Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-03-24


Peel and core six apples (be very care
full not to break them.) Make strip of
one quart of water and one cup of sugar;
simmer the apples in this until they are
tender, but not so tender but that they
will keep their shape; lay them in a
pudding dish, and cover with custard
made of one quart of milk, five eggs
and three spoonfuls of sugar. Bake
until the custard is firm. This does not
require sauce but is delicious if little
whipped cream is placed on top.
REAL CREAM PIE.
Take pint of moderately thick, fresh
cream, salt to taste, and sweeten rather
heavily-the cooking will lessen it; spice
with nutmeg and thicken with table
spoonful of flour. Bake in two crustS
whose edges have been firmly secured
to prevent boiling out. Have the heat
of the oven moderate. The filling should
have just enough consistency when the
pie is served to prevent it running. The
cOrding to the thickness of the cream.
A few trials will show how much to use.
Serve cold.
FROSTED BREAD PUDDING.
Mix two cups of bread crumbs, one
cup of sugar, well-beaten yolks of four
eggs, the grated rind of one lemon, but
ter the size of an egg, one quart of warm
milk. Flavor with vanilla and bake
slowly one hour. For the frosting
Beat the whites of four eggs to stiff
froth, add one-half cup of sugar, and the
juice of the lemon; spread this over the
pudding and brown in the oven.
GERMAN APPLE PUDDING.
One pint of flour, two level teaspoons
full of baking powder, one-half teaspoon
full of salt, one egg, generous two
thirds of cupful of milk, two table
spoonfuls of butter and four large APP
Piles. Mix the salt and baking powder
with the flour and rub it through a
sieve. Beat the eggs light and add the
milk to them. Rub the butter into the
flour, pour the milk and egg on this and
mix quickly and thoroughly. Spread
this dough about half an inch thick on a
buttered baking pan. Have the apples
pared and cut in eighths; stick these
pieces in rows into the dough; sprinkle
with two tablespoonful of sugar. Bake
in quick oven for about twenty-five
minutes. This should be eaten with
sugar and cream or a simple pudding
sauce.
COFFEE CUSTARD.
One cup of milk. one cup of very
strong coffee heated together. Add
three eggs beaten with three-fourths of
cup of sugar. Cook in double boiler
until of the consistency of ordinary
cream custard. Serve cold covered with
whipped cream.
Certain kinds of cake make the most
dainty and delicious sort of dessert, par
ticularly if cup of coffee is served with
them.
CHARLOTTE Russo CAKE.
One cup of powdered sugar, three
eggs-yolks and whites beaten separate
ly-three tablespoonful of cream, one
cup of sifted flour, two teaspoonsful of
baking powder mixed in the flour. Bake
in three layers. Then take one pint of
cream-the three tablespoonful having
been taken out-and add one good table,
spoonful of powdered sugar, teaspoon
full of vanilla and beat until stiff. When
ready to serve, put this between the
layers of cake and on top.
ORANGE CAKE.
One-half cup of butter, two cups of
sugar, three small cups of flour, four
eggs, two teaspoonsful Of baking powder,
one cup Of milk. Bake in three layers.
EtIrTNn EnR CAFE
White of one egg well-beaten with
enough sugar TO make frosting. Take
out half to ice the top of the cake, then
add to the remainder the grated rind
and juice of a small orange and sugar
enough to make it thick. Place this be-
tween the cakes.
CHOCOLATE CREAM CAKE.
Bake a cake in three round tins as for
jelly cake. (You can use almost any
rule for this.) Frost two of the cakes
with chocolate frosting and spread the
third-just before serving-with whip
ped cream, sweetened and favored with
vanilla. Then put the layers together
with the cream in the middle.
WALNUT COOKIES.
Two cups of sugar, one cup of butter,
one cup of milk, one teaspoOnful of
saleratus, flour to Soll very thin. Cut
out with cookie cutter. Put the half
meats of English walnuts thickly on the
tops of the cookies.
cOCoANUT COOKIES.
One cup of butter, three cups of sugar,
three eggs, one cup of milk, one tea
spoonful of soda, two cups of dessicated
cocoanut, flour enough to roll out. Cut
out with a round cookie cutter.-Mc-
Calls Magazine.