Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1888-07-17

wnirrEp CHE,s. -iIo1 sek eepcfs srr
50; - believe certain luxafies quite out of
The qissron fJr oriinafy use, because
they sfu 80 expensive aud because Is l.
/ hopeless ~ try and make them 81 homs.
/ Hut some oi the dantl~st desserts We order
/ from TIE caterer afe little trouDle - make
aui qalie economical n goa keep CIV.
rnsfc SIC certain thiug- 10 ku1s In
whipping cream witch will econOms- u
very much, sni have better result.
| Cream should be thiriy-siI hours old Ia
cold weather. tw,nty-fOur la summer, snd
IL .hould Dc Thoroughly chilled before IL Is
whipped. In hot weather The bowl should
b. set on ice while u IL being whipped.
und,T these condition. the cream will
a. - solid q. white OF eggs, without any
milky remainder. DO not remo,u th-
frOih a. 10 rises, bat beat steadily for ar.
teen minutes, or thsresbouts. You will
nud then your cream IL solid. For gala
days, . few blanchsd almOuds, chopped
rn-, OF, better still, pisischio nuts, also
chopped, may be tnrosn over the top.
The ordinary charlotte russo IN more
irOable than this. and IL not so good be-
cause the "eresm" Is half gelstine and
milk
Cream desserts sre desirable for the
hoasekeeper In hot wesiner, as they eau
nc prepared hours before they are required
for use aud none are more delicious than
CHARLOTTE RUssE Take . band VI
stout paper three inches deep, and ss long
a. you wish the circumference 10 be, and
pin II 20 form . circle. The prettiest way.
II you have lady. nng,rr, Is 10 line the cir
Gle with them, sticking . pin through
ssch 10 keep IL Ia place. They must be
quite close together % form sort Of dat
AL frame. Rill the center with whipped
cream, sweetened and favored, and piled
high. As there IL no bottom ~ this, the
frame must stand on the dish you intend
u serve IL Ia. Just before serving, re-
move every pin, tue heads. OF course, are
outside. aud take Away the paper, the
cream now Keeps the lady -nsgers In pises.
A "Trip Of cup c,ke, baked la layers, may
be n.tsi Inside OF the psper, In place OF
the lsiy nagrrs, and . circle cut for the
bottom.
BAyARi.S GRAMS 20 . plat OF cream
use pint OF other liquid. DO it eustsrd OF
COT e, or fruit syrup. IA which hslfs pack
eI or Que ounce OF gelsilne ls dissolved.
This last must have soaked for one hour
near the Ore before IL IL added to the boil
eab bHa-s w. Vcts "a'a
cooled q little stir IN the we'll beaten yolks
OF four eggs, and two tsblespoonfuls OF
sugr. As 10 begins 10 thieken. stir stead.
lily until smooth. when aid the whipped
cream, testing IL In lightly. Mould and
set on Ice until ready ~ serve. Many pre-
fer 10 sdd the dissolved gelstine last, when
the mixture IL n,arly set, and claim that
this Is the only proper way.
JIMMY LIND CAKE.-2 q cups sugar.
cup butter. cup sweet milk, 4 cups Hour,
eggs, l tea.poonful cream tartar. i2
tssspooaiul sods, favor 10 taste.
Divide into three parts. bake two parts In
two loav,s; TO the remsining third add 2
spooniuls molssss, I cup raisins, spies
beside these II desired. add I cup carrsnts,
Ia 10. ci,ron. and bake this third In .
tnird loaf which 10 10 be placed between
he two light ones. Jelly between the
loaves II IN Improvement