Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1889-10-01

II
whipped cream, aud lcllic. With cram
or milk furm desserts that are not only
deliciou. and inexpensive. hut very at
tnctl,c In appearance A. we'll. \ pint
of cream may be- beaten tO three timcs
It. bulk; aud In orlcr Ia produce the
beet results the cream must be- ~ good
/ quality aud neither too thick nor too
thin. II Il 4 too thin " cannot D. made
Ia retain the fruth properly, while " too
thick the beating only produces butter.
Cream as furnished by dealers In cities
l. generally ~ the proper consistency,
bat when too thick Il may b. diluted
With milk Both the cream and the dish
IN which II l. whipped should De- lee
cold. and II the latter b. set Ia crushed
icc the work ~ whipping viii be- consid-
cuhly shortened. Seasoning should H.
stlrrSi Into the cream iusi before u be-
come. fruth. For beating use WHEEL
whip that fastsns a. the eall, Dover
cgg-beater, lattice spoon, or some such
implement. the fret named hclng per-
hIps the quickest.
Whipped cream may be- 1aVon'i With
lrmou. vanilla or rosc-waicr. 90 With
wines Or coriials. ifdedrcd. Two table
spoonful. ~ vine j. a. much a. can D.
added a. a pint ~ crram and one table
spoonful II brandy. rum, charirvus" or
mamchino will b. found sufficient. No
matter how simple a dessert l., II Il D.
served with whipped crrim. u will De-
prr.cniahlc No ans dinncr A.a luxury
whipped cream l. quite equal Q" lee
cream anl l. Tar more convenient when
both have "a be- made "a home. some
cooks al the beaten white. II cggs 90
whipped cfv,m. hat why thl. .houli h.
done With cuod cream, except ihc supply
o. Insufficient, cannot D. explained.
| Of rllirs. those made With milk are
| call,-l cr,am. anil ihosr With water, fruit
luicv and other transparent or trtnslu-
cent liquid. are nam~l acconling a. their
iaVufiug.
ur.1 PUpptNc. This puddlng l. "a
uallt male of ctkr anil Cusiarl. hui d.
much better when made ~ cake ani
Va hlppe,l cream The cake may D. an,
light variety, spougr cake or hdy-hn.
ger. arr hcst. sui II the cake w. urici.
nall, lakrl w smell .guarr. or r"nnl
shlprs. n Will d. found much more ri-
ltr,ilNr than " Cut in pieccs. When ihf
cake hls lrvn .liTl No nccc.saryI p,
moisirn 10 nearly 90 quite through %,
dipping N ln sNcrtrnrl vine AMI water
iu equal parts. nr in milk sWceieuei ani
fa,orri with lemon 90 vanilla. Thou
arrange The cake in a eiass or china iish
mi hrfp ihr beaten crran upon 70, htV'
in. fret turned over thr cake thlt pnr.
iion ~ ihr rrram which se'tl~l unhctiru
10 The lutiom II ile Nessrl containing it
10 Cor ans rr1snn there should ic much
n ihs rfyam thus lcft uufruthril, u may
lie uss,l Instead II The favored vine or
milk Oh mni.trn thr cake. ~rt The disl
when iui.h,-i in cool place Co await
dinner. llrnkrn picrc. ~ cake ot pot.
tions that arr too lry Tor the table af'
as ruld az ans Cor this purpnsr. lh'
dessert may D. varied AMI for MANY
tlstes grrAil, Improved hy placing small
portion. Il icll,. rluiiri chrrri~. rut iu
htltrs. shltri pine-ipric, strnNhrrrlrs
frrsh or prrsrrsrl. nr usphfrfics, irrsh
ur in mlrmlla'lr. here anil there upon
the top nf thr moistrnrl cake before th'
cream T. hrlprl upon u. or upon th'
cream li.,lf IN ihis WY remnants oi
lcll,. preserves, rir., may i'r utilized GO
advantage.
