Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1889-07-23
COLD DESSERTS ron Not JULY
DAYS

HNNN -
DAYS.
Yer, irv people carr for warm pie. or
puliings in bot weather. Fruit. icllirs,
rram. AMI tee. arr al nlcr dessert. Tor
thc summer months.
SPANISH uTNN.-Dlssol,r une-half
box ~ rvlatine Ia one pint ~ bot milk
in "a double kettle When thoroughly
Dissolved add thc solk. ~ thrre -gg. AMI
i've tsbl~.pnonfuls ~ .ugsr. .iir run-
siautlY aud Wheu 10 h.gin. o. thi,kru q
LITTLE. stir in the Nrll.l-ateu whites ~
thrrr vggs. and one and onr-hnlf trs-
spoonful. ~ vanilla. Remove from tlI"
irr Immediately and pour Ia pudding
mold or di.h Which has hccn previously
dipped in cold water. hi. cream can
b. made iu lc.. thsu half an hour and
.hould D. leit o. stand in a cool place
until ~. next dsV. served With cream
phipf--i or plain fhi. l. a very ME"
dessert for sunday. cake can p" -cr,ci
With 10.
l.TNoN JTiiN.-Onc box ~ gclaiine
dissolved in one pint IT cold water for
about an hour llien add thr-c pint. ~
boiling water. ihc juice and grated rind
~ four lctnons ani .N.-ten a. taste.
strain through a flannel hag AMI pour ln
i,ll, molls. II must b- made the day
heforv u.ing ani should stand ou lcc.
CuImN JILA.-t'se the aloyr rule.
substituting one pint ~ canned chrfry
Juice a. dissolve the gclsilne Instead ~
water and leave ou, two ~ the lemons.
STEAMED Cu.rAHps Boil one quart
~ sweet milk In double kettle, add
four egg. well beaten, aud two-thlrds ~
a cup ~ white sugar. LIT Il come Ia q
boll. then remove from the stove and
when c,ol flavor With Que tsaspooniul
81 vanilla aud pour Into custari cup-.
Have your steamer ready over boiling
water aud pat YOUR cup. Into u, steam.
Ing them until they thlcken like cu.ttul
pie. Try ihem With the handle ~ tea
.poou. When cold CRATE nutmeg over
the top. serve Ia the cups for dessert
or tea.
FANCH PtppiNG.-Boil one pint Of
milk. add thrcc table.poonfuls of corn
starch, thrsr tahle.poonfuls ~ sugar,
and the white. 81 THREE egg. beaten .tifi.
Cook until thick aud pour la a pudding
mold which has been previously dipped
Ia cold water. When cold aud ready tO
serve. turn out Ia a large glass dish aud
pour around II custard made ~ one
pint of milk. the yolk. II thrcc eggs.
one-thlrl Of a cup 81 sugar aud one tea
spoonful of corn starch. nayor with
lemon extract.
OHANGE PUppING.-peel aud slice four
oranges Ia large. deep dish and pour
over them one-hslf cup IT sugar. Roll
one quart of milk, add three egg., one
cup 81 sugar, three table.poonfuls 81
corn starch vet In cold milk. Cook un-
I'll Il l. stifr aud clear. Remove from the
firv. aud When cool pour over the sliced
orange. whip the three whites and add
three tahlespoonfuls Of sugar. spread
over the top aud brown Ia the oven.
set ON Ice until cool.
TArIOCA CgFAM.-One quart 81 milk
boiled with four table-pOonfuls oi pearl
taploca. which ha. been previously soak
Ell Ia milk or water for an hour. Cook
thrr,,-quarters ~ an hour. then add the
yolks Of four egg. and twO-thlrds 81 a
cup ~ sugar, cook fifteen minutes longer
aud pour Ia pudding dish. When cold
flavor with vanilla. Whip one-half q
pint Of cream stlfi, aid the well-beaten
whites of four egg., three tablespoonfuls
Of sugar aud two teaspoonfuls ~ vanilla
and pour over the top.
WHITFIELD CREAN.-Whip with an egg
heater one pint IL cream until firm,
place your dish In pan ~ Ice and IL
will beat sOoner.l Add eight table
spOOnfuls ~ line sugar, the we'll beaten
whites of four egg., and Que aud one
half teaspo0nfuls ~ vanilla. let II
stand on Ice until thoroughly cold.
Serve with angels food or other cake.
HAWAIIAN CREAN.-One pint Of milk,
yolks Of four eggs, one-fourth pound Of
sugar. one-half ounce Of gelatine, put all
over the fire and stir until the gelatlne Il
dissolved, then strain through fine
sieve aud when cool add one pint Of
cream aud flavor with vanilla.
CHOCOLATE CREAN.--One box ~ gela. |
atlne. dissolved In pint Of cold water,
three pints Of milk put To boil With one |
cup of French chocolate. When the |
milk Il just scalded, pour In the gelatine,
sweeten to taste, boil five minutes, then |
take from the fire, favor with vanilla |
and pour Into molds. When cold, serve
with powdered sugar and cream.