Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-01-13
Seasonable and Tested Recipes.
(By Janet N. Hill and wealtha A. Wllson)
s1np1,r roMAro p1souE (soup)

once WIFI CrOutOu6.
CREAM.oF CHICKEN SOUP FOR TEN
PLATES
Let two quarts of chicken broth (the
better and richer the broth the better
the soup) with two or three stalks OF
celery, a few slices Of carrot, and half 40
onion simmer twenty minutes. IT the
soup is to be made from the framework
and trimmings of roast fowls, discard oil
stufing, cover the whole with cold water
and let simmer an hour, then add the
vegetables, simmer fifteen minutes and
strain. Melt one-third cup of butter;
cook in this half cup of -four, tea
spoonful of salt and q dash of pepper;
add five cups of milk and stir until
smooth and boiling TO save time scaid
three cups of the milk and add, after the
cooked flour and butter have been
smoothly blended and brought to the
boiling point with two cups Of cold
milky. When all the milk has been add
ed and the whole is smooth and boiling,
add the hot broth and strain II needed.
More salt will be needed. The beaten
yolks of two or three eggs mixed with q
cup of cream Improve the soup wonder
fully. Do not let the soup boil, after
the egg mixture has been stirred into It..
CANAPEs, coQUELIN STYLE
From thin slices of stale bread cut out
small round, square, or diamond-sh shaped
pieces. Fry these In butter or olive oil,
and let them become cold. Pound to q
smooth paste one-fourth cup, each, of
butter and cooked chicken, half this
quantity, each, of cooked ham and grated
cheese, dash of paprika and a little
salt. Spread this paste upon the pre-
pared bread. Garnish the paste with
capers and figures cut from slices Of
gherkin and beet root.
ROAST GOOSE
The goose should be less than q year
old; one four months old Is considered
the choicest. Such goose Is usually
roasted without stuffing. Wash and
rinse thoroughly inside and out. Rub
the inside with an onion cut in halves;
then season with powdered sage, salt
and pepper. Put the goose, after truss
ing, on the rack in the pan and let cook
about an hour; then pour of the fst
from the pan and dredge the goose with
-four; season, also, with salt and pepper
When the -four Is Drowned, haste often
with hot water, dredging with -four after
each basting. If the goose is not toe
fat, the dripping in the pan may be used
for basting, but usually boiling sailed
water Ia better. Cook until the joints
separate easily, from one hour and hall
to three hours. Garnish with sweet po'
tatoes, grilled, and whole apples, boiled
in syrup.
CHICKEN A LA KING
(Often served from chafing- disb)
Melt two tablespoonful of butter; in
| it cook one cup of fresh mushroom caps,
peeled and broken in pieces, and one.
half green pepper, chopped fine. After
three or four minutes add two level
tabiespOOnfuls of -four and one.half q
teaspoonful of salt, and stir until the
sauce bOils. Set over hot water; add
three cups of cooked chicken, cut In
cubes; cover and let stand to become
hot. Cream one fourth q cup of butter
beat in three yolks of eggs, one-balf tea
spoonful of onion juice, one tablespoon.
full of lemon juice, one-half teaspoonful
of papriks, and stir into the mixture.
Continue the stirring until The egg is
set. Serve on toast.
PARsNIP FRITTERs
The fritters may be made Of cooked
parspips left over from former meal.
Cut of all the tender portion from the
parsnips, and press through puree
sieve or q gravy strainer, set in small
saucepan. To cup of this puree, add
one. fourth a teaspoonful, each, Of salt
and pepper, and beaten egg, or simply
the beaten yolk of an egg; mix thor
oughly and press into five or six small
fiat cakes. Saute in hot butter, bacon
or salt pork fat, first on one side then on
the other.
FILET MIGNoN
Broil four small tenderloin steaks.
Place each on q slice of toast. Fill
timbale cases with carrots and turnips,
cut in cubes, and mixed with peas aud
string beans. Arrange the cases on plat
ter with steak. Garnish with water
cress and slices of lemon. Serve with
mushroom sauce.
CHICKEN.AND-P SALAD
On heart-leaves of lettuce place slice
of pineapple (canned). On this put half
a cup of cooked chicken, diced or cut
fine; over this spread mayonnase dress.
ing; decorate with narrow strips of
pimiento and serve.
CHICKEN PANCAKES
Remove all bits of white meat left on
the framework of roast chicken. Take
the bones, skin and giblets of the fowl,
with as much chicken broth or water as
will cover the whole, an onion, cut fine,
aud a piece of carrot, and simmer an
hour or two. Strain, remove the fat and
tbicken with butter and -four; remove
from the fire and stir in the yolks of two
eggs, beaten up with the juice of half
lemon. Pour this sauce over the pre-
pared chicken and let it get cold. Make
one or two very thin pancakes, cut out
of them eight pieces five inches long and
four inches wide, and put them aside.
Spread the pieces of pancake on a big
dish, and cover each with thin-sliced
cooked bacon. On the bacon set large
blespoonful OF the miDce, fold the pan
cakes over, hold them in place with a
little white of egg, bread-crumb them,
and bake them pale brown on a we'll.
buttered dish; serve upon q napkin.
BACON FRITTKRs
The supply of bacon is unexpectedly
short, II can be stretched" by making
into fritters. They are also helpful, II
ones palate or eye objects to the fat OF
bacon, which is, nevertheless, q very
valuable food. Any good fritter batter
may be used. 1t should stand-for at
least two hours, and may even stand
over night.
FRITTER BATTER
Dissolve one-fourth q teaspoonful OF
salt in one cup of cold water, and add 1t
to the well-beaten yolks of TWO eggs,
which have been blended with one table.
spoonful and half of melted butter or
oil. Add one cup of flour, beat well
cover and put in a cool place for two
hours or over pight. When ready to use
beat the whites of the eggs stiff and fold
into the mixture. Either chop the bacon
into rather coarse pieces or dip the slices
into the batter. Fry in sufficient fat to
float the fritters.
APPLE AND CELERY SALAD
Mix two cups of apple, peeled and cut
II half-inch cubes, and one tablespoonful |
Of lemon juice, to keep the apple from
iiscoloripg. Mix the apple cubes with |
ma cun of tender celery. cut In one.