Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-12-08

pound of pastry flour and add to it two
teaspoonfuls of baking powder; put this
with the cake mixture, and the whites
of the eggs. Cut one quarter of pound
of citron into very small strips and chop
a quarter of pound Of some kind OF
nuts and add at the last. Bake in
round buttered tin about one hour in
moderate oven. When cold, ice the
cake and garnish with almonds and
pieces of cut citrOn to represent mistle-
toe. Make tiny balls from the almonds
to look like berries.
PLUM PUDDING.
Boil a quart of milk and pour it on
quart of bakers bread. Let this stand
me hour, then stir into it one cupful of
brown sugar, one cupful of suet which
has been chopped and rubbed with lit
tie flour, one cupful each of raisins and
currants, and one teaspoonful each of
cinnamon, cloves, allspice, mace and
nutmeg. Beat six eggs to stiff froth
and stir in. Butter deep earthen pot
and turn in the mixture. Bake four
hours, or steam five. Serve with a rich
sauce.
SIMPLE PLUM PUDDING.
Chop finely one cupful of suet and rub
it through the hands with little -four;
add to it one teaspoonful Of salt, then
one cupful of sugar, one cupful of chop
ped raisins and half cupful of currants.
For spice use cinnamon and nutmeg, half
teaspoonful each. Put two teaspoonfuls
of baking powder in half cupful of -four
and stir through. At the last add one
cupful of hot water and stir. II not
stiff enough, add sufficient -four to make
a stiff batter. Steam for three hours
and serve with any hot liquid sauce.
MINcE PIE.
This is a reliable recipe, used in one
family for three generations. 1t is rich,
but makes a delicious pie. Boil the
beef, and, when cold, chop finely, enough
to make two bowls; put this in a large
mixing bowl, and add four bowls of
chopped greening apples, one and half
bowls Of stoned raisins, one bowl of cur
rants, about one.third of a pound of
citron cut in very small pieces, scant
half bowl of finely chopped suet, the
grated rind and juice of two lemons, one
bowl of sugar, half cupful of New Or
cans molasses, sufficient of the beef
liquid for proper moistening, two tea
spoonfuls of mace, one of ground cloves,
two teaspOonfuls of cinnamon, and two
whole nutmegs grated, and salt to taste.
PUFF PASTE.
Sift one teaspoonful of salt into two
bowls of lightly piled pastry flour.
Measure one cupful of lard and two
thirds of cupful of butter, very cold
and firm; put this on the -four and work
it in with the hands; in one pint of ice
water dissolve the tinest pinch of soda
and add; lastly, cut in half the white of
an egg, beaten stiff, and add. This will
make rather stiff paste. Roll it out to
half an inch in thickness and spread lit
tie dabs of butter on, about two or three
inches apart; fold together and roll
again, repeating the buttering and roll
ing according to the richness desired.
SIMPLE PIE CRUST WITHOUT LARD.
Many people cannot eat pie because
the crust distresses them, and yet there
is way of making it so that 1t will be
perfectly digestible, and the crust will
be neither tough nor soggy, and that Ia
to use cream as substitute for lard and
butter. A little salt, as much thick
cream as will be necessary as mixing
element to 60 with enough -four to make
the quantity wished are all the materials
required.
MAPLE NUT MOUSSE.
Soak two teaspoonfuls of gelatine in
two tablespoonfuls of cold water and
dissolve it in a cupful of hot maple
syrup. Remove from the fire and beat
until cool, then add pint of thick cream
that has been whipped with a teaspoon
full of powdered sugar and half cupful
of finely chopped hickory nuts. Line
round mold with halved lady fingers or
pieces of sponge cake; fill the center
with the mousse mixture, and be sure
that the cover is securely adjusted, when
bury in ice and salt for three hours.
When ready to serve, take it out on a
glass dish and cover the top with chop
ped nuts and serve with sauce made as
follows: Use the double boiler, and in
the upper part put one whole egg and
two yolks well beaten, also half a cupful
of sugar and then beat it thoroughly.
Set this over very hot, but not boiling
water and beat. When it Is thickeued
slightly, add teaspoonful of lemon
juice and turn into cold dish to stop
the cooking. Serve at once.
ORANGE FOOL.
Squeeze the juice from half dozen
oranges, strain and beat up with three
eggs and one pint of cream. Sweeten
to taste, and flavor with just suspicion
Of grated nutmeg and powdered CHINA
mon. Take care not to get too much.
Pour this into a granite saucepan and
stir over the fire few moments until
we'll thickened, but do not let 1t boil.
Pour into glass dish and set away to
chill. Serve very cold.
CHRISTMAS PEACH SPONGE.
Take one can or jar of preserved
peaches and strain; then press the fruit
through fine sieve and beat 1t up with
the juice and small quantity of sugar.
Put one ounce of gelatine in a dish
with half pint of cream; let it steep
for some time, then put it in a double
boiler and stir until the gelatine Is dis
solved. Take from the fire and mix the
fruit pulp with the cream and stir until
nearly cold. Whisk the whites of three
eggs to stiff frOth. Stir them in with
the cream and pile up high in the GEN.
ter of glass dish. Get several small,
thickly-berried sprays Of holly and brush
each leaf over with strong solution of
gum arabic; strew powdered sugar over
and leave until dry. Arrange the holly
around the dish and serve.-McCall's