Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1860-12-22
A. A. HAYES, NJ. d., State Assaye
16 Boylston ST., Boston, Sept. rs, 1890"


We append a few replies, but II may be used with great adj
vantage IN all other kinds Of cake, also in fruit puddinrs and
other pastry.
Breakfast and Tea Rolls. Two or three teaspoonfuIs
Of Leaven according to the quality Of the -four y to one quart
of flour; mix thoroughly by passing two or three times through
u seivei rub in n piece OF butter Of hall the size Of an egg,
and make the paste with cold milk or water, (milk is precra-
bleD barely still enough to permit rolling out. Much knead-
ing should be avoided. Cut into desired form, and place i'm
ineliately in u hot oven and bake quickly.
Loaf Bread.-Thc same proportions of Leaven and -four
siited together as abovei omit the butter, aud make The paste
siif enough to knead into a loaf, and bake Immediately in a
slow oven.
Graham Bread.-Three teaspoonfuls of Leaven to one
quart Of wheat meal, siftel together; and one gill Of molass-
n slow oven.
Brown Bread.-rhreet easpoonfuls Of Leaven to one
pint OF flour, and one int Of corn meal, all well sifted togeth-
eri add two eggs and about a gill Of molasses; make the
paste thin with milk, and bake slowly.
Buckwheat Cakes.-Flour and milk sufficient to make
one quart of batteri add one egg, then three teaspoonfuls Of
Leaven; beat to a froth, and cook quick.
Dumplings.-Sift together one quart Of flour and two
teaspooniuls Of Ieaven; rub in a piece Of butter half as large
as an eggi mix with cold milk or water, and boil ten minutes.
Chamber Street Cake.-Sut together two large cups
Of -four and two teaspoonfuls of Leaven; put in half a cup Of
butter and a cup and a half Of sugar; mix with cold water or
mcdiately.
Cincinnati Sponge Cake.-Two cups of white sugar,
beaten with the yolks of six eggs-the whites Of six eggs beat
en- TO a rothi then beat all together; add three cups Of sifted
-four, one cup of water, and three teaspoonfuls Of leaven;
flavor with two teaspoonfuls OF essence Of lemon, and bake
in a quick oven.
Jumbles.-sit together one quart Of flour and three tea
spooniu's OF Leayeni rub in one teacupiul Of butter; add a
cup and a half Of white sugar, and spice to suit the taste; mix
stiff enough to roll out, and bake quick.
Election Cake.-One quart of -four and three teaspoon
fuls of Leaven siited ~togetheri add u cup of butter, one ID. of
corrants, two cups of white sugar, and one teaspoonful Of
cinnamoni mix with cold milk to a still batter, and bake in a
slow oven.
Corn Cake.-0ne pint each Of flour and Indian meal, and
three teaspoonfuls Of Leaven, well sifed together; add one
gill of molasses and two eggs; mix thin with milk, and bake
in a slow oven.
Cup Cake.-Fiye cups Of -four and three teaspoonfuls Of
Leaven, Siited together; and one cup Of butter, two of sugar,
and two eggs, all well beat together; mix with milk; then add
u cup of currants, and spice to suit the taste. Bake about
half an hour.
Ladies' Cake.-three quarters Of pound Of -four and
four teasIoonfuls of Leaven sifted together; one pound of SUI
gar and six ounces Of outer beaten to a cream; the whites Of
eight eggs well beaten, aud the juice of one lemon; mix with
milk.
Webster Cake.-five cups of -four, three teaspoonfuls
OF leaTen, three cups of sugar., one of butter, one Of milk,
and two eggs; fruit and spice to the taste. Bake about half
nm hour.
FOR SALE By GROCERS GENERALLY.
Boston Oct. Is6O.-4l-3mos