Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-05-19
A Few Tried Recipes.

VELVET CREAM, WITH STRAWBERRIES.
Dissolve half an ounce of gelatine in
gill of water; add to 1t grated lemon
peel and the juice Of one lemon and five
ounces OF sugar. Stir over the fire until
the sugar is thoroughly dissolved. Then
strain and cool. Before 1t sets beat into
it pint of cream; pour into molds and
keep on ice until wanted. Half fill the
small molds with fine strawberries, pour
the mixture on top, and place on ice
until wanted.
ORANGE JELLY.
To make large dish, get six oranges,
two lemons, anda two-ounce package OF
gelatine. Put the gelatine to soak in
pint of water, squeeze the orange juice
into a bowl, also the lemon juice, and
CRATE one of the lemon skins in with it.
Put about two cupfuls of sugar with the
gelatine, then stir in the orange juice,
and pour over all three pints of boiling
water, stirring constantly. When the
gelatine is entirely dissolved strain
through a napkin into molds or bowls
wet with cold water, and set aside to
harden. In three or four hours it will
be ready for use, and will last several
days.
SNOW PUDDING.
One-fourth box of gelatine, one-fourth
cup of cold water, one cup boiling water,
one cup sugar, one-fourth cup lemon
juice, whites of three eggs. YOlks Of
three eggs, three tablespoons of sugar,
one half saltspoon salt, one pint of hot
milk, one-half teaspoon vanilla. Soak
the gelatine in the cold water fifteen
minutes, or until soft. Then dissolve 1t
in the boiling water; add the sugar and
lemon Juice. Stir till the sugar is dis
solved. Strain into large bowl, and set
| in ice water to cool. Stir occasionally.
Beat the whites of the eggs to stiff
froth, and when the gelatine begins to
thicken, add the beaten whites, and beat
all together until very light. When
nearly stiff enough to drop, pour into a
mold. Or beat until stiff enough to hold
its shape if your strength will allow, and
pile lightly in tall glass dish. Make q
boiled custard of the yolks of the eggs,
the sugar, salt and milk, and when cool,
flavor with vanilla. Serve the sauce in a
pitcher. Or, if the snow be nodded,
turn it out on dish and pour the sauce
around the pudding.
ORANGE sHERBET.
One tablespoon gelatine, one-half cup
cold water, one-half cup boiling water,
one cup sugar, one cup cold water, six
oranges or one pint of juice. Soak the
gelatine in cold water ten minutes, add
the boiling water, and when dissolved
add the sugar, another cup of cold
water and the orange juice. Strain when
the sugar is dissolved, and freeze.
ONE EGG CAKE.
One-half cup butter, creamed, one cup
sugar, one egg beaten light, one cup
milk, two cups flour, one-half teaspoon
soda, one teaspoon cream tartar, one
teaspoon vanilla. Mix in the order
given and bake in shallow pan in a
moderate oven thirty minutes.
ROLL JELLY CAKE.
Three eggs beaten separately till very
light, then beaten together; add one cup
of sugar, three tablespoons of cream or
one of melted butter, one cup pastry
-four mixed with one teaspoon cream
i
Spread very thin on long, shallow tins
and bake in a moderate oven. Spread
with jelly while warm. Trim the edges
with sharp knife and roll up.
MoLAsSEs FRUIT CAKE.
One teacup of butter, one teacup of
brown sugar, worked we'll together;
next two teacups of cooking molasses,
one cupful of milk with teaspoon OF
soda dissolved in it, one tablespoon OF
ginger, one tablespoon Of cinnamon, one
teaspoon cloves, a little grated nutmeg.
Now add four eggs we'll beaten, and five
cups of sifted flour, or enough to make a
stiff batter. Flour cup of raisins, and
one of currants, add lsat. Bake in very
moderate oven one hour. If we'll cover
ed will keep six months.
PLAIN SPONGE CAKE.
Beat the yolks of four eggs together
with two cups of fine powdered sugar.
Stir in gradually one cup of sifted flour,
and the whites of four eggs beaten to a
stiff froth, then cup of sifted flour in
which two teaspoons of baking powder
has been stirred, and lastly q scant tea
cup of boiling water, stirred in little at
a time. Flavor, add salt, and however
thin the mixture may seem do not add
any more -four. Bake in shallow tins.
WHITE SPONGE CAKE.
Whites of five eggs, one cup flour, one
cup sugar, one teaspoon baking powder,
flavor with vanilla. Bake in quick
oven.
FRUIT CAKE.
Three pounds of dry flour, one pound
sweet butter, one pound sugar, three
pounds of stoned raisins, two pounds
currants, three-quarters of pound of
sweet almonds, blanched, one pound
citron, twelve eggs, one tablespoon all
spice, one teaspoon cloves, two table
spoons cinnamon, two nutmegs, one
coffeecup molasses with the spices in 1t;
steep this quietly twenty or thirty
minutes, not boiling hot; beat the eggs
very lightly; put the fruit in last, stir
ring it gradually, also a teaspoon of soda
dissolved in tablespoon of water. The
fruit should be well Toured; if necessary
add flour after the fruit is in, butter
a sheet of paper and lay it in the pan.
Lay in some slices of citron, then layer
of the mixture, then of citron again,
etc., until the pan is nearly full. Bake
three or four hours according to the
thickness of the loaves, In a tolerably
hot oven, and with steady heat. Let it
cool in the oven gradually. Ice when
cold. 1t improves this cake very much
to add three teaspoons of baking powder
to the -four. A fine wedding cake
recipe.
ORANGE CAKE.
Two eggs, one cup sugar, one table
spoon melted butter, one-half cup milk,
one and one-half cups flour, One-half
teaspoon soda, one teaspoon cream tar
tar, one tablespoon orange juice, and a
little of the grated rind. Mix in the
order given. Bake in round, shallow
pan, split and fill with orange cream.
ORANGE CREAM-Put in cup the
rind of half and the juice of one orange,
one tablespoon of lemon juice, and fill
with cold water. Strain, and put on to
boil, add one tablespoon of corn starch
wet in cold water. Stir till thick, then
cook over hot water ten minutes. Beat
the yolk of one egg, add two heaping
tablespoons of sugar, stir into the starch,
cook one minute, add one teaspoon of
butter, and cool.
Fill the cake with the cream, and frost
with ornamental frosting. Mark the
frosting like pie, in eight pieces, and
decorate each with a section of orange
kolf