Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-10-23
ArrLr GINGER.
VARIOUS RECIPES.
Cream.


Thi. makes q most delicious soup aud
q side dish for dinner. Put 10 soak over
night Que cupful of Italian peas obtain
able at any large grocery store) ~iih one
pound of Goldfish. Ia the morning pour
OF the water snd take out the fish. Cook
the i~ss until the skin. can be easily re
moved, then take from the fire and slip
OF the skins. Tut two pounds of soup
meat In kettle With four quarts Of
water, Que hole onion and two cloves
Of garlic. When IL boils, skim aud sdd
the peas, half = small cabbage, one large
turnlp, two carrots, . quarter Of a pound
Of hsm aud two ounces of fat salt pork.
| After the soup has cooked two hours
add niue small potatoes, peeled, ssmail,
highly seasoned sausage, sud = roll oil
NEST prepared ~ follows; Chop fine one
pound 81 lean beef, sprinklei With q tea
spoonful of chopped parsley, snd dust
With salt. Add one Glove % garlic cut
dne, . Tablespoonful % hour AMI . well.
b~sien rgg. Mix all together ~ell and
shape into a long thick roll. lay this
carefully on top of the vegetables In the
pot and cook slowly an hour longer.
Carefully strain away the soup, To which
!. added vermicelli. The meat aud vege-
tables are Ia De neatly arranged on
platter and tomato sauce poured over
them.
ErcugE's PUDDING.
Line q pie dish With rich puff paste,
alice over the bottom of the dlsh three
ounces Of candied orange In very thin
shayings over thls strew one ounce Of
sweet almonds aud three bitter almonds
finely chopped and mixed together; beat
the yoiks 81 eight eggs aud the whites
Of two until very light, sdd To them
eight tAblespoonfuls Of white powdered
sugar, aud q tablespoonful Of orange
Juice pour this over the chopped al
monds In the pie dish, and bake In =
moderate oven for one hour. When done
spread over Il meringue made With the
whites Of four eggs s~eetened to taste.
and return to the oven for Que minute.
just before serving sprinkle over the
meringue two tablespoonfuls OF blsnched
aud finely On opped sweet almonds.
ALMOND FRuir CAKES.
Heat one-haif pound of soft butter to
q cream with obe-fourth pound OF white
pow dered sugar; mix In thoroughly
onc-half pound of sifted hour Into which
has been stirred one teaspoonful OF bak.
Ing powder. Then thoroughly beat the
yolks OF four eggs, add Q dessertspoon.
iul Of orange JUICE, tao ounces OF we'll
washed currants, one ounce OF candied
cltron cut up smsli, one ounce OF sweet
almonds blsnched and chopped, and
Ia silly the well.beateu whites Of the eggs.
stir all together aud beat the mixture
thoroughly for five minutes or until
well mixed. Drop on buttered tins In
pieces the sire OF walnut, and bake In
quick oven.
ALMOND SINNEL.
This cake IL made In alternate layers
Of the cake mixture aud almond Icing
before Il Il baked. To make the Icing,
mix one-qusrter ounce 81 bitter almonds
and one-hslf pound Of sweet almonds
together, blsnch, and then pound them
TO . smooth paste With the whites Of two
eggs, and two ounces Of white powdered
sugar. For the cake mixture, heat one
half pound of butter and one-half pound
Of white sugar to- cream; add four
wsll-besten rggs, stir In oDe-hslf pound
Of wrll-washed curr.nis, then tao
ouuc~s Of ground rice, and slx
ounces Of -four. Butter cake tin well,
put layer OF the cake mixture at the
bottom, then layer Of almond Icing
and 90 on until the tin IL nearly full,
having the cake mixture ut the top.
Bake In . moderate oven from one and .
half 10 two hours. When the cake 10
cooked ornament the top With little balls
Of almond Icing.