Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-10-12
Seasonable and Tested Recipes.
(By Janst n. Hi and Mary D. Chambers)
DELICIOUS CABBAGE

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Cook four-pound head Of firm white
cabbage In boiling water until done.
Drain, chop, season with two teaspoon
fuls Of salt and one-half q teaspoonful of
pepper; add two tablespoonfuls OF but.
ter, one-fourth Q CUP Of heavy cream,
two beaten eggs, and two teaspoonfuls
OF vinegar. Stir all the ingredients we'll
together, pour into . buttered baking
dish, bake In q hot oven until the sur.
face is light brown, and serve while
warm.
HALIBUT STEAKS WITH LOBSTER SAUCE
Have two halibut steaks cut an inch
aud half In thickness. Lay thin slices
OF salt pork upon f1sh-sheet. Place
one Of the steaks upon the pork. Have
prepared dressing made OF one-half .
cup Of bread crumbs, one teaspoonful Of
chopped parsley, one small gherkin,
chopped, few drops of onion juice,
salt, pepper and one tablespoonful of
melted butter; spread dressing on steak.
Place the second steak on the dressing
season and lay slices Of pork on the top.
Bake thirty FIVE minutes, basting three
times with butter melted In hot water.
A few minutes before the fish is to be
removed from the oven, remove the pork
and cover the top with cup Of cracker
crumbs that have been stirred into two
tablespoonfuls of melted butter. Serve,
when the crumbs are Drowned, with
LOBSTER SAUCE
Melt three tablespoonfuls OF butter In
small saucepan; when Il bubbles, add
three tablespoonfuls of -four, one.half
q teaspoonful OF salt, and one-eighth Q
teaspoonful of pepper; cook and stir un-
til the mixture takes on yellow ap.
pearanoe. Add one cup and one-half OF
milk, gradually, and stir constantly un-
til the boiling point is reached. Draw
to cooler part of the range$ add the
lobster meat, cut into cubes, and let
stand to heat thoroughly.
PRESSED CHICKEN
Cover alive pound fowl, cut In pieces,
with boiling salted water, to which .
slice of onion and stalk of celery have
been added. Let cook slowly until
tender. Remove the skin and bones and
return them in the broth to the fire;
let cook until the broth is reduced to
two cups; strain and set aside to be.
come cold. When the meat is cool
enough>to handle, cut into small bits.
Remove the fat from the broth, reheat
and stir the chicken into 1t. Pack this
mixture while hot into mould and let
stand until cold and set. Serve with
cucumbers and tomatoes sliced thin.
LAMB OUTLETS A LA soUBIsE
Wipe the chops with damp cloth, to
remove any bits of bone clinging to
them. Scrspe the flesh from the ribs OF
such as contain this bone. Broil on .
hot, well-oiled broiler from six to ten
minutes, according to thickness. Have
ready q ring or mound of hot, mashed
potato, and dispose the chops on the
mound; pour q soubise sauce around
the mound and dispose In the sauce a.
many Drowned onions AZ persons to
serve. Cover the rib bones with paper
frills.
soUBIsE SAUCE
Slice four onions of medium size; add |
four sprigs OF parsley and boiling water
to cover, and let simmer until the onion
is tender and the water reduced some.
what, then remove the parsley and press
the rest through sieve. Prepare cup
of sauce, using milk, cream or broth ss
the liquid; add the onion PURGE and beat |
in two tablespoonfuls of butter with salt
as needed.
Drowned ONIONS
Butter q baking dish. Set the re. |
quired number OF peeled onions In the
dish and pour around them q cup of |
beef broth OZARK In color0 put In some
leftover bits of cooked bacon or table,
spoonful Of fine chopped, raw, lean ham, |
sprinkle little sugar on the top of each
onion, and above this set q bit of butter;
cover the whole with buttered paper
and let cook slowly until It is tender,
and the liquid Is reduced. 1t will take
from one to two hours. This liquid
(strsined) may be used in making the
sOubise sauce.
ALMOND RING ROLLS
Soften cake of compressed yeast In
one fourth q cup of scalded land cooled |
milk; mix and add to one cup of milk,
scalded-and-cooled. Stir In enough -four |
to make Q batter; beat until smooth,
and set aside to become light. Add
yolks Of three eggs, one-fourth cup of
sugar, one-fourth cup of melted but.
ter, half teaspoonful of salt and -four
10 make dough that may be kneaded.
Knead until smooth and elastic. Set
aside to become double In bulk. When
light divide into eighteen pieces of the
same size; shape these into balls, place
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