Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1893-11-21
DISHES FOR THANKSGIVING LUNCH
eONS on TEAa.

DISHES FOR THANKSGIVING LUNCH
CONS or TEAS.
THANKSGIVING PArTIEs.-Lipe littlt
tart pans with delicate pub paste, oil with
strawberry jam; sprinkle the tops with
sugar and bake 10 q very quick oven
Let cool and pile whipped cream ovei
the top. Arrange on large, Nat dish
and Get on the luncheon or tea table.
AUNT HANNAH's CHEESE TARTs.-
Take one cupful Of curd, drained dry
the yolks Of three eggs, three cupfuls Of
rich cream, half cuLful OF dried cur
rants and half cupful Of sugar. Mix,
drop In tart-pans lined with pun paste,
bake; let cool, cover the tops with icing
and Get In q hot oven two or thre<
minutes before serving.
GRANpMOrHER's APPLE TARrs.-
Line round patties with rich paste. 10
each place the half of Q peeled, tart apple
drop 4 teaspo0nful Of cream, Q bit Of
butter, and az much sugar 40 Il will hold
In the centre. Crate nutmeg over and
bake In quick oven until the apples am
done.
TEA wAFERs.-Mlx six ounces Of
butter and sugar each, add four ounces
Of -four aud four well-beaten eggs; still
all together, favor with nutmeg aud Y
glass Of blackberry vine. Roll very
thin, cut In small waters and bake in .
quick oven.
BONNIE BOUCHE.-Make rich paste
roll thin, divide In two pieces, spread
with butter, sugar and cinnamon. Roll
the paste up, cut In pieces one Inch
wide; put them In pan with the whole
side down, sprinkle with butter, sugar
and cinnamon. Bake quickly.
MAYYLowER CAKEs.-Take one pound
Of dour, twelve ounces OF butter and
sugar each, and two eggs. Nix well,
flavor with nutmeg. Roll thin and bake
on tin sheets In n very hot oven.
THANKSGIVING COOKIEs.-work two
cupfuls Of sugar and butter each to-
gether; add two beaten eggs, one cupfu|
OF cold water, -four sufficient to make
soft dough, with half n teaspoonful OF
cream of tartar and pinch OF soda,
Roll thin, cut In small cakes and bake.
SAND CAKEs.-Cream one cupful OF
butter and two Of sugar together; add
two well-beaten eggs and three cupful'
Of -four. Roll very thin, cut In square.
with sharp knife, spread the white OF
an egg on top, sprinkle with cinnamon
and sugar, press raisln In the centre OF
each, and bake.
RICE CREAM.-Boil one cupful OF rice
In sweet milk until tender; add tive
tzblespoonfuls Of powdered sugar, pour
In glass dish and drop bits Of currani
Jelly over the top. Beat the whites oil
four eggs with half teacupful OF
cream and four tablespoonful Of sugar
flavor with vanilla aud pile over the
rice. Set on Ice and serve In small
saucers with cake.
ORANGE CREAM.-Grate one lemon
aud two oranges; mix with cupful OF
sugar and half cupful Of water. Put
In small saucepan, set on the stove
until the sugar IL dissolved; beat three
eggs and stir In, set of to cool. When
thick, stir In teacupful OF whipped
cream. Set on Ice until very cold and
serve with cake.
WHITE FRUIT-CAKE.-Cresm one
pound Of sugar and half u pound Of hut
ter together, sift In one pound OF foul
with two teaspoonfuls Of baking-pow,
der; bent the whites Of eight eggs and
add with one teacupful each OF seeded
rsisins, sliced citron, chopped almonds
and three teacupfuls OF grated cocoanut
Turn Into a creased pan and bake 10 ,
moderate oven for an hour. When cool
i lon