Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-10-19
Seasonable and Tested Recipes.
(By Janst N. Hill and Mary D. Chambers)
ooNsrRyr OF Mixed rRurrs


Pare and quarter dozen peaches, six
qulnces, six pears, and two apples; and
cnt into slices three lemons, removing
the seeds. Pass all the fruit through
the food chopper, and weigh. Allow
three-fourths Of Q pound of sugar for
every pound of fruit (the above mixture
should weigh about SIX pounds), place
fruit and sugar In alternate layers In .
porcelain preserving kettle, and let stand
over night. Boil until mixture becomes
very thick. Pack into sterile jars, and
seal at once.
TUTTI FRUTTI WATER ICE
Mix with two cups Zone pint oar) Of
shredded pineapple, two cups of sugar,
one cup of orange juice, one-hslf cup
of lemon juice and one quart of water.
Freeze, and serve with sauce made OF
syrup from preserved Strawberries or
raspberries.
This recipe also makes q delicious
tsummer drink, by first cooking the
shredded pineapple in the water, strain
log, and squeezing the juice from the
pulp.
RYE MUFFINs
Silt together one cup of rye -four, one
cup of white -four, three teaspoonfuls Of
baking powder, one.fourth cup Of
sugar, and one-half a teaspoonful of salt
Beat one egg; add one cup Of milk,
and stir In the dry ingredients; when
thoroughly mixed, add Two tablespoon
fuls of melted shortening and beat again.
Dispose In bot, we'll oiled muffin pan.
Bake about twenty. five minutes.
TAPIooA, LAKEWOOD STYLE
Stir two tablespoonful of minute
tspioca into one pint of hot milk and lei
cook in double boiler until transparent;
beat the yolks of two eggs; add one
third cup of sugar, one half q teaspoon
ful of salt, and beat again; then stir In
/ to the tapioca; when cool add few
drops of vanilla, and pour into individ-
ual glass cups.
Beat the two egg-whites with one
tablespoonful of cOnfectioners' sugar,
and fold In the sifted pulp of two small
bananas. Pipe this mixture on to the
custard and CRATE bitter chocolate over
it.
MERINGUEs WITH BANANA CREAM
Beat the whites of four eggs dry then
gradually beat into them one cup and .
half Of GRADUATED sugar. Fasten stripe
OF paper on to hardwood boards an inch
thick. Shape the meringues into oval
shapes with two tablespoons or pastry
bag. Place the shapes an inch sparl
and dredge with granulated sugar; let
bake In cool oven nearly three fourths
OF an hour. Increase the heat for the
last ten minutes to color the tops of the
meripgues delicately. Remove them
carefully from the baking board, press
In the bottom of each and set them on o
wire rack to dry.
Peel three or four ripe bananas and
rub them through a sieve; add q few
drops of vanilla, then mix with one.third
a cup of whipped cream. Fill the mer-
ingue shells, place two together, arrange
on plate and serve. Do not fill the
shells until time to serve, as the mixture
will soften the shells.
PIsTACHIo LAYER CAKE
Layer Cake. Cream one cup and one
half of sugar with one-half a cup of but
ter. Add one-hslf cup OF milk, two
cups of -four, sifted with two teas poon-
fuls of baking powder and one-half q
teaspooDful of salt. Lastly, add the
whites Of three eggs, stiffly beaten.
Bake In two pans.
Filling for Cake. Grind through q
uut-grinder one-hslf cup of pistacbio
nuts, mix these with the well. beaten
white of one egg and as much powdered
sugar as will make paste that will not
run, and spread over one of the layers,
placing over 1t the other.
Icing for Cake. To the beaten white
of two eggs add one teaspoonful of ex-
tract Of almonds, and powdered sugar to
make of the desired thickness. Color
delicate green with spinach juice, and
apply to both top and sides Of the cake.
Decorate with candied violets or rose
leaves.
| MINT JELLY
Pack solid, one cup of fresh mint
leaves; add one cup of boiling water,
cover, and let steep In q double boiler,
or on the back of the stove for an hour.
Meantime prepare two quarts Of apple
juice, as You would for making apple
jelly, by cooking two quarts Of chopped.
up green apples until tender In the same
qusntity\o of water, and draining through
a jelly bag. Add to this the liquid from
the mint leaves, and the juice from the
leaves themselves, wrung out through