Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-11-02
Recipes.
CREAM ORANGE sHERBET

CREAM ORANGE sHERBET
8 cups water
cups sugar
l-2 cup lemon juice
l2cup orsnge-juice
/ cup cream or rich milk
Boil sugar and water together for five
minutes, add fruit-juices, and chill
Freeze slightly, turn in the cream ano
finish freezing.
aLACE APPLE ON STICKS
cups sugar
cup boiling wa.er
tablespoons sugar
teaspoon cream tartar
rosy apples
Caramelize the three tablespoons sug
ar, add boiling wsttr, and when dissolv'
| ed, the sugar and cream of tartar. Boi
without stirring till absolutely brittle
when tried in ice water, or until by a
| thermometer the temperature is 3l5 de.
grees F. Wipe the apples and insert
wooden skewer in the stem end Of each
Dip apples at once in the glace and place
blossom. end down on well-butterec
plates to set.
RICE AND CABBAGE SOUP
cups shredded, half-cooked cab
bage
butter
quarts stock
IL cup rice
Parmesan cheese
The balf-cooked cabbage should be
cut in strips and fried in butter. Wast
the rice and boil till tender in the stock
which should be we'll seasoned. Ado
the cabbage, let them boil together for
few moments, and pass freshly grated
Parmesan cheese when served.
ORANGE BISCUIT
baking powder biscuit dough
orange
loaf sugar
Shape the dough into small dainty bis
cults. Then CRATE the orange rind and
press out the juice from the orange. DIP
as many Jumps of sugar as there are bis
cults into the juice, moistenipg thorough
lly. Remove and plunge lump into the
center of each biscuit, sprinkle with the
grated rind, and bake as usual in hot
oven. Serve hot or cold.
ENGLISH TEA BISCUIT
8 cups bread-four
cup corn starch
tablespoons sugar
2 teaspoons salt
3 tablespoons butter
well-beaten egg
1-2 cup currants
milk to moisten
teaspoons baking powder
Mix together the dry ingredients, but
reserve the corn. starch to combine with
the currants. Rub the butter into the
first mixture till flaky, add corn starch
and currants, the egg and milk to moist
on. Mix into dough that can be rolled
out. Pat one-half inch thick, cut iu
rounds, and bake in hot oven about
twenty minutes, Split and butter
These are good toasted, or may be made
up into scenes by baking the mixture il
small pie-tins. In this case they should
be brushed with egg-yolk and dredged
with sugar; cut in triangles for serving
CINNAMON TOAST
slightly stale bread
butter
teaspoon ground cinnamon
cup powdered sugar
Mix together the cinnamon and sugar
and transfer to a shaker. Cut bread
e-fourth inch thick, trim off crustf
and toast quickly 40 that it will be soft
in the middle. Butter lavishly, shake
the cinnamon. mixture over, put togeth
or In pairs and cut in triangles. Place
10 hot oven for minute or two and
serve on folded napkin on hot plate
MOCHA TORT
eggs separated
3-4 cup confectioner's sugar
IA cup potsto.starch
IA teaspoon baking powder
teaspoons coffee-extract
teaspoon vanilla.extract
Beat yolks till very light and thick,
adding half the sugar little at time.
Add extracts. Beat whites till stiff, add
remaining sugar, and fold into the egg.
yolks together with the potato-starch
and baking powder which have been
sifted together. Bake 10 two layers, In
a very slow oven about thir'y-five min.
utes. Put together with French filling
and cover with whipped cream sweeten.
ed and favored with ccffee-extract.
FRENCH FILLING
tablespoon cream
teaspoon vanilla
about 2 cups coufectioners' sugar
tablespoons butter
Beat the butter to . cream, add the
vanilla, ard alternately, the cream and
CONFECTIONERY sugar to make q smooth