Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-08-11
HOMEMAKERS COLUMN.
RECIPES.

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Correspondence on topics Of interest to the ladies
/ IL sofcited. Address: Editor HoMENAkKRs'
COLUMN. Oxford Democrat. Paris. Maine.
RECIPES.
l OLIVE SANDwICHES.-Ten large
olives, two heaping teaspoonfuls may
onnaise, two heaping teaspoonfuls OF
cracker dust. Pour boiling water over
the olives, let them stand five minutes,
then drain and cover them with Ice
water. When cold and crisp, wipe dry,
stone and chop them very fine with a
silver knife. Have the may0nnsise very
stiff; blend all together, and spread on
thinly sliced, unbuttered bread.
OLD.FAsHIoNED INDIAN PUDDING
Heat one quart of milk TO the boiling
point. sift In slowly one cupful Of meal,
| stirring to prevent Jumping. When all
| is in and the meal Is thoroughly scalded,
add one-half Of teaspoonful Of salt and
take from the fire, allow IL to cool some.
what, then add one-half OF cupful OF
molasses, two tablespoonful OF chopped
beef suet, one teaspoonful OF ginger, one
| teas spoonful Of cinnamon and a pint OF
cold milk. Turn into gres sed baking
dish, pour another pint OF milk over the
top aud bake three and halt hours In
very slow oven.
BosroN Brown BREAD O.-Scald
one pint Of yellow corn meal with just
enough boiling water to thoroughly wet
| IL. Cover and let stand for fifteen
minutes, then add sufficient cold water
To make drop batter. Dissolve one
quarter OF yeast cake IN two table
spoonfuls of warm water and add 1t 10
the batter. stir in one cupful OF rye
meal, one eupful OF entire wheat or
graham -four, one-half Of teaspoonfui
of salt and one-quarter OF tcaspoonful
of soda. Beat hard for five minutes,
then cover and set 10 rise over night.
In the morning stir 1t thoroughly, put
into well-gressed mold, dust little
;iour over the top and let rise second
time. Steam four hours, then set In the
oven long enough to dry OFF.
BosroN BROWN BREAD (2).-Mix to-
gether two cupfuls OF corn meal and
one-half of teaspoonful OF salt, and
scald with one cupful of boiling water or
milk. Add one-hslf OF cupful Of mo-
lasses and one-half of cppful of sweet
milk. Dissolve one scant half teaspoon
iul Of soda In oue-hslf of a cupiul OF
sour milk, add IL To the mixture and
beat for moment. stir In one tea
spoonful of baking powder, turn quickly
into creased mold and steam for three
hours, then bake I'm moderate oven Tor
thirty minutes.
ICED CHoCoLATE.-ln \ double boiler
put four ounces OF sweet chocolate.
grated or cut Gne; when Il melts, add
gradually one pint III water and mill
well or beat with an egg beater 10 pre-
| vent the chocolate from settling. Take
from the fire, add one-half cupful OF
cream and cool. Put In n freezer and
turn slowly until of the consisteOce of
mush, or II Il Is desired 10 use a. a
drink, pour the chocolsie over the cream
which has been whipped 10 stiG froth,
| and beat for a moment. Then cool and
serve in glasses partly filled with finely
Clipped Ice.
ries when perfectly ripe, avoiding bruis-
ing. Put In a bowl or tub and crush
thoroughly with wooden beetle, then
put in "A stout bag or press and press out
| the Juice. Measure aud allow an equal
quantity OF soft water. 70 each qpart
| ~ Juice slow one and one-half pounds
OF GRADUATED sugar. Pour Little OF
the water over the berry pomace and stir
| together, then press so as 10 obtain
every drop of juice. Put the remainder
| OF the VA or and the sugar over the fire
and stir until the sugar j. dissolved, and
the boiling point reached. When cold,
| add the syrup 10 the juice and pour into
a stone jar; or IL the quantity Is large
use small cask. Set In a cool place
and cover loosely with cloth; In two
or three days fermentation will com
mence and the impurities may be skim
med oil without disturbing the liquid.
In about three weeks the fermentlng
process will cease and the wine become
still. IL should then. IL in cIsk, have
the hung driven in tightly and be- left
undisturbed for six months or IL only a
small quantity has been made, IL should
De poured into d,miiohns, corked and
set away for the same length OF time. IL
may then be racked of into bottles.
VEAL LoAF.-Two and one -half
pounds of lean veal, One-half OF pound
Of fat ham, one cupful OF fine bread
crumbs, two eggs, one teaspoon. ii OF
salt, one teaspooniul Of papriks. or one
half Of a teaspCOuful Of white pepper,
one teaspoonful OF onion juice, on@-half
OF teaspOoniul OF powdered mace, one
half of teaspoonful of powdered all
spice. Put the veal and ham through
meat cutter, or chop very fine; add 10 IL
the other ingredients, aud mix well with
the hands. Mold into "A loaf. place on
creased pan, brush with beaten egg and
sprinkle with fine, dry bread crumbs.
Cook TWO hours Ia moderate oven,
basting four times with little butter
and water in equal parts. Serve cold.
IcEp TEA.-Any kind OF tea can be
used for making iced tea, depending on
the taste of the individual. As rule
one teaspoonful of the dry tea 10 pint
Of water will give about the right
strength, but in high-priced teas, such
as the Orange Pekoe and certain Ceylon
brands, half OF that quantity is sufficient.
The water should be freshly boiled, and
IL il is very hard a tiny pinch Of baking
soda will soften Il. The teapot should
be freshly scalded TO heat IL, the water
thrown out, then the tea measured and
dropped In. On il pour the boiling
water, close the cover and let ii steep
five minutes; then pour il oil into bot
tie or other convenient receptacle, and
AS soon rs sufficiently cool place In the
zee box. Where ice is plentiful there Is
no better result obtainable than To I'LL
tumbler with crushed ice, and then To
pour the hot tea over IL; by the time
tw o-thirds OF the ice is melted IL will be
thoroughly chilled. Milk should never
be used in iced tea, lemon taking its
place; a few slices may be plsced In the
bottom Of the glass, or IA tablespoonful
Of lemon juice be added, with sugar TO
taste.
CHOCOLATE LAYER CAKE D.--Weigh
three eggs in the shell and take the same
weight in flour, butter and sugar. Cream
the butter and sugar together until very
light, add pinch Of salt and one-half of
teaspoonful Of vanilla. Add the un-
beaten eggs, one at a time. and beat each
one in well before adding the next.
When all are in, beat the batter steadily
for twenty minutes, cut in the shted
-four and bake at once, in three layers.
For filling, scrape or cut ,fine four
ounces of bitter chocolate, melt it over
hot water; add three tablespooniuls of
milk and four tablespoonful OF sugar,
and stir over the fire until smooth and
glossy. Add an egg. beaten with one
half of cuplul OF sugar, and stir until
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