Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-08-09
HOMRMAKERS COLUMN.

HOMEMAKERS COLUMN.
ooersapondsnce on sopics Of interest tothe lAdi
q sO6cifed. lddross: Editor HoAnMAKEns
C0LUlm. Oxford Democrat. Paris. Maine
Summer Fruits.
A question which confrouts every
housekeeper is, "Of what shall the days
menu consist"
In catering to the capricious appetites
of summer 1t ia we'll to introduce liber-
al supply of fruits into the dietary.
Their distinctive flayors. though without
nutritive value, make them most useful
foods, as they act az stimulants to the
appetite and aids to digestion.
The chief nutritive value of fruits lies
in their fruit sugar (levulose) which they
contain; although some fruits coutain
cane sugar (sucrose) as well as fruit
sugar.
The carbohydrate of fruits contains
besides sugar vegetable gums, which
when boiled yield jelly-like substance.
Exception must be made to bananas,
which contain their carbohydrate largely
in the form of starch.
Fruits are very valuable as food on &C
count of their mineral constituents.
These constituents are composed of
potash, combined with various vegetable
acids; namely, tartaric, citric, malic,
oxalic, etc. The antiscorbutic value of
fruits is due to these constituents.
In selecting fruits choose those that
are sound, firm and not Overripe. Fruit
which has begun to decompose contains
micro organisms which are likely to
cause many ills. Bruised, imperfect
fruit, even if bought at low price,
proves of no economy.
NOTE.-In the following recipes all
measurements are made level. Measur-
ing cups divided into thirds and quarters,
and tea and table measuring spoons are
employed.
CURRANTADE.
One box curants, two thirds cup lemon
juice, one and One-half cups sugar. Thin
slices of lemon. Finely crushed ice.
Pick over currants, wash, drain and
mash; then sprinkle with sugar. Ex-
press juice by forcing through double
thickness of cheese cloth and add lemon
juice. Fill glasses two-thirds full Of
crushed ice, add one slice of lemon to
each glass, and nearly fill with liquid.
CURRANT MINT soRBET.
Two cups currants, one-fourth cup
mint leaves finely chopped, one cup
sugar, one tablespoon lemon juice, one
and one-half cups cold water.
Pick over currants, wash, drain and
mash; then sprinkle with sugar. Ex-
press juice by forcing through double
thickness of cheese cloth; there should
be one and one-half cups. Add lemon
juice, mint leaves and water. Freeze to
mush, using three parts finely crushed
ice to one part rock salt. Serve in punch
or champagne glasses with the roast
course.
RED CIRCUIT.
One cup currant juice, three table
spoons sugar, one cup water, one tea
spoon gelatine, three tablespoons sage,
one tablespoon cold water.
Mix currant juice, water and sugar
and bring to the boiling point. Add,
gradually, while stirring constantly,
sage. Cook until mixture is clear, then
add gelatine soaked in cold water and
turn into individual moulds first dipped
in cold water. Chill, remove from
moulds, and serve with sugar and cream.
Many prefer to omit the gelatine, and
while the mixture is not sufficiently stiff
Il IN mould IL is mora delicate
FRUIT BLANCMANGE.
Two cups milk, one-third cup fine
hominy, two cups water, one teaspoon
salt, mixed fruits.
Mix milk and water and bring to boil
ing point, add hominy gradually, while
stirring constantly; then add salt. Let
boil five minutes, then cook in double
boiler four hours. Turn into individual
moulds, first dipped in cold water, and
chill thoroughly. Remove from moulds
and serve with sweetened mixed fruits,
using such combinations as may be on
Manifestations of oranges, slices OF
banana, shredded pineapple, strawber-
ries, raspberries or cherries. Allow one
tablespoon whipped cream, sweetened
and favored with vanilla, to each serve.
MELONS WITH MACEDONIA OF FRUIT.
Chill small cantaloupe> melons; wipe,
cut in halves crosswise, and remove
seeds and stringy portion. Fill with
shredded pineapple, sliced peaches and
bananas cut in one-third inch slices, and
slices cut in quarters, sprinkle generous.
ly with powdered sugar, using equal
proportions of pineapple and peaches,
and one-half the quantity of bananas.
COFFEE ICE CREAM SERVED IN MELON
| CASES.
Chill small cantaloupe melons; wipe,
cut in halves crosswise, and remove
seeds and stringy portion. Arrange each
half on a small plate and fill with coffee
ice cream. Garnish with grape leaves.
COFFEE ICE CREAM.
Two cups milk, one-half cup sugar,
one-half cup ground coffee, one table.
spoon -four, one cup sugar, one-fourth
teaspoon salt, two eggs, one quart thin
cream.
Scald milk with coffee, add one cup
sugar, and as soon as sugar is dissolved,
pour mixture gradually on eggs slightly
beaten, mixed with remaining sugar,
-four and salt. Cook in double boiler
twenty minutes, stirring constantly until
mixture thickens, and afterwards Oc.
casionally. Strain through double thick.
ness of cheese cloth, cool and add cream.
Freeze, using three parts finely crushed
ice to one part rock salt.
BURBERRY PUDDINGs.
One-fourth cup butter, one-third cur
boiling water, One-half cup mOlasses,
one egg, one and one-half cups -four
three-fOurths teaspoon soda, One-fOurth
teaspoon salt, one cup blueberries.
Melt butter in water, add molasses
egg we'll beaten, and flour mixed and
sifted with soda and salt. Beat thor.
oughly and add berries, which have
been carefully picked over. Bake II
buttered iron gem pans, cool slightly
remove centers and fill cavities thus
made with whipped cream, sweetened
and favored.
STEAMED BLUEBERRY PUDDING.
One-fourth cup butter, one-half cuI
sugar, one-half cup molasses, one egg
one half cup sour milk, one teaspoon
soda, one and three-fourths cups flour
one and one-half cups blueberries.
Cream the butter, and add sugar
gradually, continuing the beating; then
add molasses, egg we'll beaten, mill
Il r,;xod with soda and hOur Raat thor