Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-12-26

Il UoCOTdlNo anu dpp0tiziuS uocS0ie ooh
be secured without an elaborate outlay
either of time or of money.
The following service for week, with
recipes appended, may enable an mex
perienced housewife to plan the desserts
for a considerable time. The amount
given will serve four persons. Sunday
Peasant pudding, egg sauce. Monday
Boiled rice with dates, maple sauce.
Tuesday-Baked Italian pudding.
Wednesday-Fruit cream. Thursday
French tapioca pudding, with milk
sauce. Friday-golden glow, with
orange sauce. Saturday-Fruit whip or
African pudding, with banana garnish.
PEASANT PUDDING.
Cut stale bread into one-half inch
slices and remove the crusts, which can
be dried and crushed fine for African
pudding. Butter the bread on both
sides, then cut into small dice. To one
cupful pressed down add one pint of
sweet milk, one-half cupful of Porto
Rico molasses, one-half teaspoonful salt,
one teaspoonful cinnamon, one half tea
spoonful each of mace and cloves, bake
three hours in a moderate oven and
serve with hard sauce.
BOILED RICE.
Rinse one cupful rice In cold water
until all the milky appearance is gone,
then sprinkle it into kettle of boiling
water-three quarts is none too much.
Add one teaspoonful salt and boil until q
kernel can be crushed between the
fingers. When tender, pour the water
and rice into a sieve; dash cold water
over; drain well, and return to kettle in
which has been melted one tablespoon
full butter; set in pan of hot water to
reheat. When serving wreath it around
sliced oranges, dates stuffed with pea
nuts, boiled raisins, stewed figs, bananas
sliced and laid in lemon-juice to prevent
stewed prunes or apricots.
Heat thick maple strip and serve with
the rice or use hard sauce, lemon liquid
sauce or chocolate sauce as preferred.
FRUIT CREAM.
Soften one-fourth package gelatin in
cupful of cold water, then
dissolve in one-fourth cupful of hot
milk; add one-half cupful sugar, one
third cupful each of cooked prunes, figs
and raisins cut into small pieces, one
tablespoonful lemon juice; cool; beat
whites of two eggs, whip cupful of
thick cream diluted with one-third cup
full of milk and fold this and egg whites
into the fruit mixture and turn into the
dish lined with bits of the cooked fruit;
set on ice until firm; then dip into warm
water second and unfold on a dish for
serving.
FRENCH TAPIOCA.
Cook one-fourth cupful of quick-cook-
ing tapioca in pint of milk until trans
parent; add q few grains of salt, one
of butter, one-half cupful
of sugar, and remove from fire; let it
become lukewarm, then add two beaten
eggs, one teaspOonful vanilla, and pour
over two large apples, pared and cored
and cooked until almost tender; bake in
oven until egg Is set. Stewed pitted
prunes, apricots, fresh bananas or
oranges can be used. Serve hot or cold
with milk.
GOLDEN GLOW.
Stir into one pint of hot milk one
fourth teaspoonful salt, two tablespoon
fuls sugar, two tablespoonfuls corn
starch wet with one-fourth cupful milk ;
cook ten minutes, then add one teaspoon
full butter and the yolks of two eggs;
cook five minutes more and add one tea
spoonful vanilla extract and three drops
Of lemon. Serve either hot or cold with
chocolate sauce or favored milk. A
variation can be secured by adding one
half cupful of cocoanut or chopped nut
meats to the mixture with the eggs.
FRUIT WHIP.
Cook thirteen large prues until tender;
remove pits and cook with one cupful
sugar until like thick marmalade; press
through sieve, then fold while hot into
two egg whites beaten stiff and dry; set
in hot water to cook until egg Is firm;
then set aside to cool; serve with boiled
custard sauce and decorate with sliced
orange sections.
APPLE WHIP.
Crate one medium. sized sour apple in
to a large, deep bowl; break into this
one egg white and one-fourth teaspoon
full Of salt; whip until thick, light
mixture is secured; set on ice to chill;
then heap into fancy cups or glasses and
serve with dainty wafer or cake.
AFRICAN PUDDING.
One fourth pint of stale bread crumbs,
rolled and sifted, one pint Of milk, yolks
Of two eggs and one whole egg beaten
with two tablespoonfuls sugar, one tea
spoonful vanilla, one ounce sweetened
chocolate melted over hot water; bake
In moderate oven until firm in center.
Beat two egg-whites with two table
spoonfuls of sugar until stiff, add one
half teaspoonful lemon juice and spread
over pudding roughly; return to slow
oven to become firm and delicately
garnish with sliced bananas
and almonds.
PRUNE CROWN.
Soften two tablespoonfuls corn starch
In one-fourth cupful milk; add 1t to two
cupfuls boiling milk, to which add one
fourth teaspoonful salt, two tablespoon
fuls sugar; cook until transparent; then
Told in stiffly beaten whites of two large
eggs, juice Of one lemon. Remove one
fourth, to which add two generous table.
,poonfuls prune puree sauce as used In
the prunewhip described above; turn
The fruit mixture In . mold; then the
plain mixture; set on Ice until firm;
when serving mound up prunes, cooked
IN lemon-juice and sugar, In center.
Serve with custard sauce or rich, sweet
,ream.
ALMOND sOUFFLE. :.
Boil together two tablespoonfuls Of
butter and three Of -four and two cufuls
If milk. In two minutes remove from
he fire and cool. Beat Eve egg yolks,
me at q time, into the mixture with
our tablespoonfuls Of sugar and cup
ul Of finely chopped almonds. Whip
lp the whites Of the eggs stifay, stir In
.ently and pour into souf1e dish. Bake
orty minutes In moderate oven.
HARD SAUCE.
Beat one-fourth cupfui of butter with
me cupfui Of confectioners' sugar to
ream; then whip In ono teaspoopful
rated lemon peel and juice Of one good
issd lemon With the other insrsdl6nts.
-Nsw Ida.