Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1860-12-29

We append a few rrplies, but 1t may be used with great ad-
vantage IN all other kinds Of cake, also in fruit pudaings and
Breakfast and Tea Rolls. Two or three teaspoonfuls
Of leaven according to the quality OF the four to one quart
ct flour; mis- thoroughly hy passing two or three times through
- seiyci rub in n piece Of butter Of half the size of an egg,
lle) barely sT enough to permit rolling out. Much knead-
ing should be avoided. Cut into desired form, and place i'm
mglintely in a hot oven AMI bake quickly.
Loaf Bread.-Tic same proportions OF Lcaven and flour
siitel together as abovei omi, the butter, and make the paste
still enough to kncad into a loaf, and bake Immediately in a
glow oven.
Graham Bread.-Three teaspoonfuls of Leaven to one
quart Of wheat meal, sited together; and one gill Of molass-
cs ana twoesgsi make the paste thin with milk, and bake in
u slow oven.
Brown Bread.-Three teasroonfuls of Icnven to ono
pint of -four, and one int Of corn meal, all well siftcd togeth-
eri add two eggs and about q gill n molasses; make the
paste thin with milk, and bake slowly.
Buckwheat Cakes.-floura and milk sufficient to make
one quart Of batter; add one egg, then three teaspoonfuls OF
Leayeni beat to a iroth, and cook quick.
DumplinRs.-sin together one quart Of -four and two
tcaspoontuls Of Leaven; rub in a piece Of butter half as large
ns an eggi mix with cold milk or water, and boil ten minutes.
Chamber Street Cake.-Sift together two large cups
Of -four and two tcasTooniuls Of Leaven; put in half a cup OF
butter and a cup and a half Of sugar; mix with cold water or
milk g. a still batter, add spice to suit the taste, and bake i'm
mel. rtcly.
Cincinnati Sponge Cake.-Two cups of white sugar,
heat-n with the yolks OF six eggs-the whites Of six eggs beat
en- to a frothi then beat all together; add three cups of sfted
-four, one cup of water, and three teaspoonfals of leaven;
flavor with two teaspooniuls Of essence of lemon, and bake
Jumbles Sin together one quart Of flour and three tea
spoonfuls ef beavcn; rub in one teacupiul Of butter; add a
cup and a half Of white sugar, aud spice to suit the taste; mix
stid, enough to roll out, and bake quick.
Electlon Cake.-One quart OF -four and three teaspoon
.iuls OF LeaYen siit-d togetheri add n cup of butter, one III. of
corrants, two cups Of white sugar, and one teaspoonful Of
cinnamon; mix with cold milk to a still batter, and bake in a
slow oven.
Corn Cake.-One pint each Of flour and Indian meal, and
three teasroonfuls Of Leaven, well sited together; add one
gill OF molasses and two eggsi mix thin with milk, and bake
In n slow oven.
Cup Cake.-Five cups If -four and three teaspoonfuls Of
Leaven, siited together; and one cup of butteY, two Of sugar,
and two eggs, all well beat together; mix with milk then add
n cup of currants, and spice to suit the taste. Bake about
half an hour.
Ladies' Cake.-three quarters of pound of flour and
four teaspooniuls of Leaven sifted together; one pound Of SUI
gar and six ounces Of Gutter beaten to a cream; the whites Of
eight eggs we'll beaten, and the juice of one lemon; mix with
milk.
Webster Cake.-Five cups Of -four, three teaspoonfuls
Of Leaven, three cups Of sugar, one Of butter, one of milk,
and two eggsi fruit and spice to the taste. Bake about half
an hour.
FOR SALE BY GROCERS GENERALLY.
Boston Oct. 1s6O.-i1-3mos