Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-06-20

srRAKRKRRY puNPIINoa.


made 40 follows:
One tablespoonful Of butter, one-half
cup Of powdered sugar, and little lemon
juice; add - many crushed strawber-
RES - you can beat 10 without curdling.
NODDED STRAWBERRIES.
Beat the yolks Of three eggs with three
tablespoonful Of powdered sugar; add
one cup Of rich milk, and cook until
thick. Remove from the hre, add one
fourth box Of dissolved gelatin; stir
well and strain. Stir In one-hah cup Of
cream, and nsvor 70 taste. Line The
aides OF dish with lady fingers, cover
the bottom Of the mold with chopped
berries, and pour In the mixture. Con
tinue layer Of berries and custard until
the dish 10 filed. Serve very cold with
whipped cream.
DELICIOUS STRAWBERRIES.
Stem large, ripe strawberries, put In
bowl, swceten well with powdered
sugar, squeeze over the Juice Of nve
large or sax small oranges. Set on ice
TO chill. Servo without cream.
oAAA W 0khRl oA6k>0e
Mako . rich biscuit dough, and roll Il
out . quarter Of an Inch In thickness ;
cut Ii into four.lnch squares, pat GONE
ripe berries on each square. sprinkle
with . very little sugar, bring The
corners together, and place them on .
buttered tin. Melt one tablespoonful
each OF butter and sugar In one-fourth
Of cup Of boiling water, and brush the
balls with Il. Bake 10 Q bot oven, and
serve with any sauce preferred.
STRAWBERRY WRITERS.
Make . light batter Of the yolks Of
three eggs, beaten, four tablespoonfuls
Of milk, . piece Of butter the sire Of =
walnut, and . little salt, one teaspoon
full of baking powder, and one scant cup
of four, sifted together. Nix smooth,
then add the whises of the eggs beaten
70 stiff froth. Select large, finely nAv-
ored berries, and drop two or three Of
them In the batter at time, taking out
ut once In . large spoonful, and try
quickly, In boiling Int. When . nice
brown on both sides. serve at once, dust
ed with powdered sugar, or serve with
strawberry sirup.
STRAWBERRY sHoRTCAKE.
Stft together one quart Of flour, two
rounded teaspoonfuls Of baking powder.
Q little salt aud one tablespoonful Of
sugar, and into II chop three tablespoon
fuls Of butter. Add one cup of sweet
milk and one well-beaten egg. Put to-
gether a. quickly and With % little
handling a. possible. Roll into sheets
one-half inch thick. Bake In o. we'll
creased pan. laying one sheet on top Of
the other. As soon 90 baked separate
them and put between the crusts Q thick
layer OF we'll sweeteued berries, and also
cover the top with berries. Serve with
sugar and cream.
STRAWBERRY FLOAT.
Put one pint Of milk In vessel to
beat. Mix together the beaten yolks Of
four eggs and four tablcspoonfuls Of
sugar, add . very little salt and flavor
with vanilla. Beat the whites Of the
eggs to stiG froth, and, with large
spoon, place them In the hot milk, turn
Ing over quickly, lift out on Q platter,
then turn the yolks into the milk and
stir until the conslstency OF cream. Put
. layer Of hulled berries 10 . glass dish,
pour over them Q portion Of the castard,
then add another layer Of berries and
custard. Heap the whites over the fruit
and castard and dot the top with . few
berries. Serve very cold. The layers
Of berries should be sprinkled with liz
tie powdered sugar.
STRAWBERRIES WITH WHIPPED CREAM.
Select large fine berries, sprinkle with
powdered sugar. Heap on whipped
cream, sweetened and favored with Va
nilla. Another way 10 when the cream
Is partly whipped, sweeten, favor with
vanilla, add the desired quantity Of ber-
ries previously sweetened and mashed or
chopped. Whip until very stif. Set on
Ice until ready 70 serve.
Raspbefries are q delicate fruit and
should be handled lightly; they arc very
attractive looking when merely heaped
10 glass dish with small quantity Of
finely chopped Ice over them, and the
dish ornamented with their own leaves.
Powdered sugar, and lemon juice may
Be served with than u desired.
RAsPBERRY PUDDING.
Sift together one pint Of hour, one
tablespoonful Of sugar, q very little salt,
and one teaspoonful Of baking powder.
Nix with I've Wel-bcaten eggs, one cup
Of milk, one quarter Of . cup OF melted
butter, and two cups Of msshed rasp-
berries. Bake and serve with sauce
made Of one cup Of berries mashed with
three tablespoonfuls Of sugar; rub them
through sieve, add one cup Of water, .
little salt, one tablespoonful Of butter
and one tablespoonful Of corustarch dis
solved In little cold water. Let boil
for ave minutes.
RAsPBERRY rARrs.
Mako good puff pasta, roll very thin
and line tart pans with Il. FIJI the
shells with sweetened raspberries, bake,
Ice the tops like cake or when cool
spread with whipped cream. Set on Ice
until ready TO serve.
RAsPBERRY SPONGE.
Soak one-half box Of gelatin In one
half cup Of water for two hours. Mash
one quart Of berries with one-hah cap
Of powdered sugar, mash them through
o Sieve and add the juice Of one small
lemon or one-half Of large one. Mako
sirup of oue-half cup Of sugar and ono
cup Of water. Add the gelatin 70 the
hot sirup, remove from the Are and pour
over the fruit. Stand In ice water and
stir until the mixture becomes cold.
Thsa add The whites Of three sges beatsu
70 stiff froth, and hest the mixture
until Il begins 70 thicken. Tarn into .
weetsd mold and ~ away % harden.
Serve with Q boiled custard, made with
the yolks Of TIE eGgs.
RAsPBERRY 0RLArm.
Dissolve threg osnces Of gelatin IN .
llttls cold wstae, squeoao ~ jaico fro0
one cupful of red caEfants Into q;
swssten Win powdersd saear. Put on
plat q rips ~ Baspbsfles lnto bovl;
poar ~ eeiatin ovsr and Whea + hegins
% thlcken poar into . border nold; al
- eonero with WhlppG6 Ooam. ,0Rvo