Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1845-11-06
DOMESTIC ECONOMY.

tea cake and they do not take long to make, altho
little practice is necessary before they can be
successfully made. Beat three eggs quite light
Wash little less than quarter of pound of but
ter, to extract the salt from it, and mix with it
quarter of pound of sled sugar; add the beaten
eggs, tea-spoonlul of rose-water, and much
flour THAT has been carefully passed through seve)
will make a stiff batter. Stir the batter with
wooden spoon until it is perfectly smooth, and SO
tight as to break when it falls against the sides of
the vessel. The wafer iron should be heated, bat
not too hot, or the batter will burn. Grease the
iron with butter tied up in linen rag twice doub-
led. Fill the iron with batter and close it. Place
it in the fire in such manner that both sides will
heat at once if this cannot be done, turn the iron
frequently. The batter will be cooked in about
two minutes, if properly managed
RAISED FLOUR WAFFLEs.--Stir into quart of
flour sufficient lukewarmnik TO make a thick bat
ter. The milk should be stirred in gradually so as
to have it free from Jumps. Put IN tablespoonful
of melted butter, couple of beaten eggs, a tea
spoonful Of salt, and half tca-cup of yeast When
risen, fill your waffle irons with tic batter, and bake
them on a bed OF Goals. When they have been on
the fire between two and three minutes, turn the
waffle irons when brown on both sides they are
sufficiently baked. The waflle-irons should be well
creased with lard, and very hot, before one is put
in. The waflles should be buttered as soon as
cooked. Serve them up with powdered white sug-
ar and cinnamon
RICE CAKEs.-Boil a cup full of rice until it be-
comes a Jelly, and while it is warm mix large
lump Of butter with it and little salt Add as
much milk to small tea-cup full of flour as will
make tolerabe stiff batter; stir it until it is quite
smooth and then mix it with the rice. Beat six
eggs as light as possible and add them to the rice
These cakes fried on griddle as all other pan
cakes they must be carefully turned. Serve them
with powdered sugar and nutmeg. They should
be served as hot as possible, or they will become
heavy; and heavy pancake is poor affair."
RUsK.-Met four ounces of butter in half pint
of new milk; then add to this seven eggs, well
beaten, quarter Of a pint of yeast, and three
ounces Of sugar; put this mixture. by degrees, in
TO much flour as will make an extremely LIGHT
paste, more like batter, and set it to rise before the
fire for half an hour; then add more flour to make
it rather sitter, but not stiff. Work it WELL and
divide it into small loaves or cakes about five or
six inches wide, and fatten them. When baked
and cold, slice them the thickness Of rusks and
brown them little in the oven
SHORT CAKEs.--Dissove half pound of fresh
butter in as much milk as will make pound and
half OF flour into paste, roll it out about quar-
ter OF an inch thick, and cut it into large round
cakes. Do them in a frying pan, and serve them
hot. They are eaten with butter
BUCKwHEAT CAKES Mix quart of buckwhent
flour with pint of lukewarm milk, water will do.
but Is not as good) and tea-cup of yeast; set it
on warm place to rise. When light, (which will
be in the course of eight or ten hours if family
yeast IS used, II brewers yeast is used they will
rise much quicker,) add tea-spoonful of salt; if
sour the same quantity Of saleratus dissolved in
little milk, and strained. IF they are too thick
thin them with cold milk or water. Fry them in
Just tat enough to prevent them sticking to the fry
ing pan.
CRuMPETs.-Ta three tea cups ofraised dourb.
and work into 1t, with the hand, half Il tea-cup of
melted butter, three eggs. and milk to render 1t
hiatt - .,,4a
let it remain fifteen minutes then put on bake-pan
heated so as to scorch flour. 1t will bake in half
an hour Take out the wafer, split it open with a
knife, and butter it, or you may sprinkle it with
pounded sugar and roll it over smooth stick made
for the purpose. The iron should be creased every
time you put in the batter.
FLANNEL CAKEs.-Stir into two pints of flour as
much milk as will make light batter. Melt
large lump Of butter and add with it little salt.
Beat together five eggs and stir them into the bat.
ter. These cakes are to be baked on griddle-
Serve them with powdered sugar. 1t is customary
to mix with the batter table spoonful of yeast and
leave to rise for several hours but this is unne-
cessary unless you wish to bake the cakes in waffle
or wafer irons.
BANNoCK OR INDIAN MEAL CAKEs.-Stir to your
cream pound and quarter of brown sugar,
pound of butter--beat six eggs, and mix them with
the sugar and butter-add tea-spoonful of CHINA
mon or gingerstir in a pound and three quarters
vi "HltC lHuIdn meal, anu quarter OF pound OF
wheat flour, (the meal should be sifted.) Bake it
in small cups, and let it remain in them till cold
MUrrINs.-Mix quart of wheat flour smoothly
with pint and half Of lukewarm milk, half
tea-cup of yeast, couple of beaten eggs, heap
ing tea-spooniul of salt, and a couple of table
spoonfuls Of lukewam melted butter. Set the bat
ter in a warm place to rise. When light, butter
your muffin cups, turn in the mixture, and bake
the mullins to a light brown.
IloT SHoRT RoLLs.-Dry before the fire sufii-
Client quantity of flour to make three penny rolls,
or larger if you like; add to it an egg well beaten,
little salt, two spoonfuls of yeast and little
warm milk make into a light dough, and let it
stand by the fire all night Bake the rolls in
quick oven.
QUICK WAFFLEs.-M Mix flour and cold milk to-
gether, to make a thick batter. To quart of the
flour, put six beaten eggs, tablespoonful of melt
ed butter, and tea spoonful of salt. Some cooks
add quarter of pound of sugar and half a nut
meg. Bake them Immediately.
RICE WAFFLEs--Take tea-cup and half of
boiled rce-warm it with pint of milk, mix it
smooth then take it from the fire, stir in pint of
cold milk, and tea-spoonfu of salt Beat four
eggs, and stir them in together with sufficient -four
to make thick batter.