Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-07-07
HOMEMAKERS COLUMN.

i
Correspondence ON topics Of interest 70 the adie:
| COLUMN, oxford Democrat, South Paris. Nc
| Emergency Desserts.
am my own cook, and subject to
frequent and prolonged Interruptions 81
any time during the day. Inevitably
often find myself facing dinner hall
hour away and no dessert in sight. This
forces me to quick action, and ! have
found It q help to keep hanging In the
kitchen list Of desserts requiring the
shortest possible time for preparation.
First on this list Is plain junket, which
can be made In ten minutes and set cool.
ing in a pan of cold water in q shaded
open window. Try grating crystallized
ginger on top of each mold. Serve with
cake and fruit.
Second on the list I place rice; there
are 30 many simple ways OF preparing II
besides serving it plain with cream and
sugar. A handful Of dessicated or fresh
grated cocoanut put In when the rice be-
gins to boil, is delicious addition fol
those who like the cocoanut flavor. An
other agreeable variation is lemon rice
LEMON RICE.
Into a saucepan put a cup and a half Of
water and half the peel of lemon, Gu,
in tiny shreds. When it boils, add one
half cup of sugar and let it boil gently
till it is a thin syrup. Then add tht
lemon pulp cut in little bits. Let it boi
up sharply few minutes, then set bach
where It will keep warm. Pour ovel
rice when served.
Again, plain boiled rice may be ar
ranged in mounds or thick rings in deeI
saucers. The mounds may be surround
ed or covered with sliced peaches, juicy
well-favored pears, sliced bananas, datei
stoned and cut in halves, fresh berries
or even nice prunes halved and stoned
after cooking. The rice rings may bt
filled with the same fruits or with orange
marmalade, apple ginger or any nict
jelly; all the above to be served witt
cream and sugar.
| If you happen to have on hand suffi
cient cold boiled rice, 1t can be mashed
with a fork in a little hot milk and GOV
cred closely on back of stove or in slow
L ONcu tDiuulcbs 1b mdy thOh w
used as If freshly cooked.
Next on the emergency list is stale
cake. If you have enough, cut three
inch squares from loaf, heat between
tins closely covered in the oven, ant
serve with any good pudding sauce
adapting the sauce to the sort OF cak'
used. If the cake has been baked in lit
tie tins, all the better. The plain, ligh
cakes call for liquid or semi-liquid sauce
the white fruit cakes and the dark cake'
are better with creamy or hard sauces
Whipped cream lightly sweetened ant
favored is good with nearly all cakes ant
puddings, including hot gingerbread.
PUDDING SAUCE.
have standard foundation for no
sauce for emergencies which is quickl!
made and can be turned easily int
lemon, orange, strawberry, jelly, choco
late or cream sauce simply by the add
ton of those fruits or flavors to the taste
It is made with cup of boiling water,
half cup of sugar, tiny pinch of sal
and a small lump of butter. 1t Is thick
ened with about teaspoon of cornstarcl
wet up smoothly with cold water. Boi
at least ten minutes. Then add fruit O
jelly and set back to keep hot. But ado
flavoring only shortly before serving.
Another way of using stale cake is t
cut three-inch squares about an incl
thick. Spread half the squares will
sliced fresh fruits, or preserves, marina
ladies', or stiff jellies; cover each will
one of the remaining squares and tol
each with a generous mound of sweeten
cd and favored whipped cream. Or, thu
squares may be followed with spoon
the hole filled with fresh or canned fruit
or suitable preserves and completed will
whipped cream as before.
Dates cut fine and mixed with cak
lcrumbs and lemon juice make a goot
filling. If cream be lacking, prepare tn
three-inch squares with the fruit or mar
malade and cover thickly with white o
egg and sugar beaten very stiff, as TO
lemon pie frosting. Place in butteret
dripping pan, at least one inch apart
and brown lightly on the CRATE in
quick oven.
have even used part of freshl!
baked lot of little cakes to serve as pud
dings; and in one case OF stringen
necessity, with the bread knife heated il
boiling water, blocks were cut from I
warm loaf of inexpensive cake withou
injuring it in the least.
Any of these preparations of cake cal
also be made by using stale bread, with
out crust, soaked in sweetened custart
and Drowned lightly. Add the fruit o.
preserve, cover with the white of egi
and sugar as before and brown in oven
When making pies, roll out and bak
several pie shells more than you immedi
ately need. They will keep several day
and are great time savers when you wisl
to make lemon or chocolate pie or al
open fruit tart piled with whipped
cream.
FRUIT sHORTCAKEs.
Last on my list are the fruit short
cakes. The best and surest recipe
have found, which serves two people, il
as follows: one cup of -four, two leve
tablespoons of shortening, one-half leve
tablespoon of sugar, one-quarter tea
spoon of salt, three level teaspoons o
baking powder. Rub together with tip
of fingers, and add enough water t,
make batter which spreads easily will
the spoon on bottom of tin about sil
inches by twelve. 1t must be baked in
hot oven. Two favorite varieties In on
family are orange and peach. l hav