Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-08-17
Recipes.
WHITE CAKE, CHOCOLATE MARsHhAL-
LOW FRosTINa.

WHITE CAKE, CHOCOLATE MARsHMAL-
LOW FBosTINa.
Cream half cup OF butter; beat in one
cup of sugar, then little milk from half
cup, then half q cup OF sugar and the
rest OF the milk. Sift together two cups
and one. fourth of sifted -four, one-fourth
teaspoonful OF soda and three-fourths
slightly rounding teaspoonful Of cream
of tartar. Beat the whites of five eggs
dry. Add little of the whites to the
butter. mixture, then the -four and rest OF
the whites. Beat thoroughly. Bake in
pan lined with buttered paper about
half an hour. The pans should be
1873 IL inches, or Its equivalent. Cover
with chocolate frosting, through which,
when ready to spread, from one-fourth
to one-half q pound Of fresh marshmal.
lows cut in quarters are stirred. Flavor
with vanilla.
CHOCOLATE FRosTING.
Melt two squares of chocolate; add
ono fourth cup, each, OF sugar and
water and stir until smooth and boiling;
then add ono cup and fourth OF sugar
and oue.fourth a cup of boiling water
and let cook to 244e'F. Pour in q fine
stream on the whites OF two eggs, beaten
very light, beating constantly meanwhile;
return to the fire over boiling water and
stir constantly until the fros'ing thick.
ems little; let cool in cold water; add
the marshmallows and vanilla.
cUsrARD PIE.
Beat four eggs; add three-fourths q
cup of sugar and half teaspoonful OF
salt and beat again; add two cups and .
half of milk and mix thoroughly; turn
into plate lined with pastry and set
into a well-heated oven; as soon as the
crust begins to color little, lower the
heat Of the oven to avoid boiling the Gus
tard. The pie is baked, when the custard
is firm in the center.
LEMON QUEENS.
Beat half cup of butter to cream {;
gradually beat In one cup OF sugar, then
the beaten yolks of four eggs, the grated
rnd of lemon and two tablespoonful
of lemon juice. Sift together one cup
and fourth Of sifted flour and one
fourth q teaspoonful Of soda; beat this
into the first mixture, then, lastly, beat
in the whites of four eggs beaten dry.
Bake in email pans (about fifteen pans
will be needed). Frost the top of each
cake with boiled icing and sprinkle with
chopped pistachio nuts (green).
LITTLE LEMON PIES, WITH MERINaUE.
Beat half cup of butter to q cream
gradually beat in one cup OF sugar, then
the beaten yolks of three eggs and the
juice of one lemon; lastly, beat In the
white of one egg beaten light but not
dry. Bake in small tins lined with pas.
try. When cooled little cover with u
meringue made by beating the whites oil
two eggs dry, then gradually beating In
one-fourth cup OF granulated sugar.
Bake the meringue in very moderate
oven. Dredge the top of the meringue
with graduated sugar before baking.
LITTLE LEMON PIES, LESS EXPENSIVE.
Stir rounding tablespoonful of corn.
starch with cold water to a smooth con
sistepcy, pour on one cup of boiling
water aud stir until the whole is boiling
add half cup of sugar, then cover and
let cook fifteen minutes. Beat two yolks
If eggs; gradually beat in half cup oil
sugar and fourth teaspoonful of salt,
then stir into the hot MIXTURE; let cook
until the mixture is light and puffy, thes
beat in teaspoonful of butter and the
Juice of one lemon and use to fill pastry
cases; i.e., flaky pastry baked over in
vsrted patty pans. Cover the filling
with meringue; for this, use the two
whites Of eggs left over and prepare as
above.
ENGLISH CREAM.
Scald one pint Of milk; sift togethe,
several times half cup, each, Of -four
and sugar and one-fourth teaspOonful
Of salt; dilute with little of the hot
milk, mix, then stir into the rect Of the
hot milk; continue to stir until the mix
lure tbickens, then cover and let cook
fifteen minutes. Beat two eggs; add
one,fourth cup of sugar and beat again
hen stir into the hot mixture. continue