Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-01-03
HOMEMAKERS COLUMN.
CAKES AND oAINrlss.
SPICE CAKE

SPICE CAKE.
Seed and cut In halves 2 pounds OF
raisins, aud chop into small pieces Il
pound Of citron. Take l cup Of mo-
iasses, 1 OF sugar, 1 Of milk, Of butter,
1 Of -four, l teaspoonful Of soda, oil
cinnamon, Of cloves, Of nutmeg, !
eggs; beat the sugar and butter together
until they cream, then add the molasse'
and milk aud then the other ingredients
and enough fiour to make firm batter
Bake.
HICKAROONs.
This IL very delicious dainty similar
to macaroons. Take pound OF powder
ed sugar, pound Of chopped hickory
nuts, the whites OF i've unbeaten eggs
half cup Of flour, two small teaspoon.
fuls of baking powder. Drop on butter.
ed paper and bake or dry In the oven.
FANCY CAKES.
Take = eggs, l cupful Of sugar, Ia
cupfuls Of -four, gill Of cold water,
tablespoonful OF lemon juice, teaspoon.
full Of baking powder, ounce OF choco.
late, half a tumbler of any kind OF jelly
Separate the eggs, and beat the yolks
and sugar together until light. Beat
the whites until light, and then bes.
tn, IN with yolks aud sugar and grated
chocolate. Next beat In the lemon
Juice and water, and finally the -four, In
which the baking powder should be
mixed. Beat for three minutes, and
then pour the batter into two pans, and
bake in a moderate oven for about
eighteen minutes. When done, spread
one sheet of cake with the jelly, and
press the other sheet upon II; and when
cold, cut into little squsres and triangu
lar pieces, Ice thickiy with chocolat
frosting.
A DELICIOUS DESSERT.
Soak a quarter OF u package OF gels.
tine In Is of n cupful Of cold water for
two hours. whip pint OF cream TO 3
fro,h, aud put IL in bowl, which shou d
be placed In pan OF Ice water. Put l 4;
an ounce Of shaved chocolate 10 4 smal
pan With , tablespoonfuls of sugar and
one Of boiling water, aud stir over the
hot fire until smooth and glossy. Add
10 this gill of hot milk and the soaked
gelatinc, and stir until the gelatinc !.
dissolved. Sprinkle generous halt
cupful OF powdered sugar over IN,
cream Now add the chocolate and gels.
tine mixture, and stir gently until IL be
gins TO thicken. Line quart charlotte
mould with lady fingers, and when the
cream Is so thick that it will just pour
turn IL gently into the mould. Piac,
the charlotte 10 n cold plsce for an houl
or more, and st serving time turn out or
q fat dish.
CHOCOLATE FINGERS.
Cover 3 large baking pans with pspe'
that has been well oiled with washed
butter. Over these dredge po~dere
sugar. Melt In cup one ounce OF choc
ols,e. Separate the whites and yolk'
Of I eggs. Add TO the yolks N generou.
~ cuyiul OF powdered sugar, and beat
until light and iirm. Add the melted
chocolate, aud beat few minutes long
.r. Beat the whites o! the eggs TO .
stiff, dry froth. Measure out 81 Of .
cuptui Of sifted -four, aud stir II and the
hites into the yolks. The whites and
four must be cut IN ss lightly as posi-
bic, and With very little stirring. D'oI
The mixture 10 ,esspoonfuls the shape oil
lady fingers on the but,ered paper
sprinkle powdered sugar over the cakes
and bake In slow oven for fifteen min
utes.
Nut CAKE.
Take two tsblsspoontuls OF butter, t~c
cupfuls Of sugar, two beaten egg, a
cupiul OF milk, three cupfuls Of flour
one ,easpooniul Of baking powder, on,
pint OF mixed nuts, blsnched snt
chopped; flavor with vanilla. Put In i
outtered tin and bake Ia n moderate
oven.