Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-04-22
HOMEMAKlsRS COLUMN.


HOMEMAKERS COLUMN.
Correspondents on topics Of interest to the ladies
u solicited. Address: Editor Ho0HAK11C
OoLusM. Oxford Democrat. South Paris. Ne
Seasonable and Tested Recipes.
planned HALIBUr, ST. VALENTINE
STYLE
Ito serve eight. Select solid pieoe
Of chicken halibut, Ont the entire width
Of the fish and below the opening In the
body. II should be about two inches
thick and weigh nearly three pounds.
Trim the ends, rinse In cold water and
wipe dry. Puta fish sheet thoroughly
rubbed over with fat In IN agate baking
pan; on the sheet dispose half dozen
slices Of onion, and on these lay the fish.
Squeeze the juice OF half q lemon over
the fish, dot with bits of butter or strips
Of fat salt pork and pour around full
cup OF broth. Cook about thirty min.
utes. Have the oven bot, at first, then
let cool to very moderate heat. Basic
six or more times with the liquid In the
pan. Season with salt when balf-oooked.
Transfer the fish to hot, hardwood
plank. By lifting the fish on the sheet
from the pan, Il may be easily pushed
from the sheet to the plank In perfect
shape. Pipe hot mashed potato There
should be about three pints of mashed
potato) around the fish. Brush over the
potato with the beaten yolk of an egg,
81 ~ AL mi
of milk. Set the plank into hot oven
TO brown the edges of the potato.
Spread the fish with butter, Dreamed and
mixed with lemon juice and fine-chopped
parsley. Then I'll the space between
the fish and potato with hot peas, sea-
soned with salt, black pepper and butter,
and string beans seasoned as the peas
Set boiled onions at the ends; make Q
depression In the onions and insert salt
and q piece of butter; set shreds of
pimiento above each onion, and hearts
cut from carrots through the peas and
beans. Finish with flowerets of cauli-
flower across the center of the fish. To
change the color, use shreds of green
pepper In place Of the pimiento, and
hearts, cut from beets, in place of the
carrots; string beans may be used the
whole length Of the fish on both sides
and peas In heart-shaped timbale cases
(fritter BATTERY may be disposed above
the fish. Serve drawn butter sauce or
Hollsndsise sauce in bowl. Additional
onions should be served In separate
dish.
For other occasions other shapes of
carrot or beet may be selected.
HoLLANDAIsE SAUCE
With small wooden spoon beat half
q cup of butter to q cream; beat in the
yolks of from two to four eggs, one at
time; beat in one. fourth teaspoonful,
each, of salt and pepper. Set the dish
over boiling water; add half Q cup of
boiling water and stir vigorously until
the mixture thickens little, lifting the
saucepan from the water occasionally,
lest 1t cook too fast and curdle; turn
into cold dish and beat in the juice of
half lemon. If preferred, start out
with half the butter, and beat In the
last half by degrees. With four yolks
the sauce is Of the consistency of mayor
naise.
| MOCK HoLLANDAIsE SAUCE
Cook two tablsspoonfuls of vinegar
with four or FIVE peppercorns, in q tiny
saucepan, till the vinegar is reduced
somewhat two or three minutes). Pick
out the peppercorns; add one-fourth a
cup OF ordinary white or cream sauce
and set over hot water. Beat one.fourth
a cup of butter Tor substitute) to q
cream; beat in the yolks of two eggs,
one at q time, and beat into the white
sauce; when the egg is cooked beat In
two tablespoonfuls of butter, little at
time, one.fourth teaspoonful Of salt
and the juice of half lemon.
TuRBANs OF FISH WITH OYSTERS Oh
sHRlMPs
Use any fish from which filets may be
taken. Founder is good, cod or had
dock may be used. Two slices, cut half
an inch thick, gave eight fllets. Have
some pieces Of carrot; dip them in
melted fat, and roll each filet around q
piece Of the carrot. By dipping the car.
rot In fat before use, II will slip out with
ease when the fish is cooked. Run q
wooden toothpick, dipped in fat, through
the ends of the f1lets to hold them In
place. Set the flets in a CREASED pan.
Have ready fish broth made by cooking
the trimmings, bones, skin, etc., OF the
fioh with few slices Of carrot, onion
and celery, covered with cold water,
about twenty minutes. Pour broth
around the filets. Let cook in the oven
about fifteen minutes, bastlng two or
three times with the broth. Heat q pint
Of oysters to the boiling point in their
own broth; drain off the broth and use
with what Is needed of the fish broth in
making cup and half OF sauce. At
the last, beat in one or two tablespoon.
fuls of butter, little at q time. Add
the oysters to the sauce and keep hot.
Shrimps may be used in place of the
oysters. Shape well-sessoned mashed
potato in round cakes, egg.and.bread
crumb and fry In deep fat, or simply dip
the edge OF the cakes in hne- chopped
parsley. Set turbsn on Zach potato
shape, fill the open center with the
oysters and sauce, and serve ct once.
Serve remaining oysters and sauce In
separate dish.
DREAMED OYSTERS IN SWEDISH TIMBALE
Pour one-fourth q cup Of cold water
on pint of fresh-opeped oysters; look
over, one by one, to remove bits of she'll.
Heat quickly to the boiling point, drain
and cut In halves. Melt two tablespoon.
fuls Of butter; In 1t cook two tablespoon
fuls of -four and one-fourth q teaspoon
full, each, OF salt and pepper; add three
q cup of the broth and one.
fourth cup of cream, and stir until
boiling; serve hot In the cases.
Swedish TIMBALE CASES
Beat two egg-yolks; add half cup of
milk and stir in three-fourths q cup of
-four, sifted with half tesspoonful Of
salt. Beat vigorously, adding a few
more drops of milk, II the batter be too
thick. When the cases are done they
should be very thin, delicate and crisp.
To use heat the tim bale iron in hot fat,
lift from the fat and drain, then dip 10 |
the batter,-held in small cup-to half
an inch Of the top of the iron; return at
once to the fat to cook until the case Is
Crisp and lightly ooiored. Shake from
the iron to tin lined With soft paper to |
drain.
COLD MEAT WITH CHINESE LETTUCE