Vermont telegraph. [volume] (Brandon [Vt.]) 1828-1843, 1843-01-04
20, &C. are taken. then the apples, SC.

should be cooked either with them, or in
another vessel to like degree.
1t would seem thar the stomach cannot
apply itself 10 two kinds of work at once:
and whoever attends TO bis diet will have
an instinct ofihis law, though like our.
selves, he may not be able to express il
very clearly. Grinding. chopping, mix
ing, fermenting and cooking so far sup
plant mastication and digestion, thdtsunder
our highly artificial dishes. the teeth and
stomach corrupt and decay for want OF
proper employment, like state officers en-
| joying a-sinecure.
The simplest cooked dish Of which the
materials a.e always at hand in oar north
ern cline is unIeayened bread, made OF IN.
bolted good wheat neal, warm water,'and.
litlc salt. For which the following are
receipts.
1. Knead well the meal and water 10
to dough oflhe usual bread consistency:
mould it in cakes of about an inch thick,
and bake it in brisk oven for about wen-
ty minutes.
2. Make thick batter Tor thin dough)
ard let il stand in warm place for sever.
tai hours. Have ready brisk oven.-
fsWork into the batter meal enough 10
make close dough. Roll i; on a mould.
ing board. pounding It ltlle with the
rolling pin; put it into thin pans to the
| depth of about. an inch: bake q1i:klg,
say about twenty minutes. When taken
out Of the oven if linen cloth be thrown
over it the bread will be pleasantly soft.
We have eaten il Dr some Time past,
and pronounce 1t very agreeable both 10 the
palate and general system. There is "a
life in it compared to leaven bread which
must induce any one wilh,chas palate TO
prefer it.
Oat cake. Barley cake, Rye Indian, or
indeed any Corn cake may be made in The
4 same manner, with this exception, that
most Of these must be spread out thinner
for baking than the Wheat bread which
experience will soon teach. Where a
brick oven IS not al hand all these prepa.
rations nay be well baked ia an oven
either closed or or an iron plate before lht
FIRE
This is The simple mode of treating
ground corn, as it comes from the mill en-
= tHely unsifted, BY the bakery process. A
simple cooking may be applied by boil
7 ing. When Wheat is used il. is caIlec
e Frumenty"; when O1tmeal is used tn
the dish is called Porriige"; wher
d Maize is used il is called Mush." Their
are two modes of mixing the meal; on
IS IS to place the meal in bowl. say or
table spoons Gull for each person, and pou
IS on il cold water, stirring i welh until III
whole is mixed free from Jumps.
IS should not be very stiff like dough, b.
pass howingly from the bowl into the Pc
70 which being placed on the fire the meu
should be continuity stirred until it boii$
* when Few minutes more will comp,et
the cooking.
m The other mode is to place the pot wi.
as much water as will be required, on ii
fire first, and as the water bollS to dredn
NJ into it the meal with one hand, and 81
constantly with the other until the proce;
70 is concluded.
These dishes may be eaten warm, b.
" they are more wholesome cold. TT
h. Scotch and other people haze been stron
and hearty while living on Porridge, mi
ed Geld and not boiLsd. so that If The pa
rt- taker can bring his palate TO it he ne,
not fear taking them cold atlcr>they ha,
us been boiled. If necessary, some artic
{, withmore flavor may be taaen with ther
MS butonIy in small quantity, and every tin
less such as cold boiled, or roasted appl
or other fruit, or little molasses. Son
persons add milk, but fatty substances Cd
ar not be recommended 10 those who. wou
live purely. =
led These we believe arethe Simplest, rea
lest and. cheapest methods Of preparil
at ground corn.
Pearled o, Scotch Barley simply boil
Gu. affords an excellent breakfast. Rice a
Sage are articles also which to some $40
. achs are found very suitable The latr
makes an excellent jelly, which might S
= isiy The mind and quell the fears of su
as are making the experiment of leayi
as off flesh food. Healthier.