Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-09-26
A Few Desserts.

a gill of whipped cream. -FOUR tnls INTO
a mold and set on ice to become firm.
When it is to be used turn out on glass
dish and decorate the top with canned
cherries, plums or any fruit desired.
BANANA BLANC-MANGE.
Rub two ounces of corn starch to a
smooth paste with little cold milk.
Boil one quart of rich milk with two
ounces of sugar and teaspOonful OF va
nilla extract; when it comes to q boil
add the cornstarch stirring constantly.
Beat up the yolks of two eggs and add
to the boiling mixture, continuing the
stirring for about six minutes. Peel two
bananas, cut in thin slices and mix with
the other ingredients. Pour into two
molds one smaller than the other. When
served put the contents of the smaller
mold on top of the other. Decorate
with mounds of whipped cream topped
off with bit of jelly.
LITTLE FRUIT PUDDINGs.
Dissolve two heaping tablespoonful of
corn starch in little milk. Take lit
tie less than one pint of milk and three
tablespoonfuls of sugar and heat, when
it comes to the boiling point add the
cornstarch. Stir until it begins to thick
en- then beat in the whites of three eggs
and cook few minutes longer. Allow
it to cool slightly then add half pint OF
any kind of fruit pulp. Mix thoroughly
and pour into little molds. When serv-
ed turn out carefully on dish. Top
them with chocolate icing put on in
fancy shapes and pour fruit juice around
them.
ITALIAN APPLES.
Peel some good cooking apples, re-
moving the cores. Stew gently in red
syrup, (allow eight ounces of sugar to a
pint of water and color red with strong
currant juice) until they are tender.
Place them on a dish and allow to get
cool. Add a little gelatine, about two
tablespoonfuls to half pint of the syrup
in which the apples were cooked. When
the apples are cold, glaze them with 1t
and fiji the hollow in the middle OF
each with whipped cream. The remain.
der of the syrup should be boiled up and
strained around the dish containing the
apples.
APPLE TORY.
Peel some firm cooking apples and
simmer gently until tender in a little
water with strip of lemon peel, couple
of cloves and little sugar. Set aside to
cool. Cut some small rounds of sponge
cake. Arrange in dish and place an
apple ON each; sprinkle chopped nuts
on the cake around the apples. Set
away in cold place until wanted. Then
decorate with whipped cream and bits
of jelly.
CHATswoRTH PUDDING.
Peel, core and quarter enough apples
to form about a pound when stewed and
beaten to a puree. Beat to cream two
ounces of butter and two tablespoonful
of powdered sugar, stir in the well-beat.
en- yolks of two eggs, two ounces OF
bread crumbs and mix with the apple
PURGE. Lightly stir in the well-beater
whites of the eggs and bake slowly In
buttered pie dish until firm. Whip stiffly
some cream and mix it lightly with a
little apricot or other jam that has been
passed through a sieve. Heap this
mixture on the pudding and serve i'm
mediately.
APPLE CHARLOTTE.
Peel, core and slice two pounds of ap'
pies and stew them to pulp, with hall
pound of sugar, the rind of lemon
and little water. Line pie dish OF
mold with slices of bread and butter
putting the buttered side next the dish
Half fill the dish with stewed apples
then put in layer of bread and butter
fill up the dish with more apples. Cover
the top with slices of bread and butter
and bake the pudding in a moderate
oven for about one hour.
CIDER SPONGE.
Take one ounce of gelatine and cover
it with half cupful of cold water anC
soak for half an hour, then dissolve il
over boiling water. Add one cupful o.
granulated sugar, stirring until it melts
Pour in three and half cupfuls of cidel
and one and half teaspoonfuls of va
nilla. Stand the mixture on ice and stil
occasionally until somewhat thickened
Beat the whites of four eggs stiff, add tt
the mixture and beat all together until i
becomes very light and stiff enough t
retain shape. Turn into mold. Chill
for several hours before using. Serve
with soft custard or cream.
APPLE SNOW.
This delicate dessert can be made a.
all seasons, but is especially welcome
after hearty dinner. Choose six gooG
sized tart apples. Peel and CRATE them
adding three cupfuls of sugar and the
whites of three eggs, with lemon juice te
taste. Beat all together until white az
snow, then stand on ice until very cold
Serve in small glasses with little
cream. If the cream is whipped it is ar
improvement.
APPLE FILLING FOR LAYER CAKE
Crate large sour apple and beat il
with the white of an egg and cupful Of
sugar until the mixture looks like
whipped cream and all traces of apple
have disappeared. A spoon, is best to
beat with. Time and patience are re-
quired in preparing this dish. As soor
as it begins to thicken add tablespoon
full of any lightcolored jelly. Ground
nuts may be used, if desired.
APPLE DUMPLINGs.
Make rich biscuit paste and separate
into as many parts as there are dump
lings to be made. Two cupfuls of -four
will make six dumplings. Roll each
piece into round, big enough to cover
an apple, and put into it a peeled and
cored apple. In the hole left by taking
the core out fill with raisins, nuts and q
little jelly, or simply put in sugar with
cinnamon or nutmeg. Bring the sides
of the paste around the apple, pinch
them into shape and steam or bake.
APPLE SALAD.
Wash and polish red apples of a uni
form size and scoop out each center to
make cup. Heap the cavity with a
mixture of equal parts of apple, celery
and nuts moistened with mayonnaise
dressing. Stick sprig of celery into
the top of each and stand the apple on 9
lettuce leaf.
APPLE PIE TURNED OVER.
Pare and slice into an empty plate al
for an ordinary apple pie. Cover with
an upper crust and bake, and when done
turn upside down on fresh plate