q warning, look at the mest-pie. 1t Ia
very likely done; serve ut once. Celery
goes nicely with this, as do also tiny
pickles.
KIPPERED SALMON WITH POTATOES
Make q thin cream sauce; shred q
three-inch square OF kippered salmon in.
to fine fakes, add to the cream sauce,
also add a quart Of cold, boiled potatoes,
cut In thick slices. Prepare In the morn
Ing, put In deep baking dish, an earth.
enw are casserole is nice, and set aside.
Half an hour before supper slide the
bowl OF prepared salmon into a quick
oven. Bake till Drowned. Decorate
with parsley. Serve with toast or plain
bread and butter.
/ Have q plate Of fresh fruit ready fol
dessert.
(Instead OF tho kippered salmon, can.
ned or smoked salmon may be used; OF
baked white fish, nicely shredded and
separated from skin and bone, may be
substituted,)
CHowDER OF PARsNIPs
This is grandmother's dish. 1t re-
quires long simmering, but otherwise
very little attention. II should be served
with hot toast.
One quart Of parsnips, cut In slices
one quart Of potatoes, halved and each
half quartered, four onions, CHARTERED
Cover with water, season to taste. Cut
q four-inch cube OF salt pork into small
bits, add to the chowder, bring to q boi
and boil ten minutes, then simmer with
out stirring till we'll done.
CHEESE TINBALEs
Use earthenware Individual timbals
molds. Slice q small square of cheese
into the bottom Of each mold. Beat to-
gether one egg, one cup milk, and sea
soning OF salt. Pour egg milk mixture
over cheese Ohe quantity given is fol
two ,imbales) set the molds in basin oil
boiling water, cook (cOvered) till the egg
begins to set, draw to the back of the
stove to finish cooking; serve with hoi
toast.
make a nice finish for this emergency
meal.
oLD.FAsHIoNED BEAN PoRRIDaE
Two cups of beans soaked over night
In the morning bring to boil, stir in 9
bit OF sods-as big as pea, drain and
cover with fresh water. Boil slowly till
nearly done; add salt to season, wal
nut Of butter, and allow to simmer till
the water Ia nearly cooked away, Their
mash with potato masher and add q
quart OF rich milk. Stir we'll, bring to 9
boil and serve with big bowl of crack.
ers.
Nuts and raisins to "top of" with are
usually quite acceptable to the family
and they are quite as'contented as though
q regulation meal had been served.
| MACARoNI EN- CASSEROLE
Put q layer Of boiled and blanched
macaroni In the bottom Of . casserole,
then layer OF cream sauce, then layer
Of grated cheese, another layer Of msca.
roni, and 30 on till the casserole IL two
thirds full. The cream sauce should be
we'll sailed. Over the top pour one.
fourth cup of milk and one tablespoon.
full of melted butter. Set the casserole
away till shortly before supper. Then
slip into hot oven and bake till brown.
ed.
Serve with generous slices of brown
bread and butter.
DREADED TOMATOES
One can of tomatoes, one cup boiling
water, one teaspoonful salt, sprinkle Of
pepper, soant sprinkle Of sugar, soda the
size of q pea; bring to boil and put
through a puree sieve. Reheat atsup.
per time, and add orumbed dry bread I'LL
the tomatoes are thick enough to stand
alone. Dish into big bowl and serve
with generous amount Of rye bread
and the best Of butter. Or peanut sand.
| TT a.. ~ utoolr 18th shis xii.h