Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-08-15

over with beaten yolk of egg and dredge
with granulated sugar. Bake about lit.
teen minutes. Serve hot with hard
sauce.
| APPLE DUNPLING.
Slice four or five pared apples into q
buttered dish, sprinkle with . scant half
a teaspoonful Of salt and two or three
tablespoonfuls of water. Sift together
one cup and half of sifted flour, one
fourth teaspoonful of salt and three
level teaspoonfuls of baking powder;
with the tips of the fingers work In two
or three tablespoonfuls of butter, then
add milk, little at time, and with q
knife work to soft dough. Spread tho
dough over the prepared apples. Bake
about twenty-five minutes. Serve hot
with butter and syrup. To serve, turn
the dumping from the dish so as to
have the apple upwards.
GELATINE BLANC NANCE WITH BLACK
BERRIES.
The ingredients needed are one table,
spoonful and half of granulated gela-
tine, one-third cup of cold milk, two
and one-half cups of hot milk, one-third
a cup of granulated sugar and half tea
spoonful of orange extract. Let the
gelatine stand in the cold milk until the
milk is absorbed; add the hot milk and
the sugar and stir until dissolved; strain,
add the extract and turn into mold.
When cold and "set," unmold, surround
with blackberries and serve with cream
and sugar. i
| BANANA sUNDAE, PLAIN.
Select small banana; peel, scrape of
the coarse threads and cut In halves,
lengthwise. Set above the banana two
mounds of vanilla ice cream, pipe little
whipped cream over each mound,
sprikle with grated sweet chocolate and
set maraschino cherry in the centre.
BANANA NUT sUNDAE.
Prepare the banana as above; set a
mound of ice cream on each end of the
banana; let one be of vanilla and the
other of caramel ice cream; pipe whip
ped cream on the banana between the
mounds of ice cream, pour caramel
syrup over the vanilla cream and choco
late syrup over the caramel cream;
sprinkle with chopped almonds, brown
1
of the whipped cream. Serve these
"banana splits on oval or oblong dishes
of glass or silver.
CHOCOLATE CAKE.
Two cups Of sugar, one-fourth cup
of butter, two egg yolks, one cup of hot
water, three cups of sifted flour, three
teaspoOnfuls of baking powder, one.
fourth cake of chocolate, two teaspoon
fuls of vanilla, One-fourth tessp0Onful
of salt. Cream the butter; add one cup
of sugar and the egg yolks, beaten very
light. Dissolve the chocolate In dish
placed over pan of hot water; add one
cup of sugar, the hot water, and let
come to boil; stir into first mixture.
Sift in -four baking powder, and salt;
add vanilla. Beat mixture thoroughly
until air bubbles appear. Fill buttered
cake pans about one and one-half inches
thick with cake dough. II thicker than
this, too hot an oven will be required
to bake it, and it will burn. Bake In .
moderate oven thirty to forty minutes,
or until when pressed lightly with the
finger the cake will spring back.
FRosTINs.
Cook two cups of sugar and one cup
of water until syrup will make thread
three inches long when dropped from tip
of spoon. Beat the whites of two eggs
very stiff. Pour syrup in tiny stream
over beaten whites, beating mixture con-
stantly; add two teaspoonfuls Of vanilla,
and continue beating until of right con-
sistency to spread.
One ounce of melted chocolate may be
mixed with one-half of the frosting as
soon as syrup 10 poured over beaten
eggs. Cover cake first with white frost
ing and allow to dry; meanwhile, keep
dish containing chocolate frosting in
pan of warm water to prevent becoming
too hard. When first frosting 10 dry,
cover with chocolate frosting.
PINEAPPLE PIE.
Cut good sized apple in halves. Peel,
run through the food chopper, saving all
the juice. Add to pineapple one level
tablespoonful Of flour, one egg, the yolk
of another (save the white for frosting)
and one-half cup of sugar. Stir all
together we'll and bake with one crust.
This should make one pie; II not quite
enough add little water; when baked
beat the white of egg dry, then beat In
four tablespoonful of sugar and spread
over the pie.
STEAMED FIG AND RAIsIN PUDDING.
One cup each of chopped figs, raisins,
suet and molasses. One teaspoOnful of |
ginger, one teaspoonful of cinnamon,
half a nutmeg, one-fourth q teaspoonful |
Of salt, one cup Of sweet milk, one tea |
spoonful of soda, two and three. quarters |
cups of flour. Roll fruit In -four. Mix |
liquids and suet, stir In soda and part of
flour last, add fruit and the rest of flour.
Pour in a buttered tin and lot steam
three hours. Serve hot with caramel
sauce. This is good re.steamed and 1t
keeps in a cool place for week.
CARAMEL SAUCE.
One cup of sugar Drowned in basin,
two tablespoonfuls of corn starch
smoothed in cold water, two cups Of hot
water added to Drowned sugar. Stir In
corn starch, let cook ten minutes aud
add butter the size Of large walnut. |
Take from fire and flavor with tea. |
spoonful Of vanilla. Serve hot.
RHUBARB PIE WITH EGGS.
This can be cut hot and the juice will
not all run out as with tho old way of
making rhubarb pie. Cut one and one. |
half cups of rhubarb In pieces and pour
boiling water over to cover. Let stand |
to cool, drain of the water and put into |
paste-lined pie tin; this is for one com.
mon sized pie. Beat one egg, the yolk |
of another (save white for frosting), one
level tablespoonful of -four, three-fourths
cup of sugar and one.fourth tea
spoonful of cinnamon in bowl. Spread |
we'll over rhubsrb 10 tin and bake with |
one crust. Bake we'll to cook rhubarb |
tender. Frost the top With white of
egg saved, and three level tablespoonfuls
Of sugar; brown slightly in cool oven.
HONEY FILLING FOR LAYER CAKE.
Blend together one.half . cup, each,
Of honey and sugar with two tablespoon
fuls of water. Heat over the fire until |
it forms thread. Remove and beat 10
the stiff.whipped white of an egg. Beat
constantly until the mixture cools and |
is soft and thick like cream. Spread |
between the layers and on top Of cake.
GRAPE PUNCH.
To one quart of grape juice, add the
juice of four lemons and six oranges,
with one cup Of sugar; whom the sugar
Is dissolved, add one quart of water and