Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-01-25
Recipes.
COLONIAL pupp1Ne.::

lat n drv for two or three days, then
orumble sufficient to make one pint.
Bring q quart of milk to the BOILING
point. pour it over tho crumbs and let
them soak for an hour. Beat two eggs
we'll and add to the other ingredients
also stir in q pinch of salt, two table.
spoonfuls of melted butter and bali
pint of chopped and mixed seedea
raisins, oitron, figs, preserved ginger anu
English walnuts. Beat all TO smoot9
batter, then pour in well outtefeo
mold and bake until firm. Turn ont wnen
cold and decorate the top with alternate
rings of white and chocolate icing. FOR
the white icing wet q cupful of granuiat.
ed2 sugar with two tablespoonfuis OF
milk. then put over low flame and sur
until it boils.. Boil five minutes longer
without stirring. Take from the hre, iet
cool a little, then beat into 1t tea.
poonful of vanilla or lemon extract ana
continue to beat until 1t Is smooth and
creamlike, when press out In rings on
the pudding using q pastry ta1e. for
the chocolate icing add four tablespoon,
fuls of grated chocolate to tho sugar ana
milk of the recipe just given ana use
when nearly cold without first beating.
Hard sauce made by beating together a
cupful of powdered sugar with half the
quantity of butter until . hard white
cream is formed, then flavoring with
grated nutmeg and cinnamon, should be
served with this pudding. The we'll
whipped whites of two eggs added to the
butter and sugar will make the sauce
much lighter and more delicious.
ORANGE MERINGUE PIE.
Use the large thin.skinned Florida
oranges if possible az they are much
fiuer favored. Crate the rind from one
and squeeze the juice from both, strain.
ing out the seeds, and mix with the rind
and half pound Of fine graduated
sugar, adding a large tablespoonful OF
"A jur, then stir in the we'll beaten yoiks
of three eggs and two tablespoonfuls OF
melted butter. Turn into deep pie
plate which has been lined with puff
paste or pie paste made by any preferred
recipe, and bake until firm in quick
oven. Beat the whites of the eggs until
| dry and firm with two tablespoonfnls OF
sugar. Spread the pie smoothly with
part of this meringue and return to the
oven for a minute or two to set but not
brown, then squeeze the remainder OF
the meringue through pastry tube on
the first coating in fancy pattern OF
simple lattice design and set In the oven
until slightly tinged with brown.
MAPLE CREAM PUFFs.
Sift together two and one-half cupfuls
of -four with q pinch of salt and halt
teaspoonful of baking powder, then ruo
| in six tablespoonfuls Of half lard and hall
butter and wet to dough with Ice
water. Roll out as thin as possible, cut
| in oblongs and twist these around sec.
tions of we'll washed, sandpapered and
buttered broom handle, dampening the
edges of the paste and pinching them
together. Wet the outside with milk
and sprinkle with graduated sugar, then
bake brown in q quick oven. Pound
maple sugar until 1t is as fine as powder
ed sugar. Beat the whites of two eggs
dry and hard, then beat In the maple
sugar and a few drops of lemon juice
Fiji the pastry muffs with this cream,
using funnel or pastry tube.
CREAM OF TOMATO SOUP.
Stir one-half teaspoonful of soda into
q quart can of tomatoes; let stand for
about half an hour and then add tea.
spoonful of onion juice; heat and mash
through colander, adding enough salt
and pepper to taste. A pinch Of sugar
will also add to the deiicacy of the flavor
ing. In a different saucepan melt a
tablespoonful of butter and into this
mix a tablespoonful of flour. When
this mixture begins to bubble, pour in
third at a time, a pint Of warm milk
IStir until it thickens. Do not mix the
tomatoes with the milk until serving
time.