Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-03-31
Economical Recipes.
GRAHAM FRUIT PUDDING.

GRAHAM FRUIT PUDDING.
Mix together and sift one level tea
spoon of soda, one of cinnamon, and one
half teaspoon of cloves with two cups Of
graham flour. Into the mixture stir
one-half cup Of molasses, one cup OF
sweet milk (though water will do) and
one cup of seeded and Toured raisins.
Steam in covered baking powder cans
about one hour if half pound tins are
used, two hours for pound tins. Fill
about two-thirds full. Any good sauce
that is not too rich may be used.
CHOCOLATE BREAD PUDDING.
One full cup of dried bread crumbs,
buttered crumbs if convenient, one and
one-half cups of milk or water, one-third
cup of sugar, one-half saltspOon of salt,
two tablespoons of COCOA or grated choc-
olate, and one egg beaten light Tor a
half will do) 1t will expedite matters if
you have a cup and half of cocoa or
chocolate left over from the day before.
If not, cook milk, sugar and chocolate
together and cool. Butter five or six
custard cups. Mix the crumbs with the
cooled chocolate and egg and salt. Fill
the cups two-thirds full and set them
covered in pan of boiling water in the
oven for twenty minutes or until set.
Serve with sweetened and favored
whipped cream or caramel sauce. This
may be made without egg.
sUET PUDDING.
This calls for three cups of -four, one
cup each of milk, molasses, suet finely
chopped, raisins seeded and cut in half,
and currants; one teaspoon each of salt,
soda, cloves and cinnamon; the fruit to
be added last and we'll Toured. Steam
at least three hours and serve with hard
sauce.
RICE CREAM.
Two quarts of milk, one cup of sugar,
one-quarter teaspoon of salt, one cup of
well-washed rice, and any desired flavor
ing to taste. Bake long time, slowly.
1t is best of all when baked all day with
a banked fire.
HOT WATER GINGERBREAD NO l.
One-half cup of sugar, one-half of mo-
lasses, one half of shortening, one and
three-fourths cups of flour, one teaspoon
of cinnamon, One-quarter teaspoon each
of ginger and salt, one-eghth teaspoon
of nutmeg, one teaspoon of soda and
three-fourths cup of boiling water. Bake
in moderate oven.
HOT-wATER GINGERBREAD NO. 2.
One-half cup of molasses, one-quarter
cup of shortening, one level teaspoon OF
soda, one cup of flour, spices as in No. l.,
and scant half cup of boiling water.
Bake in moderate oven.
COFFEE CAKE.
Four cups of flour, one cup of butter
Tor half lard or beef drippings), one cup
each of coffee, molasses, sugar, and
seeded, chopped aud we'll Toured raisins,
one teaspoon of soda dissolved in little
warm water, one-half teaspoon of salt,
two teaspoons of cinnamon and ne-half
teaspoon of cloves. Bake about an hour
in moderate oven.
SOUR MILK CAKE.
One cup of sour milk, one cup OF
granulated sugar, one-quarter cup OF
butter, two cups of flour and one cup OF
raisins or currants Gf latter, use one
quarter teaspoon of mace for flavor). To
use for drop cakes, scant the shortening
and round one cup of the -four.
WHITE CAKE WITH COCOA FRosTING.
Sift together one-half cup of granulat.
ed sugar, two cups of flour, four tea.
spoons of baking powder and one quarter
teaspoon of salt. Into this rub lightly
with the fingers one-third cup of butter,
OF butter and lard. Grease the baking
pan and dredge lightly with flour, shak,
ing out the surplus. To the dry in.
gradients add one cup of water or milk,
one teaspoon of vanilla, one-quarter tea.
spoon of almond. Stir together until
we'll mixed, then beat until 1t begins to
thicken and look smooth. Pour at once
into baking pan and bake in moderate
oven. 1t may need to be put on the top
CRATE few minutes. If mixed exactly
by the directions and the oven is right,
you will have no failures. This may be
made into a chocolate cake by adding
two or three tablespoons of cocoa, in
which case use white frosting.
COCOA FROsTING.
One cup of graduated sugar, four
tablespoons of cocoa, two tablespoons of
milk or water. Boil until it drops thick.
ly from the spoon, then test in cold
water. If it forms soft ball, remove
from fire at once, set in cold water and
stir until smooth and thick enough to
spread. Put on before cake is entirely
cold, if possible.
DREAMED BOILED HAM.
The next time you have boiled ham,
try cutting some of it in thin, small bits,
and Dreaming, just like dried beef. This
is a dish our English cousins are fond
of, and, with baked potatoes, makes an
excellent luncheon.
FRIED BREAD.
Cut thick slices of white bread; dip
them in milk, then in egg, then in sugar
Fry until good brown. Sprinkle with
powdered sugar and cinnamon and serve
CHOCOLATE RICE PUDDING.
Make a custard of two cups of milk
one half cup of sugar, generous pincl
of salt, four eggs blended but not beaten
too stiff, one-half teaspoon of vanilla,
one and e-half cups of cooked rice and
four tablespoons of grated chocolate.