Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-10-08
RECIPES.
FRIED CAKES.

RECIPES.
FRIED CAKES.
Boil three gocd-sized potatoes. Mash
fine or put through ricer. When cold
add to one and one-half cups Of sugar
and three eggs which have been thor
oughly beaten together. One cup OF
sweet milk, piece of butter size OF .
walnut, five level teaspoons of baking
powder, a little salt, and cinnamon or
nutmeg to taste. Roll out soft. A coat
ing 81 pulverized sugar makes them at
tractive, and is much liked by some.
Cakes made by this recipe keep moist
longer and are less apt to soak fat In
frying than Others.
POTATO SALAD.
8 small boiled potatoes. 2 onions.
Put layer of potatoes, pepper, and salt,
then layer of onions mot very thick,
continue until dish is full.
DRESSING.
IL cup vinegar, IL teaspOonful salt,
IL teaspoonful pepper, piece Of butter
size of an egg. IL teaspOOnful OF mus
tard mixed with the above. Let this
come to boil. / egg beaten very stiff,
1-2 teacup milk beaten with the egg, 2
teaspoonfuls of flour. Then stir this
into the boiling vinegar slowly until like
cream. Put 1t over the salad.
FROZEN FIG PUDDING.
quart of milk, eggs, tablespoon
| full of gelatin, cup sugar, IL pound OF
English walnuts, IL pound of figs, ]
teaspoon of vanilla. Soak the gelatin in
little of the cold milk. Make Gus
tard Of the rest of the milk, sugar and
eggs. Dissolve the gelatin in the hot
custard. When nearly cold add the
fruit and nuts minced, then the flavoring,
and freeze.
CARAMEL CUsTARD.
Melt one-half cup brown sugar with
one tablespoon water in a frying pan,
stir until it becomes a dark brown, then
add one-half cup of boiling water.
cUsTARD.
egg beaten very light, tablespoon
full of sugar, 1-2 cup of milk, 1-2 tea
teaspoonful of vanilla. Add the sugar
to the beaten eggs, beat we'll, then add
the milk and vanilla. Put tablespoon
| full of the caramel in buttered cup,
then fill nearly full of the custard.
Bake fifteen minutes in pan half full OF
water. Serve ice cold.
coMPoTE OF APPLES.
cup sugar, l cup water, inch stick
cinnamon. Boil together slowly for ten
minutes. Core and pare eight or ter
tart apples. Cook until nearly done in
the strip, then drain, and cook a few
minutes in the oven. Boil the strip till
almost like jelly. Arrange the apples
on a dish for serving. Fill the core
cavities with jelly, and pour the siruI
over them. Put whipped cream around
them, and garnish it with jelly.
POTATO SALAD WITHOUT OIL.
Put in bowl layer of cold new pota'
toes sliced thin; sprinkle over it one
tablespoon of vinegar, a few bits Of
minced onion, and green pepper, and
little salt. Repeat until all the potato
is used. Toss about and add more
vinegar If too dry. Let 1t become
chilled, and when ready to serve turn
out on dish and cover with sifted yolh
of hard-boiled egg, and garnish with
parsley and curly fried bacon.
TOMATO CREAM SOUP.
pint stewed tomatoes, saltspoon o.
soda, teaspoonful of salt, 1-2 saltspoor
white pepper, quart of milk, 1-3 cup o.
butter, l tablespoonful cornstarch,
crisped crackers. Stew the tomatoes
add the soda, salt and pepper, and rut
through strainer. Boil the milk in {
large double boiler. Cook the corn
starch in one tablespoon of the butter II
a small saucepan, add gradually about
one cup of the hot milk. Stir it care
fully into the boiling milk, and cool
ten minutes. Cut the remainder OF thu
butter into small pieces, and stir into thu
milk. Add the tomatoes, and when no
and we'll mixed strain into the ho
tureen. Have ready six buttered crack
ers, split, and spread with butter ant
Drowned slightly to serve with the soup
GINGERBREAD.
214 cups of pastry -four, 1-2 teaspoon
soda, 1-2 teaspoon salt, tablespoon o
ginger, 1-2 cup of molasses, cup sou
milk, 1-2 teaspoon of soda, Tablespoon
butter melted, 1-2 cup of sugar. Sif
the soda, salt and ginger into the flour
add the sugar, and mix thoroughly. Pu
the molasses and sour milk into the mix
ing bowl, sift in the other half teaspoon
soda, stir we'll, and add the dry mixture
Iauickly, then the melted butter. Bea
thoroughly and bake in muffin pans in
hot oven.
RYE MUFEINs.
| 1 cup white flour, 1 cup rye meal,
teaspoonfuls of baking powder, IA cul
sugar, 1-2 teaspoonful of salt, egg,
cup of milk. Put all the dry Ingredient
into mixing bowl and mix them thor
Ioughly. Add part of the milk, then tn
egg we'll beaten, and the remainder o
the milk. Use little more milk if tn
batter is too thick to drop easily from
the spoon. Bake in hot well-greaset
gem pans about half an hour.
rApIocA PUDDING.
| 1quart of milk, l cup boiling water
1-2 cup tapioca, tablespoon of butter
IA cup sugar, 2 eggs, 1-2 teaspOonfu
salt. Boil the milk. Pick over ant
wash the tapioca, put it into the boiling
water, and let it cook until the mill
boils. Then put all into the milk ant
Icook over hot water until the tapioca i
soft. Add the salt, butter, and sugar
and cool. Beat the eggs until light, mi,
them with the tapioca, and cook in thu
|oven from 20 to 80 minutes. Serve no
with butter, or cream and sugar.
sAao PUDDING.
quart of milk, 1-3 cup pearl sage, j.
teaspoon of salt, tablespoonful of but
ter, 1-3 cup sugar, egg. Scald tn
milk, add the sage, and cook over no
water until the sage is soft. Stir in tn
salt and butter. Beat the egg, add tn
sugar, and mix we'll with the sage
Turn into a shallow pudding dish ant
bake about half an hour. Serve no
with butter.
MOCK MINCE PIE, NO. I.
l cup rolled cracker, cup of sugar,
lcup of molasses, cup water, l cup vine
gar, 8 tablespoons of butter, teaspoon
full of cinnamon, teaspoonful nutmeg
l teaspoonful of salt, l cup chopped
raisins. Boil all but the cracker ant
butter, pour it on the cracker, add thu
butter, and bake between two crusts.
large Boston cracker, IA cup Of mo
lasses, IA cup of sugar, IA cup vinegar
IA cup boiling water, IL teaspoon o
cinnamon, IA teaspoonful of nutmeg
l-2 teaspOOnful salt, tablespoon of but