Tttu.- Uhi.ls dainty dessert anil
ser, handsome ONE. rut one quart ul
milk over ih~ Orr in l douhlr hoil"r
N,rt three thlr-.ln"uiuls ~ cpru-.tar'l
vlth half rupiul 1T cold mllk. auI
ahrn tlr milk u i-plling .iir lu the puru
starch. beating % thoroughly tu make u
smooth W. hru thc mllb boil. again coy.
rr if aud Do 10 c,ok SLOWLY nit~'u min
utr.. stirring 10 thre or four umes,
Non aIlhllf Cu'.f-.up 20 sugar Hn.
lhaif a frt..pounful of alt. AMI Nhru
thr.c ar DISSOLVED 90 ihe boiler bach
FROM thr hclirl portion ~ ihe range ani
.tir in tc1-.rruuful 10 ,fuilla, ,lnnt
mHu ur irmnu extract ur ri grating n|
lennon fluI ur nufmrg. aui ihr sfi1ll
te.tsn it h.frt nf four rgg. ihrn tur
fhr rIi Sing infn muuli vet With rulI
wafer auI 80 N 1Wa1 Gee hrCunr trri
puiI When wanted tn serve fuu i' "ul
uf.on i,sp piHtfef or lnio a uiir l."wl
.uI pour luuul DO nu.r ihii Ua'
.mlHr af co. .tm' time .. Gee flr ln il'
following mluurrt
urIt ODD, ,olk. of thr tour r-g' eiti
tao Tablespoonful nt sugar, "a piu.h u
90 sni h.if i. much GO ih~ .amr hIn.
OF dNuiIac as n.t u.. liur ODE pndilne
AIfn tili 10 mUb aui bring q" hn.'n1
le.f. eh.u rut Dol two es-., .iir uni'l ih'
.inlr .rssm,, 500 .rt avat fu .u"l
sag .ui cfr m. ahippfl crc'm ur iu'
other irii-iir I...rt' st..e mtt tIhr i'l'
rltr. oi ilr .l.f .ri 10 th. iulk' "f tH
te.. 200. n.iHif.l fHr ut fnluli.r nr be-.
nih.r p.t 'i Goo Iinurr.
SPANISH DuAu. lrAiAE trE,v 49,
DIAhtN. tt-rAu.. r al hr Iu f." u
r..rufi NJ fu1f.. huf .i|.r iu Co. m'
uf .rnIn- -Um f'm fI.r
meu.ial.. u. Hl m.ri. ....'.
Iil-s.
~rA,i.u D..tu. 81. l.-iiH. b. ...
,islnrir t'i.u No. = .ul l. p,rirrw p H'
mIur. ~n.k nl.-ihir' Hf f ia'N uf 80
im. fru hour, Boo 10. of ul mII
q .lru l.Hu pu u. 900 go iu .r'
ri..r. IlrI tfIr flH g .flIf lut II
umIil Irr of tlr ui.I.. ahi Do mu.t pa
fnIIur hli. ilItr iu rfl Iiurst ' rur u
mI.I uf 81 tet-.Ipn,i of .ugir oell De- p
su iuin three rrg. anil .rl-nnrl wlfh
pinch uf .ilf; stir this into Tia hlul
until % almost beat unt quite hDil., thri
remove from the ilv ani bclt in 'ul
nlNnnng desired. "a trl-.poouiul 81 aul
ruOi extract being sufficient. >iriii
through purrc or soup Sieve into vi
mould inl .vi iu cool place. ~cr,'
with sugar ani cream, err With any cold
liquh sauce.
SPANISH OMAN, No. 2.-for tai. !
quarter ~ box II gelltinr should h
soaked two hour. in one-fuurth ~ a
tra-cupml 81 cold water. Heat one pint
81 milk aud pour over u the yolks al
thrcc cggs we'll beaten with thrce-fourth
al r. cupful II sugar and .alt-spoonfu
of ALT stir the whole together over
the iire until Il thicken.. bat does uo
boil. then remo,ci H.. Pour thres-fourih'
81 q cupul of boiling water over ih'
soaked grlatine. .tir u until di.solyed
and strain Il Into the cusiarl. Add
iea-.poonful Of fayoring aud the white
81 the egg beaten It'll. stir tie cusiari
a moment. then turn II Into a cold, we'
mould. aud set where Il will, II possible
becomr ice-coli. serve With sugar an,
cream. Thls dessert may d. rendcrc,
more attractive a. well as more palat'
| .I,Ia la. linfufs The unull with tslu1ipf