Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-05-30

and seasoned with salt, black pepper
and butter. When ready to serve, trans
fer the balls of potato to serving dish,
cut around the scoring and take out the
piece, and remove some of the potato to
form a case; fill the cases with the hot
peas and serve at once with fish or with
beef, lamb, veal, etc. In serving meal
from the kitchen this dish may be sim
plified. Put a spoonful of hot, mashed
potato on plate with one motion of the
spoon make hollow in the center, then
I'll this with the prepared peas.
HOT CROSS BUNS.
Soften one cake OF compressed yeast
in half a cup of water, mix smooth and
stir into two cups of scalded. and cooled
milk, then add three cups or more of
sifted -four and beat until smooth. Cover
and let stand to become very light; add
about half cup of sugar according to
taste) one teaspoonful of salt, three
yolks OF eggs, and one-third cup Of
melted butter; mix thoroughly, then
stir in -four to make soft dough, but
one that can be kneaded. Knead until
smooth and elastic, cover and let stand
until doubled in bulk; turn carefully up
side down on q board, roll into sheet
and cut into rounds. Set the rounds
close together or some distance apart
according as to whether soft or crusty
exterior be desired) Bake about half
an hour. When baked brush over the
surface with white of egg or teaspoon.
full of cornstarch, smoothed In cold
water or cooked with boiling water to a
paste, and return to the oven to dry the
glaze. Remove to wire cooler and
pipe a Cross upon the top of each bun.
Prepare the ordinary boiled frosting, re-
turn to the fire lover boiling water) after
the addition of the egg-white and beat
until dry enough to hold its shape.
"BoILED" cUsTARD WITH SNOW EGGS.
Scald one pint of milk in double
boiler; beat the yolks of four eggs; add
one-tbird cup Of sugar and half tea
spoonful of salt and beat again; mix the
yolks smooth with a little of the hot
milk, then return to the rest of the milk
and stir constantly until the mixture
| thickens enough to coat the spoon.
When cooked enough, the foam on the
top of the mixture in the boiler will
largely disappear. The custard will
thicken more on cooling. Set the dish
of custard at once into cold water, con-
tinue the stirring for two or three
minutes, then renew the water and stir
for few minutes longer. If the dish
can stand in running water, 80 much the
better. Flavor with three-fourths tea
spoonful of vanilla just before serving.
Serve the custard in glass cups with q
"snow egg" on the top of the custard In
each cup. Crate little nutmeg on the
egg if desired.
SNOW EGGS.
Beat the whites of two eggs very dry,
then very gradually beat into them
scant half cup of sugar. Continue the
beating until the mixture is very dry.
Have ready saucepan OF boiling water,
on the range where the water will keep
hot without bubbling. Dip two table.
spoons into the water, then take up a
spoonful of the meringue, and with the
other spoon shape the top smooth, form
ing an oval shape like rounding spoon
full of any material. With the second
spoon push the meringues into the
water and continue in the same manner
until the saucepan is filled and the ma
terial is used. Turn the "eggs" often
and let cook about twenty minutes.
TURKISH BLOOD ORANGE PASTE.
Let three tablespoonfuls of granulated
gelatine measured leveO stand in two
thirds cup of juice from blood oranges
until the juice is absorbed. Stir two
cups of granulated sugar and half cup
of Juice over a slack fire until the sugar
is dissolved, then add the softened gela-
tine and the grated rind (no white) of
three oranges aud beat to the boiling
point; let boil twenty minutes after boil
ing begins; remove from the fire and add
two tablespoonfuls of lemon juice and
half cup of candied cherries, cut fine.
For more pronounced flavor of orange
add four tablespoonfuls of curacao.
The cherries may be omitted. Turn the
mixture into an unbuttered bread pan.
Let stand In cool place over night. To
unmold sift confectioner's sugar over the
top of the paste and with sharp-point.
ed knife loosen the candy at the edge,
then slowly pull the paste in Q sheet
from the pan to board dredged with
confeotioner's sugar. Cut the paste into
cubes, keeping sugar between the knife
and paste during the cutting. Roll each
piece in the sugar.
sTEwED FIGS WITH CHARLOTTE Russo
CREAM.
Pour boiling water over twelve pulled
or bag figs, let stand a few moments,
then pour of the water and set to cook
in fresh supply. Let cook rapidly
until the skins are tender, then add
about one-third cup of sugar and let
cook until the liquid Ia we'll reduced.
Cool the figs, cut each into slices and
dispose them in six tall glasses; pour on
the liquid and II desired tablespoonful
of lemon or orange juice. Beat three
fourths cup Of cream until fine and the
white of a small egg until dry; beat a
scant fourth cup of sugar into the
white and into this fold the cream; pipe
this cream mixture above the figs In
the glasses. Serve thoroughly chilled.
Dried peaches, cooked carefully, are
particularly good served in this way.
ICE CREAM CRoQUETTEs.
Chop fine half a cup of blanched al
monds, spread on baking sheet and let
brown in the oven. Stir occasionally
that the nuts brown evenly, when cool
they are ready to use. Dry macaroons,
rolled smooth and sifted, may be used In
place of the nuts, 30 also may sponge
cake crumbs. The cake may be brown
ed before or after being pulverizsd. Any
variety of ice cream may be selected, but
vanilla is usually chosen. Roll large
tablespoonful of the Ice cream into
ball, then with a spatula turn it on
board Tor plate) to q cylinder-shaped
mass. Lift with the spatula to brick
mold lined with paper; put two or more
croquettes into the mold, cover with a
strip Of waved paper, and add other
croquettes. Let stand, covered secure.
ly, half an hour or longer In mixture OF
salt and crushed ice. Roll In the chop
ped nuts or fine crumbs, while giving
the finishing touches to the shapes.
Serve at onoe with little caramel sauce
on the plate beside the croqnette, or re.
turn q second time to the mold for chill.
ing. CrOquettes of vanilla ice cream,
rolled in sponge cake crumbs drowned
in ovep) are particularly good with
straw berry or raspberry sauce. II guam
titv are IN be preparsd. they NAV he