The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1895-11-30

ufOpp6u upon III bHo siuu patSSeS SLOWLY
away, and from being translucent it be-
comes transparent On exposure to the
air the water eyaporates in an hour, leav-
ing the stone as it was before "-Washing-
tor Post.
Moulded Snow.
Moulded Snow is handsome dessert
with it's dark contrasting sauce For
the "Sncw" scald one quart of milk in
double boiler. Mix one-half cup of
cornstaroh with a little cold milk and add
to the hot milk with one saltspoonfnl OF
salt and two tablespoonful of sugar.
Cook for 10 minutes. stirring constantly
for the first five minutes and occasionally
afterwards. Add the whites of three eggs
beaten stiff. Put into melon mould or
into small individual tin moulds. Serve
cold with the sauce. Remember in
filling mould with different mixtures
that for cornstarch or flour mixture,
the mould should be wet with cold
water; for steamed pudding it should DO
CREASED but for gelatine mixture do
nothing to it.
10 make the pudding sauce heat one
and three quarters cups of milk and mix
one scant tablespoonful of cornstarch in
one quarter cup of cold milk and stir
into it. Cook until it is smooth Melt
two ounces, which is two squares, of
chocolate with two tablespoonfuls of
powdered sugar and when it is smooth
add the thickened milk. Beat the whites
of two eggs until stiff, then add gradu-
ally two thirds of cup of powdered
sugar. Add to this the unbeaten yolks
of two eggs and stir into the cooked mix
ture; cook a minute, stirring constantly,
then flavor with vanilla.-New England
Farmer.
Yorkshire Pudding.
roast beef. The pudding batter is turned
into the bottom of the dripping pan and
under the meat. Cooked in this way it is
not always well shaped and does not serve
as well as when baked in separate pan
or in gem pans. Have the pans piping
hot and turn in some of the fat from the
dripping pan. Then turn in the batter
made as follows: To one cup of flour
sadd gradually one cup Of milk, two eggs
well beaten and one quarter cup Of salt
The milk must go into the -four grad
ually to make smooth batter, then the
eggs beaten long and well to entangle
all the air that is possible and this air
expanding by the heat of the oven, which
should be very hot will make the pud-
ding light. Bake So minutes, and when
we'll risen and brown haste it with some OF
the fat from the meat pan.-From re-
port of Boston Cooking School Lecture
in n. E. Farmer.
To Candy Orange and Lemon Peel.
To candy orange and lemon peel, throw
the peel as you collect it into salt water
and let it stand two or three weeks Re-
move from the brine, wash well in clear
cold water and boil until tender in fresh
water. 1t will take about three hours for
lemon peel and two for orange. Drain
from the water and drop into thin syrup
made in the proportion of one pound of
sugar to one pint of water; simmer gen
thy until the peel is transparent and the
syrup almost boiled away. Drain the
pieces and drop into thick syrup which
must be boiling; remove from the fire
and stir until the whole looks white, then
lift out each piece of peel and roll it in
granulated sugar. When quite dry pack
in jars with tissue paper between the
layers. Ladies, Home Journal
Points in Bread Making.
DIR. Woods of the Connecticut Expert
ment Station places the baking Temporal
ture of bread at from 400 degrees to 500
degrees F. In q late paper on bread max
ing he cautions the housewife against
cooling the loaves of bread too rapidly
after taking them from the oven. "Much
1t May Do as Much for You.