Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-07-10

cold water until reduced One-nalI, tnen
strained). Strain the stock to remove
the cocoauut, and add to the liquor one
pint of cream. Heat again, and when
boiling add one heaplng tablespoon corn
starch mixed smoothly with one table
spoon of hot butter. Season with salt
aud white pepper. Beat the yolks OF two
eggs, add one cup Of the broth, pour into
the tureen. turn In the boiling broth and
mix well. Serve with boiled rice.
PRESERVED CHERRIES.
Stone the cherries, saving al the juice,
Weigh, and to each pound allow three
quarters Of 4 pound OF sugar, I'M
less the cherries are very sour, when q
pound will be required. Put the cher
ries into the preserving kettle, covering
with the sugar, and stand aside for three
or four hours. Then bring TO q boil,
skim, and simmer till the cherries are
clear. Pour into the jars and seal.
ooosEBERRr JAM.
Top and stem the gooseberries. To
every pound OF fruit allow one pound Of
sugar. Put the go0seberries into the
preserving kettle, just covering with cold
water. After they are we'll boiled tc
pieces, add the sugar and cook slowly,
stirring often half an hour. Put into
jars or tumblers, and stand aside TO cool
When cold cover with paper.
cURRANr JELLY.
Bruise and squeeze the currauts until
all the Juice IL out Of them, then strair
through flannel, and put the juice on te
boil for fifteen minutes. Strain again,
measure, and allow the same measure oil
sugar. Bring the juice to boiling again
and ~ soon as II begins to thicken or
the pan, remove from fire, add the sugar
quickly, stir well, and remove the scum
then turn at once into the glasses. Cur
rants should be gathered on clear, dry
day, and before they are fully ripe.
CURRANr CArsUP.
Ten pounds Of currants, mashed and
strained through . cloth. Add one quar-,
OF vinegar, Ave pounds OF granulatet
sugar, three tablespoonfuls Of cinnamon
two Of allspice, and one each Of cloves
and salt, and one-hslf teaspoonful OF rec
pepper. Boil slowly one hour, and put
II up In small bottles.
PRESERVED PINEAPPLE.
Pare the pineapple, and carefully pich
out every particle OF the eyes. A small
pointed. silver knife Ia the best for THU
work. Either pick OF with fork OF
crate of, the soft part, rejecting thu
hard core. Weigh, and allow three
quarters Of q pound OF sugar to eacf
pound OF fruit. Put all together 10 tn
preserving kettle. stir well, stand aside
over night. In the morning bring to ,
boil, skim, and cook slowly half an hour
Pour Il into jars and seal.
BAKED HUCKLEBERRY pUMPLING.
Mix one teaspoonful Of salt, four tea
spoopfuls of baking powder, and half
cup of sugar, with one quart Of 6our
Rub In one-third OF . cup OF butter
Wet IL with milk or water sufficient Il
make & dough that will keep In shape
when dropped from Q spoon. Wash ant
dry one pint of berries, and roll them II
-four. Mix them lightly into the dough
Drop the dough from the end Of larg'
spoon on to . we'll buttered dripping
pan. Have the dumplings some distsnc,
apart. Bake about twenty minutes and
eat with snowdrift sauce.
sNowpRIFr SAUCE.
Boil one cup OF milk and thicken I
with one tablespoonful of -four, worked
smooth in little cold water. Cook dv'
minutes; add one saltspoonful OF sal
and Get 1t away TO cool. Cream ont
heaping tablespoonful of butter with
one cup Of powdered sugar, add one tea
spoonful Of vanilla, and beat into tn,
cool, thickened milk. Beat the white OF
one egg stiff, and beat 1t gradually Int
the sauce. To be eaten on hot puddings
BERRY PIE.
Cover an earthen or granite pie-plstl
with pastry, sprinkle about tablespoon
full Of -four on the crust, and oil the
plate very full with blueberries whict
have been carefully picked over and
washed. Sprinkle half cup OF sugal
over the berries, shake little salt on
and cover with . rich top crust, which
should be we'll pressed down about thu
edge, and be pricked with . fork In sew
ersl places. Bake slowly until the crust
IL brown and the juice boils up 10 thu
holes.
RASPBERRY PIE.
Bake the two crusts with mock ill.
ing of old linen. When ready to serve
all the under crust with raspberries
sprinkle thickly with powdered sugar
add about two tablespoonfuls OF thich
cream and cover with q top crust OF
with meringue. Strawberries may bt
used In the same way.
GoosEBRRRY PIE.
Remove the blossoms and stems from
one pint Of green go0seberries, and stew
slowly in porcelain kettle with very
little water until they break. Sweeter
to taste and bake between two crusts
Half q cup Of seedless raisins with Z
pint Of gooseberries gives q delicious
flavor.
SUMNER SQUAsHES
Are good only when young, fresh and
tender. Wash, and cut into quarters OF
small pieces. The skin and seeds need
not be removed. Cook In boiling, sailed
water twenty minutes, or until tender.
Place the squash In q strainer-cloth,
mash 1t thoroughly, squeeze the cloth
until the squash Il dry. Add . little
cream or butter, salt and pepper, and
heat again before serving.
PINEAPPLE sHERBET.
One pint OF fresh or one can Of grated
pineapple, one pint sugar, one pint
water, one teaspoonful granulated gels
tine, one lemon.
Pare the pineapple, remove all the
eyes. and pick OF the tender part with .
fork, rejecting al the hard core. II still
too coarse, chop It . little. Add the
sugar, water, lemon juice, and gelatine,
which should be flrst soaked In cold
water and then dissolved In boiling
water. Freeze - usual.
cURRAMr OR cHERRr sHERBEr.
One pint fruit juice, one pint boiling
water, one p0and sugar.
Mash the fruit and strain the juice
through strong bag until al the juice
b out. Boil the sugar and water I'VE
removing the scum, and strain
through flne cheeoecloth. Cool, and add
the fruit juice. Freeze without stirring
much, until mushy, or stir constantly
md freess until hard, II 70 b moldsd.--
American Uteh0 Magazine.