Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-07-11
Desserts, Drinks and Salads.

APPLE CUsTARD PUDDING.
Cut away the crust from slices Of stale
bread and soak the bread In sweet milk
until it 10 soft but not mushy. In the
bottom of buttered baking dish put .
layer of the slices, then layer of pared
and sliced apples, then layer of seeded
raisins. Repeat these layers until the
dish is filled, sprinkling over each lit
tie powdered sugar and grated lemon
rind, and topping off with layer OF the
soaked bread. Make custard OF the
beaten yolks Of three eggs and two cup
fuls of milk. Pour over the layers In
the dish and bake In moderate oven
until the pudding is firm. Let 1t cool,
then spread the top with a merlngue,
made OF the whites of the eggs beaten to
stiff froth with two heaping teaspoon
fuls of powdered sugar and tablespoon
full of lemon juice. Brown the meringue
in quick oven, and serve the pudding
cold with rich cream.
FRUIT PUNCH.
Dissolve one pint of sugar in one pint
of cold water, add the grated yellow
rind of one orange, and bring to boil.
Strain this strip and add the juice OF
two oranges and two lemons and one
quart of either red raspberry or straw
berry juice, set In the cooler until Ice
cold, when it is ready to serve. In pre-
pairing any beverage in which the graf
ed rind of oranges or lemons Ia used,
care must be taken that none OF the
white rind is mixed with the yellow, for
white imparts bitter taste.
cURRANT SHRUB.
Heat half q gallon of ripe currsnts
until the juice runs, then pour into
cheese cloth bag and squeeze dry. To
each quart of juice add three quarters Of
pound of sugar, and stir until dissolv.
ed. Fill a large pitcher half full OF
cracked ice, slice and place on the Ice
one cucumber, pour over this the fruit
juice, and serve when very cold.
MINT JULEP.
Wash quantity of any sort Of mint,
strip off the leaves, and place them In q
bowl with quart of Clipped Ice. Stir
until the leaves are thoroughly bruised
and the flavor extracted. Strain of the
water and add the Juice of two oranges
and six lemons aud one pint OF sugar,
and when cold serve in tall, thin glasses.
APPLE soUFFLE.
Prepare a smooth, dry apple sauce by
cooking the apples with as little water
as possible, aud then straining through
sieve; season to taste with butter,
sugar, and grated nutmeg. Put again
over the fire and cook out all surplus
moisture, and add to the hot sauce the
beaten whites Of three eggs; toss up
lightly, turn into buttered baking dish
and place in slow oven for twenty
minutes. When cold serve with sweet
sauce or whipped cream.
ICED COFFEE.
Make two pints of good strong coffee
clear it with the beaten white and shell
of one egg, strain, sweeten and allow tt
cool. Add the strained juice of ont
lemon and stand on ice for an hour
Serve in cups or tall glasses, with
tablespoonful of whipped cream and 8
preserved cherry on the top of each.
PEACH ICE CREAM.
Thoroughly mix together with 9
spoon one half pound of powdered sugar
and the yolks of six eggs; add pint o.
boiling milk, stir for two minutes and
pour the whole into a cooking basin
Heat the mixture thoroughly, but do moi
let it boil; remove from the stove and
stir in one pint of sweet cream, and let II
cool for half an hour. Take six ripe
sound peaches, wipe them with damn
cloth, cut them in two, remove tn.
stones, mash them into cream anC
strain through sieve into the pre-
pared mixture, pressing the peaches
through with q wooden spoon, and
freeze. Four peeled bananas, or a PIN
of straw berries, or pint Of raspberries
may be substituted for the peaches II &C
desired.
sIRUP FOR LEMONADE.
| Squeeze over the grated rind Of fiv,
lemons the juice Of ten, and let stand
over night. Dissolve five pounds o.
granulated sugar in one pint OF watel
aud cook until IL IL thick strip, and
when cold strain into the strip th'
lemon juice. One tablespoonful Of thiI
strip In glass of water makes mos
refreshing drink when at home or pic
nicking.
| PINEAPPLE coBBLER.
Slice into = punch bowl Two pineapples
one banana, and two oranges that have
been peeled and seeded. Add one pin
Of red raspberries and one pint OF rip'
strawberries; sprinkle over the Who'll,
two and one half cups of grsnulatet
sugar and let stand until the juice II
drawn oct of the fruit. Then add tive
quarts Of water and large piece of ice
aud when cold serve In thin glassel
with three ripe Strawberries In eacl
glass.
CAFE PARFAIT.
whip one pint of thick, rich cream &
stiff froth. then stir into this little a
time half cupful OF powdered sugar
and whip again; now add half cupfu
Of strong, black coffee, mix and imme
diately turn into an ice cream mold; presl
the lid down firmly, pack 10 Ice and salt
and stand away for three hours. Thil
may be served with q chocolate sauce OF
plain whipped cream.
SPANISH CREAM.
Dissolve ops-third Of box Of gelatin,
in three-fourths of \ quart OF milk ant
let stand for an hour; put on the fire II
a double boiler, and, when boiling hot
add the well-beaten yolks Of three eggs
with three-fourths of cup of sugar
When thickened, remove from the fir
and stir in the whites of three egg,
beaten to stiff frotb. Flavor to taste
pour into mold, and serve cold.
| PINEAPPLE sHERBET.
Soak a tablespoonful OF gelatin In /,