Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1892-12-20
RECIPES.

COMPANION 10. ANGEL CAkE.--One
half cup ~ butter crcamcd, Que cup of
sugar added gradually, yolks of .ix eggs
well beaten, on.-hslf cupful OF MIX add
Ell alternately with one aud seycn-eighih.
cupfuls of four, Into which Que full tea
spoonful of Cie,eland's Baking Powder
has been slfted. slft four aud powder
together thre times. Flavor With
orang. extract.
I,uo> PiE.-Doll thrcc-fourths cup
full of sugar aud ihree-fourths cupful of
water together; add two tez.poonfuls 81
corn starch mixed with q little cold
water; cook i've minutes. Remove
from the fire, add the grated rind of one
lemon and the Juice of one aud one-haif
lemons, and the yolks Of two eggs, aud
one tablespoonful Of butter. When cool,
line plate With plain paste. oil With the
cooked mixture aud bake thirty minutes.
Cover with q merngue aud bake fifteen
minutes In slow oven.
MERiNGur.-IIeat together the white.
of four egg. aud one cupful OF confec-
TONER. sugar about forty minutes, or
until stiff; add the juice OF one-hslf
lemon, drop by drop, while heating.
CARAMEL Leu CIEAN.-l'our one pint
10 scalded milk slowly on to three
fourth. ~ cupful 81 sugar, one scant
tablespoonful of -four. Que ssltspconful
Of salt, and Que egg. Turn Into double
boiler and cook fifteen minutes, stirring
constantly at first and then occasionally.
Caramel. thrce-fourths OF q cupful OF
sugar and stir slowly Ia the above. and
cook I've more minutes. When cool add
one quart of thin cream. one and one
half table.poonfulso Of vanilla, aud strain.
freere, using three measures OF icc aud
Que measure of salt alternately until the
tub IL filled.
ORANGE Pir.-Cresm one large table
spoonful Of butter, add gradually onc
cupful ~ sugar, then two eggs, white.
aud yolks beaten together I'LL .tiif and
lemon colored. Add alternately one
cupfui of milk. aud two cupfuls OF hour
10 which has been added two even tea
spoonful. of baking powder, one tea.
spoonful Of salt, half tsaspoonfui of
nutmeg. Beat thoroughly aud flavor
With one-half q tea.poonful 81 orange
extract. Make plain orange jelly using
yelatine and cool In u pie pan. Place
between layers. slft powdered sugar
over the top and serve.
LEMON SAUCE -Three-fourths cupful
Of sugar. one-half cupful of butter, one
egg, the juice aud half the grated rind
of one lemon, one tesspoonful OF nut
meg, aud one-l,alf cupful % boiling
water. Cream the butter aud sugar aud
beat In the egg, whipped light, the lemon
and nutmeg. Beat hard, then add the
water, put into tin pail. and set within
the uncovered top Of the teakettle, which
must boli until the sauce IL very hot. but
not boiling. stir constantly.
HARpsAUCE.-One-half cupful Of but
ter we'll beaten; stir In slowly, one cup.
full Of ilne sugar, aud beat To cream.
Pile ON 4 plate and crate over = little
nutmeg. Keep cool.
RosE's CoKN BREAp.-One cupful
yellow corn meal, one and one-half cup
fuls -four, two tablespoonfuls sugar, two
teaspoonfuls Cleveland's superior Bak-
Ing Powder. one tablespoonful butter,
one and ons-half cupfuls sweet milk.
Yolks of two eggs. bake In \ square
shallow pan about one-hAlf hour.
WALNUT CARANELs.-One cupfui Of
molasses, one-half cupful OF sugar, one
cupful Of milk, two squares of Bakers
chocolate, piece Of butter the sire OF an
egg, one cupfui OF chopped wslnuts.
Cook all together except the walnuis,
stirring all the time. When the mixture
hardens In cold water add the walnuts
and spread on baking sheet. Cut In
squares a. u cOols.