Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-04-09

DELIcAciES FOR LUNCHEON OR TEA
ITALIAN CREAM.-One pint of cream,
one ounce of gelatine dissolved in half a
pint of boiling water. Beat the cream
to stiff froth, sweeten to taste, flavor
with vanilla; beat in the dissolved gela-
tine and pour into moulds to harden. II
is more delicious II made the day before
1t Is eaten.
ORANGE JELLY.-To one ounce OF
gelatine add pint of cold water; after
fifteen minutes add another pint Of boil.
ing water; stir until the gelatine Is dis
solved, then add coffee cup of sugar
the juice of six oranges and two lemons
strain and put into moulds. The jelly
looks particularly pretty II the skins OF
the oranges are used for the moulds
Dig them carefully out, cut In half and
pour in the jelly to harden.
OYSTER FRITTERS.-Take one pint OF
chopped oysters, strain the liquor and
add the same quantity of milk, one egg
and enough flour for thin batter. Fry
like pan cakes.
WALNUT CoOKIEs.-Two cups Of
sugar, one cup OF butter, one cup OF
milk, one teaspoonful of saleratus, flour
to roll very thin. Put half meats OF
walnuts on the tops, strewn rather
thickly and sprinkle with granulated
sugar.
ROLLED SPONGE CAKE.-One cup OF
sugar, one cup of -four, three eggs, one
tablespoonful of milk, one teaspoonfu
| of cream tartar, one-half teaspoonful OF
soda. Bake in thin sheets, spread with
jelly, and roll while hot. This cake may
be baked in jelly cake tins and used as &
layer cake with the following cream
One egg, two-thirds of a cup Of milk
one-half cup Of sugar, one dessert
spoonful of -four, salt and flavoring
| Cook until thick.
CHEAP GINGER CAKES.-Five table
spoOnfuls of flour, three tablespoonful:
of brown sugar, one teaspoonful Of
ground ginger, two tablespoOnfuls OF
black molasses, good teaspoOnful Of
baking powder. Mix the -four, sugar
ginger and baking powder well together
in dry state; then add the molasse:
with little milk, stir we'll together anC
bake in moderate oven in small pans
AFTERNOON TEA BISCUITS Beat {
quarter of pound of butter to cream
with quarter of a pound of sugar; ado
a beaten egg and the grated rind Of s
lemon; work into this to form sof
dough half pound of flour, to which
half a teaspoonful of baking powder has
been added; roll out to an eighth Of al
inch in thickness, and stamp with s
plain or fluted cutter into crackers TIT
size preferred. Bake in moderate
oven a very pale brown. The biscuit!
may be varied by the addition Of tea
spoonful of ground ginger or few cur
rants or carraway seeds, in place OF thu
grated lemon peel.
DEvILLED LOBSTERS.-Put one pin
of milk on to boil in double boiler
Blend two tablespoonful Of butter ant
the same of flour, one tablespoonful o.
dry mustard, little cayenne pepper ant
salt to taste. Stir into the boiling milk
cook two or three minutes and add thu
meat of the lobster cut fine. Allow TIT
whole to cook for minute. Put TIN
mixture into baking cups or shells, cove
with bread crumbs, with bits of butte
on top. Bake fifteen minutes in no
oven. This is for three pounds o.
lobster.
COMPOTE OF PEACHES.-Take ON
quart can of peaches, and If not sweet
add four tablespoonfuls of sugar siftet
over them. Heat the peaches through
in their own juice. Drain, and thel
place peaches hollow side up owe
squares of sponge cake, placed in a pud
ding dish. Take their juice, and mi.
with it two tablespoonful of lemon
juice, one egg very lightly whipped ant
one tablespoonful of corn starch moist
ened in little cold water. Place oil
the stove and allow them to bubble VI
together, and when slightly cool, pou
over the peaches. Put in cool place
The syrup will jelly all about the frui
and form delicious dessert. Serve will
plain cream. 1t can be prepared twt
hours before dinner.
| CHOCOLATE PIE.-Line pie tin will
rich crust, flute the edge and perforat
the crust with fork so as to proven
the crust from rising in putfs. Bake
nice brown. Filling for each pie
Yolks of three eggs, cup sugar,
tablespoonful corn starch, l section o
grated chocolate, cup boiling water
Mix all evenly, add boiling water slow
ly, let cook till the custard wrinkle
around the spoon. When nearly coo
add vanilla to taste. Fill crust. Adj
whipped whites, containing ! table
spoon of sugar for each white. Return
to oven to brown.-McCall's Magazine