Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-04-06
RECIPES.


LITTLE CARAMEL PUDDING. Put four
,ablespoonfuls Of graduated sugar In
clean frying-pan and stir over 4 moder-
ate fire till IL melts, being careful not
10 let IL become too dark. Divide this Ia
six small moulds, turning each so that
The bottom and part Of the sides may
be coated With the caramel. In bowl,
heat together three eggs and four table
spooDfuls Of sugar add one and one half
cups OF milk and one teaspoonful OF
vanilla. FIJI the moulds with this MKT
ure, re, In n pan Of warm water, and
bake In very moderate oven till flrm In
the centre. Turn out at once and serve
ice cold.
DELICATE PrDpING.-Two-thirds Of a
cup Of orange juice, one third OF cup
Of lemon juice, one cup OF water, the
whites OF three eggs, three tablespoon
fuls OF corpstarch, pinch OF salt and
sugar to sweeteu. Put the fruit juice
and water on fire, sweeten 10 taste,
and, when boiling, stir In the cornstarch
dissolved In little cold water. Boil
slowly ten minutes and add the whites
Of the eggs stiifiy beaten. Mix well,
take from the fire and turn into q wetted
mold. Serve cold, with sauce made OF
the egg yolks, one pint Of milk, three
tsblespoonfuls of sugar and fiavoring.
CRULLERs. cupful OF butter, two
cupfuls OF sugar, four eggs, one-fourth
Of tesspoonful Of nutmeg, one and one
half tesspoonfuls Of baking powder, one
cupful OF milk, one-half n teaspoonful Of
salt, sufficient flour to roll out. Cream
the butter and sugar, add the beaten
eggs, flsvoring and salt, and enough
-four 10 make batter, alternating with
the milk. Sift In the baking powder,
then add more -four until you have med
ium stiff dough. Roll out little bit Of
the dough snd test one by frying In the
hot fat. II il sosks, work little more
-four in the dough.
OMELET SoUFFLE-The whites Of six
eggs, the yolks Of three, three table
spoonfuls OF pow dered sugar, the juice
Of one-half lemon. Beat the egg yolks
and sugar until light and thick; add q
pinch of salt TO the yolk and whip very
stiff. Pour the yolk mixture over the
whites and cut lightly together, at the
same time sprinkling over the lemon
juice. Put In pastry bag and press out
on an esrthenware platter. Dust thickly
with sugar and bake about six minutes
in very hot oven. Serve at once, as II
will not stand.
DREAMED EGGS Six hard-boiled
eggs, one and one half cups Of milk, two
level tables poonfuls OF butter, one and
one-hslf tablespoonfuls Of -four, one
half teaspoonful Of salt, onefourih of
teaspoonful Of pepper, one tablespoon
full Of chopped parsley. Put the butter,
-four and seasoning In a saucepan over
the fire; when melted and mixed, add
the milk and stir until 1t thickens. Add
the eggs, sliced, simmer five minutes,
stir In the parsley and serve.
MUsH MUFFINs.-Two cups Of warm
cornmeal mush, two cups Of milk, two
tablespoOnfuls of sugar, two tablespoon
fuls Of melted butter and sufficient -four
to make drop batter. Mix In order
given, add one-half cake dissolved In
q little lukewarm water and heat five
u
light. Half fill your muffin rings, set on
a well-greased griddle and, when raised
and brown on the under side turn and
brown on the other side.
GERMAN PUFrs.-In q saucepan over
the fire put one cup Of milk and two
tablespoonfuls of butter. When boiling
stir In one cup Of -four until thick
paste Is formed. Remove, and when al
most cold add the yolks of four eggs, one
ut time. When well incorporated add
the whites to stiff froth. Put In four
we'll creased pans. brush over with beat
en- egg and bake about thirty minutes in
n hot oven.
RAISED MUrFINs .-Scald one pint of
milk, add one tablespoonful Of butter
and, when melted, one tablespoonful Of
sugar and two beaten eggs. When the
mixture Is lukewarm add one quarter Of q
yeast cake dissolved 10 little lukewarm
water and -four sufficient to make drop
batter. Let stand over night and do not
stir in the morning, but lit out lightly
with q spoon and drop In muffin rings on
hot griddle, or In gem pans, and bake
In quick oven.
TOMATO FRIcAssEE.-In q saucepan
put one-half Of q can Of tomatoes, one
heaping tablespoonful Of butter, salt and
pepper to season very highly and pinch |
Of baking soda. Simmer fifteen minutes,
add three we'll beaten eggs and take from
the fire the moment 1t baEins to thicken. |
Pour over toast.
DATE PuFFs.-Two eggs, one cup Of |
sugar, one-fourth Of cup Of milk, one |
teaspoonfpl Of baking powder and -four |
to make thin batter. Stir In one cup
Of stoned dates; all muffin cups half foil |
and steam thirty minutes. Serve with