Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-11-08

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pound Of butter. When cold, add one
quarter Of . pound OF sugar, four eggs,
with the yolks and whites beaten sepa-
rately, and little nutmeg and cinnamon.
Put the mixture Into . pudding dish,
cover the top with bread crumbs, and
bake for half an hour. Serve while
warm With cream. This Il especially
nice when made with early apples.
TAPIocA CUsrARD.
One-half cup Of pearl tapioca, soaked
over night In water enough 70 cover it.
10 the morning put Il into fsrina kettle
with one quart Of milk, and let Il boil
until the txpioca looks clear and 10 ten
der. Then add half . teaspo0nful Of
salt, and Q piece Of butter half the siz,
Of An egg. Lastly put In three-quarters
OF cup Of sugar. When nearly cold,
add three beaten eggs, onc-half teaspoon.
ful Of grated lemon peel, piuch OF
mace, cinnamon, or any other navoring
you may prefer. Place In . pudding
dish and set the dish In pan Of hot
water. Bake 10 q moderate oven.
SiOk0k PCDDIN6.
One pint OF milk and one cup OF slfted
-four; wet the -four with . little milk,
scald the remainder, and pour Ia tho
-four, cooking II = little. Add one-half
cup Of sugar and one-half cup butter
beaten together. When cold add elk
eggs, the whites and yolks beaten sspa-
rstely, and put In . pudding dish. Set
the dish In pan OF hot water In the
oven and bake one hour. Serve either
with hard or liquid sauce.
FoAMY SAUCE.
One and one-half cups OF sugar,
thoroughly creamed with one-hxlf cup
Of butter, one scant tablespoonful Of
corn starch, vet with . very little cold
water and scalded with three-qusrters Of
cup Of boiling water. While this 10
hot pour Il over the sugar and the butter
and stir well. Beat the whites Of three
eggs very stiff, and stir In also any
nsvoring desired. A half cup Of thick
cream whipped and added Is great i'm
provement TO this sauce.
APPLE ROLY POLY.
One pint Of -four, half . cup OF butter,
two heaping teaspoonfuls Of baking
powder and . half teaspoonful Of salt.
Mix with milk, roll out thin, and cover
With slices Of tart apples sprinkled with
sugar. Fold It over, put It into but
tered mold and boil two hours and half.
Serve hot with hard sauce. Peaches,
raspberries and cherries may be used.
APPLE TAPIoCA PUDDING.
Soak half cup OF tapioca over night.
Pare and core six tart apples. Fill the
cores with sugar and place the apples In
q baking dish. Pour the soaked tapioca
over them and scatter few bits of but
ter over the top. Add little hot water
and during the baking add more, - may
be needed to prevent the pudding be-
coming too stiff. Bake slowly until the
apples are perfectly tender. Serve when
nearly cold, with sugar and thick cream.
BAKED APPLE pUNPLINGs.
Pare tart apples, remove the cores,
and all with sugar. Make rich short
cake, roll up each apple separately, lay
them ss closely as possible In deep
baking dish which has been buttered.
Make sauce Of one cup OF butter, two
cups Of white or brown sugar, q little
and nutmeg. Spread over
the top OF the dumplings. Fill the dish
half full Of cold water and bake slowly.
Serve hot In the same dish.
QUAKER APPLE PIE.
Slice nice sour apples upon q large
pie plate; scatter over O few small bits
Of butter and cover with the puff paste
rolled about an eighth Of an inch thick.
Let Il bake In rather q quick oven till
the apple is soft and the pastry . nice
brown. Take ofr the crust aud turn Il
over upon clean plate; then season the
apple with sugar, nutmeg, and Q speck
Of cinnamon; stir 1t carefully, enough
to mix the spice and sugar In, then place
the apple smoothly over the crust. Beat
the whites of two eggs stiff; In another
dish beat stiff three tablespoonfuls Of
thick cream. When the cream begins to
stiffen, mix II with the whites Of the
eggs and . large spoonful OF powdered
sugar, also few drops of vanilla. By
this time the pie will be nearly cold and
the meringue may be spread over It.
COMMON APPLE PIE.
The common apple pie may be made
In much the same way as the above, only
that the plate must be lined with the
puff paste before the apple IL sliced.
After baking the pie llft the top crust
and season according 70 the
just given. To be nice an ap-
pie pie should be we'll sweetened. Re
place the crust and sprinkle q little
powdered sugar over the top.
PUFF PASTE.
One pound Of hour, three quarters Of
\ pound of butter, the yolks OF two eggs,
4 very little salt, and Ice water. Place
the -four upon the kneading board. Beat
The yolks Of the eggs and stir into them
! few spoonfuls Of Ice water. Pour this
slowly Into the centre NJ the -four, STIR
ring 1t lightly at the same time with the
tips Of the fingers; keep stirring In this
way until you have flrm, smooth paste.
Now roll It into q rectangular shane.
The butter, II It ID at all soft, should
be cooled In Ice water and then worked
I'LL It Is dry and supple, but not melted
Dr. made warm. Divide the butter into
three parts, and spread one part evenly
over half the paste. Turn the other half
over It, folding 1t second time from
right to left. Roll out again and spread
another portion Of the butter % before
On half the paste, folding again and roll
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