Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-11-12
Dainty Desserts.
PUMPKIN PIE.

the mixture, which should be hot, and
bake in steady, rather hot oven until a
rich golden brown.
PIE CRUST.
Take two cupfuls of pastry flour with
little salt and rub into it lightly half a
cupful of lard; use just enough very
cold water to bind it together. For the
upper crust, roll it out thin and rub with
butter, folding twice, keeping the board
well dredged with flour; do this third
time, using in all half as much butter as
lard. For pies with only an under crust,
it is not necessary to spread with butter
or fold over so many times.
CRANBERRY PIE.
For one pint of cranberries, chopped,
use one cupful of sugar, and one-third OF
cupful of molasses. Dissolve one
tablespoonful of cornstarch in the same
amount of cold water, and stir into it
two-thirds of cupful of boiling water.
When cool, mix with the cranberries
and add one teaspoonful of vanilla.
LEMON PIE.
This is an old fashioned but good rec
ipe: To make one good, quite deep
pie, allow two slices of stale bread, three
large or four small lemons, two table
spoonfuls of melted butter, four eggs
and sugar to taste. Break the bread into
bits and soak in cold water until quite
soft. Then add to it the juice and graf
ed rind of the lemons, the melted butter
and the yolks of the eggs, well beaten
Taste to see if the mixture is sweet
enough; if not, add more sugar. Line
the pie dish with good pastry crust,
pour in the mixture and bake in mod
crate oven until it thickens. Make
meringue with the whites of the eggs
and four tablespoonfuls of powdered
sugar, favored with little of the lemon
juice. Spread this over the pie and re
turn to the oven until colored light
brown. Serve cold.
CHOCOLATE JUNKET.
Crate some good, unsweetened choco-
late; about two tablespoonfuls to the
pint will be about the measure. Heat a
pint of milk or as much more as you re-
quire. Pour little of it over the choco-
late to melt it, hold it over the teakettle
steam until it is smooth paste. Sweet
en- the remainder of the milk aud stir in
the chocolate paste. Now add the rem
net and pour into the dish in which it is
to be served. Whip up "a gill of cream,
sweeten it and flavor with vanilla, and
heap all over the top when cold. This
makes delicious dessert.
INDIVIDUAL PUMPKIN PIES.
Line some patty pans with good pie
crust, making futed edge all around.
Grease the pans before putting on the
crust, as you want to take them out OF
the tins when cold. Fill with the pump
kin mixture as prepared for the pies.
When baked, make meringue with the
whites of eggs and sugar and cover each
little pie. Brown in the oven very slight
| ly, leaving it only minute or two.
When cold, place large cranberry or bit
of currant jelly in the centre of each lit
| tie pie. You will find this dessert will
be especially pleasing to children.
CAFE PARFAIT.
Mix together one pint of cream, one
cupful of sugar, and half cupful of
strong, clear coffee. Set the bowl in a
painful of broken ice, so as to surround
| it, and, when chilled, whip the mixture
aud take off the froth as it rises and put
| in freezer or mold. Pack the mold in
ice and salt and let it stand two hours
without stirring.
APRICOT WHIP.
Put half a pound of dried apricOts to
soak over night in half cupful of water.
Next morning add half a cupful of sugar
and cook until soft and thick. Press
through coarse sieve, and, when cool,
fold in the stiffly beaten whites of two
eggs. Beat thoroughly and turn into a
mold which has been rinsed in cold
water. Put on ice to harden. When
ready to serve, turn it from the mold
aud pour over it custard sauce made
from one pint of milk, the beaten yolks
of two eggs and two tablespoonfuls OF
sugar, fiavoring to taste.
CoMPoTE OF PEACHES.
Take one quart can of peaches, and if
they are not sweet, add four tablespoon
fuls of sugar. Heat the peaches in their
own juice. Drain, and place the peaches
hollow side up over squares of sponge
cake, placed in a pudding dish. Mix
with the peach juice two tablespoonful
of lemon juice, one egg very lightly
whipped, and one tablespoonful of corn
starch moistened in little cold water.
Put on the stove and allow it to heat
until it bubbles, then remove and, when
slightly cool, pour over the peaches.
Put them away in a cool place or on ice'
The syrup will jelly all about the fruit
and form a delicious dessert. Serve
with plain or whipped cream.
| BANANA CREsCENTs.
Take some slices of sponge cake and
trim off all the brown parts. Split some
bananas in two lengthw:se after peeling
and cut the slices of cake the same shape
and spread them with little strawberry
or other kind of jam. Lay a split ba
mana on each slice of cake. Cut
banana into slices about half an inch
thick and divide them in two. Place
three of these on each banana crescent
and in the spaces between make little
mound of whipped cream that has beer
sweetened and favored
FIG PUDDING.
One cupful OF snet, chopped fine, one
cupful of rolled crackers, two eggs, half
a pound of figs, chopped fine, one tea
spoonful of baking powder mixed
through the cracker dust, and one smal
teacupful of sugar. Add enough milk
to mako the mixture the thickness oil
fruit cake batter. Steam two hours
Serve with sauce made of two table
spoonfuls of butter, one tablespoonful OF
flour and one cupful of sugar. Pour on
two small cupfuls of boiling water and
let cook until done, then add the beaten
white of one egg. Flavor.
MAPLE MOUSSE.
Beat together the yolks Of two eggs
and cupful Of maple syrup. Heat the
mixture, stirring it over the stove until
it thickens. Then remove and fold In
the stiffiy beaten whites of the eggs and
one pint of cream, whipped stiff and dry
The ingredients should be thoroughly
mixed, so they may not separate. Pack
in mold in ice and salt, and do not
stir while freezing.
FRUIT ICE CREAM.
Peel and cut in small pieces two large
oranges and two bananas, add the juice
of two lemons and one pint of sugar
Mix we'll and put into freezer, which
should be partly packed in ice and salt;
add three eupfuls of cream and one cup.
full of milk. Freeze Immediately.
| BANANA FLUFF.
This will make a delicious filling for
charlotte russo cases. Cut seven bananas
into slices, sprinkle them with lemon
juice and shredded cocoanut and stand
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