Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-02-11
RECIPES.
PRIME WHIP CAKE.

Make sponge cake of three eggs, one
cup of sugar, one cup of flour, two tea
spoons of baking powder, and half
saltspoonful of salt. Bake in two round
pans. For the filling chop fine one cup
of stewed prunes. Beat the whites Of
four eggs to froth, add one tablespoon
of sugar and prunes. Spread half of this
on one layer of cake, put on the second
layer and the remainder of the prunes,
and the whipped cream on top Of that.
NUT PUDDING.
One cup of molasses, one cup of chop
ped suet, one cup of sweet milk, two and
One-half cups of flour, one cup of seeded
raisins, one pound of chopped English
walnuts, one-fourth pound of chopped
figs, one grated nutmeg, one teaspoon of
soda, and little salt. Mix the ingredi.
ents we'll together and steam two and
one-half hours.
Cream together one cup of powdered
sugar and one-half cup butter. Add to
the butter and sugar one cup of sweet
cream and whites of two eggs; put in
double boiler. Beat until smooth and
foamy, cook few minutes and serve at
once.
MARLBOROUGH PIE.
Mix together two cups of grated apple,
one and one-half cups of sugar, three
eggs we'll beaten, two tablespoons of
melted butter, the grated rind and juice
of one lemon, and one cup of thin cream.
This is enough for two pies, which
should be baked in an under crust, with
strips of pastry across the top. Or it
may be used as a pudding, reserving the
whites of the eggs to make a meringue
for the top.
THE BEST WAY TO BOIL RICE.
Put one cup of rice in one pint of
boiling water in the top of the double
boiler. Salt the water in the lower
boiler, as it increases the heat. Boil
thirty minutes, then drain off the water
and steam twenty minutes.
LEMON CAKE.
Cream ope-half cup of butter; add
gradually one and one-half cups of sugar,
then the yolks of three eggs which have
been beaten until they are thick and
light colored. Sift three cups of pastry
flour with three level teaspoons of bak-
ing powder, and add to the first mixture
with one cup of milk in alienation.
Beat the whites Of the three eggs until
stiff and dry, and add them last. Bake
quickly in shallow pans. This quantity
makes six layers.
If one-half the rule is used, leave out
one white of the two eggs to use in
frosting the top.
LEMON JELLY CAKE FILLING.
Beat one egg. add one cup of sugar,
beat again, add the grated rind, pulp,
and juice of one lemon, and tablespoon
of butter. Boil all together in the
double boiler about five minutes, or
until the egg is cooked and it is thick.
When cooled spread a little between the
layers of the cake. This is sufficient for
four layers.
Orange filling can be made in the same
way, using one orange instead of the
lemon.
AFTERNOON TEAS.
Into piece of raised dough the size
of an orange work one ounce of soft
butter, half teaspoon of salt, and half
a cup of corn meal. The last can be
kneaded or rolled in. When we'll mixed,
roll very thin, sprinkle with salt, and
bake in quick oven.
CAKE AND cUsTARD PUDDING.
Soak ten slices of chocolate cake in
milk favored with vanilla, using one
teaspoon to each pint of milk. Over this
pour one quart of milk with which is
mixed four slightly beaten eggs and one
half cup of sugar. Bake in moderate
oven until the custard is firm.
SAUCE.
Chill one cup of cream and whip, add :
ing gradually one-fourth cup Of the
juice of preserved strawberries; dot the
custard when cold with crests of the
colored cream.
CASSEROLE.
Have large bowl or several pop-over
cups we'll buttered and sprinkled with
soft bread crumbs. Mix one pint of
mashed potatoes seasoned with salt, one
fourth cup of milk, one tablespoon of
butter, one-fourth cup of grated cheese,
and one beaten egg. Line the mold with
this about three-fourths of an inch thick.
Fill with one cup of chicken, one-half
cup of mushrooms, cut and fried in but
ter, and one cup of white sauce seasoned
with salt, pepper and lemon-juice. Put
this in potato lining, cover the top
with potato, place the dish on which it
is to be served on top of the bowl, turn
both over together, and remove the
bowl. Rice or fine hominy can be used
for the walls, and any kind of meat for
the filling. After shaping the wall in
the mold it may be dried out and
Drowned in the oven before filling with
the meat.
Make one cup of brown sauce, using
stock and liquor from mushrooms. To
this add one-half cup of cream and some
cut fine.
PUDDING SAUCE.
Soften one-half cup of butter by add
ing one tablespoon of boiling water, and
stir it to cream, adding gradually one
cup of granulated sugar. When very
light and creamy add one teaspoon Of
extract of lemon, beat for . moment
onger, and serve piled high on fancy
lish.
PICKLE SAUCE.
Rub one large tablespoon of butter to
. cream. Add one-half teaspoon of salt,
,ne-fourth teaspoon of cayenne pepper, !!
md one tablespoon of finely chopped |
our pickle. II the pickle is' not sour,
i'd one tablespoon Of vinegar. Spread |
he sauce over chops or fish.-American |