Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1889-12-31

IN ,ssllel upon To entertain a her l,osri
a friend or two Who have '.mst droplrsi
Ia" about hlnner time; AMI many wo-
IN In has bsvn romp~llel a. ,leny herself
the pleasure ~ hospitality on such o.
cssion. simply besau-e shc l. ignorant
~ the minv daluty dishes that can bc
made With milk, eggs aud Hour on the
very shortest notisc. \ prudent house
keeper Il seldom without the m ltrrlals
necic~l io make an omleti- souiile, min
ute or cottage padding, German fritz
tercrs ~ some ~ the other desserts lie
scriiei IN this article; therefore, she
ncci have no hesitation In inviting the
casual guest a. "stay "a dinner"-at least
A. Gar AZ the dessert l. concerned. Not
bat that every one ~ the following daln-
tie. l. quite palsisblc enough and pretty
enough Ia deserve place NJ meals upon
which considerable time aud thought
have been bestowed; bat they are given
here h-cau.e they can be- so quickly and
easily prepared aud Tor that reason. are
especially well suited 10 emergencies.
sroNar PuppING. Thoroughly beat
the yolks aud whites separately, 81 i've
egg. Then mix half = cupful ~ four
With two tahlespoonfuls II powier'~i
sugar. Have la rradlnes. q sufficient
number ~ puf cup. or a shallow pud-
ding dlsh battered ani heated AMI sci Ia
pan so that u may be- placed In The
oven ~ soon as fllcl. Stir little cold
milk Into the iour and sugar, and when
the paste 4 smooth stir II into q cupful
70 boiling milk. cook three minutes anil
remove. I,li half a cupful ~ melted
butter and then the yolks ~ the eggs ;
siir bfiskly, aud beat Ia the whipped
whites ~ cggs. Pour the custarl into
the cups or pulding dish until they arr
half fall, anl ssi the pan 40 oncr IN ths'
oven, pouring In boiling water To half
the depth ~ the cups ~ dish. BAKE
twenty-five or thirty minutes in a hot
oven, ani serve With sugar aud cream
favored With nutmeg cr vanilla, ~ With
q foamy saucc.
SWEDISH PupptNg.-lIeat to a cram
two iahlespoonfuls ~ butter with . cot
/ f-c,upfui II sugar. and stlF Va the well
beaten yolk. ~ four egg, hcaping
cof-ccupful ~ slf~i nour, two table
spoonful. ~ milk. and lastly the whites
~ the eggs isaten Ia q siin froth. Four
the dough-. not over an Inch deep. Int
/ hot, huitered eArihsnwarc cups, and
| cook la sicamcr thlrty-n,e minutes.
Turn the pudilngs upon a warm, decp
platter AMI pour about thcm any prefer
ri variety of hot sauce. brandy ~ vine
ssuce i,cing frequently chosen. IN pre-
frrrv,i, favored aud sWcctened cream ~
q hard sauce nav D. served from q
| s1uct-haat
CurTAGT PUppINgs.-Iherr are se,.
cral desserts known los this name, and
two ,arie,ir. ar herr given which dlfc'
only la their rlrhness. Both arr dell.
cious and may - quickly prepared bat
the advantage ~ The richer pudding l.
that N pari 81 u rrmaln. unestsn after
Il H. first serse,i. u make q very aC,rpt.
able tea cake faf the next meal. The
fret ~ the two ensuing r-rif@. l. not al
rirh a.. the .c,ond, bat Il i preferred hy
many.
CurrAor puppiNo. NJ. MIX two
teasI-anfuls ~ baking powder aud a
/ pinch ~ ALT wiihtso level cOfi-"rupful.
| IL iuur ani lit tWicr. Heat up an cgg.
