Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-07-27
Recipes.
CARAMEL ICE CREAM

CARAMEL ICE CREAM
cups heavy cream
cups milk
cup sugar
Yolks of eggs or two whole eggs
IA level teaspoon salt
teaspoon vanilla
% cup sugar, carameled
Time: Preparation, 20 min, freezing,
% minutes.
Number served: 8-S persons
Scaid milk In Q double boiler; beat
sugar and eggs together until very light;
add to the scalded milk, and stir care
fully until the mixture thickens; add salt,
remove from fire and while still warm
add the caramels. When cool, add va
uilla and cream, and freeze. When
frozen pack carefully and let stand 2
hours before serving.
To make the caramel: Put 23 cup
sugar into shallow pan, aud stir over
the fire until the sugar melts, turns
brown and begins to smoke, being care
ful that it does not burn. Add IA cup
boiling water, stir, cool slightly, and
add to the custard.
ICED COCOA
pint water
/ pint milk
6 level tablespoons cocoa
8 level tablespoons sugar
cup whipped cream
- teaspoon vanilla
Shaved ice
Time: Preparation and cooking, Is
minutes
Number served: 4 6 persons
Mix the cocoa and sugar, add little OF
the water, mix TO paste and add the re-
mainder of the water. Bring this to the
boiling point, boil for three minutes,
add the milk, and bring TO the boiling
point again. Remove from the fire, cool,
add the vanilla. Pour into glasses half
full of crushed ice, and top each glass
with q tablespoonful of the whipped
cream.
This makes delightful dessert for
luncheon or supper, and is a good sub
stitute for ice cream. Pass small cakes
QUICK AsPIC
box granulated gelatine
2l2 cups water
small onion and carrot chopped
l bay leaf
IL teaspoon celery seed
Juice of half lemon
Salt, pepper
/ level teaspoon beef extract
Time: Preparation, 25 minutes
Number served: 6s persons
Soak gelatine in one-half cup cold
water. Add vegetables and seasoning
% remaining two cups water, bring to
boiling point, boil eight minutes, add
extract and gelstine. Stir until dissolv
ed, add lemon, strain through cheese
cloth into a shallow pan. Chill. Serve,
cut into blocks as . garnish for cold
meat.
SUMMER PUNCH
can grated pineapple, or
fresh pineapple, grated
quart water,
pint grape juice
2cups gIanulated sugar
lemons, oranges
Time: Preparation, 80 minutes
Number served, 10 IL persons
Add one-half cup of the sugar to the
pineapple and cook slowly for 20 min
utes. Remove from FIRE and cool. Boil
the water and remaining sugar with the
Clipped rind of one lemon and one
orange together for ten minutes. Strain,
and when cool add the lemon and orange
juice, the grape juice and the grated
pineapple. Strain or not "a preferred,
into q glass pitcher or tall tumblers. Di-
lutte with crushed ice and ice water. An
upfiavored, carbonated water may be
added II desired.
ICED TEA
1quart boiling water
4 lemons
1-2 cup sugar
@ level teaspoons tea
Cracked ice
Time: Preparation and serving Is
minutes
Number served: g persons
Chip the rind from one of the lem
ons, add this to one cup of the water;
add the sugar and boil for five minutes.
Cool, and add the juice Of three of the
lemons. Put the tea into pitcher or
earthen pot; pour over It the remainder
of the water, which must be freshly
boiling-let stand three minutes, not
longer, and add the syrup. Strain this
at once into bowl containing q small
block of Ice. When cold, pour into
glasses half-full OF shaved ice. Cut the
remaining lemon into thin slices, and
add slice to each glass. One or two
berries will add to the flavor and appear.
ance.
HoRsERADIsH CREAM
Mix 8 level tablespoons grated horse.
radish, tablespoon vinegar, Ia tea.
spoon salt and . dash OF paprika; add
1-2 cup whipped cream. Serve with
sliced cold beef or tongue. II bottled
10 used, press dry and omit
vinegar.
TOMATO COCKTAIL
Select firm, ripe tomatoes. Put them
into . wire basket and plunge into
boiling water for Q moment, remove the
skins. Put aside In the refrigerator un.
I'll very cold. At serving time out Into
cubes, season with salt and pepper and
Md enough mayonnaise dressing to
cover the tomatoes. Serve very cold In
tall glasses or small glass cups. Sprinkle
} little chopped parsley over the top Of
zach.
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