Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-04-11

full and half of salt and half teaspoon.
full of pepper, reheat and serve with
croutons of bread. Water with beef ex.
tract may replace the broth.
CRoUToNs OF BREAD.
Butter bread cut in slices one-fourth
an inch thick, trim off the crusts and cut
in inch or half-inch squares. Let brown
in the oven. Serve hot.
PoAcHED EGG, YoLKs FOR SOUP.
When using q recipe calling for whites
of eggs only, have ready q saucepan of
sailed water just below the boiling point ;
turn off the whites into the bowl ready
for them, then drop the yolks from the
shell into the water; let stand to cook
until firm throughout; drain on cloth
and trim off white threads If present.
Serve one in each plate Of coup.
EASTER BREAKFAST ROLLS.
Break one cake of compressed yeast
into one-fourth cup of scalded.and-
cooled milk; mix thoroughly, then add
to cup of scalded milk, cooled to a
lukewarm temperature. Stir In nearly
two cups of sifted flour, then beat till
very smooth; cover and set aside until
very light. Add one or two yolks OF
eggs, half a teaspoonful of salt, half a
teaspoonful of sugar, one-tourth cup
Of melted butter and just enough flour
to make q dough that may be kneaded.
Knead until very smooth and elastic.
Cover and set aside to become light
doubled in bulky Shape in balls, cover
close on board to become light. Take
a ball in the hand, press down into
the under side to make an open space
close to the smooth and rounding side of
the roll. Into this set half a teaspoonful
of rather firm fruit jelly-crab-apple or
the like; work the dough over the open.
ing to enclose the jelly securely and have
it just under the top crust. Shape the
roll under the hand on board like an
egg, one end round and the other point
ed. Set these in baking pan some
distance apart. Let bake about twenty
minutes. Brush over with the beaten
white of an egg and return to the oven
to set the glaze.
PRUNE-AND PECAN NUT SALAD.
Cook the prunes as usual but let the
liquid evaporate towards the last of the
cooking. Skim out the prunes and set
aside to become cold. With sharp
pointed knife cut the flesh from the
stones to make six or more lengthwise
slices. Cut peanut meats into three
pieces. Over half pound
of prunes and one-fourth a-pound Of nut
meats prepared as above, sprinkle half a
.easpoonful each, of salt and paprika.
Beat tbree.fourths a cup OF double
cream, one-fourth a teaspoonful, each,
of salt and paprika, two tablespoonfuls
of lemon juice, until firm throughout.
Reserve few pieces Of prunes and nuts
for a garnish. Mix the seasonings
through the rest of the prunes and nuts,
then fold in about two-thirds Of the
cream mixture. Turn tho mixture upon
a bed of heart leaves of lettuce; pipe the
rest of the dressing above and decorate II
with the bits Of prune and nut meats re-
served for the purpose. This salad may
be served individually. Great care
should be taken to keep the pieces OF
prune in good shape; the prunes should
be cooked only just enough to allow OF
the removal of the stones, not as much
as when they are to be served whole.
SPONGE CAKE WITH POTATO FLOUR.
Beat the whites of five eggs dry and
the yolks until thick and light colored.
Beat one cup of granulated sugar into
the yolks; add two teaspoonfuls OF
orange extract and the beaten whites,
cut and fold together, then add half q
cup of potato flour and half level tea
spoonful of baking powder; fold in the
flour. Bake in a tube pan about fifty
minutes. II the eggs are beaten proper.
ly and the ingredients folded together
with care, the baking powder 10 super
fluous.
CONFECTIONERY FRosTING.
Boil oue-third q cup of granulated
sugar and one-third q cup of boiling
water three or four minutes; add table.
spoonful of lemon juice and half tea
spoonful of orange or vanilla extract,
then stir in sifted oonfectioner's sugar
until thick enough to spread.
BOILED FRosTING.
Boil one cup of GRADUATED sugar and
One-fourth cup OF boiling water to 23S
degrees F. Pour in fine stream on the
beaten whites of two eggs, beating con.
stantly meanwhile; spread part Of this
over the cake to cover completely. Re-
turn the rest to the saucepan In which
the sugar was cooked aud stir and cook
over hot water until the frosting will
hold it's shape.
SIMPLE CHARLOTTE RUssE. /.
Cut sponge or other cake In slices and
the slices in rounds; put the rounds
together with sweeteued.and. favored
cream, beaten firm. Pipe the cream on
the top layer, decorate with slices of
preserved or canned peaches or apricots,
and candied or a maraschino cherry.
Before putting cream between the rounds
of cake, q tablespoonful of liquid from
the cherry bottle or the can Of fruit may
be poured over each round. For the
cream use one cup OF double cream, half
a cup of cream from the top Of the milk
bottle, q teaspoonful of vanilla extract
and scant fourth cup of sugar. This
quantity of cream will servo eight.
SIMPLE CHARLOTTE Russo.
Line paper cases or glass or china
cups with narrow strips of cake. Pieces
half the length and bali the width of q
lsdy-6nger will be about right. Fill
with cream prepared az above. Use a
pastry bag and tube to set the cream In
place. Decorate with bits of fruit jelly
or canned or preserved fruit.
FIG PARFAIT.
Whip one cup of heavy cream and
half q cup of cream from the top Of q
quart bottle Of milk until firm through
out. Cut fine enough cooked figs to I'll
ono cup; add one-fourth q cup Of the
flg juice and two-thirds cup OF sugar
and let simmer until the sugar 10 dis
solved and the mixture reduced little:
add tho juice OF half lemon and one
fourth cup of fruit juice, ~ orange,
pineapple, ETC., or jaice from the flgs.
Let stand until thoroughly chilled, then
fold the cream into 1t and turn the
mixture into quart mold, lined with
paper and chilled In salt and crushed
Ice. Fill tho mold to overflow, spread
over paper and press tho cover down
over the paper. Pack 10 equal measures
,f salt and crushed Ice. Lot stand about
.hree hours. Rspack when the Ice has
melted. Whom repacking turn
The mold as the lower side often freezes
more quickly than the upper side.
Whom unmolded garuish with half cup
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