Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-03-30
Recipes.

CEREAL WITH BANANA PUREE.
Cook smooth and soft any fine cereal,
such a. cream of wheat. Chop quickly
four or more bananas, sweeten to taste,
add teaspoonful of lemon juice. and
put through q sieve. Pass with the
cereal, with or without cream.
QUICK COFFEE CAKE
One tablespoonful of butter, one cup
Of sugar, one egg, ono cup of milk, one
and q half cups of flour, one heaping
teaspoonful of baking powder, juice and
grated rind of a lemon. Mix thoroughly
and spread the dough In shallow greas-
ed tin, sprinkle with chopped nuts, CHINA
mon and sugar, and dot with butter.
Bake till brown and crisp; cut in squares
and serve very hot.
POTATOES AU aRAT1N.
Dice four cold boiled potatoes and mix
with cup of thick cream; season with
salt and pepper, and let 1t stand on the
stove where it will be merely warm till
the potatoes have absorbed most OF the
cream; then scatter sifted crumbs over
the top, dot with butter, and brown In
the oven.
LEMON SPONGE.
Soak half q package of gelatine in a
little cold water and dissolve over steam.
Add the grated rind and juice of half a
lemon and sweeten to taste; it requires
a good deal of sugar. Stir till cool but
not stiff, and fold into the stiff whites OF
four eggs; pour into wet mould and set
on ice. Serve with cold boiled custard
or whipped cream. Orange juice or that
of any fruit may be substituted for the
lemon, using little more of 1t.
FEATHER wAFFLEs.
Four cups of milk, three eggs, beaten
separately; put the yolks and milk TO-
gether, add a pinch of salt, one and
half tablespoonfuls of melted butter,
and flour enough to make batter little
softer than for pancakes; put in the stiff
whites, and last stir in two teaspoonfuls
of baking-powder.
BAKED HADDIE.
Lay haddie in roasting pan and put
it into very hot oven for ten minutes
remove it, and the skin will easily peel
off; put it back after this and rub it all
over with butter; bake fifteen minutes
more, and serve with white sauce with
chopped hard boiled egg or parsley In
it,
ORANGE PIE.
Crate the rind of an orange and then
squeeze out the juice; If the fruit Is
small, add the juice of second one
Beat the yolk of an egg, add a cup Of
water with two teaspoonfuls of corn
starch stirred into it, the juice and rind,
butter the size of hickory nut, and
cook till it thickens. Bake light pie
crust in a tin, put in the mixture, and
bake till that is firm; then beat the white
of the egg with sugar and put on for 9
meringue and brown.
BREAD AND CocoANUT PUDDING.
Mix cup of soft, fresh bread crumbs
with two cups of hot milk, add heap.
ing tablespoonful of butter; stir well
and set aside to grow cold. Beat the
yolks Of two eggs with half-cup OF
sugar and o teaspoonful of lemon juice
with little grated rind, half a teaspoon
full of vanilla, half cup Of grated cocoa
nut, and the crumbs. Bake in pud
ding. dish in moderate oven till 1t Is oil
the consistency of custard; spread with
jam and meringue if you choose, OF
serve as it is, hot or cold.
HoMINY DRoP.cAKEs.
Take two cups of cold cooked hominy
one tablespoonful of cold water, two
we'll. beaten eggs, a pinch of salt, and 9
teaspoonful of baking powder, sifted into
enough flour to make q smooth batter
Drop by spoonfuls on buttered tin ano
bake quickly. These may be baked on 6
biscuit tin turned upside down.
sPIcED GINGERBREAD PUDDING.
Make any soft gingerbread and before
baking add cinnamon and cloves to
taste and half cup of stoned raisins;
bake, and serve hot with foamy sauce az
a pudding.
FRENCH APRICOT TART.
Make a very rich pie crust and line 8
good sized square biscuit-tin, letting II
come we'll up on the edge; bake this
when cool line it with canned apricots
which have been first drained of their
juice and put into rich, thick sugar
and water syrup and cooked gently down
till this is perfectly thick; the fruit
must not be broken by rapid cooking
but merely simmered till the syrup il
thick; put the fruit in the crust, arrang-
ing it in overlapping circles; add the
syrup to barely cover and bake till set
Cool and serve with or without cream
Blanched almonds may be laid over the
top of the fruit before it is put into the
oven, If desired.
BURNT ALMOND ICE CREAM.
Chop fine cup of almonds and brown
them in two tablespoonfuls of sugar
which has been melted and Drowned tc
caramel; cool, add a teaspoonful Of
vanilla and half teaspoonful of almond
extract, and fold into rich ice cream
made with the yolks of eggs; add when
this is half frozen. Peanuts may be
used in place of almonds.
ORANGE MARMALADE.
Wash and slice very thin twenty good
sized oranges, rejecting all the seeds
Prepare three small lemons in the same
way. In slicing the fruit be sure to re.
serve all the juice that flows from 1t, and
add to it enough water to make three
quarts. Put fruit, juice, and cold water
in an earthen vessel overnight. In the
morning turn into q porcelan-lined pre-
serving kettle and bring slowly to the
boil. Simmer until the orange and
lemon peel Is tender, then add si1
pounds of graduated sugar, and boi
until the peel looks clear and the mar
malade is like thin jelly. To be sure
that the right point is reached put tea.
spoonful of the marmalade on cold
plate, and If, when cool, 1t is of the de
sired consistency remove the marmalade
from the stove and put into glasses