Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-06-30
A EeW RECIPES.

rev heCifeS.
The word .'sherbet" originally was
applied only to drink used by the Ma
hometans and composed Of sweetened
fruit juices, often Favored with spices
and cooled with snow. 1t Ia now used
to designate both drinks Of the nature
described, and kind Of water Ice, to
which has been added little Italian
meringue. We give q few recipes for
both kinds.
STRAWBERRY sHERBET.
Wash one heaping quart OF hulled ber-
ries, drain and mash 10 a pulp, adding at
the same time a pound Of sugar. Let
| stand four hours, then add the juice of a
lemon and three pints OF cold water.
Stir thoroughly and strain through
coarse cloth, pressing hard, so as TO ex-
tract all of the Juice. Taste TO see that
II Is sufficiently sweet, as all berries vary
| In acidity; set on Ice until chilled, and
serve with little crushed Ice in the
glasses.
aHUBARB sHERBET.
Wash eight stalks Of rhubarb, and,
without skinning, cut II In inch pieces.
Put 1t In saucepan With one quart OF
cold water, and cook slowly until very
tender. Add the grated rind OF one
lemon and three ounces of graduated
sugar, and stand aside, covered, In a cool
place for four or five hours. Strain and
chill.
RASPBERRY sHERBEr.
Crush two quarts Of raspberries with
two pounds OF graduated sugar; let
stand two hours and strain or rub
through a sieve fine enough TO retain the
seeds. Add an equal quantity OF water.
the Juice OF one lemon. and turn into the
FIRE, ger. When partly frozen stir 10 an
Italian meringue made by whipping to-
gether 10 very stiff froth the whites OF
three eggs and three tablespoonfuls Of
powdered sugar. Mix we'll and finish
freezing, then pack and put in n cool
place until n ady TO use.
PINEAPPLE sHgRBET.
Prepare Il medium-sized pineapple, re-
moving the eyes and chopping or graf
ing it very fine. Turn into bowl, add
one pound OF sugar and pound for few
minutes with wooden potato masber.
Add the Juice OF two lemons and one
orange, the grated peel OF half OF the
orange, and one quart OF water. Let
| stand two hours, then strain through n
fine sieve Half freeze, then add the
mcringue as for raspberry sherbct. The
Juice Of any fruit, or OF any combination
of fruits, az currant and raspberry, may
BE- used In the same manner.
CoCoANUT sHERBEr.
Two fresh cocoanuts, one quart OF
water. three quarters OF "A pound oi
sugar, Italian meringue as above. Re
move the shell and inner brown skin OF
the nuts IA confectioner will do this for
a few cents, puncture the eye OF each
nut, and allow the liquor To drain into Il
bowl. Crate the nuts, add the water
let stand for two hours, then heat slow
" and simmer fifteen minutes. Strain,
pressing hard To extract every drop oil
Juice. Add the sugar, stir until dissolv-
ed, then add the strained milk OF the
nut, aud let stand until cold. Freeze as
already directed.
STRAWBERRY BAyARIAN CREAM.
soak one-half Of box Of gelstine In
one-hslf of "A cupful of cold water until
soft, then dissolve over hot water. Wash
one quart OF hulled berries, drain,
sprinkle over them one cupful OF sugar
partly crush and set aside for two hours,
then rub through sieve. Add the dis
solved gelatine and when II begins 20
thicken add one pint Of cream which
has been whipped TO stiff froth. Pour
into wetted mold and stand in cool
place until set.
STRAWBERRY pUMPLINGs.
Mix well together three cupfuls OF
-four, one heaping teaspoonful of baking
powder aud one-quarter OF n teaspoon
full OF salt Rub IN two tablespoonful
OF butter, and add sufficient milk &c
make a soft dough. Roll out one-hali
inch thick, cut In pieces about four inche:
square, lay three or four good-sized
straw berries In the middle Of each and
draw the paste around them as for apple
dumplings. Set close together on greas.
ed tin and steam for twenty five minutes
Serve with strawberry sauce, making q
hard sauce with two tsblespoonfuls OF
butter, one cupful OF powdered sugar
and 4 few drops OF lemon juice and beat
ing In a. many crushed berries AS can be
used without curdling.
ENGLISH STRAWBERRY CAKE.
Make n sponge cake with any good
recipe, bake In border mold, turn on,
and stand away until cold. Ten minutes
before serving arrange the cake on q
platter and Ill the center with alternate
AYERS Of whole berries and sweetened
whipped cream, putting ring OF the
cream round the outer edge of the cake
and bordering IL with berries.
STRAWBERRY SPONGE.
Soak one-half Of box Of gelatine In
one-half of cupful Of cold water. Boil
together for five minutes one pint oil
water, and one and one-half cupfuls OF
graduated sugar. Add the gelatine and
the juice OF one lemon, strain and cool.
When it begins to thicken add the
whites OF four eggs, whipped TO y stiff
froth, aud beat until the entire mass Is a
solid sponge. Stir in one pint OF whole,
fresh berries, turn into wetted mold
md go, On until firm Ssrye with