Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-09-08

6uN VI u iiNb it1 Nb4Ol vi IltN pt
placed in the oven after the days baking
is finished and left in over night. To
vary the flavor a smaller quantity OF
molasses may be taken, some sugar
added and few whole cloves or some
strips OF lemon peel used. After the
cooking is finished they may be placed
over the fire, heated To the boiling point
aud canned.
BAvARoIsE OF PEARs.-Halve, peel
aud core twelve moderate-siZed pears
which are almost ripe. Cut them in
small pieces, add the juice OF two lemons
aud the grated rind Of one, dozen Bit
ter almonds and one cupful OF grsnu-
lated sugar. Simmer slowly until ten
der, and rub through sieve. Add one
half Of a box Of gelatine which has been
soaked in one-half Of cupful OF cold
water, stir until dissolved and set away
to cool. When the mixture begins 10
thicken add one pint OF rich cream which
has been whipped to stif froth, stir
gently until the mixture begins To stiilen,
and turn into wetted molds. Serve very
cold with or without cream.
PEARJEILY.-Select juicy pears which
are not too ripe, quarter, core and cut In
in small pieces without pairing. Put in
kettle With one pint Of water TO every
four pounds of pears. Cook over slow
fire 10 pulp, turn into jelly-bag which
has been wruUg out in boiling water, and
let drip without squeezing. Measure the
juice and allow the same quantity OF
sugar Put the liquid over the fire,
bring 10 the boiling point and boil
twenty minutes. In the meantime heat
the -ugar by spreading II out on pans
IuU setting IL la an open oven; when the
pear juice has boiled twenty minutes add
he heated sugar, stir until IL l. dissolv
I'd, bring again 20 the boiling point. aud
ooil until on dropping spoonful on u
cold saucer skin forms quickly over il ;
his will generally occur after five or Il II
minutes boiling. Take from the fire
and pour into jelly glasses. Let stand
until cold, pour over the top OF each
glass little melted parailine, and when
It hardens cover with paper pasted over
all.
PEAR MARMALADE. Pare, core and
quarter ripe, juicy pears, and To six
pounds allow one pint of water. Cook
SLOW " until reduced TO pulp, add three
quarters az pound OF sugar IN each
pound Of fruit and cook, stirring fire.
gu, ntly, until the mixture becomes very
thick. IL desired Ia vary the flavor some
lemon or orange rind may be stepped In
the water before adding il 10 the pears.
Can while hot.
PRESERVED PEARs.-For preserved
pears select the Bartlett or some other
equally large and juicy variety. Use
only large and perfect fruit. Peel and
halve them, dropping them as finished
in water calculated with little lemon
Juice so a. To keep them white. Pack
them In the jars 80 a. 10 present the
best possible appearance; for each quart
ar allow one-half Of pound of sugar.
When all the fruit Is In the jars put the
sugar in saucepan, with just enough
boiling water 10 dissolve il and cook to II
syrup. Divide this syrup between the
jars, and IL not enough 10 fill them-it
seldom is-fill each 10 overlooking with
hot water. Stand the jars in large ket-
tie or boiler, first placing some thin
boards in the bottom to modify the
direct heat. Fill the kettle with luke
warm water 10 within two inches OF the
tops Of the Jars and set over the fire to
boil. After the water has boiled ten
minutes remove the cover from one Of
the jars aud test piece of fruit with II
steel FORK; if il can be easily pierced Ii
is sufficiently cooked; IL not, boil few
moments longer, then test again. when
| l., 1,..t. 4 D., A..
wh,re il cannot boil. Open elch jar and
fill IL 10 ovei flowing with boiling water ;
iasten each top as tightly as possible,
then, VT piping the hand in dry towel,
lift out the jars, give each final twist
and invert them, letting them stand in
that position until cold. Tighten again
before putting away.
SWEET PICkLED PEARs.-To each
four pounds OF pears allow two pounds
Of brown sugar, one pint Of vinegar and
one tablespoonful each Of whole cassia
buds, cloves, all.pice and stick CHINA
mon. Tie the spices 10 small bags and
put 10 a saucepan with the vinegar and
sugar. Boil, add the fruit, which, il
small may be left whole and not pared
and cook for ten minutes. Take out the
pears, boil the syrup for five minutes
longer, and pour IL over the fruit. For
three DAYS in succession drain of the
syrup, bring il TO the boiling point and
pour il again over the pears, then can.
CHoCoLATE-CREAM CAKE.-Beat to-
gether for twenty minutes the yolks of
four eggs and two cupfuls Of sugar; add
one teaspoonful of vanilla and mix in
carefully two cupfuls OF flour; add one
half Of u cupful Of cold water and one.
half of a cupful of -four mixed with one
heaping teaspoonful of baking powder.
Cut in the whites Of the eggs, which
have been beaten to Il stiff froth, and
bake in three layers.
CHOCoLATE-CREAM FULLING.-Beat
together one heaping tablespoonful of
eornstarch, the yolks of five eggs and
one-hslf Of a cupful of granulated sugar;
stir in gradually one pint of scalded
milk, turn into double boiler and cook,
stirring continually, until it thickens.
Add three squares of chocolate, which
has been melted over hot water, and one
teaspooniul OF vanilla, and when cold
spread between the layers of cske.-Ta-
bic Talk.
DREAMED EGGs.-Put into the chafing-
dish one teaspoonful of butter and place
the pan over the bath. Beat three eggs
slightly, add half cup of thin cream
and saltspoonful pepper Turn into
the butter and stir constantly as it
thickens. Sprinkle with salt and turn
out while moist and soft.
FoNpUE.-P Put into the chafing-dish
one cup milk, one cup soft cheese crum-
bled and one cup soft bread crumbs.
Stir constantly, and season to taste with
salt and paprika. When the cheese is
melted and the milk absorbed serve at
once.
WILD GREEN GRAPE SAUCE.-Wash
the grapes and remove the stems. Cut
through the middle with sharp knife