Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-02-17


the mold with ease.
Fill the mold compactly and make the
mixture level on top, that 1t may stand
evenly when unmolded. Set the mold
on many folds of paper or cloth in q dish
deep enough to allow the water to sur.
round 1t to two-thirds its height; pour
in water at the boiling point, let stand
over the fire until the water boils again,
then cover the mold with buttered paper
and let cook in the oven or ON the top OF
the range, without allowing the water to
boil, until, when pressed upon with the
finger, the mixture at the center feels
firm.
Serve with cream or Bechamel Sauce.
This recipe will serve ten.
TURBANs OF HALIBUT
Have two slices of hslibut cut half an
inch thick; remove the skin and bone,
thus securing eight filets. Dip in melted
butter; squeeze over them the juice OF
half a lemon a little onion juice, and
sprinkle with salt and pepper. Com
mepcipg with the widest end, roll each
ilet into "turban" and fasten by run.
ming through each Q buttered wooden
toothpick. Bake about twenty min
utes, bssting with butter melted In hot
water.
MISSISSIPPI STEAMBOAT POTATOES
Cook one tablespoonful of minced
onion in one tablespoonful of butter IN
til brown. Add one pint of cold potato
cubes. When potatoes have absorbed
the butter, add one tablespoonful of tar
rsgOn vinegar. Cover, and steam for
one minute. Pour over potatoes one
we'll beaten egg, until cubes are coated.
Tnrn into dish, sprinkle with one table.
spoonful of very fine-chopped parsley.
This dish can be eaten either cold or
warm.
NEW ENGLAND BOILED DINNER
Select q piece of "fsncy brisket'
weighing from three to four pounds.
Rinse the meat in cold water and put
over the fire, covered with cold water;
let heat slowly to the boiling point, re-
move the scum and let simmer gently
until tender. Five to eight hours will
be required. Cook until tender six
email carrots, two parsnips, cut length
wise, several small beets, one head of
cabbage, quartered, and six potatoes.
Arrange the vegetables around the
meat on q large platter and serve while
hot.
MUSHROOMS AND TOMATOES
Cook one cup Of canned tomatoes and
one-half cup OF mushrooms, either fresh
or canned, until thoroughly heated.
Add one tablespoonful of butter, and
one or two tablespoonfuls of fine sifted
crumbs, with one-half teaspoonful of
salt and dash of pepper. Just before
serving stir in two tablespoonfuls Of
thick cream, or two of chicken stock.
Use as sauce for veal or any delicate
meat.
OLIVE RAREBIT
Melt one tsaspoonful of butter In q
pan; add one cup of grated or thin-sliced
cheese; when partly melted, add one
fourth cup of milk, water, or cider,
and cook, with constant stirring, until
mixture is smooth. Add one we'll beaten
egg, one half teaspoonful of mustard,
one-fourth teaspoonful of salt, and Q
pinch Of papriks. Just before serving,
stir into the rsrebit the meat of six large
olives, chopped.
Brine from the olive bottle may be
for part Of the milk or other
liquid.
SAUSAGE WITH APPLE RINGS
Cover the sausage, pricked 10 every
part with fork, with boiling water, let
simmer fifteen minutes, then drain and
brown In the oven. Make syrup of q
cup, each, of sugar and water, and in
this cook very carefully four or five tart
apples, cored, pared and sliced in rings.
FINGER ROLLS
To one cup of scalded milk add one
fourth a cup of shortening, half tea
spoonful of salt, and q level tablespoon
full of sugar; stir till the shortening lie
melted and the liquid is lukewsrm, then
stir In cake of compressed yeast, mixed
with one. fourth cup of lukewsrm water
and a. much bread -four az can be con.
mixed in with a spoon. The
dough should not be mixed stiff enough
to knead. Mix, cut, and turn the dough
over and over with q spoon or kuife;
cover and set aside to become light.
When the dough has doubled in bulk,
with battered fingers pull of bits of the
dough and work into smooth balls.
Set the balls on Toured board, cover,
and let stand until very light; roll the
balls, ono by one, under the fingers to
lengthen them TO fit finger pans. When
again very light, bake about twenty
minutes. Bfush over with the white OF
an egg, slightly beaten, and return to
the oven . moment to set the glaze.
YANKEE POTATO SALAD
Boil two quarts Of small potatoes;
took two eggs until hard. While hot,
,ombine eggs and potatoes, stir In two
OF butter, one-half cup of
vinegar, and one raw onion, chopped
Inc; season with salt and pepper. Set
lside to become cold. When ready to
Ierve, add a cup of heavy cream and
'prinkls with parsley.
DATE-AND BANANA SALAD
Peel and scrape lightly four bananas,
mt them into thin slices and squeeze
'ver them the juice OF half q lemon.
Take half pound Of firm dates; put
hem into basin and pour over them
nough boiling water to cover, then re-
move the stones and cut each date into
wo pieces. Mix three tablespoonfuls OF
live oil with one tablespoonful Of strain
d lemon juice and good pinch OF salt
nd paprika pepper. Mix this thorough
, and pour IL over the fruit In salad
owl, garnish with fresh washed-and- |
rained, crisp lettuce leaves. Decorate
nth the heart Of . lettuce and slices Of
anana and serve.