Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-04-06

rounds, and bake slowly on a we'll.
creased griddle. Tear open and spread
each half with softened butter. Put
half of the cakes on hot platter. Mash
one quart of strawberries, sweeten to
taste, drain off the juice, put large
spoonful Of berries on each cake, then
put ON another layer of cakes and ber-
ries. Mix the juice with half cup of
cream and serve with the short-cake.
ORANGE sHoRT.CAKE.
One pint flour, one-half teaspoon salt,
one.half teaspoon soda, one teaspoon
cream-of.tartar, one-fourth cup butter,
one egg, one scant cup milk. Mix the
dry ingredients. Beat the egg, add
three-fourths of cup of milk, and the
butter melted. Stir this quickly into
the flour, and use more milk If needed.
The dough should be just stiff enough
to be handled. Divide in two parts
and roll each to fit shallow tin plate.
Bake, and when done split open and
spread with butter and sweetened
oranges. Peel and divide the oranges,
remove the seeds and thick inner pith,
and cut each section into three or four
pieces. Put the two cakes together, and
cover the top layer of fruit thickly with
powdered sugar.
DUTCH APPLE CAKE.
One pint -four, one-half teaspoon salt,
one-half teaspoon soda, one of cream Of
tartar, one-fourth cup butter, one egg,
one scant cup milk, four sour apples,
two tablespoons sugar. Mix the dry in
gradients. Add the egg beaten and mix
ed with the milk. The dough should be
soft enough to spread half an inch thick
on shallow baking-pan. Core, pare,
and cut the apples into eighths, lay them
in parallel rows on the top of the dough,
the sharp edge down, and press enough
to make the edge penetrate slightly.
Sprinkle the sugar over the apple and
bake half an hour. Eat while hot, with
butter or with lemon sauce.
DoUGHNUTs.
Two eggs, one cup sugar, three table
spoons melted butter, one cup sour milk ,
four cups flour, one-half teaspoon soda,
one saltspoon salt, one saltspoon CHINA
mon. Beat the eggs until light, add the
sugar, butter, and milk. Mix the salt,
soda, and spice with the -four. Stir
them into the egg mixture, and add
enough more flour to mix just soft
enough to roll out Roll, cut out, and
fry in deep fat hot enough for the dough
to rise at once.
CREAM TOAST.
One pint milk or cream, two even
tablespoons flour, two tablespoons but
ter, one-half teaspoon salt, six slices dry
toast. Heat the milk, melt the butter in
a granite saucepan, add the -four, mix
we'll and stir in one-third of the milk.
Stir till it thickens and il smooth, then
add the remainder gradually. Add the
salt. Dip the dry toast quickly in hot
sailed water; put it in a deep dish and
pour the thickened cream over each
slice.
CR1sPED CRACKERS.
Split butter crackers and spread with
butter; put them, the buttered side up,
in pan, and brown in hot oven. They
are delicious with white and vegetable
soups, and in fish-chowder and oyster
stews. They can be prepared in a short
time, when it is not convenient to fry
croutons or to toast over an open fire.
FRENCH TOAST.
Beat one egg in a shallow dish, add q
teaspoon OF sugar, a pinch Of salt, and
one cup milk. Soak six slices of stale
bread in the custard. Drain and brown
them on each side on well-butteled
griddle. Spread them with jelly or
marmalade, and pile them lightly on a
dish. Serve at once.
BAKED BEAN SOUP.
Take the cold baked beans, add twice
the quantity of cold water, and let them
simmer until soft. When nearly done
add half as much tomato. Rub them
through puree strainer. Add more
water till the right consistency, season
to taste with salt, pepper, and mustard
Heat again and serve with toasted
cracker or fried dice of bread.
EGGS PoACHED IN TOMATOES.
Stew slowly for ten minutes half car
Of tomatoes and one small onion, cut
fine. Season highly with salt and pep
per. Break six eggs into bowl with
out beating, and when everything else ID
ready to serve slip them into the hot to.
matoes. Lift the white carefully with q
fork, as it cooks, until 1t is all firm; then
prick the yolks and let them mix with
the tomato and white. 1t should be
quite soft, but with the red tomatoes,
the white and yellow of the egg is quite
distinct. Serve at once on toast.
DEvILED EGGS.
Chop the whites of ard.boiled eggs
very fine; sprinkle with salt and cayenne
pepper. Lay aside one yolk and rub the
remainder through fine strainer. Mix
with them little mixed mustard, melt
ed butter and vinegar enough to moisten.
Mix this thoroughly with the whites,
and pour it over bed of watercress.
Rub the whole yolk through fine strain
or over the centre.
PASTRY FOR ONE PIE.
One heaping cup pastry -four, one
saltspoon baking powder, one saltspoon
salt, one-fourth cup'of lard, one-fourth
cup of butter. Mix salt and baking
powder with the -four and rub in the
lard. Mix quite stiff with cold water.
Roll out, put the butter on the paste in
pieces the size of beans and sprinkle
with flour. Fold over, and roll out.
Roll up like jelly roll. Divide in two
parts, and roll TO at the plate.
CoCoANUT CUsTARD PUDDING.
One cup desicoated cocoanut, one
quart milk, one-half cup sugar, one
pint soft bread crumbs, three eggs, one
saltspoon salt, one saltspoon nutmeg,
onS tablespoon butter. Soak the Cocoa
nut and bread In the milk for half an
hour. Beat the egg yolks, add the
sugar and spices, stir into the milk, and
bake In moderate oven about one
hour. Beat the whites Of eggs, add one
half cup sugar, and one teaspoon lemon.