Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1921-08-30

II
little more than half done put in some
onions, peeled and left whole, or cut In
halves; some yellow turnip, sliced; and
il liked, three or four parsnips and three
or four carrots, peeled and cut In halves
llengthwise. About thirty minutes be-
fore serving time add some potatoes,
peeled and cut In halves, lengthwise.
salt to taste and q dash of pepper.
About fifteen minutes before serving add
some dumplings, setting them on the
potatoes and being careful that there 10
not liquor enough in the kettle to touch
the dumplings, which should simply
steam to be light. To serve this dinner,
place the meat in the center Of platter
and arrange the vegetables around 1t as
border. Thicker the liquor left in the
kettle and serve it as gravy. Beef, veal
and chicken may be used instead OF
lamb.
FRIED CUCUMBER RINGS
Pare the cucumbers and slice; cut out
seeds and centers with small, circular
vegetable cutter and put them In Ice
water for an hour; then dry, and fry In
deep fat like Saratoga potatoes.
| FRENCH FRIED POTATOES
Pare potatoes of uniform size, cut
each into quarters, lengthwise, and the
quarters into halves or thirds, length
wise. Let stand several hours in cold
water; drain and dry on cloth. Set to
cook in hot fat, a few at time. Use
basket; when soft, turn from the basket
on to hot tissue paper. When all are
cooked soft, return them, few at
time, to the reheated fat where they will
quickly brown. Drain again on paper,
sprinkle with salt and serve at once.
SOUTHERN SUMMER SQUASH, BAKED
Cut squash in halves and let simmer
In water ten minutes. Scrape out the
interior, leaving the shells, however,
thick enough to handle without break
ing. Remove seeds; press all moisture
from pulp and add W it the following:
To enough squash TO serve six persons
put one cup of bread or cracker crumbs,
one onion, and one tomato, minced hne,
little chopped parsley and two cups OF
cooked ham, chopped fine, and two
tablespoonfuls of butter; mix thorough
Ily, while adding salt and pepper aud one
beaten egg. Cook for ten minutes this
mixture in a saucepan, stirring constant
Ily; arrange the shells in baking pan;
6li each; sprinkle with crumbs, mixed
with melted butter, and bake until
brown. Serve hot.
STRING BEANS CANNED IN PRESSURE
COOKER
Wash beans thoroughly, cut ends, re-
move strings and cut as for table. Dip
In boiling water for two minutes, using
wire basket. Fill into cans, heat, and
add boiling water and one teaspoonful
| of salt to each quart can of beans. Put
ON ubber ring and glass top. (Do not
secure the top tight until after the cook
ing il done and the jar removed to cool
Place on rack In pressure cooker, put Oh
cover and process fifty minutes at 235
degrees, eight pounds pressure.
FOWL SUPREME
Clean and cut up a sixpound fowl,
leaving the breast in one piece. Add
salt and steam one and one-half hours
Remove breast, leaving the remainder OF
the meat to cook. Place the breast,
skip-slde up, In a casserole without
water, put on cover and let cook one
hour; do not remove cover while cook
ing, as the steam escapes and the flesh
is tougheped; cut dark meat In cubes
and add to pint of white sauce; place
the breast on serving dish With . head
of fresh. cooked caulitiower; surround
With sauce and garnish with toast points.
STEAMED MOULD OF LOBSTER
Chop the meat OF one large lobster, or
of one pint of canned lobster, and mix
with three. fourths . cup OF stale bread
lcrumbs, one-half cup Of cream or rich
milk, one teaspoonful of salt and one
eighth a teaspoonful Of cayenne, q table.
lspOonful of capers, and two slices OF salt
pork fat, chopped fine. Bind with two
beaten eggs. Stir all together until
Icrumbs have absorbed excess OF moist.
ure; then pour Into . well-greased melon
mould, cover, and steam one hour or
until firm in center. Unless the crumbs
are quite stale, 1t may be necessary to
add more; the consistency OF the mix:
ture when poured into the mould should
be that of quite thick batter. Serve
with white sauce favored with q very
little anchovy paste, and mixed with
fine-chopped parsley.
PEACH sHoRTCAKE
Pass two cups of pastry -four, one. halt
a teaspoonful OF salt, one tablespoonful
of sugar and four level teaspoonfuls OF
baking powder through sieve, two OF
three times; work in two tablespoonful
of lard and three tablespooonfuls oil
butter with two knives; add one-hali
q cup OF milk, little at time, mixing
1t In meanwhile with q knife. The
dough should be as soft as can be hand
led.
Turn the dough on a Toured board
pat with the rolling pin, and roll into Q
sheet about three. fourths an inch thick
cut into rounds; bake from fifteen Ia
twenty minutes. Slice six peaches and
sprinkle with sugar. Split and butter
each shortcake; fill with sliced peaches;
place one above another; cover literally
with whipped cream and garnish with
peach slices.
| RAIsIN PUFFs
Beat two eggs, add one-third . cup Of
softened butter, two teaspoonfuls Of
sugar, and little salt. Next add two
cups Of -four that has been sifted with
three tsaspooufuls of baking powder;
then one cup of chopped raisins, and
beat this all together. Lastly, add one
cup and one-fourth of milk. Beat the
mixture again. Steam 1t thirty minutes
In cups or baking powder cans. This
quantity 10 enough for ok one-pound
cans. Serve hot with foamy sauce.