Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1860-11-10

S-4-
We append a few replies, but I, may be used with great adj
vantage in all other kinds Of cake, also in fruit puidings and
Breakfast end Tea Rolls.-Two or three teaspooniuls
Of Leaven according to the quality of the -four to one quart
of flour; mis- thoroughly by passing twoo or three times through
n seive; rub in II piece Of butter Of hall the size Of an egg,
and make the paste with cold milk or water, Qmilk is preiera-
ble) barely slr enough to permit rolling out. Much knead-
ing SHOULD be avoided. Cut into desired form, and place i'm
mrliately in q hot oven and bake quickly.
Loaf Bread.-The sane proportions Of Leaven and flour
siftci together rs above; omit the butter, and make the paste
still enough to knead into II loaf, and bake Immediately in
slow oven.
Graham Bread.-Three teaspoonful, Of Leaven to one
quart If wheat meal, sinel ~togetheri and one gill Of nolass-
sand twoesss! nuke the paste thin with milk, and bake in
Brown Bread.-Threc teasroonfus of Leaven to one
pint Of -four, and one int Of corn meal, all well siited togeth-
e; add two eggs and about n gill of moasses; make the
paste thin with milk, and bake slowly.
Buckwhea tCakes.-floura and milk sufficient to make
one quart Of batter ada one egg, then three teaspooniuls OF
Leavcni beat TO a froth, and cook quick.
Dumpiings.-sht together one quart of flour and two
tea poonful. Of Leaven; rub in a piece of butter half as larg
as an egg; mix with cold milk or water, and boil ten minutes
Chamber Street Cake.-sift together two large cups
Of flour and two tcaspooniuls Of Leaveni put in half a cup of
butter and q cup and a half Of sugar. mix with cold water or
milk to a still batter, add spice to suit the taste, and bakeim
mediately.
Cincinnati Sponge Cake.-Two cups of white sugar,
beaten with the yolks Of six eggs-the whites OF six eggs beat
en- to "a frothi then beat all together; add three cups Of sited
flour, one cup Of water, and three teaspoonfuls Of leaven;
flavor with two teaspoonfuls Of essence Of lemon, and bake
Jumbles.-sin together one quart Of -four and three tea
spoonfuls Of Leaveni rub in one teaeupml Of butter; add a
cup AMI a half Of white sugar, and spice to suit the taste; mix
still enough to ron out, and bake quick.
Election Cake.-One quart of -four and three teaspoon
fls Of Leaven siftHi together; add IA cup Of butter, one ID. 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 -four and Indian meal, and
three teaspopnfuls of Leaven, well sifted together; add one
gill Of molasses and two eggs; mix thin with milk, and bake
in a slow oven.
Cup Cake.-Rive cups Of Hour and three teaspoonfuls of
Leaven, siftel together; and one cup Of butter, two Of sugar,
and two eggs, all well beat together; mix with milk; then add
a cup OF currants, and spice to suit the taste. Bake about
half an hour.
Ladies' Cake.-three quarters OF pound Of -four and
four teaspoonfus of Leaven siftel togetheri one pound Of SUI
gar and six ounces Of outer beaten to n cream; the whites Of
eight eggs we'll beaten, and the juice Of one lemon; mix with
milk.
Webster Cake.-Five cups Of flour, three teaspoonfuls
Of lea ven, three cups of sugar, one OF butter, one Of milk,
and two eggs, fruit and spice to the taste. Bake about half
an hour.
FOR SALE By GROCERS GENERALLY,