Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1889-05-14
HOMEMAKERS COLUMN.
Cosre.pan.leacs on topi. ~ nter,-t % the lslies
1. saliritesi. Adir..s fsiiter liostsAktRs'
CoLrns. uxfori nsmecrs,. Parts, Maine.
nlAlhn NOON NoIIs-

AMI snggrsi that, while u was all very
we'll Ca tell how to MAXI plerrlst, II
would h. great comfort a. know What
to pat between. AZ a season when there
l. almost nothing Ia make ple- fron.
There's an OLD saying that "alm"-t"
takes away "halr' aud. really, one can
fnd very appetlfing materials a. stow
away between the two crusts ~ pie.
N apples are used, aud they are dry,
don't put water In the pie. hat slice the
apples Ia howl II water and LEI them
stand fifteen or twenty minutes. I'LL
the plates without draining the fruit ani
the pie will b. juicy enough. Do not De
afraid that the flavor will soak out. The
water will b. liscolornl. bat the fruit
will rtain It. flavor. n net sufficiently
tart (a. -Nrn the h"st apple- lscome Hat
and -omew hat tasteles. nj this late sea
son) .iir one-half a ieaspooniul IT cream
~ tartar With ih" sugar bcforc puiilng
u Ia the pie.
n the apple harrrl h. empty. dried aIs-
plc-now, don't al say you Won't use
,lrissl apple till you try the.e rrcip-s,
h-yause they make very nle,' pies. soak
the apple over night. then stew until
we'll done. lift. sWc-ieu and season With
q little nutmeg or grated lemon Iccl, AMI
stir Ia a tsaspoonful ~ butter for each
pie. or, sax the apple a. above tile
r,aporaied. In slice. l. l'cst this Nayl
aud then steam until we'll cuok~l. flac-
In the pie plate carefully. To avoid hnak-
lng the slicrs. putting sugar aud nut
mex on thu under crust. One-halt cup
~ sugar J. sufficient for metliun,-siF'sl
pie. lnt hits ~ butter over the top,
coNer With crust AMI hakc. N the aI-
ple. arr not very sour a little lemon
iuicr. or few thin slicc. II lemon, viii
Improve the pie.
I'nins. make very nicc ples. They
must D. rtoksd slowly until We'll done
IN a. little water a. pusslhle. WHEN
cool. remove the stuue.. Two table
spoonfuls ~ sugar l. sufficient for each
pie AMI little currant 80 hafh"fry l"llN'
90 traspponful ~ lemuu iuirr, im-
prove. the pie. \ little fiour, pefhap. a
irasp,oufui n little h-sI-,i, should D.
busted over the piss l-for covering.
Dried apfirot. 90 lSaChe. make delicious
pir.. They .hould H. soaked all night,
then c,sokei very slowly until tender,
two hour. I. net too long. Add sugar
io taste. th-y arr mou acid than one
woui suppose. and rvpuirc more than
the frvsh fruit Sometime wr lit the
fruit. and instead IT covering thr pie
peat strips ~ paste acrus., forming dh-
munis. co. bake " ithout aus ,uNer. lrouF-
ing "a fro.ting over th. top When done
AMI hruwu lightly In quick u,eu.
Nhsu ihi. l. d"n. The fruit should D.
morr moist than when hakr'i with an ~
pr crust.
Chocolate pie lr, ,rrt nicr AMI mak'
an agreeable chnngy Tor one pls "a"
Que half square IT chocolate, "a lltil'
more N tie ,huculair l. sNreten~lI un'
AMI ons-htlf cup. II milk, two egg
one-half cup Il sugar, tNo even tea
st-runfil. II corn stauh ur thu" ~ Hour
ani one telspoonful ~ vanilla. MiN tie
starch nr huur with q little ~ IA" NTH
anil pui The r'miinler beating Ia 4
,iouhlr hoilrr. Heat the Nolks ~ the
eye o. u rrram With thu sugar, and pat
thu shoculti. lee e cup piav,Ti Ia boiling
water. Mhru the milk !. hui add tll'
thirkrulng ani stir till .mouih, then iii
I'M the egg anl sugar. stir slowly uuii
the egg /. cuokeil tu "a smooth cream, o.
