Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-01-01

II SANOh1 Win Ohchohs
Prepare half cup of rice as for savory
rice with sausage; add a chilli pepper,
chopped fine, and half a cup of grated
cheese in the place of the sausage.
SUNSHINE CAKE "a. C ~
Boil one cup and fourth of sugar and
five tablespoonfuls of boiling water until
the mixture threads from the spoon
(xash down and cover as in making
boiled frosting). Beat the whites of five
eggs until ioamy; add half a teaspoOnful
of cream of tartar and beat until stiff
gradually beat in the syrup and continue
beating until cool. Beat the yolks OF
six eggs until thick and light colored
and fold into the first mixture with one
tesspoopful of vanilla; fold in half cur
of potato -four. Bake in q tube pan, in
a slow oven, so minutes. Let cool in
the inverted pan.
EMERSON SALAD ". d. C
This salad is q combination of fine
shredded cabbage, shredded cocosnut,
and sliced almonds.
Use a msyunnaise over IL with dashes
of pspriks. Decorate with slices OF
green peppers if liked. Serve with OF
without crisp hearts of lettuce.
MAPLE SYRUP CAKE.
Beat half q cup of shortening to q
cream; beat in half a cup of graduated
sugar, one cup of maple syrup, and two
eggs, well beaten; then add, alternately,
two cups of wheat -four, scsnt hslf-cup
of barley -four, two QeveO teaspooDfuls
Ill pA"Iar tnnrfha
spoonful of soda and half teaspoOpful
Of ginger, sifted together, and half cup
of hot water. Bake In q pan about
10 IL BY inches about thirty-flve min
u,es. When cold, invert and cover the
surface with maple icing and decorate
with halves Of nut meats.
MAPLE FRosTING.
Boil one cup and a fourth of maple
syrup and two tsblespoonfuls OF Ksro
corn syrup to 240o r. or to the soft-ball
stage. Pour in a fine stream on the
whites of two eggs, beating constantly
meanwhile; beat occasionally until cold.
II the frosting does not hold its shape,
set the bowl in q double boiler lover
boiling water) and keep moving 1t from
the bottom until 1t chickens perceptibly.
Leave II rough on the cake.
FRUIT COCOA CAKES.
1-2 cup shortening
cup sift.d brown sugar
IA cup cocoa
cup dried fruit
eggs, beaten light
l 2 cup water
I cup wheat flour
8 level tablespoonfuls barley flour,
corn-hour or boltsd corn-mesl
teaspoonful cinnamon
IA tesspoOnful Glove
IL tesspoonful salt
8 teaspooniuls baking powder
Beat the shortening TO cream; grad
| ually beat In the cocoa, then the fruit.
Use currants, raisins or oitrop or q mix.
ture of them. Rsisins should be seeded,
and, IL large, cut in two or three pieces
each. Add the beaten eggs and, alter,
uately, the water and dry ingredients
sifted together. Bake in one dozen
small tins. Cover with frosting made
of maple syrup or brown sugar and
dec Drate with rcd candies and bits OF
angelica or citrou.
Il SOOhAEo.
cup honey
IA cup shortening
Is cup almonds, cut 10 pieces
ala cups wheat -four
cup barley -four
Grated rind one lemon
IL teaspoonful ground cinnamon
IA teaspoonful ground cloves
IL teaspoonful ground cardamou
seed
teaspoonfuls baking powder
Cook the honey and butter togethe
about five minutes; add all the other
Ingredients, except the baking powder,
and mix thoroughly. When cooled
somewhat, sift In the baking powder and
mix again. Let stand over night. Roll
thin and cut into cakes three by two
inches; set into baking pans, place hall
an almond in each corner, pointed end
toward the center, and q piece of citrou
In the center. Bake to an amber color.
These are hard cakes, but may be made
soft by storing In a covered earthen jar
with damp cloth under the cover.
HONEY CAKES.
Heat three fourtbs q cup Of white
clover honey and one-fourth cup of New
Orleans molasses TO the boiling point.
Add one-fourth cup of shortening, and,
when cooled TO lukewarm temperature,
stir in two cups of sifted -four or one
cup of wheat -four and three-fourtbs q
cup Of barley -four. Let staLd over
night; beat In the grated yellow rind OF
q lemon, two tablespoonfuls Of lemon
juice, two ounces of blanched almonds,
chopped 6ne, and half teaspoonful of
soda dissolved In Q tablespoonful of cold
water. Bake In small drum-shsped tins
(the recipe makes 15). Boil one cup of
sugar and one-half cup of water five
minutes; beat until chilled little and
spread over the cakes.
STEAMED CARROT PUDDING.
Chop, 6ne, one pound Of suet, and
CRATE enough scrapej carrots to make
one pound OF pulp, Mix the suet with
half pound, each, of raisins and cur.
rants, one-fourth pound Of citron, cut
in slices, or candled orange peel, grated ;
then add the carrot, Q cup Of maple
sugar, three-fourths tea cup, each, Of
wheat and barley -four, sifted again with
one teaspoonful, each, Of salt, cinnamon
and nutmeg, and one-half teaspoonful
Of cloves, and mix all together thorough
~. Steam In mold three hours and .
half. The water must not stop boiling
during the cooking. Serve with hard
sauce.
MAPLE SYRUP SAUCE.
Boil half cup Of maple sugar and one
20 hl.aponufnl ~ oorn .vpun IN untka q
thick syrup, not quite to the soft-ball
degree. Pour In . One stream on the
white OF On egg beaten very light, beat
ing constantly meanwhile. Let cool .
litkle, then beat In hall emp Of cream
beatsn very light or use the same GUAM
tity Of top milk without beating. a