Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-05-06
H0l(KAEAKKRg- g0EUMN.
correspondence On topics Of inssres. 70 the lad,e.
ooLum. Oxford Democtas' ssuth Pariss Ne
Way to lRreshsn Appetltes.
VEGETABLES AND FRUITS DIsPKL THE
hoNoToNY OF wMTER's SET MENUS.

lfy0u want 20 give your uaHy moRis
more variety than has been possible dur
ing the winter, you will be interested
in reading of the changes one woman,
who lived in town with q fairly good
market, made In order that she might
use more Of the spring foods and less OF
the heavy kinds.
For breakfasts, instead Of pancakes,
| nusages, bacon, fried potatoes, and hot
breads, to which her family -had been
accustomed, she gave them fruits, rhu-
barb sauce, baked spples, stewed prunss,
grapefruit, oranges, bananas, many
kinds Of cereal with cream, toast, and
eggs prepared In various ways, not In
Guiding frying. y
GREEN FOODS FORWARD
For dinners, such vegetables a. dan
delion greens, spinach, beet greens,
kale, onions, cabbage or lettuce were
| always prominent. Bulky foods like
cereals and fruits took the place OF rich
pastries and cakes. Meat was served in
smaller quantities than before, and once
in while was omitted.
For suppers, soups and salads became
almost habits. Oatmeal cookies, cookies
partially sweetened with Hgs and raisins,
and sponge cakes served with fruit gela-
tin dishes and buildings were the favor.
| Ito desserts. 5
The Office of Home Economics, u. s.
Department of Agriculture, also believes
in menus which introduce fresh vege-
tables and fruits, and has tried out the
recipes given below, finding them salts.
factory. These menus and the recipes
for the less common dishes are given
merely as suggestions for those who
care to use their originality ~ this wom-
an did in the preparation Of spring
menus. The housekeeper who lives on
farm or In small town can follow the
same plan to even better advantage, ~
she can usually gather many sorts OF
wild greens and often her own rhubarb,
kale, cabbage and spring onions.
Some springtime menus:
BREAKFAST
Oatmeal Cooked In nreless cooker) Cream
r0acnsd G GsSs on Toast
DINNER
PURGE Of Spinach
''An'p'1 '' crsamsd cauliaowsr N'' i'A'
Prune Pudding
SUPPER
Greens and Peas Timbales with Sauce
Baked Potatoes Buttered Beets
Diced Fruit Cookies
BREAKFAST
Grapefruit
Corn-meal Mush with Cream
Coddled Eggs
Coffee
DINNER
Clear Soup
Salmon Loaf with Dreamed Peas
Lettuce Salad with Mayonnaise Dressing
Chocolate Bread Pudding
SUPPER
Eggs Florentine
Apple. Celery and Raisin Salad on Lettuce
Lemon Sherbet Cake
SteWed Prunes
Prepared Cereal Cream
Bacon and Eggs
DINNER
Roast Beef Brown Potatoes
Greens Greens with Brown Tomato Sauce
Rhubarb Short Cake
SUPPER
Dreamed String Beans
Baking Powder Biscuit Butter
Rhutarb Marmalade
Bananas and Cream Cookies
How to make some of the dishes:
PUREE OF SPINACH
1.2 peck spinach washed, picked over
and cooked until tendsr.) Drain spinach
and rub through sieve. Reheat. Add:
8 tablespoons butter
l tablespoon -four
IL cup cream
Arrange on serving dish and garnish
with hard cooked eggs.
PRUNR PUDDING |
2cups milk
IL cup corn syrup
8 tablespoons cornstarch
II prunes, cooked, stoned and cut
fine
1-2 teaspoon salt
teaspoon vanilla
Heat / ga cups of the milk In double
boiler Mix cup cold milk with corn
starch and add together With the corn
syrup, prunes and salt to the hot milk. |
Cook twenty minutes, cool, add vanilla, |
and serve with cream. This recipe will
make four servings.
GREENS AND PEA TIMBALEs
cup pea pulp
cup green's COOKED and cut fine)
eggs
8 tablespoons melted fat
! l-2 teaspoons salt
Ia teaspoon pepper
Few grains cayenne
Few drops onion juice
Mix and turn into creased molds, set
In pan of hot water and bake until firm
seasoned and mixed with finely chopped
greene. This recipe will make eight
timbales.
EGGS FLoRENTINE
"a oup greens looked and cut Ane)
6 eggs
1,2 cup white sauce made Of:
tablespoon fat
l tablespoon -four
IA cup grated cheese
IL cup milk
IL teaspoon salt
Lightly grease six individual baking
dishes and in each put two tablespoons
green's. Break eggs into cup singly and
slip into baking dishes. Season with
salt and pepper. The white sauce is
made by heating butter and -four to.
gether until we'll mixed, then adding hot
milk and cooking until thick. Season
and pour over eggs. Sprinkle grated
cheese over top of dishes and bake until
brown. Serve hot.
npuuUa w1ru ppowN rouA M a. uCr
8 tablespoons fat
IL teaspoon mustard
Few grains cayenne
teaspoon lemon juice
IL teaspoons highly seasoned
sauce (made for serving with
meats)
"a cup slowed and strained tomatoes
!. Cook fat until we'll hroHnad and add