Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-09-03

about three. Qua tiers OF An inch thick on
the bottom and .ides. Just before serv-
ing fill the cake with ripe, juicy peaches,
which have been pared, sliced, sugared
aud chilled. Whip some heavy cream,
sseeten it and flavor with vanilla; ;hen
pile generously over all.
BAKED PEACH PUDDING.
A pudding out of the ordinary is made
as follows, and tho cake taken from the
Confer of the loaf in the previous rule
may be utilized for it. Line bu,tered
baking dish with stale sponge cake.
Pare and halve sufficient peaches to
make quart; stew gently until tender
in a syrup made OF cupful OF sugar
aud half cupful of water. Lift out the
fruit as done and lay on the cake. Con-
time TO cook the syrup until quite thick.
Beat two whole eggs, tw" yolks and one
fourth cupiul of sugar; add the hot
syrup gradually aud tablespoonful Of
lemon juice with a little grated rind {;
pour over the fruit, bake slowly until it
thickens, then cover with a meringue
made of the whites of two eggs, one
fourth cupful of sugar and vanilla to
flavor. Bake slowly until firm. Serve
hot or culd with or without cream.
APPLE JELLY.
Apple jelly nodded makes one of the
incest OF desserts. Stew or bake the ap-
pies. II you wish the jelly to become a
beautiful pink, add touch Of fruit red
coloring. To one quart of sweetened
hot sauce add two tabespoonfuls of
granulated gelatine dissolved in cold
water. Stir we'll, then pour into wet
mold and set to chill When firm turn
it out on a platter and garnish with
whipped cream, squeezed through a
pastry bag.
HOW TO MAKE OUNCE HONEY.
Pare the fruit, then CRATE; have ready
syrup of white sugar (granulated); into
this boiling syruprtir the grated ounces;
boil until the ounces will remain
through the syrup, not sink to the bot
tom, watching clusely that 1t does not
scorch. A wooden paddle is fine to use
in stirring the honey, and 1t is better not
to stir often, or the ''grain" will be de-
stroyed. An average-sized ounce and a
cupful of graduated sugar, dissolved in
half as much water, will make small
jelly glassful of honey. The honey can
be placed in jelly glasses or in glass
quart cans. Save the parings and cores,
cover with cold water, cook until soft,
strain through cheesecloth bag. To
each pint of juice add one pound oil
white sugar; boil the juice ten minutes
before adding the sugar; boil hard until
it jeliies, usually ten minutes; empty
into jelly molds, and you will have hall
as much jelly as you have honey, from
the same fruit.
WASTE IN USING PINEAPPLE.
Not every woman who appreciates
the pineapple at its full value realizes
that she is wasting goodly portion Of
the fruit when she throws away the
cores and Feelings. These, however
chopped fine and cooked to extract the
juice, yield goodly amount of flavor
excellent as foundation for sauces
sherbets, and even for jellies. Again
not every woman who realizes this
knows bow to care for the juice of the
solitary pines she uses throughout the
season, since one alone would be 10.
sufficient for any Of the purposes men.
toned; or If more there may be no In
centive to use the usually discarded por
tions at the time.
Whenever pineapple Ia used then
Feelings (Which should first be vel
washed), eyes and core, and simmer
slowly ID water enough to cover. When
every particle OF flavor is extracted,
strain it, add sugar to taste and heat
again, sealing in cans exactly as you
would fruit.
TOMATO OYSTER SOUP.
Neuiralize q part of the acidity of q
cupiu, Of ho' tomato pulp with a
small pinch Of soda, then add a put and
one-half of sca!ded milk, a tablespoon
of butter and pint OF par boiled oysters
Season with celery salt and white pep.
per and serve hot with oyster crackers
OYSTER AND SALMON PUREE.
Melt Two table-pOoufus Of butter in a
saucepan and let i, absorb two Level
tablespoonfuls Of -four Before the
fl,ur can brown add gradually a quart OF
milk, stirring Constantly. When smooth
add cupful of faxed red salmon, from
which all skin and bones are removed,
and stir until we'll mixed, then pour In a
pint Of parbolled oysters and season
with salt and paprika.
BEEF AND OYSTER CLEAR SOUP.
To quart of hot beef stock (ur q
quart of boiling water In which four
hp, an - nv rtuo "a
of beef extract are dissolved) add pint
of fresh oysters or small can of cove
oysters. Season and serve In cups after
the oysters are cooked.
ALAMBA DELIGHT.
Mix one cupful of stale bread crumbs,
half a cupful of fiuely chopped beef
suet, one cupful grated sweet potato
packed down when measuring, half cup.
full molasses, one egg we'll beaten, one
cupful raisins, one cupful sweet milk, in
which dissolve level teaspoonful of
baking soda, half teaspoonfnl each
cloves, mace and nutmeg, one teaspoon
full each Of cinnamon and salt. Boil In a
creased mold set in boiling water for
three hours. Serve with either hard or
liquid sauce.
POTATO TEA BISCUITS.
Remove the pulp from three good
sized sweet potatoes and press through q
sieve; add level teaspoonful of salt, q
tablespoonful of butter and q pint of
sweet milk. Beat an egg until light and
then stir into the potato mixture. Sift
a pint of flour with two rounding tea
spoonfuls Of baking powder, and add to
the wetting and I'll piping hot muffin
pans two-thirds full. Bake In . quick
oven about thirty minutes. White pota-
toes may be. used In place Of the sweet
variety.
RAIsIN MARMALADE.
Pare twelve tart apples and place over
the fire to stew with the juice OF two
lemons, one pound of light brown sugar,
four pounds Of raisins and just enough
hot water to keep tho mixture from
bhrning. When the fruit Is tender
enough to press through sieve remove
from the Ere and proceed to do this.