Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-12-12
STUFFED APPLES IN JELLY.


strong as coffee extract; not all the
quantity given may be needed.
STUFFED APPLES IN JELLY.
Boil one cup of sugar and cup OF
water five minutes; put in four apples,
pared and c0red, aud let cook until ten.
der throughout, turning often to keep
the shape. Chop une.foutth cup OF
seeded raisins, three or four cherries
and a few bits Of other fruit, as pineap.
pie, il available; let cook in little
sugar and water, then use to I'll the
opening in the apples. Soften one-ihird
package of gelatine in one-third cup OF
cold water. To the syrup in which the
apples were cnoked add the juice of Il
lemon, one cup Of other fruit juice Ia
pine pple, peach, etc., one.third cup
Of sugar, the Softened gelatine and
enough hot water to make three cups In
all. Ifthe fruit juice does moi color the
juice sufficiently, add q little vegetable
color. Strain the liquid into rectangu.
lar pan to make jelly half an inch thick
on this set the prepared apples, these
should be nicely chilled beforehand),
pour jelly around them and then over
them until all is used. To serve set the
dish In lukewarm water, an instant only,
then unmold on paper laid over . meat
board. With round cutter dipped In
hot water, cut out the apples with jelly
attached to them and with . broad spat.
ula lift them to serving dishes. Or, with
a knife, wet in hot water, cut out squares
with an apple In the center of each.
Serve with or without cream. II the
jelly 10 not firm enough to remain in
place around the apples while moving
them, cut 1t in cubes or break 1t with a
fork and pile around the apples. Jelly
is best when not too firm.
FIGS, WITH CREAM CHEESE GLACE.
. Beat one-third q cup of cream until
firm. then gradually fold into It two
thirds cup Of cream cheese that has
been broken up and beaten slightly with
q silver fork. Run narrow, (half inoh)
strip of waxsd paper over the bottom
and up the sides of paper cases or tin
timbale mOlds and into eacF press
enough Of the cheese for one serving
spread paper over the cheese and set the
molds ono above another In an ice cream
mold. Pack the mold in equal measures
of Ice and salt. Let stand an hour asd
unmeld on serving plates. Set cooked
fig, sweetened and favored II desired
and thoroughly chilled, above each
service of cheese. Pour over . little
syrup and serve at once. The cheese
should not be frozen too hard.
CHRISTMAS SALAD.
Use white grapes, sliced peaches
(canned) and pineapples, pulled from the
core with fork, or II canned pinespple
be used, cut in small bits. The grapes
should be skinned, cut In halves and
seeded. Dispose these In separate
on heart leaves Of lettuce. Serve
Golden Dressing in . bowl.
GOLDEN DRESSING.
Heat one fourth . cup of lemon juice
and one.fourth cup of other fruit juice,
as pineapple, orange and tho like, In .
double boiler. Beat two eggs; beat in
from one fourth to one.half . cup Of
sugar and cook in the hot liquid until
tho spoon 10 we'll coated. Remove from
the FIRE to . dish Of cold water, beat .
few moments, and, whom cold and ready
to use, fold In from one-third to 0ne-half
a cup OF cream, beaten firm.
MINcE PIE, WITH APPLE MERINGUE.
Bake = mince pie, prepared in the
usual manner, having the upper crust OF
puff or faky pastry and rolled out rather
thin. Shortly before serving, spread
over the pie an apple msringus and set
the pie into . very moderate oven to
cook the meringue. After ten or twelve
minutes, increase the heat to color the
meripgue delicately. Serve the pic soon
after removal from the oven.
APPLE NERIN6UE.
Peel and CRATE one large tart apple,
adding to the pulp, meanwhile, table
spoonful of lemon juice and . cup of
sugar. Beat the whites of two eggs dry,
then gradually beat In tho sugar and a..
Pile and use AZ indicated above. Tho
meringue may, also, b cooked In
small buttered mold, set In dish Of hot
water, and served hot, with cream and
sugar or . cold boiled oustard.
MARSHMALLOw SALAD.
Cut fresh choice marshmallows In
quarters and add An equal measure of
cubes or blocks offresh or canned pine
apples or peaches. Beat three-fourths .
cup of double cream, one-fourth . tea
spoonful of salt, half q teaspoonful Of
paprika and two or three tablespoonfuls
81 lemon juice until consistent through.
put, then fold In the prepared ingre.
dents. There should be about cup,
zach, Of fruit and marshmallows. Serve
IN heart leaves of lettuce In place Of .
1essert dish. II canned fruit be used,
Train II carefully before mixing It into
he dressing. Do not mix tho fruit with
he dressing until ready 10 servo It.
COUPE NELBA.
Line . cup or long stemmed glass with
'lIced peaches; al tho cup with vanilla