Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-09-25
Recipes.
SCOTCH e1seEBsRxAD

SCOTCH GINGERBREAD
Sift together two cups of -four, half q
cup Of granulated sugar, half teaspoon.
full OF soda, ono teasp0onful OF baking
powder, three-fourths . teaspoonful OF
cinnamon, half teaspoonful Of mace OF
grated nutmeg and one-fourth Q tea
spoonful Of salt; add half Q cup Of small,
seeded raisins, half cup of sliced stem.
ginger (crystallixed or preserved) and
one. fourth . cup Of blanched almonds,
chopped very fine. Heat half . cup,
each, of molssses and butter Tor other
shortening) to the boiling point and
stir into the dry ingredients. Lastly,
beat In two eggs beaten light without
separating. Bake in . loaf ono hour or
In . sheet half an hour. The oven should
be of moderate heat.
HKRMITs miss Lathsm)
Soak one cup of seedless raisins over
night, then drain. Beat half Q cup OF
butter to cream and gradually beat In
one cup of brown sugar; add one tea
spoonful Of milk, one tablespoonful OF
mOlassee, two eggs beaten light, the
raisins and lastly, two cups of -four, half
. teaspoonful OF cinnamon, half . tea
spoonful Of mace and two and one-half
teaspoonfuls OF baking powder sifted TO-
gethsr. Add more -four II needed to
make . dough that may be dropped
from . spoon and will not spread too
much in baking. Bake In . moderate
oven.
STEAMED DATE PUDDING
Sift together one cup of whole wheat
-four, half . cup of white -four, half q
teaspoonful of salt, one teaspoonful of
soda and one-half tsaspoonful of mace.
Beat one egg; add half . cup of molasses,
half cup OF milk, four tablespoonful
Of melted shortening and q cup OF dates
stoned and cut In pieces. Mix oil TO-
gether thoroughly and turn into q but.
tered mold. Steam two and oue-hali
hours. Serve hot with
MISS wILBUR's HARD SAUCE
Beat half q cup of butter to Q cream
gradually beat in one cup and . fourth
Of sifted brown sugar; when very light
and creamy beat In two tablespoonfuls
of cream, drop by drop, and, lastly, one
tesspoonful of vanilla extract and half q
tesspoonful Of lemon extract. For varie-
| ~, beat In one-fourth q cup OF sifted
date-pulp and half q teaspoonful OF
ground ginger.
HOT CoRNsrARCH PUDDING
quart milk
% cup cornstarch
IA cup sugar
l teaspoonful salt
Q eggs
= IA cup sugar
Reserve little of the milk to mix with
the cornstarch and scsld the rest In q
double boiler. When the milk 10 hot,
stir 10 the cornstarch mixed with the
cold milk; add the sugar and salt and
stir until the mixture thickens, then
cover and let cook twenty minutes; beat
the eggs, beat In the second quantity Of
cover and let cook, stirring occasionally,
about five minutes or until the egg is
set. Serve with rich milk and sugar or
with
CHOCOLATE SAUCE
Mix thoroughly together one cup and
half Of graduated sugar and one-fourth
cup Of COCOA; stir In one cup OF boiling
water and let cook, stirring often until
the mixture boils, Eve or six minutes.
Use hot or cold. Flavor with bali tea
spoonful Of vanilla extract before using.
QUEEN OF PUDDINas
3 cups fine soft bread crumbs
4 egg-yolks, beaten light
cup sugar
cups milk
IL tesspoonful salt
Grated rind lemon
Fruit jelly
4 egg.whites
IL cup sugar
Add part Of the sugar to the crumbs
and part to the beaten yolks, mix thor.
oughly and combine; add the milk and
salt and let bake until firm In the center
CRATE the rind over the top and spread
jelly over the whole (sifted apple sauce
or any fruit marmalade or sauce may DO
substituted). Beat the whites very light !;
gradually beat in the half cup Of sugar
and spread over the jelly; dredge with
graduated sugar and return to the oven
until dslicately Drowned. The meringue
should not brown until the pudding has
been In the oven at least ten minutes.
MOCK INDIAN PUDDING
Cut stale bread In slices, q scant half
inch thick and remove the crusts. But
tor the bread, put the slices together and
cut In cubes. To each cup Of cubes
allow two cups OF milk, half q teaspoon.
ful Of salt and q scant half.cup of mo-
lassss. Bake In buttered pudding dish,
In very moderate oven from two to
three hours. Serve hot, with or without
cream.
BOILED RICE, CHOCOLATE SAUCE
Boil rico directly over the FIRE (as
p0tatoes) and drain, or cook In . double
boiler; servo hot with chocolate sauce
or with hard sauce.