Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-12-14
Christmas Recipes.

PLUM PUDDING
l 10. white bread crumbs
LIB. white sugar
IL Id. chopped suet
12 10. currants
1-2 ID. raisins
Salt
Pinch of soda
IL pt. milk
IA cup fruit juice
eggs beaten
IL teaspoon each of cinnamon, nut
meg and mace
Mix dry ingredients together, then wet
with milk and fruit juice, also beaten
eggs, salt and soda dissolved In them.
Tie in two pudding bags and boil four
hours or steam in a pan in steamer i've
hours. Serve with the following sauce
LEMON OR ORANGE SAUCE
2 teaspoons cornstarch
cup sugar
pit. boiling water
2 tablespoons butter
Juice and grated rind of l orange or
lemon
Corps,arch and sugar can be mixed,
then boiling water added, butter and
lastly flavor. Cook until thick.
ROAST GOOSE ENGLISH STYLE
Take tat tender goose about eight
months old Prepare stuffing OF j pts.
bread crumbs, 6 OF. butter, or part but
ter and salt pork, teaspoon each OF
sage, pepper and salt, and chopped
onion. Do not ill goose too full. and
stitch sides toge' her very firmly. Put a
little water in the baking pan and basic
often with salt and water, and il liked, a
little vinegar. Bake two hours, turning
fir, auently so that the sides and back
may he Drowned nicely. Make gravy OF
the giblets which should be cooked I'M
oil tender. Thicker gravy with a little
flour and butter rubbed together.
PEAR SALAD
Take canned pears, drain for few
minutes. Place half of pear on lettuce
leaf or garnish with parsley, then
sprinkle with chopped nuts and marsh
mallows, pile with mayonnaise or whip
pad cream dressing and top with can
died cherry.
APPLE AND CHICKEN SALAD
Scoop centers from apples, allowing
one to each person. Fill with cold
minced chicken seasoned with salt and
minced sweet green peppers, moistened
with cream. Steam apples until almost
tender, chill, and serve with mayor
naise.
HONEY CHRISTMAS CAKES
IL ID. each of strained honey and
chopped almonds
OF. finely chopped citron
Grated lemon peel
Nutmeg and ground cloves to taste
IL h. flour
FIRST beat the honey, sugar aud al.
monds, add spices aud -four and work
into dough, set in cold place for sev-
eral days to ripen. When ready to bake,
roll out half an inch thick, bake in a
sheet aud cut while hot into strips with
sharp heated knife.
SOUTHERN BEATEN BISCUIT
l q. fur
cup lard
pinch soda
teaspoon sugar
A little salt
Sweet milk to make stiff dough
Mix ingredients, roll out on biscuit
| board and beat with a rolling pin or
wooden mallet. Fold the dough over
and beat again. Continue this until the
dough is full Of air blisters, usually tbir.
~ minutes is long enough. Roll GU,
| thin and cut with a small, round cutter.
Prick three times with silver fork and
bake until light brown.
SEA FOAM CANDY
Stir two cups sugar, about one-eighth
teaspoon cream of tartar and cup of
water until the sugar is dissolved; then
boil steadily until it forms q soft ball
when dropped 10 cold water. Have
ready the stiffly beaten whites of two
eggs, pour the hot syrup into the eggs,
beating all the while. When thick or
beginning to set beat In one cup of finely
chopped nut meats, turn out On creased
paper and cut in squares.
PEANUT CANDY
Place one pound of sugar in a sauce
pan over tho fire and stir aud shake the
pan until tho sugar is melted, forming a
thick rich syrup; quickly stir In two
cups of peanut meats, previously pre-
pared, and turn the mixture out on a
creased marble slab or platter; mark iu
squares. Work quickly with this candy
as it hardsus very soon.
MARGUERITEs
Boil one cup gu ar and one.half cup
water until it spins thread, pour over
the beaten white OF an egg and beat I'M.
til smOoth, stir In one cup OF nut meats,
spread on soda crackers and brown In
the oven.
| CHOCOLATE CARAMELs
One cup grated chocolate, two cups
brown sugar, one cup molasses, one cup
milk, butter the size OF an egg; boil all
together until thick, stirring constantly