Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1913-01-21
seasouabIe and Other Recipes.
nE11c1ous "pARxY CAKE

upful sorghum, one-half cupful grated
chocolate, four eggs. one-half teaspoon
full nutmeg, one-hslf teaspoonful soda,
one cupful butter, one cupful sweet
milk, four cupfuls -four, one-balf cupful
boiling water, one pound raisins, one tea.
spoonful cream of tartar, one teaspoon.
full allspice, one teaspoonful cloves and
one teaspoonful cinnamon. Mix sugar,
sorghum and butter. Add chocolate to
boiling water; mix with the above. Add
beaten yolks of eggs, spices and flour,
which has been sifted with soda and
cream of tartar. Then add nuts, stif1y
beaten whites Of egg and raisins. Bake
in loaf or layer as preferred. Make boil
ed icing of one pint of brown sugar and
one-half cupful of water cooked to the
soft ball stage. Beat one whole egR
very light and pour the sugar, boiling,
over it. Beat hard.
oLD-FAsHIoNED ELECTION CAKE.
One cupful of hop yeast or one and
one-half cake compressed yeast, one pint
lukewarm milk, seven cupfuls pastry
-four. two cupfuls sugar, one cupful but.
ter, three eggs, two teaspoonfuls CHINA.
mon, one teaspoonful cloves, one grated
nutmeg, one pound seeded raisins and
one-half teaspoonful salt. Dissolve
yeast and one tablespoonful of sugar in
milk. Cream butter and sugar, add well.
beaten eggs. Add this to milk and yeast
and stir thoroughly. Add four cupfuls
-four, a little at a time, spices and lastly
salt. Let rise over night. In the morn
ing add remaining three cupfuls of flour
"a little at timt) and raisins, we'll flour
ed. Stir well and let rise again; then
put in tins and let stand till light. Bake
in moderate oven. Mix sugar and water
and brush over the top Of each cake
Use one-tbird of recipe for one loaf oil
cake.
FRUIT LOAF.
This is good method of using leftover
bits of canned fruits. Mix the fruits
and press through a sieve. To each
pint allow one-half package of gelatine
soak ed until soft in one-quarter of q cup
full of cold water; then add the fruit and
juice, enough sugar to make it sufficient
ly sweet to suit, the juice of one lemon,
and set over the fire to heat; stir until
the gelatine is entirely dissolved; then
place the hot liquid in fancy mold or 6
common bowl; set where it will become
chilled and firm, which will take six OF
seven hours in warm weather, less In
winter. When ready to serve, dip the
dish second in hot water, invert on a
dish and the jelly will slip out. Serve
with whipped cream, plain cream, ricf
milk favored with orange extract anC
sweetened, or use a boiled custard sauce
A "sponge" may be formed of this
mixture by setting the dish in colo
water Shaved ice If possible), until 1t
begins to thicken; then fold In carefully
but thoroughly, the stffly beaten white,
of two eggs; then turn 1t into the mold
to become firm. The yolks may be useo
in the custard sauce or reserved fol
other foods.
SPANISH STEAK.
Put one pound of lean beef, half 8
pound of veal and one-qu after pound oil
salt pork through a mincer; then mil
with two canned pimsntoes, twelve
olives, chopped, salt and pepper to sui
the taste. Mix tablespoonfuls of thii
mixture into fiat cakes, brush with melt
ed butter and broil six minutes, allowing
three minutes for each side If the center
is wished rare.
ROAST DUCK.
SINCE, then clean the fowl inside anG
out. For young bird cook one cupfu
of hominy in sufficient water to make
tender, cooking it until dry; then ado
about one-fourth as much bacon, cut into
small pieces and Drowned (being careful
not to scorch), salt and pepper to suit
and twelve large prunes freed from th'
pits and cut into halves. Stuff the duck
dredge the outside with flour and set il
pan, in which place One-half cupful o.
water. Set in moderate oven to bake
forty five minutes, basting every ter
minutes with little melted butter.
GOLDFISH oMELET.
Allow one egg for each person to bt
served. Separate yolks and whites
beating the latter until stiff. Heat one
level tablespoonful of butter 10 fryer
Whip the yolks with two tablespoonful
of milk for each four eggs used, Their
mix in the whites carefully, adding 8
dash of pepper. Have q cupful of cook
ed faxed Goldfish. Pour the egg into
the hot fryer, and as the bottom Of the
egg sets spread over the fish; then begir
with broad bladed knife and turn The
omelet gently from the bottom over, tip
ping the pan to allow the uncooked egg
to drain out and cook.
ENGLISH MARMALADE PUDDING.
Mix one, quarter pound of sifted foul
with same amount each of stale bread
crumbs, beef suet chopped very fine
and orange marmalade; one egg, pinch
of salt; beat all together and turn into 9
buttered bowl, tie cloth dipped in water
over top and steam three hours. Serve
with hard sauce.
MOCK CHERRY PUDDING.
Cut cranberries in two. Spread but
tered dish with coarse stale bread
crumbs, then add layer of cranberries
sprinkle sparsely with seeded raisins
dust with nutmeg, sprinkle with sugar
then repeat with crumbs and fruit unit
dish is full. Add one-half cupful oil
water, dot the top with butter and bake
covered in moderate oven for twenty
minutes; uncover and bake fifteen min
utes or more. Serve hot with hard
sauce.
CUP PUDDINGs.
Crate sufficient stale entire wheat
bread to measure one pint; then wei
with one scant cupful of hot milk, anG
when cool add the grated rind and juice
of one orange, yolks of two eggs, pinot
Of salt. Whip the whites of the eggs tC
stiff froth and fold into the mixture
Place q tablespoonful of any jam OF
small canned fruits in the bottom oil
creased cups, fill two-shirds full of the
batter and steam half an hour or bake
twenty minutes. Turn out when done
SO the fruit sauce will be on top. A
sweet liquid sauce or hard sauce may be
served.
PRUNE PUDDING.
Place two layers of pitted prunes,
soaked for few hours In cold water. In
a creased baking-dish and pour over thi,
batter: Mix one cupful of molasses, hall
a cupful of butter, grated rind of one
lemon, half cupful Of sour milk, into
which stir one level teaspoonful of soda
three cupfuls of -four; mix to smooth
batter. Bake until batter IL done In
center.
LEMON TAFFY.
Half a pound Of butter, one and one
half pounds of brown sugar, three.
quarters of pound of golden syrup, two
teaspoonfuls of lemon juice and tea.
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