Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-09-01
RECIPES


FRUIT BLANCMANGE "A nice "a it
hlsncmange can be made without milk,
nd i handsomer with red fruits like
Strawberries, rsspberries, cherries or
currants. Take one pint Of fruit and
mash In bowl with half pint OF sugar ;
let this stand for an hour; then add one
pint of water and strain through Il sieve.
Put one side half n cupful Of the juice
nd place The remainder on To boil; take
-ix level tablespoonfuls OF arrowroot and
moisten with the remaining juice; stir
10 the first mixture when IL toils. Cook
for eight minutes; take from the fire
md pour into individual molds and set
away 10 harden. Serve with sugar and
cream.
BLACKBERRY SHERBET Take three
quarts OF hlsckberries, one quart Of
rSter, one pint OF sugar and the juice of
four lemons. Mash fruit and sugar to-
seiher and let II stand for an hour; then
,dd the water and place on the fire; cook
for twenty minutes; remove from the
fire, add lemon juice, strain, and when
cold freeze like ice cream.
BERRY PUDDING.-Take two table
spoonfuls of butter and half cupful of
.ugar, and stir 10 cream; add one cup
tul OF milk; then stir in two and half
cupfuls of -four, into which two heap
Jog tesspooniuls of baking powder have
heeu sifted add the beaten whites Of
hree eggs; finally add one quart of ber-
ries; pour into buttered pudding dish
aud bake in a moderate oven three-quar-
'ers OF an hour, and serve with hot
sauce.
BLACKBERRY JELLY.--Take one quart
II berry juice, and add To II half IA box
II gelatine; soak half nm hour; then add
ane cupful Of sugar. and stir over The
ire until gelstine Is dissolved, which
ill take but few moments. Strain
into mold sud set away 10 harden.
Serve with whipped cream.
BLUEBERRY CAKE.-Stir onc-half Of a
cupful of butter and Que cupful of sugar
20 cream; add the beaten yolks of
three eggs and half cupful Of sweet
milk, one and one-hali cupfuls Of -four,
little nutmeg ard cinnamon, the " hites
If three eggs beaten 10 froth, half
teaspoonful of soda dissolved in a little
hot water, and last stir In one pint of
ripe blueberries, thickly dredged " ith
il0ur. Use wooden spoon, so as not To
break them. Bake in loaf or card in "a
moderate oven.
BLUEBERRY MUFfINs.-B one egg
and add 10 IL two tablespoonful Of
sugar; butter the size Of an egg, melt
and add; then add one cupful of milk
and one and one-half cupfuls OF -four
4nd one and one-half teaspoonfuls OF
baking powder; add RS many berries as
you ike. Bake in muffin pans.
SPICED GooSEBERRIEs To seven
pounds Of berries add one pint OF vine
gar and three and half pounds OF
sugar. two ounces Of stick cinnsmon and
one ounce of whole cloves. Place in a
preserving kettle over slow fire and
cook from an hour TOY IN hour and a
half.
Picnic observation-disclosures half
cake of compressed yeast in one cupful
Of thin cream, add two cupfuls OF
warmed -four and beat very thoroughly.
Put in warm place until well risen,
then add sufficient flour to make a very
soft dough; divide into two portions;
roll each portion to about One-half-inch
thickness. Spread one sheet Of dough
with chopped figs or raisins, cover with
the other; cut into biscuits of fancy
shapes allow them TO rise until very
liohr and bake