Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-09-17
.HOMEMAKERS COLUMN,
on topics Of interest tot lsdie
COLUMN, Oxford Democrat, Paris. Maine.

Correspondence on topics Of interest 20 the lsdie
is solicited. Address: Editor HO1EnAkAhS
COLUMN. oxford Democrat, Paris. Maine.
s, AsoNAsLE RECIPES.
oMEGET WITH PEPPERS.
Slice the pepper, remove the seeds,
mince it fine, and cook in hot butter
few minutes. Beat four eggs siightiy;
add one-half cup thick cream and a speck
of salt; turn into hot buttered pan,
and draw the thick portion toward the
middle as it cooks. Add the peppers,
fold over, and turn out as usual.
GREEN APPLE PIE.
Into a mixing bowl put one cup sifted
pastry -four and one-half teaspoon salt.
Mix we'll, then add one-fourth cup cold
lard, and chop until we'll covered with
the -four. Mix into stiff dough with
ice cold water. Toss it on well-foured
board and pound it out fiat and one.haif
inch thick. Divide one-fourth cup but
ter into quarters, and put one on the
dough in little dabs. Dust lightly with
-four, fold in three layers, pat, turn half
way round, and roll out again. Kepeat
with the remaining pats of butter, and
after the last rolling divide in halves,
pat them, cut round, and lay on pan
on the ice until we'll chilled. Roll one
to fit a shallow granite pan or one not
more than one inch deep. Core, pare,
and slice nice tart apples, sufficient to nil
but not heap the plate. Be careful not
to break through the under crust in lay
ing in the apple. Sprinkle sugar and a
dash of salt between each layer, using
about half cup of sugar in all. II the
apples are not very tart, add one table
spoon of lemon juice, and with all apples
a little of the grated yellow rind is pre-
ferable to spices. One teaspoon OF but
ter put on in bits here and there gives
richness and flavor, especially when the
pie is to be eaten as soon as cooled.
Roll the upper crust One-half inch
larger than the plate, and cut of strip
round the edge. Use plate the same
size as a guide if you have not true
eye. Lay the crust over the apple and
press it down securely to the under
crust on the edge. Make it smooth and
even with a knife and cut several half
inch gashes about one inch from the
edge and near the middle. Wet the
edge with cold water and lay the strip
on evenly. If notched cutter is used
the effect is pretty. Bake in a moderate
oven until brown.
PEACH DUMPLINGs.
Mix one pint flour, one-half teaspoon
salt, and three level teaspoons baking
powder; chop in two level tablespoons
cold butter, and mix with milk to make
soft dough, one that may be rolled out
gently. Divide it into four parts, toss
about until well Toured, then pat out
until about one-half inch thick. Pare
the peaches, using six or seven in all,
cut in halves, re move the stones, and fill
the cavity of four of them with portions
of the pulp from the others. Put two
halves together, lay it on the dough,
draw the dough up and over the peach
and work it together until the edges are
securely joined. Place them in granite
pan we'll buttered; add little cold
water, and cover with another pan. Put
them in a hot oven and when nearly
done remove the cover and let them
brown slightly. Cream One-half cup
butter and one cup powdered sugar; add
a few drops extract of almond and the
sifted pulp from the remaining peaches.
Beat until light and we'll mixed, and
serve on the hot dumplings.
BLACKBERRY JAM.
Pick over, rinse if necessary, and
mash the berries. Put them in the pre-.
serving kettle without water, and con-
tinue the MASKING as they heat. When
well scalded and all the juice out, turn
them into hair sieve, and with a wood
en- masher press all the pulp through.
Measure the juice, and allow One-halt
pound or one cup of sugar to one pint OF
the juice. Boil the juice gently fol
thirty minutes, have the measure OF
sugar ready, and if convenient it may be
made hot in the oven, being careful not
10 burn or scorch it,. With an oil stove
this is not always practicable and it is
not necessary. Add the sugar and stii
frequently, as the pulp in the juice
causes it to stick on easily, and great
care should be taken not to let it burn
Test it frequently, and when the jam is
thick and firm and dries off on the toy
quickly it is done. Have ready the jars
or tumblers, rolled in hot water-small
ones are preferable; fill them quickly
and cover while hot with paper pasted
securely over the edge.
YELLOW TOMATO PRESERVES.
Pour boiling water over the tomatoes
and remove the skin, weigh them, and
to each pound of fruit allow the juice OF
half lemon and one pound OF sugar
Put all together in porcelain preserv.
ing kettle and let it heat slowly and
cook gently until the fruit is clear. II
you like the flavor of ginger, add three
or four pieces of candied ginger cut in
thin slices. Remove the tomatoes when
clear, being careful not to destroy the
the shape. Put them into the jars, drain
off the strip from them, put it back into
the kettle, and boil until reduced to
thick sirup.
CRAB-APPLE MARMALADE.
Wipe the apples, cut in two and re-
move the cores and stems, but not the
skins. Put them in preserving kettle
with as little water as possible, merely
enough to keep them from burning
Mash them as they soften, and when al
are tender turn them into coarse sieve
and press the pulp through. Measure
tho nuln and mt II over the fire tn bOi