Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-05-15
RECIPES.


RECIPES
DELICATE CAKE.
Cream one-half cup Of butter; add to
it one cup Of sugar and beat 20 cream
add one-half cup Of milk and one cup OF
-four. Beat until light and smooth, then
add the whites Of thrcc Eggs, beaten to
stif, dry froth, and one teaspoouful OF
baking powder. Turn Into large,
square tin and bake twenty-five minutes.
FRosriNa.
Dissolve one cup Of sugar With three
tablespoonfuls Of water. Stir the sugar
only until Il IL dissolved, then boil until
lt will hair from . spoon. Add at once
one aud half tAblespconfuls of grated
chocolate; beat the white OF one egg
then pour the chocolate syrup In
stream upon u, beating ell the while:
Beat until Il IL cold, add one teaspoofui
Of vanilla aud spread on the cake.
IMPERIAL cAkE.
Cream three-quarters Of q pound OF
butter; add gradually one pound OF
sugar, and beat In cream. Add the
yolks Of nine eggs, the Juice ut one lem.
on and one pound of -four. Heat until
smooth and light. seed and chop one
pound Of raisins, chop one-hslf pound Of
citron, blsnch and chop one pound OF
almonds; -four the fruit aud almonds
we'll. mix With the cake halter, then add
the whites OF nine eggs, beaten To attn,
dry froth. ME thoroughly aud careful
iy; turn Into . creased mold and bake
thirty minutes In quick oven.
corfEE cAkE.
Cream one cup Of butter; add one cup
Of sugar; beat To cream; add one tea
spoonful of soda To one cup Of molass
beat the yolks Of four eggs very light
and mix the eggs and molasses with the
butter and sugar. Add Que cup Of cot.
Zee aud i've cups OF hour, beat until hgh.
and smooth. Seed and chop one pound
Of rsislns; chop one pound OF citron,
aud after Touring the fruit well, add w
tho batter, With one teaspoonfui each OF
cinnamon, cloves and allsplcc. MY
we'll; turn Into creased tins aud bake
forty minutes In Q moderately quick
oven.
cgACkEp WHEAT.
Add one cup Of cracked wheat aud one
ltea.poonful ~ sAlt 90 one quart OF boll-
ling water. stir over the DIRE until the
water boiis sgain, then put In the farina
lboller. cook for tao hours, unless II u
pr,terred dry. when one hour will be
sufficient. When cooking la double
boiler do not stir.
BROWN rOrAroEs.
BolI aud mssh the potatoes, seasoning
"a usual With salt, butter and scalded
milk. Grease = pie tin, put the potato
on II, put pieces Of butter on the top and
Ibro~ a In a quick oven. when ready 10
serye take q clean towel, loosen the edges
of the potato and turn on the hand then
.lip In the vegetable di.h; or the potato
lean be brushed over the top With the
yolk Of an egg. brow ned In the oven and
put In the vegetable dish, ~ described
above.
pucuEssE rorAroEs.
To t~o cups of mashed potatoes add
one teaspoonful Of butter melted, beat
until light and smooth; then add sih
tab,e.poonfuls Of cram and the yolks at
1.-Two egg. beaten light. when well MIX
ed and seasoned With sah aud pepper,
add the whites Of the eggs beaten To
.tiff, dry froth; al q CREASED, hot gem
nan two-thlrds full Of this mixture,
brush over the top With milk of the
beaten yolk Of an egg and brown In q
quick oven; serve NJ once.
suGlRrp rorcoRS.
ION the corn aud take out all the hard,
luupopps,i kernels. Put In . saucepan
over the fre one pound Of graduated
sugar. with one-hslf cup Of water aud
stIr until the sugar IL dissolved. when
the llauid bssins To boil, add the pop.
corn gradually until all has been added
that the liquid will cover. Then stir
gently from the bottom until the sugar
grains, forming on the corn, turn out
aud cool. Or, the popcorn can be put
In a bowl, aud ~ soon ne the sugar be.
gins Ia grain. pour over aud stir until
the corn IL covered.
RAisi> riE.
select large, soft raislns, cover the de-
.ire,i amount With water and soak two
lhours ilne di.h With ple-crust; OIL
with rai.ins; sprinkle over -four table
.poonfuls OF sugar, and one tablespoon
/ ful Of lemon Juice. Cover With an up
lper crust, and bake In = moderately
quick oven for thirty minutes.
rARsLE, oMrLEr.
Drop tao eggs into . bowl; beat until
broken, but not light; add two table
.poonfuls Of cold or lukewarm water.
Turn into q hot pan well CREASED With
butter: then with the spatuls llft OF the
cooked egg from the edges. letting the
uncooked part run on % the pan, con-
tInuing the lining until the whole J. OF
soft. creamy consistency. Place
here Il will brown just before folding.
sprinkle With one Tablespoonful Of chop
ped parsley. Fold, season and serve.
SPINACH oNELEr.
Make ~ above, emitting the parsley.
and adding two or three drops OF onion
extract to the eggs.
BRoiLEp PERCH.
Clean, wash aud wipe perch; sepa.
rate Il lepgthwise: pour over u one tea
spoonful Of lemon juice; broil over .
clear fire; serve sith butter cream.
BUTTER cRrAN.
Cream one tablespoonful Of butter.
one saitspoon Of salt, q little pepper and
one teas spoonful Of lemon juice. MIX
we'll. Spread on the fsh ~ soon ~ u 10
broiled, and serve. Add parsley, finely
minced onion or olives, u desired.
CHOCOLATE ECLAiREs.
Put one cup Of water and one-qnarter
Of q pound Of sugar over the ire to
boil. AZ soon 40 Il Il boiling stir In one
cup Of -four, stirring until Il IL perfectly
blended and cooked and the paste leaves
the side Of the pan forming ball.
Stand away TO cool, add I've eggs un.
beaten, one at . time, beating until
each egg IL we'll mixed In the dough BE-
fore adding the next. Beat vigorously
for too minutes and let stand In warm
place for fifteen minutes, stirring &C.
cn.ionsliy. Fiil . pastry tube with the
mixture aud press IL out upon CREASED
pan, draw the bsg toward you while
squeezing, that the cakes may be long.
leaving space between each one. Bake
In q quick oven for twenty minutes.
Watch carefully and try by picking
them M, for u done they will be per-
fectiy light. when cold make an open
Ing With a sharp knife and fill With the