Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-01-10
CAKES AND DAlNriES FOR NEW
YEARS RECEPTION,

CAKES AND pAlNriEs FOR NEW
YEARS RECEPTION.
In the festivities pertaining to the
opening year, the New Years cake IL
favofite feature. Il may Be more or
less pretentious, according to circum-
stances, but naturally II shonld--like
the birthday cake-have = favor pecu-
liar TO itself. Not every housewife may
have at hand reliable recipes for just
what abe would like to present TO the
many guests who drop In at Q New
Years reception, or come 10 less FORM
al way; and for the aid Of such the
following are selected and recommended !;
NEW YEARS CAKE.
Cream together one pound each Of but
ter aud sugar, add the beaten yolks Of
ten eggs and pound and 4 quarter Of
sifted -four With three teaspoonfuls Of
baking powder. Crate lemon In half =
cup Of molasses, add It with pound OF
finely chopped almonds, pound Of
sliced citron, and pound each Of
chopped candied orange peel, and seeded
raieins. Beat all together, and stir In
the whites Of the eggs. Turn into =
creased cake pan, and bake In moder-
ate oven for two hours. When cool Ice
with lemon icing, and ornament with a
candy figure Of Time.
RECEPTION CAKE.
Cream one pound OF butter aud sugar
together, add pound Of -four and the
yolks Of six eggs, beat well; add the
frothed whites OF the eggs, ana two tea
spoonfuls OF baking powder. Chop two
pounds Of blsnched almonds and half
pound OF citron; seed one pound Of
raisins. Put . layer Of the cake batter
In large well CREASED cake pan, then a
layer Of the fruit; continue alternately,
putting In the batter aud fruit until all Ia
in. Bake In n moderate oven for two
hours. Ice, and sprinkle with grated
cocosnut.
rLUM CAKE.
Cream one pound Of butter and n
pound and half Of sugar together, sifs
In pound Of -four and two teaspoonfuls
OF baking powder. Beat twelve eggs
and add with two pounds OF stoned
rsisins, two pounds OF dried currsnts,
one pound of chopped citron, one tea
spoonful each Of cinnamon, sllspice,
mace and cloves, one grated nutmeg aud
Il glass OF brandy. Beat well, pour Into
= large, well-greased cake pan, aud bake
In moderate oven for four or five hours.
When cool. Ice. and ornament with
sugar plums.
ANGEL CoCoANur CAKE.
Beat two cups Of po~ dered sugar and
one cup Of butter together, add three
cups OF sifted ilour, two tesspoonfuls OF
baking powder, half cup Of milk, and
the stiiily beaten whites Of eight eggs.
Flavor with extract Of almond. Bake IN
Jelly cake pans, spread The top OF each
with icing, then the bottoms; let dry
and sprinkle thickly with grated cocoa
nut.
ALMOND CANES.
Bes, four ounces OF butter, three OF
sugar and the yolks OF four eggs to-
gethsr; add four ounces OF fiour and n
OF orange flower water
crate In the rind OF half n lemon, ana
mix In with the beaten whites OF the
eggs. Grease little molds with fresh
butter, I'LL with the cake batter, cover
the tops with split almonds aud sifted
pink sugar. Bake In n moderate oven
for half an hour.
MACARoONs.
Beat the whites Of seven eggs until
stiff, stir In gradually pound and
half OF powdered sugar and teaspoon
full Of -four. Add pound OF grated al
mond paste, mix until smooth paste Is
formed. Lay sheet Of oiled paper In
the bottom Of dripping pan. Put half
= tesspoonful of the mixture In little
heaps on the paper, sift powdered sugar
over the tops, and set In moderate
oven for twenty minutes, when they
should be pale brown. Take from the
oven, and let stand five minutes, then
lift the paper from the pan, let cool aud
gently detsch, being careful not TO break
them.
NEAPoLirAN ICE CREAM.
Put half pint OF rich milk 10 sauce
pan, set over the fire. add tablespoon
tul and half Of powdered sugar, and
the beaten yolks OF four eggs, stir until
thick. Take from the fire, and set aside
10 cool, add 10 1t three tsblespoonfuls OF
chopped preserved ginger, and the strip,
Dip Il mold In Ice water. Decorate the
sides with sn ounce OF dried cherries aud
leaves cut from lemon gelatlne jelly
Set on Ice. Whip pint OF cream and
an ounce OF melted gela,inc together,
add 10 the custard. Pour into the dec
GRATED mold. Set on ice until solid.
When ready TO serve wrap cloth dipped
In hot water around the mold, tap on
the bottom and sides, when the cream
viii turn out.
PARTISAN ICE
Best the yolks OF twelve eggs with
half Il pound Of pow ,red sugar, pound
three ounces OF pistachio nuts (plsnched)
with the white Of an egg, add Two gills
II water, aud stir over the fire until
thick aud smooth. Tske from the DIRE,
favor With slmoud extract, aud color
pale green. Cut up two csndied oranges
and two ounces OF preserved giogcr, stir
into the mixture. Turn into freezer
and freCye. S.rye With delicate white
or cocosnut cake.
CHOCOLATE CREAM.
Boil a quarter of pound OF vanills
chocolate 10 half pint Of rich milk, add
two tablespoonfuls Of powdered sugar,
and take from the fire. Whip a pint
and half of cream with three table
spoonfals OF sugar. When the chocolate
Is cold add half the cream, turn into
freezer and freeze. Line u mold with
the frozen chocolate, ill up the centre
with the cream, cover tight, AMI bury 10
salt and ice for an hour.
CHARLOTTE Russo.
Cover the fourth Of box Of gelatine
with cold water and LET soak for halt m
hour. Whip pint Of cream and set on
Ice. Line mold with split lady fingers.
Turn the cream into large bowl aud
Get II on ice. Dissolve the gelstiue by
adding little boiling water. Sweeten
the cream with half cup of sugar
flavor with teaspoonful Of extract OF
vanills, strain the gelstine In, and stir
until the mixture begins TO thicker.
pour into the mold and set on Ice to
harden,-Good Housekeeping.