Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-09-18
HOMEMAKKRS COLUMN.
CANNED cAuLHLowER

Recipes.
CANNED CAULIFL0wER
Let the caulifiower stand an hour or
longer, head downward. In cold, saiteo
water: separate into howerets, cover
With boiling water and let boil five min
utes after boiling begins; drain, rinse
| In cold water and drain again, then pack
the flowerets In clean jars, putting In
An many a possible without crushing
them. Set the jars on the rack OF .
nah. boiler. steam cooker or canner,
the covers beside them; al the recep-
tacle with lukewarm water - 70 needed,
cover and let heat to the boiling point;
fill the jars to overflow with boiling
water; add teasp0ouful OF salt 70 eacn
quart jar, cover the receptacle ana iet
cook about thirty minutes. Test the
cauliflower with q fork and, IL nearly
tender, adjust the rubber rings, first
dipped In boiling water, and the steril-
lied covers; partially tighten the jars,
cover and let cook ten minutes, then
remove and tighten the covers.
CANNED SQUASH
Cut the SQUASH in two or three pieces
and discard the seeds. Cook by steam.
ing In the she'll, the edges OF the she'll
turned downwards, that moisture may
not settle into the pulp; or, cook In q
saucepan in the same manner "a In the
steamer. When done, scrape the pulp
| from the shell, press through potato
ricer and use to I'll sterilized jars as
solid as possible. Use sterilized silver
plated knife In packing the squash into
the fare. Set the filed jars on rack
In q wash boiler, steamer or Gamer,
the lids beside them, cover the recep-
tacles and let cook one hour; stir down
or ali to overflow with boiling water as
| ia necessary; adjust the rubber rings,
first dipped In boiling water, set the
sterilized covers in place, partially fasten
them and let cook about twenty min
utes. Then remove from the heat and
seal.
CANNED PUMPKIN
Cut the pumpkins in pieces and re-
move the seeds, coarse thread and SKID.
Cut the prepared pulp In two'inch
squares. Cook In Q steamer until ten
der; press through ricer and finish In
the same manner as the squash.
CAKES WITHOUT ICING
Cakes without icing seemed very plain
and were not appreciated by my family.
In consequences, have worked out the
following ways of relieving the plain
ness In the appearance OF my cake With
out using heavy icing,
With my favorite sponge cake recipe,
I placed the dough in patty-pans to BAKE,
busted each little cake lightly with
Qranulated sugar and placed two strips
of candied orange peel crossed upon the
TOD. The cakes looked quite festive
when baked, and were delicious with the
crisp crust of sugar and the flavor I'M
parted by the orange.
With white loaf cake, / busted the
top Just before baking, with table,
spoonful Of sugar mixed with q tea
spoonful of ground cinnamon. Again
the crisp top, but with an entirely dill
ferent favor.
Cocoanut frills was the name given
some little cakes made by sprinkling
grated cocoanut over the unbaked cakes,
with the merest suggestion OF sugar.
The cakes had ''nubby," ragged ap-
pearanoe and an appetizing pinkish
brown surface.
Nuts, chopped fine and sprinkled over
the tops of cakes after the manner OF
using the cocoanut, impart q flavor that
is Just as good and the cakes look less
plain than In an ordinary nut-loaf.
Coloring part of the batter helps to
give decided change, using chocolate
or spices for the flavor. This colOred
batter may be "marbled" after the idea
of our grapdmothers. Patty pans may
be filled with q spoonful of the different
batters. Again the batter may be
divided In thirds, each division favored
and colored differently, and then one
spread above the other In loaf-the
foundation colored pink, favored with
vanilla, and upon this place chocolate
division, and at the top q plain white
batter with just drop of almond flavor
ing and Q few chopped nuts over the
! surface.
/ Another fsvorite cake was made by
Dreaming the butter and sugar In the
usual manner, and then removing part
of 1t to . separate dish before finishing
the cake. Just before placing In the
oven, the remaining butter and sugar
was crumbled lightly over the surface
of the cake. Then the batter was colOred
lightly with chocolate or spices. This
cake looked especially appetizing, and
tasted as good as 1t looked.
CHOCOLATE SYRUP
This is reliable recipe used by drug
gists and confectioners. For home use,
one-haf of this recipe may be made at
one time and bottled:
Eight ounces of powdered cocoa, six
ounces of glycerine, six pounds OF sugar,
two quarts Of water. Put the sugar In
the water and heat until dissolved.
Heat glycerine and blend together with
cocoa and add to syrup. Heat and stir
but do not boil.
In making cocoa, the syrup may be
added to hot milk or water; II made with
water whipped cream may be served