Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-03-09

ham and the onion, also q fine chopped
carrot and bay-lesf. Boil gently for
lbout an hour, then strain through q
Inc sieve. Return the soup to the stew
pan, season with salt (if needed), pepper
ind half . teaspoonful of sugar. Rehest
he soup, /. O., boil up, and skim. Pour
{ into hot soup tureen and serve with
! plate of small fried bread croutons.
These should be handed around with the
coup, and not be put in the tureen, as is
10 often the case.
CROWN ROAST OF LAMB
A crown roast of lamb is fashioned
rom two loins with eight or nine rib
,oues 10 each. The flank should be cut
IF to leave all the rib bones of the same
ength, about five inches from above the
eye" of tender meat. The rib bones
'hould be freed of flesh, "Frenched, -"
nearly to the tender, solid piece Of meat.
u trimming the ribs, care should be
AIKEN to trim to Q straight line above the
ender portion of the meat. Cut apart
he back bone at the base, between each
hop, but do not cut up into the flesh |;
his allows spreading the loins apart at
he base; turn the skin side in and con-
,ect the two loins with two stitches, one
lbove the other, at each side, then press
nto crown or ring shape. Wrap each
i'd in a slice of fat salt pork, to keep
he bones from burning and cover With
. buttered paper. Cook about one hour
md quarter, basting with bot pork fat
zach fifteen minutes. To serve, remove
he pork from the bones, and fill the
,enter with canned peas. Decorate with
Potatoes Anna and parsley or mint
caves. Serve with apple mint-jelIy or
mint sauce.
POTATOES ANNA
Pare the potatoes and cut them,
engthwise, into slices one quarter of an
nch thick; carefully put the slices to-
,sther so as to retain the original shape
Il the potato, and then run two wooden
oothpicks through each potato to keep
hem together. Parboil for ten min
ties, then put In q baking pan, haste
With little butter or dripping, melted
q hot water, and bake until the potatoes
re tender, basting them often In the
meantime.
CHICKEN-AND-oYsrER PIE
In deep baking dish arrange layers
If cold cooked chicken and cleaned
oysters, and sprinkle with salt and pep.
Der. Add tiny bits of butter here and
here and cover with sauce made Of
chicken broth.
For the crust, sift together into bowl
. cup and a half OF pastry -four, three
evel teaspoonfuls of baking powder and
! scant Tablespoonful of salt. With
he tips of the fingers work into the flour
Ibout one-third q cup CT shortening,
hen with q knife mix the mass to q
Tough with rich milk in quantity az is
,seded. Turn the dough on q Toured
board, knesd it lightly and roll into .
'heet, a little larger than the dish. But
or the edge of the dish and set the crust
q place. Make two crosswise Sits in
he center of the crust. Cut heart or
pieces of crust, brush
he under side of these with cold water
md set them upon the crust. Brush
,ver the whole top with melted butter
md bake about forty-flve minutes.
PoTATo-AND-L LIVER PIE
Cook six medium sized potatoes, cut
q slices, and place enough in baking
lish or casserole to cover the bottom.
over them arrange strips Of liver, and
continue until dish is filled with alter
late layers of potato and liver. One
,ound OF liver will be needed. Each
aver of liver should be seasoned with
'ne-fourth tesspoonful Of pepper and
me- half teaspoonful of salt, mixed and
lifted over the meat. Each layer of po-
alto should be seasoned with teaspoon
uls of fine-minced onion and one-half
'unce Of breakfast bacon, chopped. The
asst layer should be of potatoes. Pour
yer all one cup of stock, cover, and bake
me hour In rather hot oven. Remove
over, and continue baking until pota-
oes are brown.
BAKED FISH
Clean four-pound paddock, sprinkle
nth salt, stuff and sew. Truss In an
pright position. Place slices of salt
ork In Sits cut beside backbone. "a
sh sheet is of great assistance in re-
,oving the fish in perfect shape to the
latter.) Brush over the fish sheet or
ottom of the pan with butter before
be fish is set In place. Dredge with
our. Place in moderate oven. Basic
9 soon a. fat begins to melt and con.
iuue bsstipg every ten minutes, adding
little hot water II necessary. Bake
ne hour.
FISH sTUFFINe
Remove the crust from one fourth .
oaf OF bread. Break into crumbs and
oak In cold water fifteen minutes; put
0 q bit of cheesecloth and wiring az dry
8 possible; add one tablespoonful of
hoped parsley, two tablespoonful OF
hoped onion, one-fourth teaspoonful,
acb, of salt and pepper, one-fourth .
up of melted butter, and one teaspoon
nj Of chopped pickles.
FISH BAKED IN ROLLS
Shred two cups of cold, cooked fish,
nd add to IL q cup Of white sauce In
vhich has been cooked q slice or two OF
MON, cut into bits. Cut the tops from
IL or eight email square rolls, and re-
move part OF the soft crumbs, without
,reakipg the crust at the sides. Brush
hem with melted butter and ill them
nth the prepared fish. Cover the fsh.
18th some of the crumbs and dot with
utter. Bake until the crumbs are
RRAMKD CHICKEN IN BREAD BASKETS
Bake very light bread dough in small
ound or square pans (tbree inches
quare or three inches in diameter,
coring the top to make It easy to cut
be handle Of the basket later. The
ough should be especially we'll Drowned
n the bottom and sides. When cool
nough, cut or scoop out centers, leaving
andle on top, to make pretty baskets.
DOR open, to keep hot.
Prepare two cups OF well-sessoned
Ihite sauce, and add to this two cups Of
old chicken, Ont in small pieces. Add
70 well-beaten eggs, and the juice OF
ne-balf lemon-this must be stirred
apidly into the creamed chicken 10 as
OF to curdle or separate the egg; the
fixture should be rs smooth as soft
ustard. This will be enough to I'll six
askets. Put mashed potato over top,
I short sticks Of celery, or sliced toma-.
}. or any preferred garnish.
TERRAPIN OYSTERS