Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-06-05

Two cupfulS OF sugar, cupful OF out
ter, cupful of sweet milk, whites Of 8
eggs beaten, 8 cupfuls of flour, 8 tea
spOonfuls of baking powder, and tea.
spoonful of vanilla. This will make 8
layers.
Funnel cupful Of sugar, IL cup
full of water; cook until the strip strings;
stir into the strip the white of beaten
egg, and add l cupful Of chopped wal
nuts, cupful Of chopped seeded raisins,
l cupful Of chopped Ags.
ICING.-2 cupfuls of sugar, cupful OF
water, cook until It sugars. Mix with
the whites of eggs, we'll beaten, and
add pinch of cream of tartar.
cocoANUT CAKE.
Cream together IL cupful OF soft but
ter and l-2 cupfuls Of sugar; to this
add 1.2 cupful Of milk, and then gradual
~ stir in 1-2 cupfuls Of flour, and l
teaspOonful OF baking powder; flavor
with 1-2 of teaspoonful of vanilla and
10 drops of almond; this gives delicious
flavor. Lastly beat In the whites of 5
eggs that have been whipped stiff and
dry; this cake mixture will be rather
stiff and hard to beat. It makes deli
ci0us plain cake baked In loaf.
LEMON LOAF CAKE.
Cream together 2 cupfuls of sugar and
l cupful Of butter. Add to them the
yolks of eggs, and stir we'll for 8
minutes; then gradually stir In cupfuls
of -four and IA teaspoonful Of soda. Add
the grated rind and juice of lemon, and
lastly, the stiffly beaten whites OF eggs.
Bake for over an hour in . slow oven.
This makes delicious rose cake II IL Of
the dough is colored with fruit coloring.
Ice with plain lemon icing.
DARK COOKIES.
Excellent dark cookies, requiring no
eggs, will keep for months. cupful Of
granulated sugar, / of Orleans syrup. l
Of lard, / of water; teaspoonfuls each Of
salt, ground cloves, cinnamon, allspice
and ginger. Place In good-sized sauce
pan and boil l minute. Remove from
the fire and stir in one tablespoonful OF
ssleratus. When done foaming, stir In
as much -four az you can conveniently.
Let 1t get perfectly cold, then roll out
rather thin and bake In quick oven to
Ia light brown. Care must be taken not
to bake too hard; time about minutes.
In warm weather 1t IL good plan to pre-
pare and cook the mixture at tea time,
and let stand until morning before bak-
ing.
DUTCH APPLE PIE.
Make plain pie crust and line plat
ter. Then peel and slice layer Of cored
cooking apples in the bottom; sprinkle
on them little sugar and nutmeg, and
slice on another layer, sprinkle on very
little sugar again. Now take small CUP
of nice sour cream, put with 1t 2 large
tablespoonful Of sugar; beat little
and pour over the pie, finishing with .
sprinkle OF nutmeg. Bake In q moderate
oven until the apples are easily pierced
with fork, and brown light brown on
top. This Is simply delicious.
LITTLE CHOCOLATE CAKES.
Work 1-2 pound Of butter until like q
cream, then add ounces Of vanilla
chocolate and 4 ounces Of sugar; work
together for about 10 minutes, then mix
in whole raw eggs and 4 ounces Of fine
-four by degrees; work again for about
IA of an hour; put it In U buttered bak-
ing tin and bake 1-2 an hour. When
cold, cut In fancy shapes. Mark with
chocolate glace and ornament with rough
white or pink loaf sugar or almonds
colored.
A DELICIOUS TAFFY.
One cupful of strained honey. I cupful
of granulated sugar. Boil until brittle,
when dropped into cold water; flavor
with teaspoonful of vanilla. Pour
into buttered platter, and pull when
cold. II desired, sou can pull In IL
cupful Of chopped walnus.
CHOCOLATE CREAM CAKE.
THE CREAM PARr.-One cupful Of
grated chocolate, 1.2 cupful of sweet
milk; one-third cupful Of brown sugar,
yolk Of egg; boil together until thick;
cool.
The CAKE PART.-One cupful Of
brown sugar, 2 cupful Of butter, 2 cup
fuls of -four, 12 cupful OF sweet milk, Q
eggs whites and yolks beaten separately
scant teaspoonful of soda, cupful Of
finely chopped walnuts, l teaspoonful of
vanilla.
Cream the sugar and butter together,
add the eggs, milk, soda dissolved In
hot water) and -four, then stir in scream
part" add walnuts and vanilla; bake In
layers and put together with white boil
ed icing.
SNOW PYRAMIDS.
Take pint of chilled cream, add 4
tablespoonfuls Of powdered sugar, ! tea
spoonful of vanilla extract and IA box
gelatin that has been soaking in little
cold water and dissolved by stirring
over the boiling water; when It begins
to thicken little whip until light; turn
into glasses and stand In COOL place;
just before serving beat the whites Of
six eggs to q stiff meringue, with six
tablespoonfuls Of powdered sugar, add
ing gradually IL of cup Of currant
jelly; drop one spoonful OF this on tho
top OF each glass Of cream, heaping 1t up
like . pyramid. This will make up
large quantity.
APRICOT SAUCE FOB PuDDINes.
Turn the contents OF . La pOun0 Jat
Of apricot jam into clean steWpan with
q quarter OF pint Of hot water, Q table
spoonfuls Of graduated sugar, and the
thiniy pared rind Of 1-2 Of . lemon.
Bring &c to the boil, then draw It 10 the
aide and let II simmer steadily for 10
minutes or 20, then strain Il and color
with liquid carmine, to bring Il 70 . rich
red, with good tablespoonful Of lemon
or orange juice and wineglassful Of
maraschino syrup. II this sauce Ii not
sufficiently thick to please you, add .
spoonful OF cornfour, stirring this In ct
tho first and allowing Il to cook with
the rest Of the ingredieats.
RICE BISCUIT.
Boil until quito soft ono teacupful OF
rsee In ! quart Of water; pcuf Into :
bowl, add teAspoonful Of salt, Ia OF 81
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