Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-02-07

DELICIOUS DESSERTS.


Snow DRIFT PuDpINo.--1 pint Of
milk, 2 teaspooufula Of constarch, l-2
cupful Of sugar, whites Of 3 eggs, small
pinch OF salt. Place the milk In double
boiler, when hot put in the constarch
which must be nrst molstened 10 . little
water, stir until it becomes smooth, then
add sugar, salt, beaten whites OF the
eeRs, favor with vanilla. Cook for .
abort time but not long enough 70 curdle.
Serve cold with Q custard made Of l
pint Of milk, teaspoonful Of cornstarch,
Ia cupful Of sugar, the beaten yolks Of
eggs, 4 little vanilla navoring.
JELLiEp BAHANAs.-Soak Ia box Of
gelatine over night In water enough TO
cover Il; In the morning pour ] pint OF
boiling water over it. Add l coffee cup
Of sugar, the juice of lemons, q large
ones will do), and grated rind Of l; let
Il all stand 10 minutes; strain through .
fine cloth, put In . few drops Of red
coloring, cranberry juice Is nice, espe-
cially II only two lemons are used, OF
beet Juice can be used--0nly very little
Il required, 80 care must be taken not 70
get too much.) Peel four round, rips
bananas, and cut them 10 two 10 the
middle; place them upright In jelly
tumblers, and pour the jelatine In until
the tumbler Il FULL; let them cool sudden
lly. The red jelly and golden banana
make pretty dish. Double the quantity
II more tumblers are wanted.
ITALIAN CREAN.-l quart milk, IL
box gelatine, I eggs, l teaspoonful va
nills, l-2 cup OF cold water. Cover
the gelstine with the cold water and
soak half 40 hour. Put the milk on
to boil. Beat sugar and yolks together
| until light, then stir them into the boil
ing milk. Stir the whole over the fire q
half minute; take from the fre, add the
gelstlne and vanilla ard stand aside u
cool for about 3 minutes. Add IN,
whites Of the eggs beatea TO stiff froth
Turn into mold and put 10 a cool place
TO harden.
CREAM PIE.-Make bottom crust In
n deep pie tin, put Ia a number of holes
with fork, and bake In q quick oven
This msy be baked day or two befor'
using " more convenient. An hour Of
two before YOU wish to use the pie, take
one pint OF moderately thick cream
place IL on Ice or In q very cold place
A short time before dinner beat II yer,
stiff with an egg heater stir 10 II tahl,
spoonfuls 81 sugar, and Il scsnt teaspoon
full Of vanilla. FIJI the crust with thu
cream and serve.
MINUTE PUppIN6.--l pint -four. tea
spoonful baking powder. IL tesspoonfu
salt. / quart milk, 2 eggs. Slft the -four
baking powder and salt together. Pu
the milk In skillet and bring II quick,
10 a boil; stir the -four 10 rapidly and le
Il cook q few minutes. Take from tn
stove and stir In the eggs beaten 10 |
cream and turn out on q platter. Sticl
bits Of butter all over L.; sprinkle liber
ally with sugar and grated nutmeg ant
serve. The butter and sugar viii mel
and run all over It, making most dell
cious sauce. II Is very good without tn
eggs.
BLACKBERRY TRiFLE.-l cup Of but
ter, / cup Of sugar, cup OF blsckbcrr,
lam, ] cup OF buttermilk, yolks Of eggs
This will make enough for 3 custards
Put In oven TO brown. Then take tn
whites OF the eggs, beat well, adding
tablespooufuls OF sugar and spread ove'
the top OF the custard; put again In tn
stove and brown. Serve cold. TIL
makes very delicious dessert.
FRENCH CusTARD.--l teaspoonful o
vanilla, 6 eggs, quart OF milk, IL cul
of sugar. Heat the milk but do not boil
stir In the yolks Of the eggs and Dol
until the mixture Is as thick q
sweet cream. Watch Il closely and d.
not allow u to cook too long. In tn
mean time beat the whites Of the egg
and 2 tsblespoopfuls OF pulverixed suga
until stiff Drop this on plain brow
paper by the spoonful and brown. whei
The custard Is done take IL of the stow
and add teaspoonful Of vanilla ant
pour IL into the dish 10 which II Ia TO b
served. Put the Drowned whites on tn
top Of the cusiard and drop tiny biz o
custard on each.