Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-02-15
RECIPES.
LEMON CAKE.

RECIPES.
LEMON CAKE.
One pound of butter, one light pound
OF -four, six eggs. Three-quarters Of n
cupful Of milk or water, two teaspoon
fuls Of yeast powder.
FILLING.
Four eggs beaten together, two cup
fuls Of sugar, one small cupful Of water.
Boil sugar and water together until It
makes sticky syrup. Then add grated
rind and juice OF two lemons. Add we'll
beaten eggs. Lastly boil all together
for twenty minutes and stir well. Spread
between cake that has been cooked 10
layers.
POTATO BISCUITS.
Boil three medium-size Irish potatoes,
after having peeled them while hot mash
them very smooth aud stir 10 them =
tablespoonful Of butter. Beat them up
with fork SO ss to make them light.
To one and half quarts Of flour put 10
salt and butter size Of an egg, and five
hesping teaspoonfuls Of yeast powder.
Put your potatoes in the flour and mix
with your hands. Make smooth dough
with sweet milk. These biscuits must
be made and baked quickly. The oven
must be very hot. Serve at once as they
are not good II they stand.
PUFFED MUFfINs.
Two teacupfuls Of sifted flour, two
cupfuls OF sweet milk, two eggs; beat
the eggs separately. One tesspoonful
of salt. Beat yolks light, add to them
part OF the -four with part OF the milk to
make batter that will not lump. After
using all your -four with part Of the milk
best the batter light. then add balance OF
milk. Have the whites Of the eggs beat
en- very stiff aud stir In the white.
Grease your muffin rings, let them get
warm. Half fill your rings and bake
one-half Of an hour In a very hot oven.
IL takes one-hslf OF an hour to bake them
done.
CHOCOLATE PUDDING.
One hesping tesspoonful Of butter,
one pint Of milk, one pint OF bread
crumbs, five tsblespoonfuls OF grated
chocolate or cocoa, yolks OF three eggs,
one cupful of sugar. Scald or boil the
milk. add the bread crumbs and choco-
late. Take from the fire and add the
sugar and eggs which have been beaten
together, then the butter. Bake for
fifteen minutes. When cold beat the
whites Of three eggs with three table
spoonfuls OF sugar, for the meringue,
spread on top Of the pudding and bake a
light brown. Flavor both meringue and
pudding with vanilla.
FROZEN BANANA WHIP.
Peel halt dozen bananas and run
through Il sieve: stir into them one-hslf
OF cupful Of orange juice and one half
ola cupful OF powdered sugar Soak
one-qusrter Of boxful Of gelatiue In
one-qusrter Of a cupful Of cold water,
set over the teskeitle until melted aud
strain IL over the fruit mixture. When
IL begins 10 thicken stir In carefully one
pint OF thick cream which has been
whipped 10 stiff froth and turn into u
wettsd mold. See that the cover flts
very tightly; II Il well 10 lay two thick
nesses OF wsXed paper over the top oi
the mold before putting on the cover
or, when covered, the edge may be
bound with u strip OF muslin which has
been dipped into melted butter. Bury
in mixture OF finely cracked ice and
rock sslt--two parts OF the former TO one
of the lstter-and stand away for two
hours. By the time the outer portion al
the mixture will bee well frozen Will.
the centre Is still soft. II desired
thoroughly frozen II mus, stand for four
hours.
SUNSHINE CAKE.
Beat the yolks Of four eggs until very
thick and light; add To them gradually
beating all the while, one and one-hsli
cupiuls Of powdered sugar. whip the
whites Of eleven eggs TO stif, dry
froth; add part of them 10 the eggs
and sugar. stir In lightly one cupful OF
pastry -four. measured after II has been
sitted five Tires and in which has been
stirred one teaspoonful OF cream Of tar
tar; then cut Ia the remainder Of the
whites. Add one teaspoonful OF vsnills,
turn into an upgressed mold and bake
for forty-five minutes In moderate
oven.
FRENCH ROLLS.
Scsld one pint Of milk; dissolve In II
one tablespoonful Of butter, one tea
spoonful Of sugar and one-hslf Of tea
spoonful Of salt; when lukewarm add
one-hslf OF yeast cake dissolved In two
tsblespoonfuls OF warm water and sufii-
Gent sifted bread flour 10 make batter.
Beat until smooth and set aside, covered,
In warm place until light. Add more
-four 10 make soft dough, turn out on
the board and knesd until smooth and
springy 10 the touch. Return TO the
bowl, cover and set away again until
light. Take out portions Of the dough
about the size OF large egg and roll
each out until as thick as the middle
finger, then form into creseents or other
desired shapes; or all the dough may be
turned out carefully on the board and
rolled out an inch thick, then cut with
cutters OF various shapes. Lay an inch
apart on creased pans, brush the top OF
each roll with milk and when light bake
in "A very hot oven