Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-06-05
RECIPES.
Apt.tl JlilY CAKE

one cupful 81 sugar, three tablespoon.
fuls Of butter that has been softened
without being made oily. thrce eess.
one third 81 q cupful 81 milk, one and
one-hslf cupfuls Of -four, and two tea
spoonfuls of baking po~der. Nix the
sugar, butter, eggs and milk together,
without beating the eggs. Add the hour
aud baking powder sifted together. Heat
we'll. bake In three layers.
JELLY ron rmE fiLLiSG. juice of
one lemon, . little Of the grated rind,
one cupfui Of sugar, two tart apples
grated. aud one egg veil beaten. stir
| all together and simmer ill Of the right
thickness 60 put between the layer
cool; put the layers together aud frost
the top with soft white frosting nsSor-
ed With lemon.
This cake IL delicious with Q cream
dliing. or baked In = sheet and covered
~lih whipped cream sweetened aud Ma
vored With vanilla.
WITH CAKE NApE WITH WATER.
One-hsif cupful Of butter cresme,l
With two cupfuls Of sugar, one cupful al
water, two and one-half cupfuls OF noui
measured before sitting, two teaspoon
fuls Of baking powder slfted With the
nour. Lastly add the beaten whites OF
four eggs. Bake 10 . loaf, or ~ pre-
ferred.
LEMON JELLY CAKE.
One cupful Of white sugar, three table
spoonfuls Of melted butter, yolks OF TIVE
eggs, one cupful Of milk, two cupfuls OF
-four, two teaspooufuls Of baking paw
der.
| riiliSa BETWEEN IuE LAYERS
Three eggs well beaten, one cupful al
white sugar, one tablespoonful OF butter,
juice and little Of the grated rind Of
one and one-half lemons. When thor.
oughly beaten together cook like boiled
custArd until done, stirring frequently
SPONGE CAKE WIN nor WATER.
Two weli.beaten eggs. Beat will
them one cupful of sugar, add one
rounded cupful Of nour With q hespine
t~s.poopfui OF bsking powder. one-hsli
cupful Of hot water, . little salt. Warn
the tin aud bake In hot oven.
CREAM srONGE CAKE.
Two beaten eggs. one cupful Of sugsr
heat; add oue-half cupful Of thin cream
flavor; one and one-hAlf cupfuls Of houi
and two tesspoonfuls Of baking powder
Bske In q sheet In . quick oven. CoyeI
with good whipped cream.
GOOD CREAM CAKE.
One cupful of sugar, one tablespoon.
full Of butter, one egg, one cupful ol
milk, two cupfuls Of -four, two large
te>spoonfuis of baking powder. FlavOI
a. liked. Bake In three lsyers.
| CREAN.-lieat one egR With one-hall
cupful Of sugar, add one-quarter OF 9
cupful OF nour rubbed smooth In little
milk. stir Into oDe-half pint Of boiling
milk until thick. Flavor. Spread be.
tween the layers and frost the top. Or
bake the above In two layers, split and
al with the cream.
RiIoDA's SORT COOKIES.
Heat together two eggs and one cup
full Of sugar; warm one-half cupful Oi
butter and add To the eggs and sugar,
ooe-half cupful of rich milk, one he~p.
ing teaspoonful Of cream Of tartar and
one-half teaspoonful of coda, well mixed
With q little flour. Flavor with lemon,
then add more hour-sufYicient To roll.
Cover With sugsr, cut, sud bake In q
quick oven. These should be rather
thick when baked.
KArE's COOKIES.
Two cupfuls Of sugar, one cupful OF
butter, three-fourths Of cupful of sweet
milk, two eggs. i've cupfuls Of dOur,
two teaspoonfuls Of baking powder.
vRUrr CAKE, WITHOUT nOLAssEs.
Two cupfuls Of sugar, one cupful Of
butter. one cupful of sour cream, three
generous cupfuls Of -four, two cupfuls
Of chopped rsislns, two cupfuls of cur
rsnts, four beaten eggs, one teaspoonful
Of soda, spices TO taste.
"xAiSE BISCUIT"
One pint OF milk scalded and cooled /;
one-half cupful Of potato yeast; nour
enough TO knead. Nix In the evening
and Yet stand In warm place over night.
In the morning knead ten TO fifteen min.
utes; roll out and cut with blscuit cut
ter; let rice half-houF or moro In not
too warn plses, asd baks u . be- evss.