Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1855-04-06
Domestic Recipes.

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Chicken Pie.-Joint the chickens,
which should be young and tender
boil them in just Sufficient water
to cover them. When nearly ten
der, take them ont of the liquor, and
lay them in deep pudding dish,
lined with pie criist. To each layer
of chicken, put three or four slices
of pork-add a little of the liquor in
which they were boiled, and two
ounces of butter, cut into small
pieces, sprinkle little flour over
the whole, cover it with nlco pie
crust, and ornament the top with
some OF your pastry. Bake j, in a
quick oven one hour.
Nu6fns.--Mix a quart Of wheat
-four with pint and half Of luke
warm milk, tea cup of yeast, a
couple Of beaten eggs, heapiug tea
spoonfuls Of luke-warm melted but
ter. Sc; the batter ia a warm place
to rise. When light, butter your
muffin cups, turn III the mixture and
bake the mullins till ligh, brown.
Lemon Pie.-For one pie, take
couple OF good size fresh lemons,
squeeze out the juice, and mix it
with half pint of molasses, or
sufficient sugar to make the juice
sweet. Chop the peal fine, line deep
pie plates with your pastry, then
sprinkle on layer of CHOPPED lemon
peel, turn in part of the mixed
sugar or molasses and juice, then
cover the whole with pie crust, roll
ed very thln-put in another layer
of peel, sweeIened juice, and crust,
and so on till all the lemon is used
Cover the whole with thick crust,
and bake the pie about half an hour.
Dyspepsia Bread. Three quarts
unbolted wheat meal, one quart of
soft warm water, gill of fresh
yeast, gill of molasses, a tea spoon
full of saleratus. This will make
two loaves, and should remain III
the oven at least two hours. Ii will
need from eight to twelve hours to
rise.
Pound Cake. One pound dried
rifted flour, the same of loaf sugar,
and the whites of twelve eggs, and
the yolks of seven. Beat the butter
to a cream, add the sugar by de-
grees, then the eggs and flour; beat
it well together for on hour, mixing
table spoonful Of rose water, little
nutmeg or cinnamon, two cups OF
cream, and a tea spoonful Of salera-
tus, Bake in quick oven.
How TO MAKE CorFEr. In the
Country Gentleman, Of the 25th OF
January, there is an extract from the
Ohio Farmer, Of mode Of prepar-
ing Coffee, instead Of which | would
recommend the following: After
preparing The berry and roasting il,
as advised in The O. F., provide a
coffee pot with an attachment hav-
ing strainer similar 10 a milk
strainer i'll The bottom put the cof-
fee into the strainer dry, aud pour
boiling water into the slrainer, let
ting it run through into the pot be-
low be sure the water in the kettle
is boiling at the time, ms it Will not
run through quick enough to sup.
ply a falnily without filling the
strainer several times. Then serve
with sugar and cream, aud You have
coffee in perfection. DO not boil
the coffee after il is filtered. BY
boiling it you lose the best portion,
the aromatic, and retain the marco
tic only, the best escaping in vapor
Try it, and you will find a less
quantity of coffee will be required,
and all the strength will be obtain
ed, so that if you should boil the
grounds. it would scarcely discolor
the water, and you do not require an
egg or anything to clear it.--Coun-
try Gentleman.
Carrots for MIX aud Butter
II is only few years since we had
various recommendation for coloring
butter to a deep golden yellow, by
grinding up and mixing in the pull
of the orange carrot, but the hes
way that we found for giving the
carrot color, was 10 pass these root,
first through the COW. We have
with nothing more than an avera9,
decent COW, made seven pounds o
butter per week, much resemblin,
the best grass butter, besides using
small portion Of the milk daily oil
the table. This was accompllshe,
by the use Of about a peck and hal
OF The white vnrieiy per day. w
hope such Of our readers as can, vii
experiment in the use Of this root
the present weather, and let us know
the resuli.-Albany Cuitipafor.
Success Grooming Merit. We are AWAY,
glad when real merit is crowned with sue