Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-05-14
POTATO FLOUR CAKE.
Other Recipes.
CARAMEL CHARLOTTE Russo.

an inch thick, an inch wide and of q
length to come just to the top Of the
mold. Soften one-fourth . package OF
gelatine in one-fourth . cup Of cold
water. Cook two-thirds cup Of sugar
to caramel; add two.thirds cup OF boil
ing water and let simmer until the cara
mel is dissolved, then pour over the
gelatine; set the dish In crushed Ice and
water and stir until the mixture begins
to thicken, then fold In ono cup and q
half of cream, beaten very light. One
cup OF heavy cream and half cup Of
cream from the top of bottle of fresh
milk will answer. Turn into the lined
mold. When unmolded the dish may
be garnishsd with cherries or blanched
almonds shredded or chopped and
Drowned in the oven.
FRENCH APPLE TARTs.
Bake flaky or puff paste on the out.
side of small fluted molds, rectangular
In shape. Prick the paste before baking,
that it may puff evenly. When baked
remove from the tins, brush over the
edge with white of egg and dip into
chopped almonds. Have ready thin
slices of apple, cooked tender In syrup,
yet keeping the shape. Set these slices
across the tarts and close together, pour
over little OF the reduced syrup and sci
into the oven to glaze the apple. Serve
when cooled slightly.
CHOCOLATE ICE CREAM.
Melt three ounces of chocolates; add
three tablespoonfuls, each, OF granulated
sugar and boiling water and stir con.
stantly until smooth and boiling, then
stir into one quart of milk, one cup OF
heavy cream, one cup of sugar, and one
tablespoonful of vanilla extract, heated
to q lukewarm temperature. Stir In
also one Junket tablet, crushed and dis.
solved in tablespoonful Of cold water
Let the mixture stand In warm place
until jellied, then freeze In the usual
manner. To serve put rounding spoon
full of the ice cream into silver or glass
cup, pour over q spoonful of marshmal.
low sauce and over that spoonful OF
chocolate sauce. The two sauces should
be kept slightly warm over warm, but
not boiling water.
MARsHMALLow SAUCE.
Boil three-fourths cup OF sugar and
one-fourth q cup of milk, without stir.
ring, for six minutes until the syrup
threads.) Set the syrup aside to cool
When about blood heat beat with q
spoon until thick and white. Set, the
saucepan into boiling water and stir
until thin enough to pour. Stir half q
pound of marsbmallows with two table
spoonfuls of water lin . double boiler
until smooth. Pour the syrup over the
melted marshmallows and beat together
thoroughly. Keep warm, but not hot,
while In use.
CHOCOLATE SAUCE.
Melt one cup of sugar In half cup Of
boiling water, cover and let boil two OF
three minutes; uncover and let boil to
238 degrees r. or until the syrup threads
when cool beat to cream; set over q
dish Of hot water, add teaspoOnful OF
vanilla extract and two ounces Tor m0re)
of chocolate (melted) and beat until
smooth and thin.
RAIsIN PIE.
Seed one cup of raisins; add one cup
of boiling water aud let cook until the
raisins are tender. Mix two level table,
spoonfuls of flour with half cup Of
sugar and stir into the rsisins; continue
to stir until the mixture thickens. Beat
two eggs; add half . cup OF sugar, one.
fourth q teaspoonful of salt and the juice
of half lemon; add to fruit mixture;
let cool q little, then bake between two
crusts.
DEVILS FOOD CAKE.
Beat half . cup of butter to . cream /;
gradually beat In one cup Of sugar; beat
the yolks of four eggs until light; beat
In one cup of sugar, then beat into the
butter and sugar; add, alternately, one
cup of milk and two cups and one-third
Of -four, sifted with four level teaspoon
fuls Of baking powder. Add two squares
of melted chocolate, . tesspoonful Of
vanilla and, lastly, tho beaten whites OF
four eggs. Bake In sheet about forty.
FIVE minutes.
BOILED FRosTING.
Boil one cup and half Of sugar and
half cup of water to soft ball or 238
degrees r. Pour gradually on the whites
OF Two eggs, oeateu 0Iy, pestuk con.
stantly meanwhile; add teaspoonful Of
vanilla, and spread over the cake. Whom
the white frosting 10 "set" melt half .
cake of Dot chocolate and pour over the
whole.
FUDGE CAKE.
One-half cup Of butter beaten to .
cream, one cup Of sugar. Add ono egg,
we'll beaten, one cup Of sour milk, In
which one level teaspoonful Of soda has
been dissolved, two ounces Of chocolate,
melted, q little salt and one-balf tea
spoonful of vanilla, two cups Of -four In
which ono level teaspoonful Of baking
powder 10 sifted. Bake In . moderate
oven, In two small sheets; or - one
dozen small cakes and one small sheet.
Frost with chocolate or white frostIng.
FRosTINa WITHOUT Eees.
Two cups Of confsctioner's sugar, ono
teaspoonful of lemon or orange juice and
enough boiling water or cream to make
Of consistency to spread on cake. Beat
we'll. II orange juice 10 used, add little
of the grated peel. This frosting may
DO varied by the addition, Of melted
chocolate, or cocos,, 10, which osas few
i~on. ~ camilla In mad finatAAds nj thu