Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-11-10
HOMEMAKERS COLUMN.

HUMEMAkEhO OULUM lNs
Correspondence on topics of interest tothe lsdiv
IL solicited. Address: Editor HoNEnAKERs
COLUMN. Oxford Democrat, Paris. Maine
A Variety of Thanksgiving Desserts.
A little variety to Thanksgiving din
ner, especially one of the orthodox kind,
is oftentimes very welcome. The usual
rich pie and cake which is served at the
close of very hearty turkey and vegeta.
BILE course must be declined by some OF
our cautious friends who are mindful of
the reckoning on the morrow. The fol-
lowing recipes will be helpful to the
busy housewives:
PUMPKIN PUDDING.
Take one pint of pumpkin that has
been stewed and pressed through q
colander; warm one-half pint of milk
and add one-quarter of pound OF but
ter and the same quantity of sugar to it,
stirring them well together. If you can
get cream it will be much better; use
one pint, emitting the milk and butter.
Beat eight eggs very light and add them
gradually to the other ingredients. Stir
in two glasses of wine, large teaspoon
full of powdered mace and cinnamon
mixed and a grated nutmeg. Stir the
whole mixture very hard, put into but
tered dish and bake three-quarters OF an
hour.
STRAWBERRY sOUFFLE.
Rub one quart of berries either fresh
or canned, (any other soft fruit can be
substituted, like peaches) through fine
strainer, add sugar to taste. Beat the
whites of three eggs to stiff froth and
mix Immediately and well with the
mashed berries. Place the mixture in a
low baking dish and bake in quick
oven from fifteen to twenty minutes.
Serve as soon as baked.
APRICOT TRrFLE.
Put one-half pound of dried apricots
to soak over night in half cupful of
water. Next morning add one-half cup
of sugar and cook until thick and soft.
Press through coarse sieve, when cool
fold in the stiffly beaten whites of two
eggs. Beat thoroughly and pour into a
mould which has been rinsed in cold
water. Place in the ice box. When it
|
and cover with a custard sauce made
from one pint of milk, the beaten yolks
of two eggs, two tablespoons OF sugar
and flavor to taste.
ORIENTAL ICE CREAM.
Heat one pint of milk; take from the
| fire and add it gradually to the we'll
beaten yolks of three eggs. Take the
pulp of one-half pound of well-cooked
and sweetened prunes, one quart OF
sweet cream and teaspoon of vanilla.
Mix this all together and freeze as usual.
Finely chopped almonds make a fine adj
ldition.
APPLE CHARLOTTE.
Two pounds of apples pared, cored
and sliced into a pan; add the juice OF
three lemons and the rind of one finely
grated, and about one pound of sugar,
Lii the apples are quite sour. Boil all to-
gether until it becomes thick which it
will do in about two hours. Turn into
mould, serve cold with rich custard
or cream.
NUT DROPS.
Chop finely one cup of hickory nut
meats. Beat to stiff froth the whites
of two eggs and slowly fold in the nuts
and one cupful of powdered sugar. Mix
thoroughly and drop on buttered tins.
Bake slowly. You will find these de-
licious addition to cup of tea.
PING-PoNG CARAMELs.
Boil together one cupful of sugar, one
of molasses. one of milk and half cup
| full of butter until the syrup will roll
| into ball when cooled in cold water.
Stir in teaspoonful of vanilla and half
a cupful of chopped nuts. Turn into
shallow buttered pans and when cool
mark into squares and dip each separate
ly into melted chocolate. Put on waxed
paper in cold room to harden.
BANANAS IN JELLY.
Make a mound of lemon jelly. Cut
bananas in slices and line the bottom
and sides of mould; pour the lemon
jelly in slowly, that it may not float the
fruit. Keep in ice water until hard. Ii
you have no mould use a small, round,
glass dish. Put the sliced bananas on
the bottom, then turn in little jelly,
when hard put row around the sides,
lfll the center with bananas, add more
Jelly, enough to cover. Reserve cup.
full of jelly and break it up and scatter
over the top when ready to serve.
CURRIED APPLES.
Core six large, tart apples and arrange
them in baking dish. Cream together
four tablespoonful of butter and cup.
full of brown sugar and beat in tea
spoonful of curry powder and table
spoon of lemon juice. Fill the spaces
left by the cores with the mixture and
bake in quick oven. Serve cold. This
may be used as dessert or to take the
place of cranberry sauce.
!, CHINESE RICE PUDDING.
, Whip one pint of sweet cream to a
froth, add one-third cup of sugar, flavor
with vanilla, add one ounce of rice that
has been boiled in one cup of milk until
soft and tender, then cool. Just before
serving add one-half cup of preserved
ginger.
ORANGE PUDDING.
Pare and cut fine six oranges, strew
over them one cup of powdered sugar.
Beat the yolks of six eggs with four
tablespoonfuls of cornstarch and strain
it in one quart of boiling milk. Put
this over the oranges while hot; beat the
whites of the eggs with two tablespoons
of powdered sugar and pour over the
pudding. Brown in the oven; serve
cold.
MOCK CHERRY PIE.
Cut in halves one cup of cranberries,
add half cup of raisins stoned and chop
ped, half cup of boiling water, one
tablespoonful of flour, one cup of sugar,
one teaspoonful of vanilla, piece of but.
ter. Mix butter and flour together, add
hot water, then the rest of the Ingredients
and cook ten minutes before filling the
pie.-McCall's Magazine.
Taking Care of Children's Hair.
Mothers should teach their children