Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-05-05
A Few Home Recipes.

A Few Home Recipes.
FRUIT SALAD.
One quart of strawberries, four bana-
mas, four oranges, one-half box Of gela-
tine. Slice and put in layers in mold,
sprinkling each layer with sugar. Let
stand one hour or more. Pour off what
juice there may be. Dissolve gelatine
in little water, then add to the juice
and again pour over fruit In q mold.
When cold turn out and serve with
sugar and cream. Canned strawberries
can be used.
| FIG CREAM.
Cut one-half pound of figs quite fine,
add boiling water to cover, let boil ten
minutes OF until soft. Cool, add one
orange cut fine, sweetened with one
tablespoon sugar. Spread whipped
cream over the top sweetened and flavor
ed with orange.
| CHOCOLATE PUDDING.
One quart of milk, one pint of bread
crumbs, two squares of chocolate, two
thirds cupful sugar, salt. Bake slowly
two hours. O.
| PINE-MALLOw PUDDING.
One can of pineapple, one-half pound
marshmallows, one-half pint whipped
cream. Cut the pineapple into small
cubes, also the marshmallows. In a
deep dish put one layer of pineapple,
then one of marshmallows and so on;
/ hn xuht L
is much better if fixed an hour or 30
before serving.
| FRUIT PUDDING.
One cupful of raisins chopped fine,
one cupful sour milk, one cupful mo-
lasses, one-half cupful sugar, one egg,
two and one-half cupfuls of flour, one
half cupful of butter, one teaspoon soda,
all kinds spices.
| WAY TO USE STALE CAKE.
Cover the bottom of baking-dish
with pieces of stale cake dipped in sweet
milk, cover with sliced apples, sprinkle
sugar over to sweeten apples; bake until
apples are tender. When cold cover
with whipped cream and pieces of jelly.
| RAISIN SMASH.
For the cake part take three eggs, saw
ing out the whites of two, one cupful of
sugar, one-third cupful of butter, one
half cupful milk, one and two-tbiris
one-half of soda. Bake in two small
sheets. For the top and middle layers,
the whites of two eggs beaten stiff, one
and one-half cupfuls of powdered sugar,
one cupful of seedless raisins chopped.
| WALNUT CAKE.
One and one-half cupfuls of sugar,
one half cupful of butter, two cupfuls of
-four, three-fourths cupful of milk, one
cupful of walnuts, (chopped), one cup
full raisins, whites of four eggs, one tea
spoon of cream tartar, one-half of soda.
Make white frosting. Save out a few
walnuts to put on top.
| SPONGE CAKE.
One cupful sugar, three eggs, yolks
and whites beaten separately, one cupful
of -four into which sift one-half teaspoon
cream tartar, three tablespoons milk
(heated), into which dissolve one-fourth
teaspoon soda.
| CHOCOLATE CAKE.
One cup sugar, two eggs, two table,
spoons butter, six tablespoons new milk,
two cups flour, two tablespoons baking
powder. Bake in three shallow tins.
CREAM FOR FILLING.-Nearly one-half
cup grated chocolate, one small half cup
milk, yolk of one egg, one teaspoon
Il ho1 IF U
the cake is cold, fill.
ICING FOR OUTsIDE.-Two sections OF
Bakers chocolate, put into basin, melt
slowly; one egg well beaten, one table
spoon milk, four tablespoons sugar.
After spreading, sprinkle thickly with
desiccated cocoanut.
MIND CAKE.
One cupful sugar, two cupfuls of flour,
(scant), one-half cupful of butter, two
eggs in cup, fill the cup with milk, one
teaspoon of cream tartar, one-half OF
soda. Beat all together. Flavor to
taste.
LINCOLN CAKE.
One coffee cup of flour, one cupful of
sugar, four eggs, butter size of an egg,
one-half teaspoon cream tartar, one
fourth Of soda. Sift cream tartar in
flour. Dissolve soda in little water.
| JELLY ROLL.
Four eggs beaten light, one scant cup
full sugar, one coffee cup flour; add one
half teaspoon soda and one of cream
tartar, one tablespoon of cold water.
| GALA LILIES.
Three eggs, one cupful of sugar, one
cupful of flour, two tablespoons cold
water, one even teaspoon cream tartar,
one-half teaspoon soda, sifted in -four,
salt and favoring. Beat eggs thorough
ly, then add sugar, water and flour, and
beat all together. This makes twelve
lilies baked in what are called pint pans.
Drop out the tins and fold while hot.
Lay folded towel on to them in form
until cold. Just before serving fill with
whipped cream.
MoLAssEs COOKIES.
One cup sugar, one cup molasses, one
egg, one cup butter and lard, one tea
spoon soda, one teaspoon cream tartar,
two teaspoons ginger. Mix hard and
roll thin.
| CoCoANUT COOKIES.
One-half cupful desiccated cocoanut,
one cupful sugar, one-half cupful butter,
two eggs, one-half teaspoon soda, flour
to roll quite stiff. Bake in quick oven.
COCoANUT PUFFs.
Mix two cups of cocoanut with one cup
of powdered sugar, the beaten whites of
two eggs, and two tablespoonfuls of flour
or corn starch; drop on buttered tins
and bake quick.
PEANUT COOKIES.
One cupful of shelled peanuts, three
dessertspoons of milk, one-half cupful
sugar, three dessertspoons butter, one
fourth teaspoon soda, one-half teaspoon
cream tartar, one egg, one cupful Of
flour. Drop from a teaspoon on a but
| tered tin.