Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-08-20
RECIPES.
nAxEn INDIAN PUDDING.

Scald one quart of milk In the double
boiler. When full of bubbles sift In
slowly one cup of fine white c0rn-meal,
and stir till thick like mush. Let it
cook two hours, then stir in one tea
spoon salt and one-fourth cup butter,
and set away until cold, or over night If
you want it for noon dinner. Add one
quart of cold milk and one cup dark
molasses, and If the mush is stiff and
does not mix readily with the milk, rub
it through squash strainer to free 1t
from Jumps. Turn it into q well-but-
tered deep pudding-dish, and put 1t into
moderate oven. After half an hour
add, without stirring, one cup cold milk,
and repeat this twice. Bake four or five
hours very slowly.
SOFT CREAM COOKIES.
Beat one egg with one cup sugar, add
one cup sweet cream, a little salt, two
teaspoons baking powder, and flour to
mix as soft as possible, and roll them
out. Roll about one-fourth inch thick,
cut out round, and bake quickly. If
preferred, add to part of the dough a
few caraway seeds.
CRULLERs.
Rub one tablespoon melted butter
with two heaped tablespoons sugar until
creamy; add the well-beaten yolk of one
egg, then the white, one-eighth teaspoon
salt, and the same of cinnamon or mace,
and then stir in flour to make stiff
dough. Roll out one-fourth inch thick,
cut in rectangular pieces two and one
half by three and one-half inches; then
make five incisions lengthwise, cutting
to within One-third of an inch at each
end. Take up every other strip, folding
each strip slightly together in the mid
die, and drop them carefully into hot
fat.
They will spread into quite fantastic
shapes when frying, and should be crisp
and like pound cake in texture, not light
like doughnuts. They will keep with
care some time, but break easily as they
are very brittle.
LITTLE CAKES FOR AFTERNOON TEAS.
Rub one-half pound butter till creamy,
add one-half pound sugar and mix until
| the sugar is dissolved. Beat the yolks
of six eggs till thick and light colored,
and the whites till stiff and dry.
Add the yOlks to the sugar mixture
and mix we'll, add one teaspoon vanilla,
then the whites, and lastly, stir in two
ounces flour and six ounces cOrnstarch.
Beat all together until very light, turn
into small tins, and bake in
moderate oven.
COLONIAL LOAF CAKE.
Recipe for four loaves. Into a large
| earthen bowl put four cups warm milk,
two cups coffee A" sugar, one cup
liquid yeast, or two yeast cakes dissolv-
ed in one cup luke-warm water, one tea
spoon salt, one-eighth teaspoon soda,
and ten heaped cups st. Louis flour.
Mix thoroughly together at night, cover
closely, and set in warm room. In
| the morning add the beaten whites of
four large or five small eggs. Cream
together One-half pound butter and one.
half pound lard, add gradually four
cups "coffee A" sugar, the grated vel
low rind of two lemons, one nutmeg,
grated, and another one-eighth teaspoon
/ soda. Beat into the dough with the
hand until very light. Then add one
pound seeded raisins cut into halves and
one-fourth pound sliced citron. Grease
four two quart pans, lining the bottoms
of the pans with paper. Divide the
mixture evenly in these, let it rise one
| hour or until it is about one and one-hali
inches higher in the pan. Bake one
hour in a moderate oven. Frost when
cold. This is famous and reliable
recipe.
POUND CAKE JUMBLEs.
Cream together one-half pound butter
| and three-fourths pound sugar. Add
four well-beaten eggs, one teaspoon
caraway seeds, one-half teaspoon soda
dissolved in very little water, one-third
nutmeg, grated, and flour to roll as thin
as possible. Sprinkle with sugar and
bake quickly. This recipe is one hun.
dred years old.
PoTPoURRI WITH COOKED FRUIT.
This may be made in the early sum
mer with the small fruits, and later with
those which are in season then.
Take four pounds of fruit, rhubarb
cut into inch pieces, sliced bananas
stoned cherries, pineapple cut fine, and
apricots peeled and cut into quarters.
Keep all the fruit separate. Prepare
three quarts of fruit juice by stewine
and straining strawberries, gooseberries
raspberries, currants, and blackberries
two or more of the fruits, as you may
prefer. Make strip with five pounds
of sugar and the fruit juice, and simmer
each fruit separately until tender, the
time varying according to the texture Of
the fruit.
After all the fruit has been cooked
simmer the strip down until it is thick
then turn the fruit back, being careful
not to break it; let it simmer ten min
utes, and put into jars and seal, al
usual.
1t is not absolutely necessary to strair
out all the seeds from the small fruits
but many prefer it without them.
In the autumn it can be made in thu
same way, using plums, apples, pears
peaches and bananas, if you wish, anG
taking the juice from grapes.
EGG TIMBALEs.
Beat six eggs slightly; add one tea
spoon salt, one-quarter teaspoon pepper
a few drops of onion juice, and one an(
one-half cups milk. Pour into butteret
molds; stand the molds in pan of ho
water, cover. and cook about twenty
minutes, or till firm to the touch. Re
move to hot platter and serve.
BREAD SAUCE.
Cook one and one-half cups of flint
bread crumbs, slice of onion, and fiv'
cloves in one and one-half cups of mill
thirty to forty minutes. Rub through ;
strainer; add two tablespOonfuls butter
and one-half teaspoon salt. POul
around the timbales, and sprinkle tim
bales and sauce with One-half cup flint
jcrumbs Drowned in butter.
| MACAROON AND PEACH CREAM.
Soak one-fOurth box of gelatin in one
fourth cup cold water. Make custart
of one pint milk, the yolks of three eggs
three tablespoons sugar, and speck O.
salt. Add the soaked gelatin and strain
Set in pan of ice-water and stir until II
begins to thicken. Add the whites Of
three eggs beaten stiff, nine macarOon!
broken in pieces, and one teaspoon o.
vanilla. Line mold with peaches
turn in the macarOOn cream, and chill
Serve with whipped cream, sweetened
and fjavored