Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-09-20
Recipes.
EMERALD CAKE.

Recipes.
EMERALD CAKE.
Cream one cupful of butter, then add
two cupfuls of fine graduated sugar and
cream again; add half cupful OF sweet
milk, three and half cupfuls of flour,
in which sift four level teaspoonfuls OF
baking powder. Lastly fold in the
whites of seven eggs beaten stiff and dry.
Use green vegetable coloring t" tint q
delicate green, and one teaspounful OF
almond extract. Bake in layers, and
when cool put together with boiled
white icing filled with chopped raisins,
currants and nut meats. Cover the out.
side with icing tinted green. Place a
wreath Of chopped pistachio nuts on the
top and sides.
COCOA CAKE.
Beat two cupfuls of granulated sugar
and half cupful of butter till they be,
come a cream, then add two well-beaten
eggs and one cupful of milk. Mix two
heaping teaspoonfuls Of cocoa powder
with two heaping cupfuls of flour, to-
gether with two teaspOonfuls of baking.
ing powder. Sift these we'll together,
then mix into a paste with the other in
gradients. Beat all thoroughly with Q
fork and bake fifteen minutes In mod
crate oven.
RAISED DoUGHNUTs.
Put into bowl one cupful Of sugar
and stir through it half cupful OF but
ter, then add two eggs. one pint of warm
milk, one cupful OF yeast, one yeast cake
dissolved in warm water, half teaspoon
each Of soda and salt and dash of nut
meg. Mix with -four like soft bread
dough and let it rise overnight. TURF
out the next morning on Toured board
roll out one inch thick and cut into
rings and let rise again until very light
Fry in hot fat, turning often. Wher
cold, roll in powdered sugar. If these
doughnuts are kept in jar and heated
and rolled in sugar as they are needed
they will seem like freshly cooked cakes
SPICE CAKE.
Stir together half cupful of ligh
brown sugar, half cupful of maple
syrup, one tablespoonful of molasses,
one teaspoonful of cinnamon, one-quar
ter of teaspoonfu each of mace ant
cloves, a pinch Of salt, une tablespoon
full of butter and ono small teaspoOnfu
of soda dissolved in one cupful of soul
milk. Stir with silver fork and bake
in patty pans.
PINAFoRE CAKE.
Cream together one and half cupful'
of sugar and one cupful of butter. Sti
in the beaten yolks of four eggs. Ado
half a cupful of milk, one and hal
cupfuls of flour sifted with two tea
spooufuls of baking powder, and half
cupful of cornstarch. Fold in at th'
last the stiffly beaten whites Of the fou
eggs.
RING CAKE.
Bake a sponge cake in ring tin; i
you have not this kind of tin, the cen
ter of round or square loaf may be re
moved and replaced by the cream. Th
cream must be beaten quite stiff ant
gelatine added to it, prepared by soak
ing one tablespoonful in enough cole
water Just to cover it until it is soft
then add hot water enough to dissolve
it, and when 1t is cold, but before it be
gins to set, fold in with one pint o
siiffly whipped cream. Fill the hollow
center of the cake with this and stant
away for an hour or two. Small cake
may be followed and filled in this sam
way.
MARTHA WASHINGTON wAFFLEs.
Beat six eggs separately until yer.
light, put yolks and whites together, sif
into them one quart of flour and one tea
spoonful of salt. Add one tablespoonful
of melted butter, one and half pints o
new milk and three tablespoonful 0
yeast. Let this rise overnight; stir wei
in the morning and bake in well-grease'
waffle irons.
SPONGE CAKE.
Separate the whites and yolks of fou
eggs; Place one of the whites in tn
mixing bowl and beat this until stiff
then add the four yolks. Beat unit
foamy and light, and gradually add on
and three quarter cupfuls of sugar, stir
ring until light. Next add one cupfu
of boiling water and continue beating
until smooth. Add two and half cup
fuls of -four, 10 which has been adde'
four teaspoonfuls of baking powder care
fully mixed, one teasp0onful of vanilla
and lastly gently fold in the three beat
en- whites of the eggs. Bake in a yer
slow oven from forty.five minutes to on
hour.
MARsHMALLOWs
Dissolve half pound of clear whit
gum arabic in one pint of water, thi
may take all day or all night. Strait
and add half pound of sugar; plac
over the fire and stir constantly unit
the mixture is of hnney-like consistency
As there is a great tendency to burn
keep the pan tipping from side to sid
as you stir, never relaxing vigilance
Some cooks would use a double boile
to prevent this mishap, but it is bette
to cook rapidly. Now add the whites O
fcu- cggs, previously. hsaten, and stir q
before over the fire for six or Seve
minutes, being more careful not /
let it burn. Test it by pouring tea
spoonful on a plate busted with corr
starch; if in momen, it seems firm, ye
tender, the marshmallOws are done. Tn
hot mixture should be rather thin an
not adhesive. Flavor with rose or va
nilla and pour in pans busted over wit
cornstarch. Square pans are best. Th
paste should be about three quarters O
an inch in thickness. Set on the ice t
chill, and when cold cut in squares wit
la knife dipped in cornstarch.
MARsHMALLow FUDGE.
You can use up your stale marshmal
lows by making fudge. Put two cupful
of granulated sugar and one cupful o
milk in saucepan and let the mixtur
come to boil; then add one and hal
squares of grated chocolate and tw'
tablespoonful of butter. Cook abou
ten minutes, then remove from the fir
and beat until the fudge gets rather stiff
but not so stiff 1t will not pour easily
Break marshmallOws into several pieces
place in the bottom Of dish and pou
fudge over them.
COLLEGE GIRLS FUDGE.
The ingredients are one cupful o
sugar, one.third Of cupful of milk
three.quarters of a square of chocolate
one rounding teaspoonful Of butter anc
a scant teaspoonful of vanilla extract
Crate the chocolate and stand it over ;
basin OF hot water on the stove. Lee
the sugar aud milk boil together for sil
minutes. Then blend three tablespoon
fuls Of the boiling syrup with the choco-
late, and when il is smooth add 1t to thu
boiling sugar and milk and stir vigor
ously until the mixture is smooth. Add
the vanilla. boil four minutes and re-
move from the fire. Stir in the butter