Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-12-27
HONKMAKERC COLUMN.
RECIPES.
CHOCOLATE LAYER CAKE.

RECIPES.
CHOCOLATE LAYER CAKE.
Three-quarters Of cupful Of butter
one and one-half cupfuls Of sugar, twt
and one-quarter cupfuls Of sifted hour
three eegs, cne-Quartcr Of teaspoonfu
Of salt, three eQunrea Of chocolate, three
quarters Of . cupful Of milk, one to-
spoonful Of vanilla, two teaspoonfuls o.
baking powder.
Scaid the milk, dissolve It In the graf
Cd chocolate and Get aside until cool
Cream the butter and sugar, add the Va
nilla and the beaten yolks Of tho eggs
Add alternately the -four and the pre-.
pared milk then the stifiy whipped
whites lastly stir In the baking powder
and beat hard for two minutes. Bakt
In three layers and when cold put TO-
gether with the following
SOFT CHOCOLATE ICING.
Boil together one cupful and half Of
graduated sugar, one-half OF q cupfu
Of water and q pinch Of cream OF tartar
When little dropped into water can b
rolled into soft ball take from the firt
and set aside until partly cooled. Still
until Il begins to thicken, add one tea
spoonful Of vanilla and two squares oil
chocolate grated and melted over hol
water. When quite thick spread be
tween and over the top Of the cake.
COFFEE FRIrrERs.
Trim loaf OF stale bread free from
crust and cut into fingers one inch
square and four inches In length. Beat
veil together three eggs, add TO them
one cupful Of milk, one and one-hali
cupfuls Of moderately strong coffee and
pinch Of salt. Dip each finger 10 this
lay on platter and pour over them the
remainder Of the mixture, turning them
at intervals until all IL absorbed. Have
ready 10 q saucer one xell-beaten ega
and n large plateful Of stale bread
crumbs. Dip each finger into the egs
then roll In the crumbs. Drop two OF
three at time into = deep saucepan
partly filed with smoking-hot fat and
cook until golden brown all over. Drain
on unglszed paper for a moment, dust
with powdered sugar and serve.
MERINGUE FOR LEMON PIE.
Add pinch Of salt To the whites OF
three eggs which have been well chilled
Whip With Fat wire egg-beater until
frothy; add three tablespoonfuls OF
sifted powdered sugar and continue To
beat until the mixture IL stiff and glossy
Add one tesspoonful Of lemon juice and
whip until the meringue will stand alone
Spread this over the partially cooled pie,
dust thickly with powdered sugar and
place In cool oven until colored . pale
brown.
STUFFED EGG SALAD.
Cut into tiny dice sufficient cold mea,
veal, chicken or turkey preferred-to
measure one hesping cupful. Put 10 .
bowl 0ne-half Of = teaspoonful Of salt,
one-Quarter OF teaspoonful OF white
pepper and three txblespoonfuls Of olive
oil and stir until the seasonings are dis.
solved. Then add few drops at time,
one tablespoonful OF txrragon vinegar
and stir until the mixture Is slightly
thickened and Of n grsyish color. Mix
this thoroughly with the prepared mes,
and put aside for an hour or two. Ia
the meantime hard-boil six eggs, shell
them and cut them into halves crosswise.
Remove the yolks and put aside. To
the meat add one-half Of the dressing,
I'LL each white cup hesping full OF the
mixture. Prepare q number OF cups
with blAnched lettuce leaves, put In each
teaspoonful OF the salad, on II stand
the filed egg cup and sprinkle over q
little chopped parsley. For the dressing
rub three Of the boiled yolks to smooth
paste with one tablespoonful OF olive oil,
add 4 quarter OF q teaspoonful OF salt, q
dash OF cayenne and an eighth OF tea.
spoonful Of dry mustard. Work In
gradually three tablesp0onfuls Of olive
Oil; the mixture ehould now be very
thick. Add one scant teaspoonful OF
lemon juice or vinegar then three table
spoonfuls more Of the oil, stirring stead
lily, then put aside In cold place. When
needed add two tablespoonfuls of thick
whipped cream or one-half Of the white
Of an egg whipped to a stiff dry froth.
CARAMEL CAKE, NO. /.
Cream together one-hslf OF cupful OF
butter and one and one-hslf cup.
fuls Of dark brown sugar; add the well.
beaten yolks Of four eggs and one tea
spoonful Of vanilla, then, alternately,
two cupfuls OF -four and one-half of 8
cupiul Of milk TO which has been added
while hot, five tsblespoonfuls OF grated
chocolate, then cooled. Beat hard for
three minutes, add two scsut teaspoon
fuls OF baking powder and bake in three
layers.
CARAMEL CAKE, no. 2.
Crate two squares of chocolate and
melt over hot water adding gradually
one-hAlf Of cupful OF milk. When
smooth add one cupful Of sugar and the
yolk Of one egg and boil until thick, then
set aside until cool.
Cream together two thirds OF cupful
OF butter and one cupful Of brown sugar,
add two well beaten eggs then, alter
nately, one cupful Of milk and three
cupfuls OF flour. Beat hard, add one
teaspoonful Of vanilla, one-half Of tea
spoonful Of powdered cinnamon, the
cold cooked mixture aud two teaspoon
fuls of baking powder. Bake in layers.
CARAMEL ICING.
Boil together for twenty minutes two
cupfuls Of brown sugar, one-half Of a
cupful Of water and butter the size Of an
egg. Spread while hot.
TRANSPARENT ICING, NO. l.
One cupful Of sugar, three tablespoon
fuls OF water, one teaspoOnful Of butter
and one-half Of q teaspoonful Of vanilla.
Boil together for five minutes and use at
once.
TRANSPARENT ICING, NO. 2.
To two cupfuls Of powdered sugar
add, spoonful by spoonful, sufficient
boiling water to mix to u thick paste.
Flavor with vanilla and spread between
the layers.
HERMITS.
Cream well together one-half Of cup
full OF butter and one and one-hslf cup
fuls Of brown sugar, add three we'll
beaten eggs, one teaspoonful of ground
one scant teaspoonful OF soda
In little milk, two-thirds Of q
cupful Of currants, one-hslf Of a cupful
Of finely chopped nut meats aud sufficient
-four to make soft dough. Roll out
thin, cut into squares or rounds and
bake In q moderate oven.
SALAD DRESSING, no. /.
In saucepan put one-eighth of tea
spoonful of dry mustard, one-hslf Of a
Of salt, one-quarter Of a tea
spoonful Of white pepper or dash Of
cayenne, one-half Of cupful of vinegar
and one tablespoonful Of butter; place
over the fire where IL will heat without
boiling. Into double boiler drop two
large or three small eggs, beat them just
enough to mix and add one large table