Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-11-14

4
half and two-thirds cup will DO needed.
Turn the dough upon Toured board,
and turn with the knife until lightly
Toured, then knead slightly and pat and
roll into rectangular sheet less than
half an inch in thickness. Pare and core
four or FIVE quick.cooking, tart apples
and chop them rather coarse. Sprinkle
the apples over the dough, dredge with
two or three tablespoonfuls of sugar,
then roll like jelly roll and very COM
pactly. Cut the roll into pieces two
inches long. Set these on end close to.
gether in buttered baking pan. Put
bit of butter on top OF each roll. Bake
in a quick oven about twenty-five min
utes. Serve hot with syrup and butter.
Syrup may be made by cooking two
cups of sugar and cup of water from
six to ten minutes.
PEANUT BUTTER AND FRUIT ROLLS.
Sift together two cups Of pastry -four,
half q teaspoonful OF salt and four level
teaspoonfuls of baking powder; work in
one-half cup of shortening, then mix
to dough with sweet milk (about half q
cup of milk will be needed.) Turn up
on Toured board, and pat and roll into
thin rectangular sheet. Mix about
one-third q cup OF peanut butter into .
tablespoonful of ordinary butter that has
been beaten to q cream, and use this to
spread over the dough; sprinkle with
sultana raisins or dried currants; roll up
like a jelly roll. Cut the roll into pieces
about an inch and half long. Set these
on end close together In buttered bak-
ing pan. Bake about twenty-five min.
utes.
CRANBERRY JELLY.
Cook one quart of cranberries and one
cup of boiling water, In q covered dish,
over q quick fire until the skins burst.
1t will take six or eight minutes, and the
cover must be lifted several times, to
avoid the "boiling over" of the fruit.
Set a gravy strainer into the top Of .
deep dish-part of double boiler Is ap-
propriate-into which it fits, and with q
wooden pestle press the pulp through
the strainer, leaving the skins. Into the
pulp stir two cups of sugar, and continue
to stir until the sugar is melted, then
pour into dish.
ORANGE MARMALADE.
Take one dozen oranges and four
lemons; cut each fruit In quarters and
slice the quarters through pulp and rind
as thin as possible, discsrding all seeds.
Weigh the prepared fruit, and to each
pound add three pints Of cold water. Set
aside for twenty-four hours. Let boil
gently until the rind 10 perfectly tender
(it will take six or moro hours). then set
aside until the next day. Weigh the
material and to each pound add ono
pound OF sugar. Let cook until 1t thick
ems enough to hold up the peel. The
mixture will thicken still more on COOL
ing and care must be taken not to cook 1t
too much. Stir occasionally, while cook
ing, to avoid burning. Store in jars.
With q small hard wood board upon
which to rest the fruit and thin, sharp
knife, the slicing is quickly done.
As the marmslsde is made by weight,
any number oranges may be used, allow
ing one lemon for each three or four
oranges. Use all the water designated.
When bitter marmalade is desired, soak
the orange seeds overnight In cold water,
let cook An hour or moro and add the
water drained from the seeds to the
other ingredients.
TEN POUND FRUIT CAKE.
One pound of butter q cups), one
pound Of sugar e cnps), yolks Of IL
eggs, two cups Of molasses, one pound
"a cups) of sifted -four, ono teaspoonful
Of cloves, two teaspoonfuls Of cinnamon,
two teaspoonfuls Of mace, ono tea
spoonful of soda, whites Of twelve eggs,
two pounds of seeded rsisins, two
pounds Of sliced citron, two and . half
pounds Of currants, one.fourth OF
pound of candied orange peel, one-fourth
of a pound OF blapched almonds. Beat
the butter to cream; beat in the sugar,
the yolks of eggs, beaten light, the mo-
lassss, -four sifted with the soda and
spices, the whites Of eggs beaten dry,
and, lastly, the fruit and nuts. This
may be baked in two hours and forty
minutes in two tube pans s inches In
diameter. The cake will DO three Inches
thick.
In keeping fruit cake the two things
to guard against are dryness and mould.
Keep for q time in close-covered tin
receptacle, then change to close-cover-
ed earthen jar: continue the use of these
dishes a. tho condition Of tho cake indi-
Gates.
ELIOT PUDDING.
One scant oupful of suet, one cupful of
flour, one cupful Of sugar, ono oupful OF
bread crumbs, two cupfuls OF chopped
apples, one-half tesspoonful Of salt, one
half Of q nutmeg, ono egg. Nix the dry
Ingredients thoroughly, then gradually
add egg we'll beaten; the suet and tho
apples make the pudding moist enough
when cooked; steam two hours. Eat
with hard or liquid sauce. The addition
of any further moisture mskes tho pud-
ding soggy. Stir thoroughly.
ENGLISH MONKEY.
One cup stale bread crumbs, ono cup
milk, one tablespoonful of butter, one
half teaspoonful salt, one-half cup soft
q few grains Of cayenne. Soak bread
crumbs fifteen minutes in milk. Melt
butter, add cheese, and whom the cheese
has melted, add soaked crumbs, egg
slightly beaten and seasonings. Cook
three minutes and pour over toasted
crackers which have been spread spar.
ingly with butter.
RICE AND NUT RABBIT.
Melt ono tablespoonful Of butter In
chatting dish or saucepan, add ono table
spoonful of -four and mix thorough
~, then add gradually ono cupful OF
milk, stirring constantly. When smooth
and creamy put In one-half cupful Of
factory or dairy cheese, cut In small
pieces, and stir until this 10 melted; add
one-half . cupful ofocooksd rice and one
third Of scupful Of chopped pecan meats.
Season with salt and pepper and when It
10 oil blended together serve on hot but.
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