Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-08-06

sugar, one quart of water. Mix together
the sugar, water and lemon juice. Turn
into the can and fresze. This Is light
and creamy.
ORANGE sHERBET.
Make this the same as the lemon sher-
bet, using ten oranges; when the
oranges are not very sour, add the juice
of one lemon.
ANGELS DESSERT.
Peel and slice enough pineapples,
bananas and oranges for your family.
Put layer Of pineapple in bottom OF a
dish and sprinkle sugar over them: the
same with bananas and also the oranges.
Repeat until all the prepared fruit has
been used. Set on Ice or In very cool
place several hours before serving. Serve
with or without cake.
FROZEN PEACHES.
One can peaches, one heapipg cup
yranulated sugar, one quart water, two
cups whipped cream. Boil the sugar
and water together twelve minutes, then
add the peaches and cook twenty min
utes longer. Rub through sieve, and
when cool, freeze. When the heater Is
taken out. stir in the whipped cream,
cover aud set away. IL should stand an
hour at least.
ICE CREAM No. |.
One quart cream, one quart milk, one
cup sugar. flavor TO taste. Beat the
cream until thick, stir In milk and sugar
thoroughly and freeze.
ICE CREAM No. 2.
One quart milk, four eggs, one pint
cream, swecten TO taste. Take the milk,
one egg and the yolks Of three for Gus
tard. Cook over boiling water, then
flavor and sweeteu. With gallon freez.
er, use one pint Of cream well whipped
whites of the eggs also whipped !;
while whipping the cream, sweeten and
flavor. After the custard Is half frozen,
add the " hites and cream, stirring thor
oughly.
LEMON JELLY.
One box gelatiDe; pare five lemons
thin, and squeeze out the juice; break
up one small stick of cinnamon and q
little orange peel, add one and one-hslf
pints of sugar; then turn on one pint
of cold water and let it soak for three
hours. Put in the kettle with three pints
boiling water, stirring until the gelatine
is dissolved. Then let ii simmer one
half hour, strain through bag into jelly
moulds and let 1t cool.
ORANGE JELLY.
Same as lemon, using two small
oranges or one large juicy one, In place
Of lemons.
PICkLED PLUMS.
For eight pounds of plums take four
pounds Of sugar, two quarts OF vinegar,
one ounce each of cinnamon and cloves.
Boil the vinegar, sugar and spices to-
gether, skim and pour scalding hot over
your fruit; let it stand three days, then
pour off the syrup, scald, skim and pour
ON the fruit again. Repeat this process
every three days, until you have scalded
fruit three times, when 1t will be ready
for use.
PEACH PIE.
Pare and halve peaches, put them In
pie plate lined with crust with the hOl-
low side up, sweeten, add one beaten
egg, pinch of salt, and milk TO cover
the peaches. bake without upper crust
and make frosting Of the white OF one
egg and sugar.
SALMON SALAD.
One cup weak vinegar; butter size OF
a butternut one teaspoon each salt, pep
per and mustard, one tablespoon sugar.
When cooked pour into an egg that has
been we'll beaten; cool little; take
equal parts salmon and celery, with one
more hard-boiled eggs; chop and then
add the dressing.
CHICKEN SALAD.
The breast Of one chicken, chopped
not very fine; six heads Of celery chop
ped still coarser; five hard boiled eggs,
the whites chopped with chicken. Rub
the yolks to paste and then add the
yolk OF one raw egg, three tablespoons
melted butter or salad oil, with salt, cay
enne pepper, made mustard, add vinegar
TO taste: set this mixture on stove and
stir unit, 1t just bOils; when cold, mix
with celery and chicken.
POTATO SALAD.
Four cold, boiled potatoes; three
hard-boiled eggs; one onion; chop
fine. Dressing-One cup OF vinegar; one
sugar one teaspoon butter;
one-half teaspoon each of salt and pep.
Der. Boil all together and when cool
pour over the potatoes. Garnish with
celery or lettuce.
CHOw-CHOw.
Chop fine one peck green tomatoes,
sprinkle over them one-half cup salt let
Il stand over night; drain In colsnder ;
add three or four peppers, SIX or eight
onions chopped fine; put In kettle
with two quarts strong vinegar, one ana
one-half tablespoons each OF cloves, cin-
namon and mustard, and boil strongly
three or four hours; one hour before It
l. done add one and One-haif cups sugar.