Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-10-09
LUNCHEON sARDINEs.

pour in slowly two well-beaten eggs.
Cook three minutes and then carefully
lay in the fish. When thoroughly heated
serve on slices of toast.
SPANISH EGGS.
Take firm, fresh tomatoes of good
size, cut off the top and scoop out enough
Of the inside to contain an egg. Crack
an egg carefully into q cup without
breaking the yolk and then pour it into
The tomato. Season with salt and pep
per and morsel of butter and put In the
oven. When the egg is cooked the to-
mato will be just right also.
BANANA FRIrrERs.
Cut the bananas in long slices after
peeling, and soak them few minutes in
little lemon juice and sugar. Make
batter with four ounces of flour, pinch
of salt, one tablespoonful of melted but
ter and teacupful of warm water. Stir
and avoid Jumps. Make this batter an
hour or two before you want 1t and let
it stand. Just before you use 1t, stir In
the stifly beaten whites Of three eggs.
Dry your slices of bananas If you have
soaked them (the soaking Is not necessary
though it improves the taste somewhat)
and dip them in the batter and fry in
deep, hot fat. Sprinkle powdered sugar
over each piece and serve hot.
ANGEL CHARLOTTE.
Beat the whites of eleven eggs until
very stiff. Sift one and one-half cupfuls
of granulated sugar four times; the last
time sift in one teaspoonful of cream Of
tartar; add the sugar gradually to the
beaten whites, beating constantly until 1t
is all mixed in, then add half teaspoon
full of vanilla. Sift one cupful of flour
four times and stir In very lightly. Be
sure not to beat the mixture after adding
the -four. Do not butter the pan, which
should have tube in the center. Bake
about forty minutes, try with straw
and If too soft let 1t remain few minutes
longer. Turn the pan upside down on q
plate and let it stand an hour, then run
q knife lightly around the edge and
tube, until the cake will slip out. Ice
when cold.
BOILED ICING FOR CHARLOTTE.
Put cupful of granulated sugar into
saucepan, moisten 1t with four table
spoonfuls of water and stir only until
the sugar has melted; then let it boil
without stirring until the syrup forms
fine threads when little Is lifted on
fork. Have ready the well-beaten white
of an egg to which has been added a
good pinch of cream of tartar and one
teaspoonful of vanilla. Pour the syrup
in a thin stream over the white of the
egg, beating steadily until the icing ia
thick enough to pour over the cake
without running. After the cake ia
quite cold and the icing is set, make the
hole in the center little larger and fill
with whipped cream dotted on the sur
face with raspberries. Cut slices of pine
apple in halves and surround the cake on
the plate. This makes very delicious,
as we'll as extremely ornamental, dessert
MARGUERITEs.
Beat together until creamy two ounces
of butter and six ounces of sugar. Add
half teacupful of milk and six ounces
| of pastry flour with two reaspOonfuls of
baking powder sifted in it. Last of all
beat in lightly the stiff1y whipped whites
of three eggs and flavor with vanilla Of
almond. Bake for thirty minutes in
large shallow tin. When done cut in
rounds and ice each one. Ornament the
tops with slices of almonds previously
blanched and Drowned In the oven and
arranged to represent the petals of 9
marguerite. For the centers Of the
flowers use some of the almonds, very
finely chopped.
SOUR CHERRY TOAST.
Toast several slices of bread, then but
ter. Stew two cupfuls of stoned cher
ries, without any water II possible, and
sugar enough to sweeten we'll. Wher
cold pour over the toast, set on individual
plates and on each put a spoonful Of
whipped cream. This can be made with
slices of stale sponge cake II preferred.
FRUIT sPONGEs.
Cook cherries, apricots, or other fruits
and pass the pulp through strainer
then stir in sugar enough to sweeten
we'll, and gelatine previously soaked II
cold water. Bring this to q boil anC
set aside in deep basin to cool. Wher
stiff, beat In with a wire mixer the
whites of two or three eggs which
previously were beaten stiff. InsteaG
of egg whites whipped cream can be uset
If liked.) The important part with
these sponges is not to begin blending
fruit and meringue until the jelly II
firm. The sponge should be OF uniform
texture throughout, not separation Of
jelly and streaks of white.
FANCY LEMONADE.
Cut q neat slice from the top of a
many lemons as are required, allowing
one for each person. Scoop out thu
pulp, taking care not to break the skin
and with lemon squeezer extract the
juice. For each large lemon allow hal
pint OF water and sweeten to taste Will
syrup made from granulated sugar and
water cooked together until thick. Fill
the lemon skins with the lemonade, re-
place the slice taken from the top aftel
making neat, round hole In 1t
Through the hole stick two straws will
which to drink or suck up the liquid
Keep on the ice what is left Of the
lemonade to replenish the lemon cups.
CHOCOLATE JELLY.
Dissolve half box of gelatine in one
quart of milk, and when fully dissolved
strain It, and then add four heapine
tablespoonfuls of grated chocolate and
one cupful Of sugar. Boil eight
minutes, stirring all the time. When
almost cold, beat Eve minutes with an
egg beaten, flavor with vanilla and pour
into q mold. Let 1t stand all day OF
over night. When ready to serve place
In q glass dish and cover with half q
pint OF stiffly whipped cream.
COFFEE MOUSSE.
Beat the yolks Of three eggs with z
half cupful Of sugar and pour over them
half a cupful Of hot, strong coffee. Stir
this over hot water until thick and let
stand over night. The next morning,
whip one pint OF cream sti6 and add to
the custard. To freeze, I'll the mold
and grease the outside to prevent the
water from running In. Pack tho mold
In ice and salt and let stand three hours.
LEMON TURN0vERs.
Take the juice and grated rind Of one
lemon, one cupful Of sugar, half cupful
of currants, half 4 cupful Of chopped
citron, one teaspoonful of butter, and
one tablespoonful of cracker dust. Put
all these ingredients into granite sauce
pan and stir over the fire until hot.
Make some good pie crust, roll out and
cut the size Of . small bowl, put one
spoonful Of the mixture 10 the center,