Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-10-18
OUNCE MARMALApE.

RentIy, iOux euOu&u W tuOIUukuiy uces
the citron, then put ut once into jars and
seal.
OUNCE nARMALApE.
Gather the fruit when fully ripe; pare,
quarter, and core, boil the skins with ~
many teacupfuls Of water ~ you have
pounds Of ounces; when they are soft,
mash them and strain the water from
them and put into the ounces; boil them
until they are soft enough to mach fine
rub through q sieve, add to the pulp =,
many pounds Of su.sr MS there are Of
pulp, stir together, and set over q gentle
fire until 1t will fall from q spoon like
jelly. II jellies when cold, It has cook.
I'd enough. Put In pots or tumolers and
when cold, secure ss instructed for jel.
lies.
TO SEAL BOTTLES WITH WAX.
Melt eight ounces OF beeswsx and four
ounces Of rosin In tin pail placed on
the back OF the range. Stir until well
mixed. Put the corks In the bottles,
aud press firmly, then invert the top OF
the bottle 10 the hot liquid.
CHOW CHOW.
One large head of red cabbage, one
large cauliiower, two quarts each OF
very small string beans, green tomatoes,
cucumbers, and silver-skin onions. Cut
the cabbage into quarters, and remove
the core, then shave In very thin slices
break the caulifiower into fowerets, but
leave all the others whole. Mix all To-
sether thoroughly, and add one pint OF
fne salt. Let them stand over night.
RIPE TOMATO COLD PICKLE.
Sixteen medium-sized ripe tomatoes,
four small green peppers, four small
onions, all chopped fine. Then add one
cup OF vinegar, one cup Of sugar, and
half cup Of salt. Mix thoroughly, and
put up cold.
MUSTARD PICKLE.
One quart each Of small whole cucum.
bers, large cucumbers sliced, green to-
mstoes sliced, and small button onions,
one large cauiifiower divided into flower.
cts, and four green peppers cut fine,
Make brine Of four quarts OF water and
one pint Of salt, pour 1t over the mixture
Of vegetables, and let 1t soak twenty
four hours. Heat just enough to scald
il, and turn into colsnder 10 drain.
Mix one cup OF -four, ak tablespoonful
of ground mustard, and one tablespoon
full Of turmeric with enough cold vinegar
TO make smooth paste, then add one
cup OF sugar, and sufficient vinegar "a
make two quarts In all. Boil this mkt
ure until II thickens aud Is smooth,
stirring all the time, then add the vege-
tables, and cook until well heated
through.
SLICED CUCUMBER PICKLE.
Four quarts cucumbers sliced thin.
Put into u large granite or esrthen
pan and sprinkle salt between each
layer. Let them stand twenty-four
hours and drain.
Put tn. cucumbers In layers in your
jar and over each layer sprinkle a mkt
ure OF one-half cup each OF black and
white mustard seed and celery seed, aud
sprinkling OF black pepper.
Mix one gallon vinegar and one cup
olive oil and pour II over the whole.
Let them stand two months before
using.
PURE GRAPE JUICE.
Select the best quality Of Concord
grapes when they are In their prime,
fully ripe and sweet. Wash, stem and
mash the grapes. Bring TO = boiling
heat and cook until seeds are freed from
the pulp.
Then put into jelly bag or square
cheese cloth and hang up TO drain all
night. DO not squeeze them.
Next morning bring juice to the boil
ing point, and turn Immediately into air
tight bottles or jars. Beer bottles with
patent shoppers are best. This Ia the
first quality and OGe wine-glsss OF It Is
equal In food value to two punches OF
grapes. Four ten pound baskets of
grapes make about ten pint bottles Of
juice, Of the first quality.
GRAPE JUICE. SECOND QUALITY.
To the pulp remaining In preceding
recipe, add about one quart OF water to
every ten pounds Of grapes. Press
thoroughly and let It settle. Then pour
OF and add one-hslf pound sugar to one
quart water.
Let IL boil up once, then bottle and seal.
CREAM CAKES.
cup hot water, Ia teaspo0nful salt,
IL cup butter, l-2 cups pastry aour, 3
eggs.
Put the water, salt and butter In q
smooth saucepan on the fire. When
boiling, add the dry flour, stir well and
cook five minutes. Add the unbeaten
eggs, one at time and beat each thor
oughly into the dough.
When all are we'll mixed, drop the
dough In small tsblespoonfuls on but
tered baking pan, some distance apart.
Smooth the surface into round shape,
bake in q moderate oven over thirty
minutes. They should brown and puff
up, and will not fall II they are thor
Oughly baked. When cool make cut
In one side and oil with
CREAM FILLING.
Mix three-fourths cup sugar, one salt
spoon salt, and one-third cup -four, and
pour on gradually one pint Of hot milk.
Turn into the double boiler and cook
ten minutes, stirring until smooth. Beat
two eggs and stir them into the thicken-
ed milk and cook until the egg IL firm.
Add one teaspoon Of butter and when
cool flavor with one teaspoon vanilla.
RCLAIRS.
Bake the cream cake dough In shapes
four inches long and one and one-half
wide, shaping through pastry bag and
tube. Cool, split, al with cream 6lling
and frost with boiled or water icing.
CUsTARD FRITTERs, WITH MERINGUE.
Beat the yolks of two eggs, add salt
spoon salt and one cup milk. In this
soak four slices bakers bread
cut one-half inch thick, crusts removed.
Turn them until the custard Is all absorb
ed. Fry them 10 hot butter until deli
cate brown on each side. Remove to an
oval or oblong platter and sprinkle light.
" with powdered sugar.
Beat the whites Of the eggs till light,
add two tablespoons powdered sugar
and two teaspoons sherry wine. Have
this mixture beaten and ready as soon as
The fritters are ready. Pile q portion
On each slice and serve immeviately.
This may be varied by spreading the
fritters with . thin layer Of jelly before
adding the merin1ue. Kitchen