Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-06-04
Recipes.
STRAWBERRY sHoRrcAxr.

Of milk. Mix like biscuit, divide into
two parts, and use a. little -four and ~
little handling as possible while rolling
into an oblong sheet. Give the smallest
possible busting of -four over the top,
roll together like = jelly roll, and lift
into the pan. Unroll and spread tho top
with melted butter. Place the second
sheet on top. Let the oven be quite hot
for the first five minutes, then lower to
moderate heat and finish baking. When
done, remove the upper layer, spread
with butter, and cover with the coarsely
chopped berries which have been wash.
ed and drained. Squeeze few drops Of
lemon juice over the berries, cover with
sugar, and lift the second sheet into
place. Cover as before. Serve at once.
If sweet cake is preferred, use one.
half cupful of sugar, four level table.
spoonfuls of butter, one-fourth teaspoon.
full of salt, one egg, one-half cupful OF
milk, one and . half cupfuls of flour,
and two teaspoonfuls of baking powder
Cream butter and sugar thoroughly and
make one beating do for -four and milk
STRAWBERRY FILLING.
An excellent filling for the one egg
cake just given (when used Is cake) IL
made as follows: Beat one cupful Of
cream till stiff, add one-third cupful OIL
sugar and one-half teaspoonful Of
vanilla. Fold carefully into the white
of one egg, beaten stiff, and add one-hali
cupful of mashed Strawberries.
CANNED STRAWBERRIES.
To can In the oven, cover the bottom
with asbestos paper, very thick, such 81
plumbers use, or put In shallow PAM
holding about two inches OF boiling
water. Sterilize everything used in can
ming. Fill jars with fruit, and pour II
enough hot strip to Ill the jars. Lee
the oven be moderately hot and cook th'
fruit ten minutes. Remove the jars
one at a time, and I'll to overflowint
with hot strip. Seal and place wber'
no draft will strike them.
To can in q boiler, fill the jars 10 di
rected for oven work. Cover the jar
loosely. Make q wooden rack for th,
bottom of the boiler, and put In enough
hot water to come four inches above tn
rack. Place the jars on the rack ant
use some device to keep them from
touching. Cover the boiler and ALLOW
the water actually to boil for ten min
.utes. Pull the boiler to one side and
when the steam has disappeared, plac
the jars, one at q time, In pan of no
water. Fill to overlooking with boiling
strip and seal.
Strawberries need no water for cook
ing. Mash two quarts of berries, hea
slowly, and strain through cheesecloth
Use this as starter. Add from one
fifth to one-half as much sugar as fruit
remembering that the fruit will caus
the strip to become weaker. The tw'
quarts of mashed berries will be abou
enough for eight to ten quarts of fruit
A weaker strip of sugar and water, boil
ing hot, can be used for finishing tn
filling of the cans before sealing.
sUN-PREsERvED STRAWBERRIES.
Use small glasses for sealing. Plac
the berries in layers in q preserving ke,
tie, and use equal parts of berries an,
sugar. Do not fill the kettle with NOR
than four inches Of fruit. Bring it YER
slowly to the boiling point. Countin
from the time the fruit begins to bubble
let II cook ten minutes, skimming care
fully. Lift fruit and juice into platteri
filling about three inches In depth
Cover with glass and put In sunni
window. In . few days the fruit vii
become plump and the strip will be lik
jelly.
CHERRY PRESERVES.
Use sour cherries and proceed as 70
strawberries. If there Is no time ia
sun preserving, allow the fruit to COO
gently until little of the juice become
jelly.like when cold.
CANNED RHUBARB.
Rhubarb may be canned without cool
ing, as the acid Of the fruit preserve
without sugar or heat. Peel and slic
the rhubarb. Put into sterilized jar
and cover with cold water. After to
minutes, drain the water of and ref
the jars with fresh cold water. Set
with sterilized covers.
RHUBARB CONSERVE.
Cut one quart of rhubarb into inc
pieces. Add the pulp and juice of on
orange, and the rind cut into fine strip
Add FIVE almonds, blsnched and cut fin'
and as much sugar as rhubarb. Coo
slowly until thick.
WEDDING CAKE.
One cupful each of sugar, butter, an
molasses; one cupful of jelly or straw
berry preserves, (homemade0 one cur
full of buttermilk and one-half cupful {
st rong coffee; two eggs, one grated nu
meg, two teaspoonfuls of cinnamon, on
teaspoonful of cloves, two teaspoonful
of saleratus dissolved In one.hs cupfr
of boiling water, two pounds Of raisin
and one of currants thoroughly washed
one pound of chopped candied frul
demon, orange, and citron), six cupful
Of -four, measured before sitting. Sc
that the fruit is thoroughly mixed in th
-four before 1t Ia added to the balance G
the mixture. Turn into we'll buttere
pans and bake one hour in q slow over
BISHOPS BREAD.
Three eggs, one cupful Of sugar, on
cupful of raisins, one cupful OF spill
unblanched almonds, two cupfuls c
flour, two teaspoonfuls of cream Of tai
tar, one teaspoonful of soda. A pine
Of salt, and flavor with lemon or vanills
Beat the eggs and sugar until very light
Then add -four and raising, and lastl
the nuts and raisins. Spread in thi
sheet on buttered tin, and cut 10 sma
oblongs or squares before it 10 cold.
ROLLED BEEFsTEAK.
Take round steak, beat 1t we'll an
spread 1t with dressing like that use
for poultry. Begin at one end and ro
1t up neatly, trying to keep 1t In shape
Put it in . bakepsn with little watel
and bake until the meat Is ten or, bsst
ing 1t frequently, and when nearly don
put Q tablespoonful of butter over Il
Thicker the gravy in the pan with III
tie -four and season we'll. Cut th
meat as you would berry.roll, slicln
of the ends neatly.
FoAMY PUDDING SAUCE.
One cupful Of sugar; two eggs. Be,
sugar and yolks together In bowl. %
in boiling water. Then add whittier
beaten stiff. Put small pieoe OF butte
and one teaspoonful OF vanilla In . bow
Pour over the hot sauce just before ser,
Ing.
MOCHA CAKE.
One cupful of sugar, one cupful 9
-four, one tesspoonful Of cream OF tartar
one-half teaspOonful of soda, one larg
teaspoonful Of melted butter, One-ha
cupful Of boiling milk. two eggs. nc
beaten. Sift the flour, sugar, cream Q
tartar, and soda together twice. Ad
the butter, then break In tho eggs, stir
Add tho milk last. Stir briskly. Bak