Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-12-07

Ceae1pondense on topics Of interest 70 the ladies
. sedcibsd. AddreSs: kditor HonNAKlns'
CoxuM. 0x1crd Democrat. South Paris. Nc
Psanut Butter Dives Rich Flavor.
A GOOD FOOD THAT GAN BE MADE AT
| HOME EASILY.
Besides making IN excellent sandwich
filling, peanut butter can be used to give
favor TO Q number Of dishes that are
cheap, easy to make, and very whole
some. The "butter," which really 10
just finely ground peanuts to which salt
has been added, can be made ut home
very easily By putting freshly roasted
peanuts through q meat grinder after
the red skins have been removed from
them. The machine should be adjusted
to grind a. fine as possible. II salt is
added 10 the nuts before they are ground
IL Ia generally mixed in moro thorough
\ ly. The following recipes, which are q
little out Of the ordinary, are recon-
mepded by home economics specialists
Of the United States Department OF
Agriculture.
As A SUBSTITUTE FOB MEAT
Meat substitutes, especially for lunch.
con or supper, have been found by many
housskespers to be successful way of
keeping down the food bill and of giving
more variety to the meals. Peanut but
ter soufls has rich, nutty favor and
fluffy texture, and when made by this
a atw oxl
considerably more fuel than pound Of
average beef. With eggs at go cents
dozen and peanut butter at IS cents
pound the materials will cost about 35
cents and will serve about four persons.
PEANUT BUTTER soUFFLE
2-S cup peanut butter
cup tomato juice
IL teaspoon onion juice
cup soft, stale bread crumbs
teaspoon salt
eggs
Mix together the first five ingredients,
add the we'll. beaten yolks of the eggs
and fold In the stif1y beaten whites.
Pour the mixture into q buttered baking
dish and cook In q moderate oven for
about 20 minutes. II desired, water and
little lemon juice may be used instead
Of the tomato. Serve the sOuffle with
tomato sauce made ss follows:
2 tablespoons butter or other fat
tablespoons -four
IL teaspoon salt
cup tomato juice
Melt the butter, add the -four, and
cook for about Q minute. Add the to-
mato juice and salt and stir the sauce
until IL thiokens. Either skim milk or
water favored with tomato oatsup may
be used instead of the tomato juice In
making this sauce.
AN ECONOMICAL PUDDING
A cottage pudding without eggs, but
ter or milk may seem like no pudding at
all, but here is recipe for peanut but
ter cottage pudding that Is nutritious
and good even though II contains none
of these things. Moreover 1t is so hearty
that the main part of the meal may be
somewhat less substantial than usual.
PEANUT BUTTER COTTAGE PUDDING
1874 cups -four
! teaspoon salt
] teaspoon soda
! IL cups water
8 4 cup peanut butter
2 tablespoons lemon juice
"a cup sugar
Silt the -four, salt and soda together.
Combine the water, peanut butter, lem
on juice and sugar, and stir in the dry
Ingredients. Beat the mixture thor.
oughly, bake II in muffin pans, and serve
with chocolate or other pudding sauce.
II desired, 4 teaspoons of baking powder
may be substituted for the soda and
lemon juice.
PEANUT BUTTER DROP COOKIES
Cookies with chopped peanuts In them |
or on the top have long been favorites
in many families. Cookies made by the |
following recipe have the same rich |
flavor and are economical because the |
peanut butter replaces eggs, milk and |
butter In the ordinary recipes for sugar |
cookies, and are easy to make because |
the peanuts are already ground. Chill. |
drep, particularly, will enjoy these cook |
les il given to them with milk or with q
simple dessert.
! cup peanut butter
cup sugar
2 tablespoons lemon juice
2cups -four
] teaspoon salt
teaspoon soda
cup water
Rub together the peanut butter, sugar
AID lemon juice, and add the -four, In
which has been sifted the salt and soda.
Gradually stir in the water. Drop the
mixture by spoonfuls on creased tin
and bake for about 20 minutes In
moderate oven. II desired, Q teaspoons
of baking powder may be used instead
of the lemon juice and coda.
PEANUT BUTTER AND TOMATO SOUP
A soup as nutritious as the ordinary
PURGE of vegetables may be easily made
as follows:
1-2 cups tomato juice
teaspoon salt
1-2 cup peanut butter
IA teaspoon pspriks
IL cups boiling water
Add the tomato juice gradually to the
peanut butter, and when smooth add
the seasonings and water. Simmer for
10 minutes and serve with croutons.
Well-seasoned soup stock may be sub
stituted for the water; but, 10 used, the
quantity Of salt should be reduced.
Baked Eggs with Cheese for Supper.
The combination of eggs and cheese
makes q hearty dish suitable for supper,
dinner or lunch. The folio wing recipe
Is recommended by the experimental
kitchen Of the United States Department.
of Agriculture:
eggs
cup, or 4 ounces, grated cheese
cup of fine, soft stale bread crumbs
IA teaspoon salt
A few grains of Cayenne pepper |,
Break the eggs into buttered baking
dish or into rsmekins and cook In hot
oven until they begin to turn white
around the edge. Cover with the mix
ture of crumbs, cheese, and seasonings.