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

and thick Add the grated r.nd OF three
lemons snd stir over the hre 10 large
double boiler until thick, adding tn,
strsiDed juice OF the lemons. When
thick and smooth add the whites whip
PED 10 stiff froth and cut rnd stir for
lhree minutes longer. Take from the
fire and heap in small glasses.
COFFEE FRUIT CAKE.
One cupful OF molssses, one cupful OF
brown sugar, one cupful Of butter, one
cupful Of rsisins, one cupful OF cleaned
eurrants, three eggs, one cupful OF
cofiee. one teaspoonful Of soda dissolved
10 ont teaspoonful OF boiling water, four
cupfuls OF sifled -four, one tesspoonful
each of powdered cloves, cinnamon and
sllspice. Cream the butter, add the
sugar and cream again, add the beaten
eggs and spices, alternate the molssses
aud -four, add the dissolved soda aud the
fruits. Bake 10 y loaf 10 slow oven ;
will take an hour or more according to
the thickness Of the loaf.
PLUM PUDDING CRoQuETTEs
Heat one pint Of milk until II Is a lit
tie more than blood warm. Crumb into
II sufficient stale bread 10 soak up all
the milk-this will require about one
large cupful of crumbs (do not use any
of the crust.) Cover and let stand
where IL will keep hot but not cook for
half an hour. Add to it one well-besten
egg. two tablespoonfuls OF sugar, one
quarter Of teaspoonful Of salt, one
eighth OF q tesspoouful each OF nutmeg
and cloves, one-qusrter OF teaspoonfui
OF cinnamon, ana one cupful OF chopped
fruit-raisins, citron and currsnts. Mix
and set aside until cold. Lightly -four
the hands and form the mixiare into
tiny croquettes. Dip each into slightly
beaten egg, then roll In fine cake aud
bread crumbs. Drop into smoking-h hot
fat snd cook golden brown. Serve with
a wine or vanilla sauce.
APPLE TAPIOCA PUDDING.
Pick over and wash one cupfui Of
pearl tspioca, then soak over night.
Drain, cover with one quart Ut boiling
water, add one-hslf teaspooniul OF salt,
and cook In double boiler until trans
parent, which will take fully two hours
Add one cupful Of sugar and the strain
ed Juice OF one lemon aud take from IN.
fire. Core eight or uine large tart APP
Piles, arrange them in baking-psn and
pour over them the tapiocs. Bake 10 "a
moderate oven until the apples are q ute
tender and serve cold With sugar and
cream.
cuaCnI ATR PIP
Scald one cupful Of milk 10 double
boiler; rub three tablespoOnfuls Oi
grated chocolate smooth with little Of
the milk and add to the contents OF the
double boiler. stir into this one tea
spoonful of cornstarch dissolved In y
little water and stir until th;cken-d, tn q
cover and cook for i've minutes. Set
aside and when cool add one.eighth Of n
tesspoonful Of salt, one teaspOOnful OF
vsnills, four tsblespoOnfuls OF sugar
and the beaten yolks of three eggs and
beat until light. Bake In one crust In u
moderate oven. Cover with meringue
made Of the whites of the eggs beaten
with three tablesp0onfuls Of powdered
sugar until very stiff and glossy. Dust
over with powdered sugar aud return TO
the oven until slightly colored. Serve
very cold.
PRUNE SHORT CAKE.
Rub together one pint of hour, one
hesping te4spoonful Of baking powder,
one-hslf OF tesspOonful Of salt, one
tablespoonful Of sugar and oOe-half OF q
cupful of butter. Add sufficient sweet
milk TO make soft dough and roll ont
three-qusrters OF an inch thick. Bake
In moderate oven, split, spread liberal
" with butter and the prune mixture
and serve with whipped cream.
Pick over and wash thoroughly one
pound Of prunes, cover them 9th cold
water and soak for full tweDty-four
hours. Transfer TO double boiler and
cock slowly until perfectly tender. Drain
on the juice, add one cupful Of sugar and
boil to . syrup. Remove the stones
from the prunes, cut them 6ne and stir
them into the syrup. Pour over the
short cake while warm and let stand for
about ten minutes before serving.