Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-06-25
HOMEMAKERS COLUMN.
on topics Of interest the lAdic.
Is solicited. Address: Editor H0MEMAKERs
COLUMN, Oxford Democrat, Paris. Maine.
HOT WEATHER DESSERTS.
PINEAPPLE ICE.

PINEAPPLE ICE.
Cover two tablespoonful of gelatine
with water and soak for two hours. Peel
large pineapple and chop it very fine.
In saucepan over the fire put pint OF
water and a pound of granulated sugar,
cooking for five minutes. Then add q
cupful of hot water to the gelatine, and
when it is dissolved pour over the pre-
pared pineapple with the hot syrup.
When the mixture is cold turn it into a
freezer and freeze. Just before it be-
comes stiff enough to remove the beater,
add the white of an egg beaten light
repack with ice and salt, let it stand fol
two hours.
CURRANT ICE.
For a gallon freezer allow three quarts
of ripe currants picked from their stems,
then mashed and squeezed through a
cloth to extract the juice; two pounds Of
granulated sugar, upon which pour three
gills of boiling hot water. When the
sugar is quite dissolved, stir in the cur.
rant juice. Cool thoroughly, pour into
the freezer and freeze it.
GRAPE WATER ICE.
This is delightful made as above, al.
lowing one and one-half pounds OF
sugar instead of two pounds.
RASPBERRY SPONGE.
One quart of raspberries, one-haf box
of gelatine, one and one-half cupful OF
water, one cupful of sugar, the juice OF
one lemon and the beaten whites of four
eggs. Soak the gelatine in one-half cup.
full of water. Crush the berries and add
half the sugar to them. Boil the re.
mainder of the sugar and water gently
twenty minutes. Rub the berries
through fine sieve. Add the gelatine
to the boiling syrup, take from the fire
and add the berry juice. Place the MKT
ure in pan of ice water and with the
egg beaten whip five minutes, then ado
the stiffiy beaten whites and beat unit
it begins to thicken. Pour into molds
and set on ice. Serve with cream ant
sugar; dainty dish.
CHOCOLATE PUDDING.
Boil one pint of milk; while boiling
stir in one and one-half ounces of grated
chocolate. While this is cooling, bea
the yolks of three eggs with two table
spoonfuls of sugar. Stir into the milk
Add butter the size of a walnut, ant
flavor with one teaspoonful of vanilla
Bake in porcelain dish about half al
hour. When done beat the whites O
three eggs, add a tablespoonful o
pulverized sugar, spread over the top
brown and serve very cold.
RASPBERRY sHoRTCAKE.
One cupful and a half of flour, on,
teaspoonful of baking powder, butteI
the size of an egg, little salt and {
scant cupful of milk. Mix soft; bake il
a bread pan from twenty to thirty
minutes. Split lengthwise, butter
and spread each layer with sweetenet
raspberries. Serve hot with whipped
cream.
TUTTI-FRUTTI JELLY.
Put half box of gelatine to soak il
half pint of cold water; dissolve in
pint of boiling water; add the juice o
three lemons; three-quarters of pount
of sugar; strain; when it begins to set
put lay er of jelly on the bottom of
mold, then layer of sliced bananas
then layer of jelly, next layer o
sliced oranges, another layer of jelly,
layer of peaches; the last layer shoul'
be of jelly.
COFFEE CREAM.
To a quart of boiling milk add tn
yolks of four eggs, well beaten, and hal
pound of sugar. Place over the fire t,
thicken, but do not allow it to boil
Withdraw from the fire and mix with i
a cupful of very strong coffee. Whel
cold freeze