Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-10-04
STEAMED COFFEE cUsTARps.


thick and smooth, and pour II while hot
over the we'll beaten white OF one egg.
STEAMED COFFEE CUsTARDs.
One cup strong clear coffee, one pint
boiling milk, four tablespoonful sugar,
one ssltspoopful salt, yolks six eggs,
whites six eggs.
Beat the yolks slightly, add the sugar
and salt, and when we'll mixed add the
coffee aud milk. Strain IL and fill Gus
tard cups three fourfhs full. Set them In
a pan OF boiling water on the stove until
they thicken. When done dill the cups
with the whites beaten stiff and sweet
ened.
OLD ORCHARD CLAM STEW.
One quart Of CLANS, cover with half
pint cold water and come to boil. Sea-
son with salt and pepper. Add three
pints milk, two butter crackers rolled,
and two rounded tablespoons butter.
Let IL come to boil and serve In a
tureen with hsrd-boiled egg sifted
potato ricer.
BLACK-CAP CAKE.
One cup butter cresmed, one and one
half cups sugar, two tablespoonfuls mo-
lssses, two eggs, one-half cup sour milk,
two and one-half cups -four, one tea
spoonful soda, one-hslf tesspoonful each
cinnamon and cloves, one cup each raj
sins and wslnuts.
Mix 10 the order given and bake In
two shallow pans. Half lard and half
L M, ,,saI In cyaaA NJ oil hnffnr
10 any cake with molasses.
MILK sHERBET.
Three lemons, one pint sugar, one
quart milk.
Squeeze the lemons, strain the juice,
add the sugar, and mix thoroughly, then
the milk, and turn at once into freezer,
and freeze Ms usual.
WHITE VELVET sHERBEr.
The Juice OF six lemons, and the thin
" shaved peel Of two soaked In the juice
half An hour. Then strain the juice, and
add enough sugar to make thick bat
ter. Ii usually requires about cupful
to each lemon. Add three pints OF milk,
and turn at once into freezer packed
with three parts broken ice and one part
rock salt. Turn slowly at first, and when
il begins to thicken, turn rapidly until
stiff. Add more salt and Ice, and let II
ripen for at least two hours before serv-
ing.
GRAPE JUICE.
Take eight pounds Of perfect Concord
grapes. Wash and stem, put In porce-
lain or agate kettle, and add a quart OF
cold water. Put on TO boil over n good
fire, mash the grapes with an agate or
silver spoon. After boiling for fifteen
minutes remove from the fire and strain
through jelly bag.
To every quart Of juice add half a
pound Of graduated sugar, boil twelve
minutes, removing any scum that may
arise, fill heated bottles and seal while
hot.
BARBERRI JELLY.
Pick over the barberries, and wash
them. Put them into the preserving
kettle, and TO every four quarts OF ber-
ries allow three pints OF water, and a
dozen sour apples, quartered and cored.
Boil slowly until apples and berries
are soft, then turn into the jelly bag and
drip, being very careful not TO squeeze
il, or the Jelly will not be clear. Boil
the juice for twenty minutes, skim and
measure, and to every cup OF juice use
u generous cupful Of sugar. Boil until
il ieliies, which will sometimes take
thirty minutes. Pour into tumblers, and
after three or four days, cover with
paper.
CANNED PORTER APPLES.
Allow half cup Of sugar and one
cup of water, TO every pound OF apple.
Pare, quarter, and core the apples. and
cook them carefully, fe~ at q time,
in boiling water until tender, but not
soft enough 10 break. Put them in the
Jars. which should be near by In pan
of hot water. When all are cooked.
carefully pour back into the kettle all
the juice which has drained from the
apples. Strain this water and put 1t
on TO boil again with the sugar, adding
more, IL needed, TO make the right pro-
portion for the sugar. Boil and skim
thoroughly. Then fill the jars to over
flowing with the boiling syrup, and seal
at once.
CANNED OUNCES.
Weigh the ounces after they are
pared. quartered and cored. Take
three-fourths of pound OF sugar to
every pound of fruit. Cook the ounces
In boiling water until soft, then take
them out into dish, and add the sugar
to the water In which they have been
cooked. Skim well, and boil until clear,
then add the ounces, and when well
heated through, drain them from the
syrup and put carefully into the j,rs.
Boil the syrup ten minutes longer, skim
or strain II, II not clear, then I'LL the j,rs
TO OVERLOOKING and seal at once.
WHOLE PEARS, CANNED.
Remove the peel. leaving the stems
on as many firm, ripe Bartlett or Shell.
don pears as you wish to can. Make a
thin syrap In the proportion OF about
half a pound Of sugar to pint OF
water, or with even less sugar, II the
syrup is too sweet. Boil the pears In the
syrup until soft enough TO easily
pierce with broom straw. While boil
ing hot, carefully place the pears In the
Jars, stems down ward, so arranged that
there shall be little or no space between
the pears. Fill to overlooking with the
hot syrup and seal.
SWEET PICKLED MELONS.
Select cantaloupes, or musk-melons,
not quite ripe. Cut into obl0ng pieces,
and remove the rind and soft part near
the seeds. Prepare the spiced pickle
In the following proportions: To every
eight pounds Of melon, take one pint OF
vinegar and three pounds Of sugar. Mix
half teaspoonful each Of ground mace
and cloves, one teaspo0nful each OF GIN
ger, sllspice, and cinnamon. Tie this
mixture into q small piece Of cheese
cloth, and boil 1t with the vinegar.
Cook the melon carefully 10 the hot
syrup until tender, then skim out into q
large bowl. Boil the liquor down. and
pour It over the fruit. Repeat this for
three or four times, and the last time,
helt all together. then put Into jars, and
seal.-American Kitchen Magazine.
A foreign savant has declared that .