Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-09-12
Special Recipes.
ROSE LEAVES.


Cream together two cupfuls of white
sugar and one of butter, add the whites
of four eggs beaten stiff, two cupfuls of
sweet milk, two teaspoonfuls of baking
powder, and sufficient flour to make a
rather thick batter. Drop in spoonfuls
on an oiled tin, making the cakes about
an inch apart, and bake in quick oven.
Make plain white icing, color it deli
cate pink, and flavor with rose extract.
ORANGE BLOSSOMS.
Stir together for one-half hour one
pound of sugar, three whole eggs, and
four yolks. Add sufficient flour to
make stiff batter that will make cakes
that may be laid on a baking tin with a
spoon. Flavor with orange flower
water and bake in quick oven. When
cool, cover with colored icing with flut-
ings of white icing around each.
DELICIOUS ICE CREAM.
One quart of milk just heated, not
hot, one junket tablet dissolved in a lit
tie cold water first, then add to the milk
one cup sugar. Pour all this in dish
to cool for about an hour. When ready
to freeze add one tablespoonful flavoring
and jar of cream whipped stiff. Freeze.
ORANGE sTRAws.
Cream one pound of butter; add one
half pound sugar, gradually, beating
constantly; then add two eggs, grated
rind of one orange, one-half pound flour;
roll into thin sheet; cut in straws and
rings; dust with graduated sugar and
bake delicate brown.
SWISS CHOCOLATE.
Allow one cupful milk and one-half
cupful water to each two teaspoonfuls
cocoa or grated chocolate for every two
chocolate cups, using a one-half pint
cup to measure. Put chocolate in basin
and melt over boiling water, milk and
sugar; let boil; then remove from fire
and pour gradually on to two egg yolks,
/ beating rapidly 50 as not to curdle;
beat until frothy, standing in boiling
water to keep hot. Serve Immediately,
flavoring with vanilla.
BARBERRY AND SWEET APPLE PRE-
SERVE.
Simmer quart of barberries in two
quarts of water about an hour, then
drain in bag. Use this water in cook
ing ten pounds of sweet apples, pared,
quartered, and cored. Remove the ap-
Piles from the liquid as they become
tender, and add more water as needed.
When all are cooked, add about five
pounds of sugar to the water in which
the fruit was cooked, let boil, and then
skim, put in the apples, and cook until
they look clear. Store as canned fruit
CARAMEL cUsTARD.
Stir half cup of granulated sugar in
saucepan over hot fire, constantly,
until the sugar melts and becomes a
golden brown. Add about one-third a
cup of boiling water, and let simmer to
thick syrup. Then add to one quart
of scalded milk. Beat five eggs, add
half cup of sugar and half teaspoon
full of salt, and beat again. Then,
gradually, add the hot milk, and strain
the mixture into a baking-dish. Bake,
set on several folds of paper, in a mod
crate oven until the centre is firm. Serve,
when cold, from the baking-dish. The
custard will be firm enough to serve,
turned from tho mould when cold) if
eight eggs or four whole eggs and eight
yolks be used.
CARAMEL SAUCE.
Cook hree-fourths a cup of sugar to
caramel. Add half q cup of boiling
water, and cook to thick syrup. Lot
cool, and serve as sauce with the GUS
tard.-Modern Housekeeping.