Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-04-20
Seasouable and Tested Recipes.
(By janet II. Hill and Mary d. ChambersJ
CREAM OF CORN SOUP

CREAM OF COIN bOUP
Cook one-half an onion, fine minced,
In four tablespoonfuls of butter until
onion 10 brown. Add four tablespoon
fuls of -four, two cups of milk, two tea
spoonfuls of salt, one-fourth teaspoon
| full of pepper, and one or two bouillon
boils and thickens. Add one pint Of
sweet canned corn, sifted through col
snder. Let the whole boil up once, and
serve with croutons.
TOMATO FRrrTERs
Beat one egg; add one-half . cup of
water or stock, one half teaspoonful OF
salt, one quarter teaspoonful of pepper,
and tablespoonful Of very fine chopped
parsley. Add two cups Of -four, sifted
with three teaspoonfuls of baking pow
der. Beat the whole we'll together, then
add two or three fresh tomatoes, peeled
and cut In small pieces, or one cup and
one half Of canned tomatoes, and two
hesping tablespoonfuls of grated cheese.
Cook by spOonfuls in butter or fat on q
hot pan, and serve with tomato sauce
as an accompaniment to roast meat.
BAKED-AND-sTUF GOLDFISH
Remove from fresh Goldfish the scales,
fms, head and tail. Open and clean or
wipe with damp cloth. Sprinkle the in
side with pepper, and I'LL with the fol-
lowing stuff1ng:
Two cups Of bread crumbs, squeezed
out Of hot water or milk, and seasoned
with one-fourth cup Of melted butter,
one-fourth cup of chopped mushrooms,
two tablespoonfuls of capers, one tea
spoonful of Worcestershire or any other
piqusnt sauce.
When stuffing Is inserted, tie fish up
three quarters of an hour, basting With
hot water and little butter. Just be-
fore removing from pan brush over sur
face with melted butter, and sprinkle
with crumbs, which should be allowed
to brown before taking fish from oven.
Strain the liquid in the pan; add to 1t
the juice of one lemon, and pour around
fish on platter. Garnish with mashed
potatoes and sliced picked beets.
BOUND OF BEEF WITH RAIsINs
Put into casserole one-fourth cup Of
butter or fat, and when melted add one
cup Of the following mixture: Equal
parts Of celery, carrots, onions and ham,
chopped together. Cook until the vege-
tables are Drowned, then lay over them
four pounds Of beef from the tougher
end of the round. Cover with q second
cup of the same mixture and cook In
hot oven for three quarters of an hour
Remove meat from casserole, strain of
vegetables; add . cup of stock to the
strained liquid, and return with the meat
to the casserole. Over the meat spread
one cup of seeded raisins. Cover, and
cook for one hour and one-fourth longer.
Serve from the casserole.
ROAST VEAL, Az JUS
Season a filet of veal with salt and
pepper and put in pan with an onion,
carrot, bay leaf, Glove and piece Of but
ter. Put In double rooster, place 10
oven, bake In moderate oven two and
one half hours. Remove cover, haste
every five minutes for one-half hour.
Remove meat to platter. Put little
water in the pan and let simmer for five
minutes. Strain and pour this gravy
around roast. (Do not thioken veal
gravy.)
SHOULDER OF LAMB, BoNED AND ROASTED
Have . shoulder of lamb boned and
rolled, ready for the oven. Set it on the
bottom Of roasting pan In hot oven,
reducing the heat when the meat has
scared over. Arrange parboiled potatoes
and cooked rice around the edge of the
roasting pan and, when the meat is well
cooked, remove from baking pan to q
platter and surround with the rice and
potatoes. Garnish with heart-leaves of
lettuce.
COLD BOILED HAM WITH GREEN BUTTER
Soak the ham over night. Put over
the fire in cold water, and bring quickly
to the boiling-point. Let boil ten min.
utes, then simmer about four hours, or
until tender. Cool partially In the broth.
Remove the skin and, when thoroughly
cold, cut the centre Of the ham In slices.
Remove one slice, to facilitate cutting
the slices from the bone below, then re-
turn the slice to its place, and pipe with
green butter to indicate the position of
the slices. Decorate the rest of the sur.
face With piping and small chillies. Sur
round with trisngles of sspic, ornament
ed In the same way. Serve with bread.
snd-butter sandwiches and potato or
green vegetable salad.
GREEN BUTTER
Cream half cup of butter. Add the
sifted yolks of one or two eggs, q few
drops of snchovy essence, II wished, and
enough spinach puree to give the tint
desired.
APPLE. AND ONION SALAD
Wash, pare and core two sour apples
and cut them into dice. Wash one
medium-sized onion (not too strong In
favor and remove the outer skin. Cut
the onion into tiny pieces. Mix the ap-
pie and onion together and add enough
msyonnaise dressing to make q creamy
mass. Arrange this on well-prepared
lettuce leaves. Decorate the top OF the
salad with narrow strips of pimiento and
with small lettuce leaves. A half walnut
may also be laid on each salad. Serve
with this salad crisped crackers.
scALLoPED CHEESE
8 slices buttersd bread
or 8 eggs
IL cup cut cheese
IL teaspoonful mustard
IL teaspoonful salt
Few grains of cayenne pepper