Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-07-19


hot water. Add to 1t pint of cracked
ice, two quarts of spring water, and mix
thoroughly. Serve with tiny cubes of
ripe banana and pineapple floating about
in the glasses.
NECTAR CREAM.
To serve six people with this drink,
use one pint of good rich cream, three
eggs, having whites and yolks beaten
separately, q cupful of cracked ice, a
tiny pinch of salt, half cupful of pull
verified sugar, cupful Of any kind of
preferred fruit syrup and quart of ice
cold spring water. Shake thoroughly or
beat together with an egg beater and
serve ice cold.
TRAPPED FRUITS.
Wash thoroughly one-half dozen
oranges and eight lemons. Put them in
an eartheu bowl and cover with boiling
water and let stand until the water is
cold. Take out the fruit and squeeze
the juice. Turn the juice and four cup
fuls of sugar into the water which cover
ed the fruit and bring to boil. Cool
again. Add three quarts of ice cold
spring water, one-half cupful of diced
pineapple and two oranges and two
lemons thoroughly washed and sliced
into the punch. Add cupful of Mara
schino cherries and let stand for an hour
before serving in order to ripen. Then
add cracked ice and oue-half cupful of
diced bananas and serve Immediately.
CURRANT cUsTARD.
Heat to boiling point one half pint of
strained currant juice, add four ounces
of sugar, and when it is dissolved, add
very gradually, beating constantly to
prevent curdling, the yolks of four eggs.
Stir over the fire until 1t thickens, then
pour into bowl and stir until it is par
TALLY cool, then stir in one-half pint OF
cream.
PINEAPPLE GELATINE.
Make the gelatine according to the
usual directions. When cool enough to
hold up the fruit, put layer of gelatine
in a mold, then one of grated pineapple
and 80 continue until nearly filled.
Place on ice to chill, and serve with
sweetened whipped cream favored with
lemon.
PINEAPPLE PUNCH.
Peel and CRATE half of full, ripe pine.
apple, add the juice and pulp of a large
orange and the juice Of two lemons, then
cupful of cold water and cupful of
cold syrup, made by boiling cupful OF
graduated sugar in two of water for ten
minutes. Chill, add thin slices of lemon,
and serve in glasses with cracked ice,
having one or two Maraschin0 or con-
served cherries in each.
VANILLA PARFAIT.
Cook one cupful of sugar with one
third of a cupful of water until it spins
thread. Pour over the beaten yolks of
three eggs and add two cupfuls of whip.
ped cream and one tablespoonful OF
vanilla. Should a white cream be de-
| sired, use the whites of three eggs. This
white cream is not so rich as that made
with the yolks of the eggs.
LEMON PIE.
Dissolve two and one half tablespoon
fuls of corn starch in cold water and add
to it one pint of boiling water. Mix well
together one-half cupful of sugar, one
teaspoonful of butter, the we'll beaten
yolks of two eggs, little salt, and the
juice and grated rind of one lemon. Stir
this into the corn starch and let boil fol-
minute or two. Pour this filling into
a previously baked crust and cover with
frosting made of the stiff1y beaten
whites of the eggs and two tablespoon
fuls of sugar. Brown lightly In the
oven.
CHERRY ICE.
Stone and bruise one quart of ripe
cherries, add one pint of sugar and one
of water and place on fire to boil. Bring
| to boil and then let simmer five min
utes. Pass through hair sieve, add the
juice of two lemons, and sugar sufficient
to make quite sweet. Freeze and serve
with garDish of whole cherries.
RASPBERRY sHoRTcAKE.
One pint of -four, a large tablespoonful
of butter, one tablespoonful of sugar,
'wo teaspoonfuls of baking powder sift-
ed into the flour, one cupful of cold
sweet milk or water, or enough to make
a soft dough. Roll out half the dough
about half an inch thick, spread with 8
little butter, then lay npon it the Other
half rolled out in same way. Bake
about fifteen minutes in quick oven
separate the layers aud spread with but
ter, and cover with nice ripe raspberries
slightly mashed and sweetened, and
| plenty Of rich, sweet cream.
CHOCOLATE ICE CREAM.
A quart of new milk with soda in II
the size of pea, six ounces of sugar,
four eggs with whites of two left out
Beat eggs well; add sugar. Boil milk
and one-half cupful of grated unsweet
ened chocolate together, pour on eggs
and sugar, return to fire and let thicken.
When cold add two teaspoonfuls Of
vanilla, and freeze.
ITALIAN ICE.
Press through q sieve enough soft
peaches to make pint of pulp, add a
cupful of sugar, two Of orange juice and
two tablespoonfuls of lemon juice
Freeze and serve.
PINEAPPLE CUsTARD.
Butter a pudding mold we'll and ar.
range ir it candied cherries and small
pieces of candied or preserved pineapple
in neat pattern. Put in six sponge
cakes broken in small pieces and pour
In gently custard made Of six eggs well
beaten, one pint of milk and six ounces
of sugar. Cover with buttered paper
and steam for one hour and quarter.
When done, turn the custard out on a
hot dish, arrange finely chopped preserv-
al ninaa nnle arOund IL and 0vor This
heap sweetened whipped cream. Serve
Immediately. Do not add the cream
until just before 1t is sent to the table.
PINEAPPLE PRINCESS PUDDING.
Work until smooth one tablespoonful
of butter and three of -four. Stir it
slowly into two pints of boiling milk.
Beat until light the yolks of five eggs,
add scant cupful of sugar to them and
stir into the milk. Cook several minutes,
stirring constantly. When thoroughly
cold add one and one-half cupfuls Of
grated pineapple and the strained juice
of two lemons. Place In porcelain
lined baking dish, cover with a me-
ringue made Of the whites of the eggs.
Brown delicately and serve.
COCOANUT AND PECAN MOUSSE.
Whip pint Of rich cream till stiff and
dry. Meanwhile soak two level table
spoonfuls of gelatine in cold water. Stir
into 1t three-fourths of a cupful of maple
syrup, which has been placed over the
hot water kettle to become blood warm.
When perfectly blended set the mixture
in chopped Ice and water and stir till 1t
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