Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-01-12
Recipes.
CusTARD NUT PIE


Use your favorite custard recipe for
this pie. Get the pie ready for the oven
and then sprinkle 1.2 or "a cup Of
ground nut meats over the top. Hazel
or hickory nuts are the best varieties to
use in this recipe. The nuts will form
thick brown crust over the top Of the
pie which is very delicious. Bake In q
quick oven at FIRST to set rim, then de-
crease heat.
CRANBERRY ICE
Boil quart of crapberries In ! pint OF
water for five or six minutes; strain
through coarse cloth; add to this pint
sugar, stir and boil until dissolved, cool,
add strained juice of two lemons. Freeze
to q mush, using equal parts Of ice and
salt. This 10 a delicious dessert. If the
weather Is cold enough, the ice may be
frozen by setting out of doors and stir
ring occasionally.
CHESTNUT sTUFFING FOR POULTRY
One pint fine bread crumbs, pint
shellsd and boiled chestnuts chopped
fine, salt, pepper, and 1-2 cup butter.
Small raw oysters may be substituted
for the chestnuts.
TURKEY DRESSING
Chop fine three or four pieces nice cell
cry, add the juice and grated rind OF q
lemon, l cup Of pork sausage, l pint Of
oysters, bread crumbs to make the
right consis tency, and q generous hand
full of raisins. Tho quantity may be in
creased a. desired.
PUMPKIN PIE WITH MARsHMALLows
Bake pies by your favorIte recipe.
Just before serving cut marshmallows In
halves or quarters all over the top, slip
In the oven and bake delicate brown.
GREEN TOMATO MINcE FOR PIES
One peck green tomatoes chopped
fine. Drain off the juice and measure;
then throw away the juice, add the
same amount of hot water and 2 tbsp.
salt, and boil few minutes. Drain and
boil again in the same amount Of hot
water. Drain and boil up the third
time until the tomatoes are tender, then
drain and add IL PIX. apples chopped
fine, lbs. brown sugar, l cup suet
chopped fine, tbsp. cloves, l ID. raisins,
/ cup vinegar, 2 tbsp. cinnamon, tbsp.
nutmeg. Boil all together until 1t thick
ems, then put into cans and seal; thin II
necessary when opened for use. You
will find this splendid, fully ~ good as
that made with meat.
RAIsIN RoLY POLY
2 cups flour, 1-2 tsp. salt, tsp. baking
powder, sifted together. Rub In Q tbsp.
butter, mix with milk to soft dough.
roll out IL inch thick. Spread with
soft butter. Sprinkle tbickly with seed
ed raisins, then with 2 tbsp. sugar. Roll
up, pinch ends together and lay on but.
tered plate and steam 1-2 hour. Dry off
10 minutes 10 oven and serve with pud-
ding sauce given below.
PUDDING SAUCE
1-2 cups sugar, l 1-2 pit. water, l
tbsp. vinegar, salt, 1-2 nutmeg, teasp.
butter. Let boil, and then add flour to
thicken; l tbsp. flour mixed With cold
water and added slowly.
BAKED HAM
Use skinned ham weighing about 10
to II lbs; pour boiling water over
it and allow to cook, then place 1t In .
pan containing enough cold water to
cover tho ham, and allow 1t to boil
slowly for one hour. Remove from fire
and sprinkle with sugar, pepper and
mace. Stick q good supply of whole
cloves In the fat side of the ham, then
roll In about one-hslf inch Of dough and
bake for three or four hours in moder-
ate oven, remove crust and set aside to
cool.
PRUNE CAKE
Beat to q cream one cupful sugar and
two-tbirds cup butter, add yolks of
eggs, one cup finely chopped stewed
prunes, one teaspoon each Of ground
cinnamon and nutmeg, one and one-half
cups flour aud . scant teaspoon baking
soda, dissolved in three. quarters cup OF
sour milk. Do not sweeten prunes when
stewing, and bake very slowly.
PEANUT COOKIES
Cream together ono tablespoon butter
With two of sugar and add one we'll.
beaten egg. and two tablespo ons milk.
Sift together thoroughly half . cup
-four, half . teaspoon baking powder
and half = teaspoon salt and beat the dry
ingredients into the first mixture, add.
ing half cup chopped peanuts. Drop
by teaspoonfuls on to IN unbuttered tin,
place hslved peanuts on top Of each and
bake In slow oven.