Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-04-27
Recipes.
cusrARD souFFLE.

CUsTARD sOUFFLE.
Rub to q cream two level tablespoon
fuls Of butter; add two Of -four, and
gradually add q cup Of hot milk; cook
eight minutes In the double boiler, STIR
ring constantly. Beat stiff the yolks OF
four eggs, add two tablespoons Of sugar,
stir in the milk, and let IL become
smooth; then cool. Half an hour be-
fore dinner fold In the stiff whites Of the
eggs and bake In q moderate oven In a
buttered dish for half an hour; have
ready q foamy sauce, and serve at once.
This may be baked in separate moulds
In less time-about fifteen minutes.
COFFEE CHARLOTTE.
Put half cup of ground coffee on the
fire with two and half cups OF hot
water and boil for FIVE minutes; soak
half q box of gelstine in cup Of cold
water and when soft put In the hot
coffee; sweeten to taste and strain; cool,
and when it begins to set fold In cup
of cream whipped stiff, and beat all with
an egg beater for five minutes; put into
a mould and set on Ice; line the mould
with lady-6ngers If you prefer.
COTTAGE PUDDING WITH GINGER.
Make an ordinary cottage pudding,
but steam instead of baking 1t, using a
covered mould; turn out and serve
with the juice and chopped ginger from
half small jar. Or fold the juice into
cream and serve this with the bits Of
ginger also.
CHERRY SALAD.
Stone large red or white California
cherries, and lay on lettuce; just before
serving pour French dressing over all.
Or put a hazel nut in each cherry In place
of the stone, before laying on lettuce.
PoP.ovERs, CREAM, AND NUTS.
Bake the pop-overs till the crust il
thick and stiff, so they will not fall
cool, open them at one side and fill with
whipped cream and chopped nuts, sweet
ened to taste, or with boiled custard,
thickened with corn starch. Serve very
cold.
FROZEN PUDDING.
Make a rich vanilla ice cream; when
half frozen fold in a cup or more Of
chopped fruits, drained; raisins
candied orange peel, little ginger, pine
apple, or anything preferred; or use hall
nuts and half fruit. Flavor highly
freeze and pack in melon mould; serve
with whipped cream.
VEAL OYSTERS.
Have a slice of outlet cut thin; cut
this into oblong pieces like large oysters
dip each in sifted crumbs, in half-beater
egg yolks and crumbs again, and dry
we'll; fry two at time in deep fat in q
basket and drain on paper In the oven
serve on napkin with slices of lemon
and parsley, to represent oysters.
SPONGE PUDDING.
Mix half cup OF sugar and half a cur
of -four; wet with quarter of cup Of
cold milk, and pour into pint of boiling
milk; cook till smooth; add quarter Of
a cup of butter, and when well mixed
stir into the beaten yolks of five eggs
add the stiff whites last; flavor and bake
in buttered cups set in pan of water in
a very hot oven. Serve with a sauce.
PIsTACHE CHARLOTTE Russo.
Beat stiff pint of cream; flavor with
a little pistache and color very pale
green with vegetable color and sweeter
to taste with powdered sugar; If the
cream does dot seem very stiff, dissolve
a level tablespoonful of gelatine in cold
water till smooth; melt over steam, and
add drop by drop as you beat. Line
tin mould with halved lady fingers an6
put in the cream; when stiff, sprinkle
the top all over with chopped pistacht
nuts or almonds.
FRENCH sHoRT-cAKE.
Bake a good-sized sponge cake OF
angels food in round pan; when cool
but not cold, cut circle in the upper
crust as large as saucer and gently lift
it without breaking the cake; remove
the inside cake crumb, leaving shell
fill with sugared fruit, put on the tor
and cover with soft boiled icing or sifted
sugar; cut into wedges in serving. The
crumb will make buildings.
SAUCE TARTARE IN INDIVIDUAL MoULDs
Make a cup or more of mayonnaise
and add minced onion, capers and pars
ley; also little green coloring If desir
ed; dissolve level tablespoonful Of
gelatine in little cold water and put
over steam; add drop by drop as you
beat the sauce. Put into pan in shall
low layer, and when cold cut out with 8
tiny cutter into stars or hearts; serve or
parsley on a cold dish. Or put into q
cup; when stiff turn out and slice side.
wise and cut into squares or circles.
SPINACH IN MoULDs.
Put the spinach through the meat
chopper twice; season we'll, and wei
with cream. Put half a hard-boile6
egg, the yolk down, into a small cup
fill with the spinach. and press we'll
Serve cold, in moulds, on lettuce. o.
heat the cups in boiling water and serve
turned out in hot moulds.
WHOLE EGGS WITH YELLOW SAUCE
Make a cup of rich white sauce and
add the beaten yolks of two eggs; season
highly, and, if you choose, add few
capers. Boil some eggs four minutes
peel them, and lay one on round o.
toast; add spoonful of yellow sauce
and serve Immediately.
wAFFLEs WITH sCRAPED MAPLE sUGAT
AND DOUBLE CREAM.
Bake some rich, short waffles; Gu
them into quarters and spread quickl!
with very thick cream; cover will
scraped maple sugar and serve at once
sEA-FoAM CANDY.
Boil together two generous cups o
light brown sugar and a teacupful O
water until little dropped into cole
water can be nodded with the fingers. i
should be less brittle than for taffy, bu
not quite as soft as for fudge. Have tn
white Of an egg beaten to stiff froth
and pour the hot syrup slowly into this
beating all the time and az rapidly a
possible. While doing this add vanilla
flavoring to taste. Whom beaten YER!
light drop the candy from the tip of th'
spoon In small heaps on waxed paper
Harper's Bazaar.