Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-02-27


pour it over the mixture, then stir In the
beaten whites of the eggs. Before cool.
ing stir In one dozen cOcoanut cakes and
one dozen macaroons broken into small
pieces. Serve very cold, either with or
without soft custard sauce.
Dreaded TURNIPs.
Peel the turnips and boil them until
quite tender. Then cut them into slices;
dip the slices into fine bread crumbs.
then into beaten egg and again into the
crumbs and fry In the same way as
croquettes.
MADRAS OMELETTE.
Boil q tablespoonful of rice In milk
until the grains are soft. Add to this .
tablespoonful Of butter, salt, pepper, and
a very little nutmeg. While the rice 10
cooling prepare q filling Of vegetables.
Any vegetables will do, but there must
be three or four kinds, and all In small
pieces. Saute these slightly In butter
and with a little curry paste. Melt .
tablespoonful of butter In an omelette
pan; mix two beaten eggs with the rice
and pour 1t into the omelette pan.
When cooked turn 1t on hot dish and
turn 1t over the vegetable filling.
sAUsAGEs WITH MASHED POTATO.
First make your mashed potato, put
ting it through potato ricer or beating
1t with fork until very light and fluffy.
Fry the sausages until quite brown, and
lay them in the center of the potato. Put
the dish In the oven for few minutes,
and then serve Immediately.
PINEAPPLE PUDDING.
From . large pineapple cut several
slices and line quart mold with Thorn.
Chop the rest of the pineapple into small
pieces in chopping bowl that will hold
the juice. Fill cup with the chopped
pineapple and another cup with the juice.
Beat the yolks of four eggs, and mix the
pineapple juice with them. Put this on
the fire and stir until It thickens; then
beat it smooth and add the chopped
pineapple and let 1t cool. Whip up half
q pint of cream and stir 1t into the egg
and pineapple. Pour the mixture into
the mold with the slices of pineapple,
cover 1t, and pack in ice, letting 1t stand
for several hours.
LORD BALTIMORE CAKE.
The ingredients are: half q cup OF
butter, one cup OF sugar, eight y0lks Of
eggs, half q cup Of milk, one cup and
three fourths Of -four and four level tea
spoopfuls of baking powder. Mix In
the order given and bake In three layers.
Put together and cover with tho follow.
ing mixture: Boil one cup and half Of
sugar, and half cup of water to 238 de-
grees, F. and pour in fine stream on the
whites OF two eggs, beaten dry; then add
half cup Of mscaroon crumbs, half Q
cup of nut meats, one.third . cup of
candied cherries, cut fine, and half Q
teaspoonful, each, of orange and vanilla
extract.
CHOCOLATE BROWNIES.
Put one cup Of sugar In ! mixing bowl;
beat into 1t one.fourth cup Of melted
butter; break In an egg and beat In thor.
oughly, then add two squares of choco-
late (melted over hot water) three
fourths a tesspoonful Of vanilla, half q
cup OF -four, half cup Of walnut meats;
broken In pieces, In the order named.
Spread the mixture evenly iu tins aUDut
seven inches square lined with buttered
paper. Bake about half An hour. Turn
from the pan and at once remove the pa.
per and cut into oblong pieces.
CLOVER BISCUIT.
Soften cake of compressed yeast In
one-fourth q cup OF scalded. and. cooled
milk; mix thoroughly, then add to ono
cup Of scalded- and cooled milk: stir In
-four (rather less than two cups) to make
q batter; beat thoroughly, or until per.
fectly smooth. Cover and set aside to
become light. Add three or four table.
sp0onfnls Of melted butter, half . tea.
spoonful of salt, q level tablespoonful Of
sugar and enough -four to make Q soft
dough. Knead until smooth and elastic.
Cover and set aside until tho mass 10
doubled In bulk. Cut into strips and
then In small bits Of equal size; shape
these into rounds and set them on
. buttsred pan In groups Of three, to
simulate . three-leased clover. The
groups should be . little distance apart.
II preferred the groups may be set 10
the several sections Of tin mufin.pans.
When very light bake about twelve
minutes. Glaze with white Of egg or
cornstarcb paste.
MARsHAALLow PINEAPPLE.
Take one. half pound Of marshmsllows
and cut them into quarters, pour over
them q can of shredded pineapple, dust
with powdered sugar and let stand.
When ready to serve, whip one cupful
Of cream and cover the top Of tho pud.
ding.
MARsHMALLOw aNoNEs.
Cream two heaping oupfuls of sugar
with ono OF butter, add two well.beaten
eggs, and four level oupfuls of -four.
Mix until this 10 smooth, roll into thin
sheets, cut into large discs, brush each
with the yolk Of egg, sprinkle with can.
died caraway seeds, fold the edges over
to form trlangles, place q msrshmAlloV
In the center and bake In quick oven.
MARsHMALLow PARFAIT.
Make . syrup by boiling together Ia .
granite saucepan two cupfuls Of granu-
lated sugar and ono cupful Of water until
It spins thread, then pour while boiling
hot on the stifly whipped whites of two
eggs, and continue beating to smooth,
creamy mass, gradually whipping In one
pint OF whipped cream Flavor to taste
with rose extract and put into the freez-
er.s Turn the handle for four or five
minutes, and whom frozen to the con-
sis ency OF musb, stir In one cupful Of
chopped nut meats. and out up march
mallows. Freeze until firm and smooth,
rspacking In Toe and salt for two or three
hours before serving.
SCRAMBLED Fees.
Take two or three spooniuls Of faxed
crab meat, warm .it In cream, beat four
fresh eggs In bowl, season to taste with
salt and pepper, throw In the pan, then
throw In your crab fakes and cream and
scramble while cooking. Sufficient for