/ anI AID two Tablespoonful. ~ butter
/ rihi--,l Into thrc,-fourth. 20 q cupful ~
sugar. Flavor With tsaspoonful ~
lemou of vanilla extract or few graft
ing. ~ nutmeg. AID a cupiul ~ sweet
milk aud the fuur ani stif thoroughly ,
bake IN Wids. shallow pau. 80 that ~.
puiding NAV not D. t~n thick. The
pudliug should D. dour Ia tNeuty or
TWENTY-FIVE minutes II the oven l. mod-
eriisl, hot, beat u shouli D. tested ht
thu.ilnr into ". thirkest part a hroum
splint, Which viii Cume out dry II the
pui,iiug l. done. serve With any Kind
~ pudding saupe preferred. II cream
ani sugar b. selected. ~" padding may
o. favored with a Tablespoonful ~ mix
"A .plcr.. which ~ cool hous"kcvPcrs
kr,p ou hand The proportions II the
dirsrrui Kinds ~ spice. a. ~ used In
this mixture may, nf course, D. varied
o. suli the taste. bat the following form.
ala 4. folioN,si by many gcoi cook. f;
Ous tsaspoonful each ~ ground cloves
and allsplcr. Two trasIoonfuls each 81
ground macv aud grated nutmeg ani
sixi-su tca.pooufuls ~ ground ciuna-
mon.
CurrAGT rupptNG, NJ. 3.-lsuh to-
gvthcf one cupiul ~ sugar and two table
spooufuls ~ butter. Sln a teaspoonful
II taking powder Into rupml aud a
half ~ iour. Add a. the sugar aud but
trr the volks 20 two egg. thoroughly
beaten. then half a cupful ~ SWEET milk
ana the iouf. and lastly the whites 81
The erss hea,en 20 siiii froih. Either
of The fa,ofing. mentioned Ia the pre-
ceiling recipe may D. added With ~"
four. or. n wine or brandy sauc- l. a.
n. u.,d. ~ cryam favored With sugar
and vine. Vanills 90 lemon, 10. padding
n.s,l have no seasoning. This padding
l. al.o bsk-l In vile pan or carihen-
war, dish o. prevent ts b~iug ton thick
az The center.
ONYIrrrT SoTTTLU.-Many cooks are
possessed ~ the mistaken idea that u
requires the xiii of the most cNpericnr-
"a clsf 90 make an omeletts property
whereas there l. no reason Nhy any per-
sou Who follows carefully the directions
here given should not achieve perfect
succcss. An omelette soufiie may De-
hake'i OF fried.
ONTLrrrI SouTfLE. BANEp. - For
this choose an sarihsnware or enamelled
pudding dish that !. not very deep but
between xix aud eight inches Ia diane
ter. Ruiier the ll.h. aud plac. u Ia
warm. taking caIr. however, that u dccs
not hccume lot. Heat the yolks of two
egg With tablespoonful of powdered
sugar ani half tcasloontul 81 extract
OF vanilla. Then beat the white. ~ four
egg. until they are .tin. ani Whip them
lightly into the Favored yolk.. Pour
the mixture into the dish ani bake ~
once in y moderate oven from ten io
twelve minutes. the thickness of the
omelette determining the length of time
required. n preferred little sugar
NAV he slfied over the omcleiic before u
i baked. Serve az soon a. done.
OuEiIrTT SOUTTLF. fRIEp.-for thi.
q graniic-warr pan or a spider that has
been long la ne I. most suitable. and
SWEET oll or lanl !. better for frying than
butter. a.. either will prevent the ONE
ieite sticking 90 the pau. whip sepur-
at.lv the yolks and whites IL THREE eggs
until It'll. beat into the yolks a table
spoonful each of milk aud powdered
sugar two .poonfuls of sugar II desired
very SWEET ani add the whites. stirring
them lightly In. Turn the mixture
quic kly iuio a hot bat not scorching hot
pan. and a. soon AZ the edges are set.
gently turn them up n little With q
kulfc; when the center begins t0 siifien
over a pretty hot hre. draw the pan,
s.fflauf tarriuss IN "A .tRnlef ulagg aud