Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-07-07

Btt sbtV HiNCsA w aNst'Ns
with cupful Of sugar, aud set over the
fire to boil for five minutes; skim, and
stir In six beaten eggs. Take from the
fire; when cool, add half pint of cream
and the Juice OF half lemon. Set on
ice until chilled serve with delicate
cake.
CHERRY soUfFLE.
Put pint OF milk into saucepan,
aud set over the fire. When hot, stir in
four ounces of flour; let thicken; take
from the fire and set aside to cool. Beat
the yolks of three eggs with two table
spoonfuls Of butter, pinch Of powdered
cinnamon and little grated nutmeg.
Mix In the milk; whip the whites of the
eggs stiff, and add with pint Of stoned
cherries, and gill of cream. Turn into
souftle-tin, and bake in quick oven.
CoMPoTE OF CHERRIES.
Stone quart. Of ripe red cherries
boil three quarters OF pound of sugar
until thick syrup. Drop the cherries
in, and let come TO 4 boil, take from the
range, and let stand for fifteen minutes
Return to the fire, let simmer gently
then boil up. Skim out the fruit with a
skinner, and put in compete dish
Add gill of red currant juice to the
syrup, and let boil until very thick. TAX,
from the fire, pour over the cherries
and let cool.
JELLIED BERRIES, WITH WHIPPED
CREAM.
Melt three ounces of gelatine in Iii
tie water; squeeze the juice from pin
of red currauts into IL; sweeten will
powdered sugar. Put pint Of rips
strawberries, raspberries or blackberrie,
into bowl; pour the gelstine over
when slightly thick turn into a borde
mold: I'LL the centre with whlppeS
cream. Set on the ice until chilled, ant
serve.
NODDED FRUIT.
Line the sides of mold with spill
lady-fingers. Beat the yolks Of fou
eggs with three tablespoonfuls of sugar
add one cupful OF milk, and set over th'
fire until thick. Take from the Dire, sd,
fourth Of Il boXful OF dissolved gels
tine: stir and strain. Mix In half a cup
| ful of cream, and flavor with vanilla
Cover the bottom of the mold with fresl
berries, chopped apples or peaches, ant
cover with little OF the custard. Sc
on ice until stiff. Fin the mold Will
more fruit, pour the custsrd over, ant
set In cool place until stin. Turn out
aud eat with whipped cream.
FRUIT CREAM IN CASES.
| Take some little china cases. fill hal
full OF currsnts, raspberries, strawber
ries or cherries. Mix an ounce OF dis
solved gelatine In cupful OF rich mill
and four ounces of powdered sugar
Stir until the gelstine Is melted add tw,
,ablespoonfuls Of whipped cream, ant
al up the cases with the mixture. Se
on Ice until cold. and serve.
| RASPBERRY KALTESCHALEN.
Mash quart OF ripe red raspberrie
with a pound OF sugar; set on Ice unit
chilled. Add lemon juice 10 thin tn
mixture, sprinkle the top with fresh
whole berries. Serve very cold, ant
with delicate cinnamon waters.
STEAMED BLACKBERRY ROLL.
Roll a regular biscuit dough out int
n square about quarter OF an incl
thick, and spread your blackberries
sweeiened 10 taste, over IL, leaving suiii
cieut dough at the edge 20 pinch to
gether. Now turn IL over and bring tn
two edges together, thus rolling IL tight
Sew il In a cloth, giving IL room TO swell
and steam IL for one hour. This Is goo'
served with any kind OF pudding sauce
NANTUCKET BERRY PUDDING.
One pint Of grated cold boiled pota
toes, one pint Of -four, one quarter OF
pound of butter, one tesspoonful OF salt
and almost any kind OF berries. We
with milk or water 10 the consistency o
sof, biscuit dough; roll Il, spread will
blackberrics. raspberrles, cherries o
stewed dry berries. Roll, fasten in ;
cloth, and steam il an hour and quar-
ter. Serve with any sweet puudin!
sauce.
| FRUIT TAPIoCA.
| Pick over and wash one-hslf cup o
tapioca. put in a farins boiler with
pint OF boiling water and cook, stirriu!
often until Ii is smooth and transparent
add one ssltspoonful OF salt, one-quarte
OF a cup Of sugar. Stir until the suga
il dissolved. Flavor BY mixing In one
half tumbler of currant jelly, pint o
any ripe berries. cherries, sliced peache
or apricots. II canned fruits are useC
for the fiavoring, use about half can
and, IL necessary, add little NOR
sugar.
| LEMON PUDDING.
Put a quarter Of pound of macaroont
in pint OF milk TO soak until soft. Beat
| four eggs with cupful OF powdered
sugar until light. and stir into the milk
Beat the whole until thick and smooth
add the Juice Of two and the grated rind
| OF three lemons. Pour into well-but
tered pudding mold, cover, and stand IL
a pot OF boiling water 10 boil for one
| hour. Serve with lemon sauce.
| LEMON SAUCE.
Put tablespoonful OF corn starch into
bowl with a tablespoonful OF butter
and half cupful Of sugar. Beat well,
pour over boiling water, and stir over
the fire until thick. Take up, add the
juice and grated rind OF one lemon.
VEGETABLE SOUP.
Wipe shin of beef with a wet towel /;
put il in soup-kettle, with gallon and
a half of water, place over moderate
fire and bring slowly TO Il boil. Skim,
and let boil gently for three hours. Take
out the meat, skim off the grease, and
add one chopped turnip, one sliced car
rot, one sliced parsnip, one root OF ce!-
cry. one cupful OF Chopped cabbage, one
sliced potato. one sliced onion and two
tablespoonfuls of barley. Let simmer
one hour longer, season with salt and
pepper, and serve.