Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1885-07-21
SUMNER DESSERTS.


middle Of the day. The necessary cook
ins can al be done early in the morning.
thereby saving both time and strength.
OF course this esnno, be done every day
in the week. bu, might be much ofiensr
than Il is.
Io,cresm. are good in their place. and
after once knowing how, one does not
find more wofk in this than other thing.
Fof ,hoss Who do not have a freezer and
ice At their command. . eas,ard padding
q some sort, perfectly cold. !. very sat-
isfseiory.
E.ss and milk are 30 nutrition, that
such a pudding well tales the place Of
bear,ier food
An endless variety Of these desserts
may b. compounded by changing, flavor
ing. adding different fiuiis, ,aPiocA. rice,
saso. chocolate, etc.
The follo.ing direction. from = r.Por'
Of the Boston Cooking School. are Tor
Whitfield CEnAN.
II may not be- smlss b give, lasi here,
some directions for whipping, which ar,
always 10 b. followed la order - Insure
success. There are many wholesome, de-
ncloas and attractive dlshc. that may D.
made with whipped cream, and they ar
especially suitable In bot seaiher To
those who can obtain plenty Of cream.
these dlshss an,fi . chssp.r, more easily
prepared. ADJ far more satisfactory
courss, than pie OF bot pajilngs. The
mslorlty 81 p-ople don't care f0f such
thiugs dadue The warm weather, aud they
prefer rather cooling dishes that tempt
The spp-tite ihsn heavy and DO, dishes
that cloy 10 Very rich cream, sucn a.
country people get, l. 100 rich. aud shoald
n- diluted about one half With ncw milk
The hs-t qasliiy % cream obtained from
ths mlltman Is usually Of The proper con
slsieucy Thin cream will becom- lqul :
amer whipping, and ,hick cream will turn
- batter The cream should always D.
icy cold When II l. u b. served q. =
gsrui-h OF for cream whip, u should be
s~sstsusd and favored before u l. whip
p.d A whip oharn l. the best utensll for
whipping cram This l. Tin cylinder,
Perforated ~ the bottom ani slides, and
having perforated dAsher when the
churu L. placed In bowl % cream. and
the dashsr worked 20 Ani dosn, the Ar IL
forced from The cyllod.r into The cream.
causing IL - become light snd frOihy A
Dover egg heater will make The cream
ught, but II has different consistency
nom that obtained ~ charming. When
you are really 10 Whip H. place q bowl
bali Oiled with the cream Into pan %
brokcu ice. when very cold pot The churn
Into the cream. hold the cylinder nfmly,
and keep the cover In place with The LETT
hand tip The churn slightly, that The
cream nav fDw out ~ the bottom wOrk
The dAshsr win light. short stroke ~ and
a hAri pashing stroke down When The
roth appears. stir IL down once or twice.
a. IN nr-t bubnl-s are Too large, ani when
The bowl l. fall ~ frUih skim u % iuto =
grant, pan placed 90 Ice take % The froth
Only. and 90 not take IL 20 below the holes
10 the cyiiudrr. - Il whip. better when
they sfc covered For this reason never
Whip plot ~ cream 10 . three quart bowl
AMI DO not Try 20 whip u all, q. usually
q little il len In the bowl which L. Tn thin
% whip One piut OF cream should treble
10 whipping Ifyou are going 10 use 10 Tor
q gArulsh, strain TIE whipped cream on .
hair sieve, placed over pan. ant keep u
on ice until 10 l. siif enough % keep iis
shspe Creams that arr % D. moulded are
made suffer BY the addition of gelsiine
while 90 The suhi-ct Of whipped cream, u
will be- good plan. pefhaPs. 10 give the
"Newpofi whips" Just here. Take one
vint of cream (sith,r sweet OF sour. one
giu Of sweet milk, halfa lemon sliced +
sugar aud vine ~ taste. WHIP according
% the directions given shove, AMI serve
the whips only Ia jelly glasses. II u -
prepared In covered bowl OF iureen, the
unwhipped cream may Do kept Tor several
days. addlng more cream, sugar Ani wine
10 taste, and whipping Is required FOR use.
Ways Of using fruits are given Ia these
recipe. which may show how s,lll Others
may b. used
BanAna cream i served with delicate
cake. and IL may be- put into glasses or In
u ssucsrs Amer peeling he bAnanAs
mash them with an Iron or wooden spoon
allow equal quantities OF bananas aud
sweet cream N one quart Of the mixture
allow one-quartsr OF pound Of sugar.
Beat them oil together until the cream Is
light IL Is sometimes thought an Improve
meni 10 aid few drops OF vanilla or the
juice from canned pineapple, bot 10 l. de-
llclous with the banana favor alone.
Strawberry Casi1ri.-Mske q nice boiled
custari Of quart OF milk and the yolks OF
I've eggs properly swcstened. Boil In .
double kettle all IL thickens 20 the right
consistency; take IL "a the nre and Pot In
the fsvoring Take . gill OF sugar and
pint OF ripe berries; crush them together
ard pass through q nne strainer. Take
the whites OF four OF the eggs, and while
beating them 20 stifr roth, add gill OF
sugar, little At time. Then 10 the
sugar aud eggs add the sweetened straw
berry Juice, beating al the while 10 keep
10 stlf This makes . beautiful pink noa,,
which l. 10 be plxced on top the custsrd.
CsRAsi PsacA jelly. Soak box OF gel
stlbe 10 hAlfa pint Of cold water for an
hour. Put the Juice from can OF peaches
over the Ore, with . cupfal Of grsnulsted
sugar, and let Il boil until IL IL clear, re-
moving all scum A. IL rises; when no more
scum rises Pot In the peaches aud let them
boil up once then carefully remove them
from the syrup without breaking them.
and pour the hot syrup over the gelstlne;
add 70 II the juice OF lemon and an or.
snge, . oupfal OF sugar. aud hall pint OF
boiling water; pot all these ingredients
over The Gre, aod stir them over the IRE
until the gelatlne IL entirely dissolved
then strain the Jelly through . clean jelly
bag pot the peaches into mold, pour the
Jelly over them. ana put the mold on The
ice. OF 10 Q very cool place, until the jelly
IL nrm; then turn II from the mold, and
serve it-Ms Cors0H.
PRUNING RosEs The time 10 pfune
rose bushes depends entirely upon The class
or family OF roses 10 be pruned. without