Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-01-31
LEMONS EN- SURPRISE.

aQu 10 one quart OF cream. Cut lntO
small pieces and mix with the other in
gradients four ounces of glace fruits.
Use any desired f1avoring. Freeze. Cut
the tops from some large we'll shaped
lemons. Scoop out the pulp, dry the
inside, chill them thoroughly and fill
each one with the frozen cream. Re-
place top and tie with ribbon. Any kind
of cream can be used as flling-vanilla,
lemon, chocolate, etc.
ICE CREAM EN- SURPRISE.
This is a variety of cream not often
used, and to the uninitiated very much
of surprise. Mold the ice cream in a
pyramid or turn it direct from the freez-
or, whatever its shape may be. Just be-
fore serving time make meringue with
the whites of three eggs and three table
spoonfuls of sugar. Turn out the cream
on thin round sheet of sponge cake on
the serving plate. Cover it all over with
the meringue. Do not smooth it. Place
the dish on piece of wood and put it in
a quick oven to brown slightly. The
cream will not melt because the wood
and meringue both act as non-cOnductors
of the heat.
A GOOD PLAIN ICE CREAM.
This is good and useful recipe for
making foundation cream to serve as a
basis for many varieties by means of
different flavorings. 1t is French
cream made from cooked custard. If o
richer cream is desired more cream may
be added and less milk. Heterogeneous
arc one pint of milk, one pint of cream,
one cupful of sugar, the yolks of six
eggs and flavoring as desired. Bring the
milk to the boiling point, and gradually
add to it the beaten yolks which have
been mixed with the sugar. Cook until
the mixture coats the spoon. Take from
the fire, strain, and when cold add the
cream and favoring and freeze.
FOR COFFEE ICE CREAM.
Use little less milk and add third
of a cupful of strong, freshly-made
coffee. For a caramel cream, put one
half of a cupful of granulated sugar in a
small frying pan over the fire, with sufi-
cient water to moisten, and cook until
light brown in color. Add this to the
vanilla custard. For banana cream,
add four bananas to each quart of Gus
tard; they must be crusted and rubbed
through sieve before adding to the
custard.
FRUIT CUP.
Prepare in q bowl mixture of differ
emit kinds of fruit, according to what is
in season. Peaches, pineapple, bananas,
peeled and cut in small pieces; straw
berries, raspberries, and currants, with
stalks removed; grapes, seeded and
skinned. Mix with the fresh fruit some
canned cherries, and pour over all heated
grape juice, or some syrup favored with
orange or lemon juice. Chill this on the
ice. Partly fill some fancy glasses with
the mixture and serve on the top of each
spoonful of sherbet or ice cream.
NUT MACARooNs.
Shell, chop and pound to paste a
cupful of English walnuts, measured
after Smelling. Beat to stiff froth the
whites of two eggs and lightly mix in
with them four ounces Of powdered
sugar and the powdered nuts. Drop on
sheets of paper in tiny heaps about the
size of quarter. Bake very gradually
| in slack oven until they begin to color.
While still warm stick them together in
pairs with a little white of egg. Any
kind of nuts may be used.
PINEAPPLE SPONGE.
Soak one package of gelatine in as lit.
| tie water as possible. After it has dis
solved add to it boiling syrup, made by
using one cup of water and ono cup OF
sugar. Stir this we'll and add one can OF
shredded pineapple. Place this on ice
and when it begins to thicken stir in one
pint of whipped cream whipped until
thick, and pour into mold which will
give brick shape. When served cut in
slices as one cuts brick ice cream.
WHITE FRUIT CAKE.
Stir together one cupful of sugar and
one-half a cupful of butter. Beat until
very light the whites of four eggs and
mix with the sugar and butter, then add
one cupful of stoned and chopped raisins,
and one-h half of cupful of citron, cut in
small shavings and rolled in flour. Stil
two teaspoonfuls of baking powder
through two cupfuls of flour. After
adding to the mixture one cupful OF
sweet milk, stir in the -four and bake in
la moderate oven.
PEACH MOUSSE.
To one pint of whipped cream add
one cupful of sugar and one can OF
| peaches cut into very small pieces. Dis.
solve one-quarter of a box of gelatine In
as little water as possible, and add to
the other Ingredients, beating it very
thoroughly. Put in mold and pack In
salt and ice for two and 0ne-half hours
Cut and serve as ice cream.
D1GEsTIBLE WELSH RABBIT.
Put into the pan one tablespoonful Of
butter, less than one-half of teaspoon
| full of salt and paprika, one-half of tea
spoonful of dry mustard. This must be
stirred constantly and when very hot put
| in half of a pound of cheese cut into
small pieces. If when this gradually
melts it seems too thick, thin it. If you
prefer the rabbit creamy instead Of
stringy, add one beaten egg just before
serving. Pour this over toast or flat
crackers.
DREAMED OYSTERS AND CELERY.
Cook one pint of oysters in their OWL
liquor until they are plump. Strain of
the oyster liquor and add to 1t enough
thin cream to make one and one-half
cupfuls. Melt three tablespoonfuls OF
butter, adding five tablespoonful Of
-four and stirring to paste. Pour the
liquid into this and beat until creamy.
Season with salt and pepper. Add the
oysters to this and place on the fire
again, and bring just to the boiling point.
when remove and pour over buttered
toast. Sprinkle finely chopped celery
thickly over it all.
TIDBIr TO SERVE WITH A SALAD.
Mold into ball with your hands a
large teaspoonful of some rich, soft
American cheese, and press one-half OF
an English walnut on either side. Place
one of these balls and an olive beside the
salad on the plate.
GOOD CAKE.
Cream together one pound of sugar
with seven ounces Of butter, and then
add two well-beaten eggs. Take two
pounds of light bread dough and mix
all thoroughly together. Flavor with .
little ground mace, one-half Of nutmeg
and one teaspoonful Of vanilla. Put Q
thin layer of cake over the bottom OF
each tin, then spread over 1t thin slices
of citron and seeded raisins, continuing
to alternate this way with dough and
fruit until the pan 10 not quite three