Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-06-30
HOMEMAKERS COLUMN.

Correspondence on topics Of interest to the adiei
IL solicited. Address: Editor HonENAKERs
| COLUMN. Oxford Democrat, South Paris, Ne
Daintles for the Fourth Of July.
II We are entertaining on "Independ.
ence Day." it is very gratifying to most
of us to indicate the national colors In
the decoration of our table. This will
have to be done mostly by ribbons and
flowers. Jellies can be colored, and
cake made In layers with candied violets
on top to give the blue tone.
Place little silk flag beside each
plate. Every guest can pin this souvenir
on dress or coat, at the end Of dinner
Cross two flags on the center of the
table and surround them with flowers
or you can form the flags Of fruit, using
red and white cherries and making the
stars of white currants resting on q
square of vi0lets. There are many
variations which will suggest themselves
to the individual taste.
1t Ia an old established rule with some
housekeepers to serve either lamb and
peas or boiled salmon and peas at the
Fourth of July dinner. There are various
other dishes of vegetables and fruits,
but the meat and fish seem to be an un
alterable rule. Here are few recipes
that may help you to decide what to
have at dinner or tea given in honor Of
Americas greatest of holidays:
FOURTH OF JULY JELLY.
Soak one box of gelatine in half pint
of cold water until soft. Mash three
pints of red raspberries and one pint OF
sugar together and let stand two hours
then strain through fine strainer. Pour
one pint of boiling water on the gelatine
until it is dissolved, then add the strain
ed berry juice and the juice of two
lemons. Strain all this and pour into 9
mold that is lined with lady fingers and
set on the ice to harden, which will take
several hours. When ready to serve and
take from the mold, cut a piece out Of
the center and fill with whipped cream
which should be dotted all over the tor
with candied violets, which will give the
colors-red, white and blue. If you dc
not wish SO large quantity, use only
half the amount of the ingredients.
VIOLET MOUSSE.
Chill and sweeten one pint of rich
cream; set it in a pan of ice water an6
whip to stiff froth, adding gradually
one tumberful of grape jelly. This will
give the cream pretty violet color
Heat cupful of milk and dissolve 8
large tablespoonful of gelatine in it; al
low this to cool, but not harden, and ado
it slowly to the cream mixture, beating
constantly until firm and light. Pack
Immediately in individual pasteboard
boxes and decorate with candied violets
Pack in layers in large tin pail like
lard paiD and bury in ice and salt for al
least four hours before serving. Serve
in the boxes.
| WATERMELON sHERBET.
Take the red pulp from an ice colo
watermelon and rub through fruit
sieve, adding three tablespoonfuls of rec
currant juice, scant cupful of powdered
sugar and a tablespoonful of gelatint
that has been softened and then dissolv
ed in a cupful of warm water. Turn this
into the freezer, and when half frozer
stir in a cupful of meringue made by
blending the whites of two eggs with
four tablespoonfuls of sugar. Freeze tc
the consistency of mush and serve II
slender sherbet glasses, sprinkled witt
minced candied orange peel.
DREAMED TONGUE.
This dish is as delicate as sweetbreads
The tongue to be used is calf's, and il
may be prepared the day before using
Boil it in sailed water until tender; ther
cool it in the water in which it wal
cooked. Peel and trim off all the rough
small pieces. Put into your pan OF
aud three level tablespoonful of flour
When well blended and bubbly, add a
cupful and half of milk or cream, hall
a teaspoonful of salt, dash of cayenne
pepper, grating of nutmeg and ont
tablespoonful of minced parsley. Stil
until smooth and creamy, then add two
cupfuls of the sliced tongue; stir until
heated thoroughly. Serve on hot plat
ter. Saratoga chips (potatoes) 60 vel
with this dish.
| CHERRY SALAD.
Remove the stones from canned Of
fresh cherries white ones are the best
and fill ip the cavity with nut of some
kind. Filberts are very good. Remove
the brown skin If you can. Arrange In
nests of lettuce leaves and serve with
mayonnaise or French dressing.
STRAWBERRY ICE.
Whip the whites of three eggs with
three tablespoons of sugar. Crush two
quarts of hulled berries with one pound
of graduated sugar and let stand one
hour. Strain and flavor with lemon
juice. Soak one tablespoonful of gela'
tine in cold water and dissolve with lit.
tie hot water. Cool and add to the Der.
~ syrup. Place in the freezer, and
when partly frozen beat in the egg whip
and freeze stiff.
CAPITAL SPONGE CAKE.
Beat the whites and yolks separately
of three eggs until very light, then place
them together, beating lightly all the
time. Stir in one and half cupfuls OF
sugar, little at time, adding two tea.
spoonfuls of lemon juice and one and a
half cupfuls of flour in which half tea
spoonful of baking powder has been mix.
ed through, and at the last stir in half a
cupful of boiling water. All through
the mixing of the ingredients you must
keep stirring lightly.
| FRUIT SALAD.
For tasty salad, scoop out the pulp
of three large juicy oranges Add to
the pulp one cupful of grated pineap'
pie, one cupful of cherries and two
bananas cut into small pieces. Sweeten
to taste, and stand the mixture on the
ice to blend and chill. Serve with
whipped cream.
APRICoTs EN- MOUSSE.
Rub a can of apricots through fine
sieve. Steep two tablespoonfuls OF
gelatine in the syrup of the apricots for
half an hour and then put it to dissolve
in a gentle heat, adding cupful of
sugar, and stir until it is dissolved. Add
the apricot pulp and put it away to cool.
Meanwhile whip half pint of thick
sweet cream very stiff, and when the
apricot mixture is about to CONCEAL,
carefully mix the two together. Place
it in a mold, cover closely, seal the edges
with butter and imbed it in pail of
sailed ice for two hours.
CHICKEN sOUFFLE.
For this dish have ready cupful of
white sauce made with cupful of milk,
one tablespoonful of butter, one table,
spoonful of flour and salt and pepper to
taste. Run cold cooked chicken enough
to make a cupful through the meat
grinder. Stir the chicken, the beaten