Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-11-16
HOMKMAKERS COLUMN.
on topics Of interest," to the ladies
COLUMN. Oxford Democra$s South Paris. No
Secrets Of q New England Cook.

| Secrets Of New England Cook.
(By Ella Shannon Bowles.)
She raised her hands In protest, rs l
carried baked cocoanut pie toward the
oven door.
"You aren't planning to put that pie
IN the oven again, are you, dearief" she
Inquired.
"Why, Of course" answered. II
must brown tho meringue."
"Don't you know that you must never
try to brown the meringue Of cocoanut
pie?" she asked. "The cocoanut will
be hard and won't taste we'll at all. Beat
the whites OF two eggs 30 they'll stay in
. bowl when it's turned upside down;
add two tablespoonfuls Of sugar and two
tablespoonfuls of shredded cocoanut and
pile upon the pie just before serving"
During the past thirty years, Mrs. Pat
terson had reigned in the kitchens Of
for which the little mountain summer
resort was famous. Her cooking had
called forth words of praise from the
guests who ate her delicious food with
It's "homey" flavor, and she proudly told
me that once q world famed celebrity
had called her into the dining room of q
large hotel and publicly complimented
her upon her culinary ability. Now that
she was retired and was my nearest
neigbbor, she gave me many ideas in
preparing food.
"Perhaps you would like my rule for
Cocoaput Pie" she continued. "Beat
the yolks of three eggs and the white of
one with two thirds Of q cup of sugar.
Add pinch Of salt, one-half cup of
shredded cocosnut, one teaspoonful of
vanilla, and pint OF heated milk, and
pour into q pie-shell. Have the oven
hot enough, al first, to hold the shell In
shape, but allow 1t to cool gradually,
and bake the pie until the custard is.
firm. Beat the two egg whites and
make the cocoanut meringue, or II you
wish plain meriDgue, omit the cocoa
nut, add the sugar, one-half teaspoon
ful of vanilla, and q pinch OF baking
powder; cover the pie, when II is cooled,
and brown the meripgue. The baking
powder helps keep the meringue In
shape"
The following morning Mrs. Patter-
son opened my back door.
81 thought, maybe, you'd like some
Of my plain doughnuts," she said as she
removed napkin from q willow-ware
plate and disclosed half dozen perfect
ly Drowned fried cakes. They're pref
ty good with maple syrup"
"Oh, Mrs. Patterson" / cried, lido
tell me just how you make them."
"Plain Doughnuts are easy enough to
make, when you get the knaok," she
answered. Tonight, after supper, beat
up an egg with two tablespoonful of
sugar, add one tablespoonful of melted
butter, one tesspoonful of salt, and one
cup of sour milk, in which one level tea
spoonful of soda has been dissolved.
Then add -four to make the dough stiff
enough to knead. After kneading it
well, put the dough In CREASED bowl to
rise overnight. In the morning cut of
strips of the dough, twist into rings aud
fry. Don't have the lard as hot as for
sweetened doughnuts, and let each cake
brown on one side before turning on the
other. They're nice with coffee for
breakfast or served with maple syrup
for dessert"
"Now tell me some kind of q cake to
III
the directions for making the doughuuts.
"Why don't you try Mothers Cream
Cake? It can be stirred up quickly and
has nice flavor. Break two eggs in q
cup, and I'LL the cup with sour cream.
Turn into Q mixing bowl and add one
cup of sugar, one cup and one-half of
-four that has been sifted with two level
tssspoonfuls of baking powder, and one
half teaspoonful of soda. Add one
teaspoonful of salt and bake In moder-
ate oven for half an hour. II you wish
to vary the flavor, try q teaspoopful of
cinnamon instead of the Vanilla"
"How do you make that nice fluffy
White Mountain Frosting?" I asked
next.
"Boil together scant cup of sugar
and ons-third cup of water, until the
syrup really hairs when you drop it
from SPOON" she replied. "Pour It
slowly over the beaten white of an egg,
having some one beating with, an egg
bester as you do 1t. Add a pinch of
cream of tartar to make II light and stir
rapidly with mixing spoon. Then
place over the top Of boiling tea kettle,
and leave until the sugar forms q coat
ing on the side of the bowl. Flavor to
taste, beat again, and pour over the
cake. If you wish the frosting to cut
without cracking, add two drops of
glycerlne just before You beat the last
time"
"Oh, Mrs. Patterson, what shall have
for dessert?" called across the fence
after Aunt EN- had telephoned that she |
would arrive in half an hour.
"If you'd keep little pie crust or q /
couple of pie-shells made up ahead, you
could make pie In jiffy, but I don't |
suppose you have either" my neighbor |
said resignedly.
sadly shook my head.
"Well, II I were In your place, I'd |
make Tapioca Indian Pudding at this |
short notice. I'll tell you how to make |
the Tspioca Indian Pudding. Cover a
third Of cup Of minute tapioca with |
milk and soak for ten minutes. Heat q |
quart of milk In Q double boiler; add |
two-thirds q cup of molasses, stir in |
gradually two tablespoonful of corn
meal, the tapioca, one-half teaspoon
full Of salt and tablespoonful of butter.
Turn into buttered baking dish, cover
with cup Of cold milk, and bake for an
hour In moderate oven. Serve the
pudding with plain or whipped cream"
81 made cream puffs this morning,
and Pm going to bring you over some to |
help you out" she added.
"Oh, how wish that / could make |
them," said enviously.
"a baker told me how years ago.
Here's his rule for Cream Puffs and you
won't find one just like it in any recipe
book. Place one-half q cup of lard and
one-balf cup of hot water in a sauce
pan on the stove; when the ingredients
are boiling hard, add one cup of sifted
-four, and stir rapidly from the bottom
of the pan into q ball. Remove from
the fire, and when the dough is slightly
cooled, stir In three eggs. one at time.
Drop by spoonfuls on creased tin and
bake for forty-f1ve minutes. Most rules
say bake for half of an hour, but it isn't
long enough, ! find. Have the oven
quick, at first, and In spite of the usual
look at them az frequently as
you like. Just before serving, split and
flll with boiled oustard or whipped
cream"
"By the way" i said, "Ralph wished
me to ask you just how you prepared
that Pot Roast that we ate at your house
last Sunday"
AZ expect he liked it because the
gravy was so brown. Most men do. |
Put the cut of beef In an iron kettle