Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-01-09
HOMEMAKERS COLUMN.


d solicited. Address: Editor HoH1nAxRRs
CoLUHN, Oxford Democrat. Paris. Hain~
Dainty Dishes.
MACARooN CHARLOTTE.
One pint of rich cream, whites Of four
eggs, one cupful Of powdered sugar.
Beat the eggs to stif froth, whip the
cream and stir the eggs through 1t.
Have ready some stale msosr0ons which
have been rolled into fine crumbs. Beat
these through the cream. The bowl
containing the cream should be set In .
pan of crushed ice, a. 1t will not proper
" whip unless very cold. Line the dish
or mould to be used with macaroons,
turn in the cream and decorate the top
with candied cherries or anything which
one fancies.
HOMEMADE MACARooNs.
Blanch four ounces Of almonds and
pound them to paste with four
spoonfuls of orange flower water, which
can be bought at the druggists. Beat
the whites of four eggs to stiff froth
and mix with the almonds, stirring 10 at
the same time one pound Of finely sifted
powdered sugar. Line your tins with
sheet of buttered or oiled paper and
drop the paste ON in little round
CHARLOTTE Russo.
with Lady Fingers.)
Line glass dish or small paper forms
with lady. fingers, which can be made at
home as follows: Beat separately the
whites and yolks of four fresh eggs.
With the yolks mix three ounces Of
powdered sugar and three ounces OF
flour, add the beaten whites and then q
quarter of a pint of rose water. Beat
all together for some minutes. Have q
well-buttered tin and with spoon take
out some of the paste and form 1t into
shape of a finger three inches long and
three-quarters of an inch wide, sift lit
tie powdered sugar over them and let
stand about five minutes. Put into q
moderate oven and bake until lightly
Drowned. When cool place them in
pairs or singly for lining charlotte russo
cases. 1t takes about twenty minutes
TO bake and this recipe will make about
two dozen.
The charlotte or filling for the cases
can be made like the above recipe for
macaroon charlotte, or more simply
without the whites of eggs. Dissolve
scant third of box of gelatine In not
quite half cupful of water. Beat one
pint of cream to stiff froth. Add
little powdered sugar and flavoring and
lastly stir through the gelatine. After
the fingers are placed In the forms I'll
with the cream.
CHERRY BARQUErTEs.
Make some little cases of puff paste
similar to tart cases. Stew some cher
ries or use the best canned fruit and put
a tablespoonful in each little case. Cover
with whipped cream favored with va
nilla and put cherry or two on top for
decoration.
ORANGE CREAMS.
If you can get them the Tangerine
oranges are the best for this recipe.
Cut small hole in the top of six small
oranges, and with small spoon scoop
out the pulp, leaving the skins whole
and clear. Take five or six more oranges
and squeeze out the juice. Dissolve one
ounce of gelatine in a little water and
mix with 1t the juice of all and pulp of
the six first oranges and four ounces OF
sugar. Strain, and when cold add one
pint of cream. Pour this into the scoop
ed out orange skins. Leave them on ice
for q few hours. Then with sharp
pointed knife cut around the middle of
each, and carefully remove the top half
of the skin which has the hole in 1t.
The cream will have slightly rough ap-
pearance, like the inside of an orange.
Garnish with some little strips of the
thin yellow peel.
BANANA FLUFF (FRozEN.)
Cut seven bananas of medium size
into slices, sprinkle them with lemon
Juice and shredded cocoanut and stand
the dish containing them on Ice for an
hour. Then put the fruit through
fruit press or keystone egg beaten can
be used if you have not the press. Sea-
son with q cupful of sugar minus one
tablespoonful. Fold into this mixture
the stifly beaten whites of four eggs,
and turn it into the freezer. As soon as
the crank of the freezer begins to turn
hard, open the can and add half pint OF
cream that has been whipped stiff.
Freeze until the consistency of mush is
obtained. If desired this can be used In
charlotte russo cases.
APPLE CREAM.
Peel about one pound and half of
cooking apples, core and cut them up
thin, put them in saucepan with q little
water and the grated rind of one lemon.
Stew until soft, sweeten and rub through
a wire sieve. Beat half pint of cream
until stiff, stir it into the apples and
color with few drops of oOchineal and
pile lightly in glass dish. Scatter
few chopped nuts and little dabs of cur
rant jelly over the top. Serve as cold as
possible.
PINEAPPLE BAvARIAN CREAM.
Prepare pineapple by pairing and re-
moving the eyes, then CRATE the pulp,
being careful to include none of the core.
Put this fruit and cupful of sugar to-
gether in porcelain kettle and let sim
mer very gently for half an hour. While
waiting, take half box of gelatine and
soak in half a cupful of water for half
an hour. Remove the pineapple from
the fire, add the gelatine and stir until
thoroughly dissolved. Then turn into
large bowl or dish. Place this dish in q
pan of ice water and stir constantly un-
til it begins to thicken. Whip one quart
of cream and add to this, pouring 1t
into moulds and standing on ice until
firm.
FROZEN FRUIT PUDDING.
Beat the yolks of four eggs and half q
cup of sugar until light; dissolve Q
tablespoonful of corn starch in little
cold milk, add to the beaten yolks and
gradually stir in four cupfuls of hot
milk. Cook over hot water for fifteen
minutes, stirring constantly until it
thickens, and then only occasionally.
Chop fine one cupful of English walnuts
and plump out a cupful Of raisins by
covering them with boiling water and
after standing fifteen minutes, drain
them and roll in granulated sugar.
When the cooked mixture Is cold add
little vanilla, cupful of strawberry pre-
serve, the nuts and raisins, and freeze as
ice cream. When half frozen add the
whites of four eggs beaten to stiff
frOth with one quarter of q cupful OF
sugar. When serving garniSh with the