Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-04-18

l-S SuR ooesOts SoPso Va eoSoss 49,,
cup Of milk, 3 cups Of pastry aour, 8
Of baking powder, sslt-
spoonful Of mace, cup Of walnuts
chopped.
Cream the butter with one cup Of
sugar. Beat the yolks Of eggs with the
other cup. Combine the two and add
milk and four mixed with baking
powder, spice and nuts), alternately.
Measure baking powder level. Bake
half Of II In long cake pan and the
In two round pans. Frost the
long loaf with caramel frosting and
decorate with halvpd walnuts. Put
caramel frosting on top OF one Of the
round cakes, lay the other on this press-
Ing Il slightly and pour the remainder Of
The frosting over the whole.
CARAMEL FRosTING.
Put three cups orc. G. sugar u light
brown In granite sauce pan, add one
cup medium cream, and one heaped
butter. Boil without stirring
except ~ you scrspe the bottom oc-
TO prevent burning, until n
little dropped In cold water becomes
~axy. Then set the pan In cold water
snd stir as II hsrdens. Spread u on the
cake while II IL still soft enough TO
spread. II will settle to smooth sur
face almost instantly. Ii viii take
double this amount for the two losves.
ALMOND CAKE (RIcH)
81 Of CUP of butter, , cups Of fine
graduated sugar, II cup Of milk. ] tea
spoonful Of almond extract, 2 IL cups
Of pastry Hour, level tesspoonfuls Of
baking powder, IL level teaspoonful Of
cream OF tartar, whites Of s eggs.
Mix the baking powder and cream OF
tartar with the -four and sift them three
times. The cream Of tartar Is intended
TO stiffen the whites OF the eggs. Rub
the butter to cream, add the sugar and
beat until the sugar IL nearly dissolved.
Have the whites beaten stiff and dry.
Then add milk and four alternately, one
fourth at y time, and beat thoroughly.
Stir In the whites and extract, and when
well-mixed turn into the pans. This
may be baked In two small pans--or 10
one large sheet. II you do not nee bsk-
ing powder, use one-bslf level teaspoon
full soda, and one and one-hslf teaspoon
fuls cream of tartar.
ALMOND CANE.
IL cup OF butter, cups OF sugar, ]
cup OF milk, ; eggs whites, 23l cups
OF flour. > teaspoonfnls OF baking powder,
IL teaspoonful Of bitter almond, l cup
OF almonds chopped.
Blsnch the almonds by pouring boil
ing water over, let them stand until the
skins slip of easily. Dry thoroughly
and chop fine, or slice In thinnest posi-.
bic shsvings. Measure the baking
powder slightly rounded and mix IL sith
the four. Cresm the butter with half the
sugar snd beat the other bali into the
whites. Then beat the two together snd
add the milk and -four alternately. Beat
well, add the nuts, and bake In shallow
pans. II you wish TO make layer cake
OF IL, I'LL With almond cream. whip one
cup with cream stiff, add one-hslf cup OF
powdered sugar. a few drops OF almond
extract and put IL on one Of the cakes
Cover with finely sliced almonds, then
lay on the other cake and frost that with
plain frosting.
ITALIAN CREAM.
Soak one-tourth box OF gelatine in one.
fourth cup cold water till soft. Scald
one pint OF milk In double boiler. Beat
yolks OF three eggs with three table
spoons OF sugar and oue-hslt saltspoor
Of salt, add the hot milk aud when vel
mixed turn back into the double boile'
and cook until II tbickens stirring con
stAntly. Dissolve the soaked geiatine In
the hot custsrd and strain II into th,
well beaten whites OF the eggs. Flavor
with one teaspoonful OF vanilla and pour
IL into q wet mould. Set away 10 COO
Ia pan Of broken Ice, and when ready
to serve, turn out carefully.
POTATO SOUP.
Wash, pare and boil three potatoes In
boiling sailed water until very soft. Put
one pint OF milk, one stalk OF celery and
one slice Of onion In q double boiler
Cook one tablespoonful Of butter and
one Of corn starch together, with littl'
OF the milk. Mash the potatoes, add thu
milk, the corn starch and butter, and lei
IL boil one or two minutes; add one tea
spoonful OF salt and one saltspoon oI
pepper; strain and serve hot.
COLD sLAw.
Slice red cabbage very thin; season
with salt, pepper and vinegar; keep II
on Ice till used.
FiLLET DE BRUF.
Get small flllet from under the rump
wipe II with n clean wet cloth, remov'
the fat and veins, and trim IL into shape
Lard IL with narrow strips OF salt port
cut parallel with the rind; sprinkle Il
with salt, pepper and -four, and bake JUS
thirty minutes in very HOT oven, bast
ing often.
MUSHROOM SAUCE.
Put the trimmings OF the beef on I,
boil In one quart OF cold water 10 U.S.
for the gravy. Put one tablespoonful Of
butter In an omelette pan; when very
brown add one tablespoonful Of -four
Pour the water from the trimmings int
the baking pan, first taking of all the
grease. Then add this water. little Al
\ time, TO the butter and tiour, stirring
till smooth. Season TO taste with salt
pepper and little lemon juice or horse
rsdish; add half Can Of chopped mush
rooms.
SNOW POTATOES.
Wash, pare and boil potatoes in salte'
water, taking care that the water IL boil
ing when the potatoes are put in; cool
until very tender. Drain, shake, anc
break up lightly with fork; season
with salt.
POTATO CROQUErTEs.
One pint mashed potato, one table
spoonful Of butter, one-half saltspoon Of
white pepper, speck OF cayenne, one
teas poonful of salt, one-hslf teaspoon
full OF celery salt, few drops Of onion
juice, the yolk OF one egg well beaten
Mix and beat until very light. Rut
through fine strainer, and add one tea
spoonful of fine-chopped parsley. Wher
cool shape into smooth round rolls, then
10 cylindrical forms. Roll In fiue bread
crumbs, dip in beaten egg, then Ia
crumbs sgain. Fry In smoking hot lard ;
have the lard hot enough to brown 4
piece Of bread while you count forty
Drain on brown paper to absorb the fat.
TURKISH PiLAU.
Stew half can of tomato ten minutes
with small slice Of onion, and strain It
Take one cup Of the strained tomato, one
cup either of beef, chicken, veal or NUT
ton stock, put it on to boil and season
highly with salt and pepper. When
boiling add one cup Of well-washed rice
boil until the rice has absorbed oil the
liquor, stirring often with q fork, but
not enough to break the rice. Add one
quarter Of cup Of butter, and set 1t
back where ir will keep hot, but not