move from the frr ani add the melif
chocolate AMI vanilla. Nhru cooled q
little hikr with only an under crust
llrst the white. 1T thr rse. tu siif
frwh with IL fork. adj siN trlsposlful'
&C sugar. uus 40 "a time, anil vhru tli'
pie 1. done. fru.t and return tn the uNrt
o. brown. \ plain susiari pir b. im
prn,,-l D., adling q ,hocullir frusiing
browning light, in quick oven. Ih'
chocolate ml, hc grated gul stirred iui'
The fru.ting. nr melted before stirring in
M. prrfcrrri. The latter make an rtrt
brown fru.ting.
liau1nl uls. arr marv 20 e u"NrltN, hu'
arr nicv IN one u foui 81 The fruit
Mak. a rustlrl ~ ou" ani on--luli
cup. 81 milk lud The yolk. ~ two vgg'
beaten tua cunm with une-half cup ul
sugar. i'r~l anl mash I've large ul
three small hlniuas aud iii, then strain
the tustaul over. and -iir veil together
Reserve the hltr. ~ the twu rgg. f"l
The fro.iing vhirh l. Indispensable Ia d
hluana pie
Cocuanut pic. ar- likri hy nrirl,
ever, isuiN. 81 not quite one pint If
milk. two egg. we'll l-'at'n. "ns-half cul
~ sugar and one cap 30 freshly grated
cocoanui. Mix egg, milk aud sugar
together aud strain. stir Ia The Uicol'
mat and pour into dep pi" plate. This
may h. lakrl with two crusi. hy thick
rnlns The milk With "a hcaping table.
spoonful ~ Hour. Cool, h"forr adding
,gg. aud ,ssruanui.
\ sool ,rtam plr I. made ss folloN.
Onr Gun each IL milk ani ,rvam, ous
egg. une-hilf cup ~ sugar, q pinch oi
ALT anil unr srani hllf-cup ~ Hour.
Flavor with vanilla OF lennon. Heat the
rgg and .trtiu. then adi the sugar anil
i.,at 60 crvam. Mix the Hour to a
smooth paste with the cream. Heat the
milk IN q double boiler anl .iir In the
cream and hour. When smooth siir Ia
the rgg aud sugar and remove frum the
flrr then add hi,uriug aud salt. tool a
little ani II i rrady for u.c. Bake with
two crusis.
Iai.ln pie: Two cup. ~ riisin., one
half cup 1T sugar. one Tablespoonful 81
fiour. Boil the ni.ins slowly for an
hour Cool. and remove the ss,vls. sin
the Hour and sugar over them. Bake
With two rrusis.
n I. time nov for rhuhirb pir' AMI
thcy arr very nice when the STALK. az
fr,.h aud yuung. They arr usually
made precisely like an apple pie. some
time. the rluharb l. steWsri, siftrsi aud
.N,.t-nr,l AMI the PIE baked Without an
upper trust aud frosted. The addition
al an egg well leaten ani . t'aspoonful
of butter I. considered an improvement
hy some. Another way I. o. chop suill-
cirut rhuharb for a pie (alout a pint
and stir With II q cup of sugar and a
Tablespoonful IT Hour. Add little
grated NUTMEG or lemou peel u liked.
Bake With two crusi..
I.icc pie. arr very simple aud delicate.
| vet nice enough To make them general
| faVoriic.. 10 Que cup of cold boiled
| rice add one and onr-half cup. of milk,
two eggs well beaten lone will answer,
ons-half cup IT sugar. When ready for
the oven CRATE little nutmeg over the
top. The rice must d" thoroughly mix
81 with the milk Another way |. io
heat one anh one-half cups of milk aud
ihicken With Que heaplng Tablespoonful
1T ground rice mixed with a little cold
milk. WHEN done, cool. add two egg.
beaten 90 cream with one-half cup ~
sugar. add one-fourth teaspoonful ~
salt, aud flavor with vanilla, lemon or
nutmeg. Tie whites of the eggs may
b. rcserNed Ia make frosting for the
top II liked. These ple- should be serV-
ell cold. a. should any cream or custar,l
pie.
The llst l. by NO means exhausted,
hat think the recipes given viii enable
The Household sisters Ia vary their dr.-
serts until berries come, al least.
Lest the dyspeptic members of our