Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-11-05
DAINTY DESSERTS FOR sPlCuRes
PEACH suoRrCAKE

Allow three cupfuls OF sifted -four,
sift into il three tablespoonfuls OF baking
powder and mix well; then cut in bits
three tablespoonfuls Of cold butter into
the -four aud mix through IL, stir with
spoon, and with the other hand pour In
slowly enough sweet milk to make soft
dough, roll out thin enough dough TO
cover q fat baking plate; spread butter
over the crust, then roll an upper crust
same thickness and lay over the under
crust. Set In quick oven.
Have prepared plenty OF ripe, Juicy
freestoue peaches cut in quarters, then
cut the quarters once In two, sprinkle
plenty OF fine sugar over them. When
the shortcake Is out OF the oven lit the
top crust of and spread butter on the ~
side OF both crusts; then NIL with
peaches and put the cruston Serve i'm
medistely with sweet cream with little
sugar 10 IL.
FRUIT JELLY MADE WITH GELATiNE'
Pour half pint Of cold water over one
box OF gelatine; after II has dissolved
which IL will do 10 less than hslf an
hour. pour over II one pint OF boiling wa
ter and stir into II one pound of coffee a.
sugar. Squeeze the juice OF three larg
lemons aud three oranges, strain INFO the
yelatiue, strain the gelatine through n
piece OF cheesecloth. wet mold In
cold water. cover the bottom with white
or very light colored grapes, pour enough
gelatine over TO cover them, then set the
mold in the ice-box until solid. Slice In
q ~. and that layer
OF sliced oranges, taking out every seed
then another layer OF bananas while
YOU are slicing the fruit keep the gela'
tine In the ice-box so IL will be cold,
then pour over the fruit some gelatine
and set the mold in the ice-box again un'
ill little stiff; then add another layer
of grapes and some gelstine. III the
mold Is not full, add more oranges and
bananas. Set in,the ice-box unit! solid
When ready TO serve turn the mold bot
tom side up on platter. liz II does not
come out easily dip the mold In hot
water for one minute.
RICE MERINGJE.
Steam four tsblespoonfuls OF rice
until soft; mix with il one Tablespoonful
of melted butter, a little salt and hall
pint OF milk. Beat the yolks OF three
eggs with half cuptul Of sugar until
light. add 10 the rice. Crate in the rind
of one lemon and add two tablespoon.
fuls Of lemon juice, mix, and fill custard
cups ,wo-thirds full. Fill dripping-pan
half full OF hot water, set the cups IN the
nan. then in the oven; bake about fifteen
minutes. Beat whites Of three eggs until
they begin 10 froth, add three spoon
fuls Of sugar and beat until the eggs are
stiff. Heap some on each cup, set in the
oven to brown; when cool enough set In
the ice-box. Serve cold.
CHARLOTTE Russo.
Soak half box Of gelatine in cold
water half an hour, then set IL over
teskettle OF hot water until IL melts. Set
one aud half pints of thick cream In
pan of ice and whip with the egg-oeater
when IL is all whipped pour in three
fourths cupful fine sugar, and two tea
spoonfuls Of vanilla extract. Strain The
gelatine into the whipped cream and stir
quickly and constantly until thick. Have
ready two small or one large mold, line
the bottom with sponge cake, cut In
squares and pour in the mixture. Set In
the ice-box until ready 10 serve.
LEMON VANITY.
Cover half box Of gelstine with half
a cupful Of cold water. After 1t was
soaked half an hour pour over 1t one
pint Of boiling water and two cupfuis OF
sugar; add the juice oftwo large lemons.
Stir until sugar is dissolved, then set In
cool place; when it begins TO thicken
stir in the whites Of three eggs. Beat
the mixture with the egg heater until
stiff and frothy, pour into mold, set In
a cool place until hard.