Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-09-02
BLACKBERRY MOULD.

A0Q not syrup mSu0 VI Ono ooP Va e.h
and ons-half Q cup Of water. Mash
enough berries to make ono and one.
half cups of juice; express juice and add
TO pelstine mixture. Add also One-balf
cup OF lemon juice to add to the ia
yor of the jelly. Pour into molds, set
In cold water, and chill until set. Serve
unmolded, with whipped cream.
BLACKBERRY CUBES.
Make a blackberry jelly as above,
pouring thin layer In shallow square
pan. Allow the mixture to partly set,
then arrange very large and ripe black
berries in rows on the jelly. Pour over
these the remaining jelly and let chill.
Cut In cubes, each containing q whole
berry. Serve, piled on plate, and gar
nish with whipped cream put through
the pastry bag.
BLACKBERRY CoCoANUT CUBES.
Roll cubes of black berry jelly, made
as above, in shredded cocoanut, covering
them thickly. Serve 10 basket made
of sponge cake from which the center
has been removed. Serve with whipped
cream.
BLACKBERRY SPANISH CREAM.
Soak one tablespoonful of graduated
gelatine in one-half cup Of cold black
berry Juice; heat one aud one.half cups
of black berry juice; add one cup of sug
ar and the soaked gelatine. Pour over
four yolks Of eggs, slightly beaten.
Cook in double. boiler until thick like
custard, stirring constantly. Cool, add
one-half cup OF lemon juice and fold 10
the whites of the eggs, beaten stiff.
Turn into wet molds and let chill.
Serve, unmolded; garnish with whipped
cream and whole blackberries.
BLACKBERRY BAvARIAN CREAM.
Heat one and oae-half cups of black.
berry juice and pour over four egg yolka
slightly beaten, with one cup OF sugar
aud one-fourth a teaspoonful of salt.
Cook mixture in double-boiler until
thickened. Remove from fire; add one
Tablespoonful of gelatine softened In
one-fourth cup Of the cold fruit juice.
When cold and beginning to set, whip
with the Dover egg beater aud then fold
in two cups OF cream, whipped stitf
Turn in mold and let chill. 1t should
have a spougy texture. Do not use any
lof the groom that has drained through
in whip.
| BLACKBERRY MOUSSE,
Soak two tablespoonful of gelatine In
one.half cup of black berry juice. Add
syrup made of one and one-half cups
of black berry juice and one cup OF sug
ar. Beat until cool then fold In two
cups of cream, whipped stiff. Pour In
mold. seal we'll, and pack in equal meas.
ures of ice and salt. Let stand -four
hours.
On examination of these various black
berry, gelatine recipes, 1t will be noticed
that the proportions of ingredients are
fairly constant for all, and that there are
three distinct steps in the combining OF
ingredients:-first softening the gelatine
in cold juice; second, adding the hot
juice to which sugar has been added;
third, adding either beaten eggs OF
cream or both, when cooled.
The sugar may be increased or dimin
ished according to taste and the charac
ter of the additional ingredients.
Lemon juice is used in every recipe tt
bring out the flavor, but may be reduced
in amount If desired.
Salt is needed, especially in the re
cipes where cream is used.
Only one recipe requires packing il
ice and salt to freeze; namely, the
Mousse. The others will chill sufficient
ly In the ice box, or sooner in pans Of
cracked ice.
TOMATO SAUCE FOR BAKED BEANS.
Tomato sauce is not an ingredient O
Boston Baked Beans, but 1t is good
addition. Cooked tomatoes pressed
through sieve may be used. II de
sired, add two tablespoonful OF corn
starch, smoothed In cold water, to ,
Iquart of hot PURGE; let boil and use.
TOMATO CATSUP.
| Scald half bushel of ripe tomatoI
land remove the skins; add half a cup o
salt, one pound Of sugar, one tablespoon
full of cayenne pepper, three teaspoon
fuls each of ground mace and celery
seed, two tsblespoonfuls of ground Gin
namon, and two quarts of vinegar. Boi
Islowly until reduced one half, then pasl
through sieve, rohest and store Il
sealed bottles, or in tight closed cans. A
larger quantity of spice is desired b!
many.
| A DAINTY TOMATO SALAD.
Take small yellow tomatoes, the Clus
teresa or the yellow plum, several small
cucumbers, the latter should be slicet
thin and laid In salt watar. with as man!
land cherry tomatoes as may be needed Il
garuish. On as many individual plate
as are needed, put layer of yellow to
matos, sliced lengthwise, q layer o
sliced cucumbers, and another layer o
yellow tomatos; pour over this Frencl
dressing, using tarragon vinegar, ther
Igaruish with the red cherry tomatoes ant
set In the refrigiator to chill.
CREAM BYE GEMS.
One cupful of cream, two cupfuls o.
sour milk or buttermilk, one-half cupfu
of sugar, one we'll beaten egg, One-hal
teaspoonful of salt, one teaspoonful OIL
soda. Thicker to stiff batter with on
part of white -four to two parts Of rye
II sour cream is used, add another hal
teaspOonful of soda. Bake in gem pam
in quick oven.