Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-11-26

APRICOTS AND WHIPPED CREAM.
These are delicious and no trouble.
Get a good brand of timed apricots,
turn out into glass dish; whip till stif
pint of cream, flavor it with vanilla and
a little sugar; color very pale pink
with cochineal. Pile this high up on
top of the apricots.
COLD ARRowRooT PUDDING.
Four sponge cakes, one pint of milk,
one and one-half ounces Of arrowroot,
two ounces of loaf sugar, one-quarter
ounce isinglass, whites of three eggs, a
few drops of vanilla flavoring. Cut the
cakes into thin slices, and lay them
around a mould. The isinglass should
be dissolved in milk before using. Boil
the milk, sugar, arrowroot, and isinglass
together, and beat the whites of the
eggs to stiff froth. When the arrow.
root is at boiling-point add the whites,
boil till quite thick, then pour into the
mould. Make custard of the yolks of
eggs and milk, and pour this over the
pudding just before using.
VANILLA CREAM.
Three eggs, one.half pint of cream,
one ounce gelatine, one tablespoonful of
G sugar, one-half teaspoOnful OF essence
of vanilla. Make custard of the milk,
yolks of eggs, and one white; melt the
gelatine in two tablespoonfuls of water,
and strain it into the custard, mixing it
well. Whip the cream to stiff froth,
add sugar and vanilla, and when the GUS
tard is cool stir in the whipped cream
and pour into mould.
SNOW CREAM.
One quart of cream, whites of three
eggs, two ounces of sugar, peel OF a
lemon. Beat well the whites of three
eggs, and add to them the cream. Stir
we'll together, and add sugar and lemon,
whip all together to a froth, remove the
peel, and serve it in glass dish.
BAKED LEMON PUDDING.
One and half to two cupfuls of bread
crumbs, two eggs, two lemons, one pint
of milk, castor sugar. Pour pint of
boiling milk on to the bread crumbs; add
the yolks of two eggs well beaten, and
little sugar, the grated rinds of the lem
ons, and a little piece of butter; let it
soak for a little while; pour into but
tered dish, and bake in moderate oven
an hour. Have the whites we'll beaten
up with enough sugar to sweeteu, and
the Juice of lemon. Put this meringue
on top, and just set it into the oven
without browning. When baking this
pudding never let it boil; cook slowly.
sNowBALLs.
Boil two ounces of rice, a pint and a
half of milk, a little vanilla flavOring and
sugar; when the rice is quite soft put 1t
into little cups. Turn 1t out when cold,
and put custard or cream around, and a
little jam on top of each. These look
pretty and are nice.
BEEFsTEAK PUDDING.
Make a rich pastry, for boiling, of one
and one half pounds of -four. butter and
water; roll out about one-quarter inch
thick. and with it line well-greased
pudding, dish. Take two pounds of good
beefstesk, and cut this into slices about
four inches long. Season well, and flour
then tightly roll them; fill the basin
with these, pouring in sufficient water to
make gravy. The top must be covered
with the remainder of the rolled pastry,
taking care to secure the edges. Steam
fur four or five hours, and serve in the
bowl.
VEAL PIE.
One and one-haif pounds filet Of veal
cut in small pieces, one-quarter pound
lean ham or bacon in small pieces, with
butter. Stew we'll together in pie
dish, with seasoning and sufficient water
to cover. When tender add two hard
boiled eggs sliced, small quantity OF
minced parsley, and thyme. Cover with
thin pastry, and bake.
SCOTCH PANCAKES.
One pint milk, two tablespoonfuls but
ter, four eggs, two-thirds cup flour, one
t. aspoonful baking powder, and pinch
of salt; sift the flour, salt, and baking
powder together; add milk, eggs, and
butter, melted; mix into thin batter.
Have small round frying.pan, with a
little lard melted into it. Pour in one
half cup of butter, turn pan around to
cover ii with the batter, place on hot fire
to brown, then hold it up in front of fire,
and the pancake will rise right up.
Spread each pancake with jam, and roll
up.
SCOTCH BROTH.
Put two-pound shin of beef to boil in
six quarts of cold water, with a cupful of
pearl barley. When boiling, add turnips
and carrots cut into small dice, cab
bage aud cauliflOwer which have pre-
viouSly been soaked in cold water and
salt and cut into small pieces, a cup OF
green peas, or dried peas soaked, two
onions and leeks. Boil for two and
ne-half or three hours; then add some
chopped parsley and some grated carrot
and turnip, If liked, large spoonful of
salt, and little pepper. Boil little
longer and serve.
POTATO SOUP.
Boil some marrow bones and strain
them To the stock add two or three
onions, cut small, some potatoes cut into
small thin slices, and large carrot graf
ed. Add salt and pepper as required,
and boil for one hour Or longer.
SHORTBREAD.
Seven ounces flour, one ounce rice
flour, one quarter pound of butter, one
quarter pound sugar, one-half teaspoon
full baking powder. Put all on table,
aud knead the butter and sugar together,
then gradually draw in the flour, knead-
ing we'll, and keeping the lump firm in
both hands. Cut 1t into two or three
pieces, and make each piece round or
oval, as desired, and about one-half inch
thick; pinch the edges, dust some sugar
on top, and place some oaraways or slips
of candied peel on top, and bake in a
slow oven till nice brown color. The
time depends on the thickness of the
cakes-from quarter to half an hour
Harper's Bazaar.