Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-05-23
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COLUMN, oxford DsaosEos. Paris. Mains.
RECIPES
BREAD JELLY.

juice OF one lemon and one pint Of orange
juice and strain through doubled cheese
cloth. Pour into wetted molds and set
away until firm. II desired to serve ~ =
fancy dessert cut the oranges open In
such way ~ to represent basket with
handle, then scoop out the pulp with
spoon and press II to extract the juice.
Set the prepared rind baskets In pan
Of chopped ice and after strainlng the
Jelly carefully Ill them; or mold the
Jelly In fat dishes, cut when firm into
dice and heap In the baskets.
ORANGE FLOAT.
Heat one pint Of water In saucepan !;
when boiling stir quickly into IL two
tsblespooufuls Of cornstxrch mixed TO q
paste with little cold water. Stir and
cook for ten minutes. Add one-eighth
Of teaspoonful Of salt and one-half,of .
cupful OF sugar, stir until the latter IL
dissolved and take from the fire. Add
the juice and pulp OF one large lemon.
Cut in half three large juicy oranges, re-
move the seeds and with spoon scoop
out the pulp and juice; place In the dish
In which the Goat is to be served, pour
over the cooked mixture and set away.
Serve cold with cream and sugar.
EGG MUrrINs.
Separate the yolks and whites Of three
eggs and beat until light. To the yolks
add one pint Of milk. Mix 10 bowl
three cupfuls Of -four, one-hslf Of q tea
spoonful Of salt and one tesspoonful OF
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CORN fkIrTEks.
aad one cnnsu, NJ milf one-hslf OF a
tesspoonful OF salt, one-quArter OF tea
spoonful Of pepper and one can OF corn
chopped fine. Stir 10 sufficient sifted
flour 70 make n drop bstter, one table
spoonful OF melted butter and one heap
ing teas poonful OF baking powder. Drop
by spoonfuls into smoking hot fat and
fry as directed for plain fri,ters or saute
In little fat In q pan.
FRUIT fhiiEhs.
beat together the yoiks OF TWO eggs
and one cupful Of sift.d -four and beat
until smooth. Add one tablespoonful OF
melted outter or ohve OH ana one-hat Vi
teaspooniui OF SAT- ana peat agla.
Cut ID hghtiy the sunny whipped whites
OF the eggs ana ser ASIDE 10 coia place
TOT couple OF hours' Drop INTO TINS
batter siices OF apple, BANANA OF any
whoie or cut iruit, turn each piece until
completely coated ana crop INTO smoE'nk
not rst, COOKING n difeeted LOT piain
fritters. Dram on paper ana serve NJ
once with or without sauce.
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One-half Of = pound Of sugar, one
quarter OF pound OF butter, one pint o!
moiasses, one-eiRhtn OF teaspoohiuI VI
salt, Two teasPoontuis OF oaking soos
dissolved IN httie ooirng water, one
scant tablespoonful OF an mixed grounu
spices preferred, noor 10 make sun
dough. MIX thoroughiy together, cover
and set aside Tor TWO or three hours, then
roll out, cut into cakes and bake In n
moderate oven. liz desired they may be
glazed with Il water icing.
FRENCH TEA cRhAA'
Scsld one quart OF cream, take from
the fire, add one tablespoonful OF any
cover closely for six minutes, then strain.
Return 70 the fire In double boiler with
five eggs and five tablespO0nfuls Of
sugar beaten together and added TO IL,
and stir until as thick as custsrd. Take
from the fire, add one box Of gelatine
which has been soaked In one cupful OF
cold wster and stir until dissolved.
Strain into wetted mold and set away
-
CHOCOLATE CREAM.
Crate and melt over hot water four
ounces Of bitter chocolate, add to u
three-qusrters OF cupful OF sugar, and
when dissolved one quart Of scaided
cream. Stir for five minutes over the
fire, then set aside until cold. Add
eight well beaten eggs and one teaspoon
full Of vanilla, pour into buttered mold,