Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-11-16
Recipes.

CoIUXH. Oxford Democrats. South Paris, Ne
Recipes.
sUGARED coMFITs.
Melt one pound OF powdered sugar |
with just enough water to make thick
Drop In pound Of corIander |
seed, stir them about and drain OF the
syrup. Lay the seed In sieve with two |
tablespoons Of -four and shake |
about we'll. Then let the seed stand In |
the sieve to dry. Put the seed into the |
syrup again and drain and lay on the |
sieve to dry q second time. Repeat until |
the comfits are as large as wanted.
FROSTED POPCORN.
Pop some corn and pick It over to |
take out al burned or unpopped kernels
Put two cups of granulated sugar into q |
saucepan with one-hslf cup Of water
Bring to the boiling point and cook
without stirring after the sugar 10 dis |
solved until the syrup will thread when |
tested with cold fork dipped into 1t and
held above 1t. Pour the syrup over the |
popped corn, stirring 1t with a wooden
spoon that has been buttered. Mix In |
powdered sugar and stir over with the
hands until the corn will take no more |
on as frosty coating, then spread the |
corn on parafine, buttered or oiled pa |
per. Different colors and favors are
easily made according to taste or the |
color required to make q pleasing effect |
on the table. Frosted corn is much liked |
at children's parties.
MAMMOTH POPCORN BALL.
Make syrup of two cups of granulat- |
ed sugar and one-half cup of sugar cook |
ed together to the thread stage. Pour |
ulowly on to four quarts of popped corn,
which is warm. Dip the hands into cold
water and rapidly form the corn into one |
large ball. Dust it with powdered sugar |
and set it in the middle of the table for !
a centerpiece Break off pieces with |
large fork when 1t lie served. This is An |
attraction for birthday party for a
child.
KISSES.
Beat the whites of two eggs to a stiff |
froth and beat in slowly two cups OF
powdered sugar and two rounding table |
spoons OF corn starch. Add half tea |
spoon of lemon favoring and drop in
about two inches apart on
paper, laid in pans. Bake In a very
moderate oven. Cool before taking from
the pan.
CHOCOLATE CREAM MINIS.
Cook one cup ofgranulsted sugar, one |
quarter cup of water until 1t threads.
Add two drops of essence Of peppermint
and beat until it is creamy. Drop on
buttered paper and form into little cakes. |
Melt four squares of chocolate with two
rounding tablespoons of sugar and dip |
the cooled and hardened minis into 1t |
until we'll coated. Dry on paraf1ne
paper.
WALNUT CREAMS.
Put two cups of brown sugar and one |
half cup of cream together, stir until
dissolved and cook five minutes after |
coming to the boiling point. Add q
rounded tablespoon Of butter and one
cup of chopped walnut meats. Stir and
take from the fire. Beat until the MKT |
ure becomes creamy, then pour into q j
buttered pan and whom cool mark of into
small squares.
COFFEE CARAMELs.
Cook two cups of brown sugar, one
cup OF strong coffee, one-half cup of
cream and rounding tablespoon of but |
ter until it has reached the brittle stage.
Test by dipping little into water. Pour
into buttered pans and mark off into
squares.
FRUITS GLACE.
Prepare sections of orange by taking
off every bit of the white skin, rub |
Malaga grapes with wet cloth and shell
some English walnuts. Make a syrup of
one cup of sugar, pinch of cream tar |
tar and one-half cup of water. When it
has reached the thread stage dip the
fruit and nuts into it and lay on paper. |
When cold they will be covered with a
coating of icing.
BUTTER SCOTCH.
Put one cup of sugar, one-quarter cup
Of molasses, IA tablespoons of vinegar,
three tablespoons of boiling water and
oue-half cup of butter into saucepan |
and boil until when tried in cold water
the syrup will become brittle candy. |
Turn into buttered pan and when near
ly cool mark into squares.
MAPLE CREAMS.
Put 1-2 cups grated maple sugar with |
one-half cup of thick cream and cook |
slowly until little dropped in cold
water will harden. Take from the fire
and beat with silver fork until It is like
thick cream. Pour into buttered pans
and when cool cut into squares.
MoLAssEs CANDY.
Put one cup of brown sugar, two cups
of molasses and one tablespoon each of
and butter into saucepan and |
cook until it will harden when dropped |
into cold water. Add one-half level tea
spoon of soda and stir rapidly. This
will make the candy light colored.
Turn into buttered pan to cool partly. |
When cool enough to handle pull and
double over until the candy is light
yellow. Cut In strips or in small pieces
of even size.
NUT CANDY.
COOk Two pouuub VI hRul UIoWu buSdE
and one cup of milk together for ten
minutes, add three level tablespoons Of
butter and cook five minutes, add the
meats from one pound of English wal
nuts broken small, and teaspoon of
vanilla. Take from the fire and stir until
the candy begins to thicken, then pour
into buttered pans and mark into
squares.
MARSHMALLows.
Dissolve one-half pound of gum-arabic
10 two cups of cold water, add one cup
of fine graduated sugar and set on the
range. Stir until the syrup is like honey,
add slowly the beaten whites Of four
eggs and stir until the mixture will not
adhere to the finger. Flavor with vanilla
and pour into q shallow tin we'll busted
with corn starch. When cool cut into