Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-11-10
HOMEMAKERS COLUMN.

Correspondence on topics OF interest 70 the h.dies
Is solicited. Address: Editor HonkNAKERs'
COLUMN. oxford Democrat. Paris. Maine.
RECIPES.
CREAMY SPONGE PUppING.--l pint
milk, heaped cup -four, Ia cup sugar,
rounded tablespoonful butter, eggs.
Scald half Of the milk In q double
boiler. Mix the sugar and -four, add the
cold milk and stir into the boiling milk.
Cook five minutes, stirring until 1t
thickens. Stir the butter In and when
well mixed remove from the fire and
when nearly cold stir In the well beaten
yolks of the eggs. Beat the whites OF
the eggs until stiff and dry and fold
them in lightly. Turn into buttered
pudding dish, place the dish 10 q pan OF
hot water and bake half an hour, in a
hot oven. Serve Immediately. This Is
delicious pudding and convenient to
make, as the materials are such as one
would usually have on hand, and the
first part of the process may be done In
the early part Of the day, leaving moth
ing to be done ut dinner time except to
beat the whites OF the eggs. Plan to
put IL into the oven just half an hour be-
| fore Ii will be served, as il Is better II II
be served directly from the oven to the
table. When properly baked IL will not
fall, and IL any be left over IL can be
reheated for another meal, aud will be
good, even IL not as nice as at first.
Creamy sauce should be served with 1t.
| CREAMY SAUCE.-lI cup butter, IL
cup powdered sugar sifted, , table
spoonfuls wine, , tablespoonfuls of
cream.
Cream the butter; add the sugar
well. and just before serving place the
bowl over hot water and stir till smooth
aud creamy, but not enough To melt the
butter. When the 1avoring and cream
are added, the sauce has curdled APP
pearance. This Is removed by thorough
beating, and by heating just enough to
blend the materials smoothly. IL u not
intended TO be Il hot sauce; and, IL the
sauce become oily in heating, place the
bowl in cold water anu beat again until
smooth like thick cream. Omit the wine
II desired, and use half cup OF cream
and one teaspoonful Of vanilla, or one
tablespoonful of lemon juice. Serve on
any hot pudding.
CHEESE STRAws. MRS. Lemcke. y
Put one cup tlour in bowl, make hole
in the centre, put in two ounces butter,
yolks of two eggs, and work them grad
ually together. Then add two table
spoonfuls sweet cream or milk, dash
OF cayenne. and when this is well mixed
stir in four ounces grated cheese. Form
il into ball and set away on the ice FOL
IN hour. Then put the paste on ilourcd
board, roll it out an eighth OF an inch
thick, brush over with beaten egg and
cut in small strips. Rinse out som'
pans With cold water, put In the straw'
and bake In quick oven until delicate
brown. \ little iine salt sprinkled over
them when taken from the oven is con
sidered by many an Improvement.
Rich CHOCOLATE LAYER CANE
cup butter, cups fine graduated sugar
) egg yolks, | scant cup milk, IL tea
spoonful nutmeg, , IL cups pastry flour
II teaspoonful soda, teaspoonful oi
cream tartar, whites Of 3 eggs.
This was made with soda and cream
tartar, but should use instead TWO anC
half level teaspoonfuls of basiul
powder.
Cream the butter and sugar, add yoiAi
well beaten. and the nutmeg, and hea
thoroughly. Mix the soda and cream o
tartar with the flour. Stir In the mill
aud -four alternately, and then 6ea
vigorously. Beat the whites with
fork on platter and add last. Bake II
three, round, shallow, stralght-edgec
pans. Use the other two whites FOL
frosting. Beat them and add one cup o.
pow dered sugar or enough 10 make th'
frosting stiff. Melt one square o.
Bakers chocolate and stir IL into tn
frosiing. Use less IL a lighter shade h
preferred. Put together with the choco
late frosting between the cakes or will
thin layer OF mildly acid Jelly. Tn,
Jelly takes away the excessively swee
taste of the chocolate and Is a great im
proyement. Cover the whole with th'
tro,ting. 1t will keep moist in tin DO,
for fortnight.
PLAIN CHOCOLATE CAkE.-l-2 cuI
! butter, cup sugar, 2eggs. tablespoon
fuls chocolate melted in the oven, seam
J cupfuls pastry flour, heaping teaspoon
ful baking powder, teaspoonful o.
vanilla.
Cream the butter aud sugar, beat tn,
eggs and mix with them, add the vanilla
Mix baking powder with the -four. S,il
one teaspoonful Of sugar into the melted
chocolate and stir il into the cake. Bak,
in shallow pan and frost with III,
white Of one egg and one cup powdered
sugar, aud color with melted chocolate
4 PUMPKIN PIE.-Select small sugar
pumpkin, OF deep yellow color, cut into
inch slices, pare oil the rind and then cut
into tvo-incl lengths. Put il in a stew
pan with Lincoln steamer underneath
add little boiling water, barely enough
70 cover the steamer, and let II COOK
quickly al first until there is considera'
bic steam and then very slowly until the
pumpkin is soft. Ii you like only q
delicate flavor of the pumpkin take IL up
as soon as il Is soft enough TO mash, but
il YOU prefer the rich, strong, sweet
flavor Of the pumpkin of grandmother
day, let the kettle stand where the
pumpkin cannot burn, and steam or cook
from four TO six hours, until the water
has all eyaporated. Then turn into fine
colander and press the pulp through.
Stir into the pumpkin while hot a
tablespoonful of butter or three OF thick
sweet cream. For each pie OF the usual
deep size Gan inch or more allow one
cup and a half of the sifted pumpkin,
and one cup of scalded milk. Beat the
yolk of one egg, add half cup Of sugar,
a saltspoonful each Of salt and CHINA
mon and stir this into the pumpkin.
Then beat the white stiff and mix ii in
lightly. This will help 10 make the
pumpkin brown better on the top. Turn
il into a plate lined with plain paste,
with fluted rim, and if this should not
quite fill the plate add carefully little
more milk. Bake slowly. Some peo-
pie prefer 10 sweeten pumpkin With
sses.-American Kitchen Magazine.
HARD WOOD FLOORS.
4 handsome and durable floor can be
made Of cherry, walnut, maple, birch or
sycamore wood, either used alone or in
combination with two or more kinds !;
-. l.. Z, Il 60 ha ~