Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-05-25

DELICATE DESSERTS AND CREAMS.
ALMOND CHARLOTTE RUssE.-One
pint OF thick, sweet cream, white OF one
egg, one-half ounce Of gelatinc, two
tsblespoonfuls Of sugar, one teaspoonful
Of almond extract. Put the gelatine IN
Just enough water to dissolve Il; while
this IL slowly dlssolving whip the cream
to froth; whip tile white Of egg and
mix II with the cream. As soon as the
gelatins Is dissolved boil for two minutes,
add the sugar, and when about as warm
as milk add the fiavoriug, and the cream
and eggs. Beat the mixture until cold
pour over sponge cake that has been
baked in scalloped tin. Put the cake
while warm, to prevent crumbling, into
round dish, allowing the scallOps to
show at the top, then pour the cream
into 1t, and you have dish it for
king.
CHOCOLATE MOUssE.-One quart OF
cream whipped stiff, one coiieecupful Of
powdered sugar, one-half cake OF grated
chocolate, two tsblespoonfuls OF sugar,
two tablespoonfuls Of boiling water, one
teaspoonful of vanilla. Put all together
and pack 10 ice for several hours.
BAvARIAN CREAM.-One pint Of sweet
milk, one-half pint Of hot water, one
pint of whipped sweet cream, two and
one-half cupfuls OF sugar, one teaspoon
full Of extract Of vanilla, one cupful OF
canned or fresh pineapple, one cupful Of
chopped English walnuts, onc-half box
full OF gelstine. Dissolve the gelatine 10
as little water as will cover II. Let 1t
soak an hour. pour on the hot water, and
when perfectly dissolved, add the milk
and sugar, and boil ten minutes briskly.
Remove from the stove and add the va
nilla and cream. Set in cool place,
and as soon ms II begins to form, stir In
the fruit and nuts. One may leave on,
the walnuts, and on taking from the
mold decorate With blanched almonds,
standing them upright In the cream
Keep In cool place until served.
PINK AND YELLow.-Whites OF four
eggs, four tablespoonfuls Of fine, white
confectioners' sugar, three tablespoons
fuls Of currant jelly. whip the whites
OF the eggs TO froth, then add the
sugar and jelly, beat we'll together, put
IN small dishes ready to serve, and pour
around custard made from the yolks OF
Tie eggs, one cupful Of milk, aud two
tabl,spoonfuls OF sugar. Add little
lemon Juice To the custard.
SPANISH CRRAM.-Let one pint oil
milk, part cream, come to boil, and
stir In the yolks OF three eggs, beaten &c
a cream, with three-fourths OF a cupiu
of sugar. Let this come to boil, ther
add one-half box Of gelatine which Ia,
soaked Ia little milk for fifteen minutes
Let this all boil up thick; remove from
the stove and stir Ia the whites OF egg.
beaten stiff. Flavor with vanilla. poul
into vet mold. and set on the Ice
This Is often used In place OF ice cream
BADEN BADEN WnIPs.-Take tn,
weight OF two eggs In butter, four anc
sugar. Cream the butter. and work II
the sugar and yolks Of the eggs. whist
the whites to n stiff froth, and mix then
in lightly; flavor with vanilla. Buttel
some small molds, sprinkle them will
sugar. pour 10 the mixture and bake
When done, leave them till cold, ther
scoop out portion from each cake, Ill
up the cavity with straw berries, peaches
ar sny kind Of fruit one fsncies. Pill,
On 1t some whipped cream, and serve
h, m cold.