Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1861-08-30
VALUABLE RECEIPTS.

= the apples. If not ripe, stew them il
: just water enough to prevent burning
] When soft, swecten and season to the
5 taste. When ripe, they are better not tc
be stewed before baking, Fill the pie.
plates cover with thick crust, and
bake from half to three quarters of an
hour.
CHERRY PIE.-Stone your cherries,
that you may be sure they are free from
worms. Lay your paste in a deep dish,
and add good quantity of fruit fill the
dish with molasses, with a handful of
-four sprinkled over, then a nice paste,
and bake more than a half an hour. If
sugar is used, you will need water and
-four. This makes the gravy very rich,
and the pie delightful,
Peach PIr.-Take JUICY and mellow
peaches; peel, stone, and slice them !;
then put them in a deep pie plate lined
with the under crust; sprinkle through
them sufficient quantity of sugar, equal
ly distributed; put in about a table spoon
ful Of water; dust a little flour over the
top; cover with rather thick crust, and
bake nearly an hour.
PLAIN CUsrARD PIE-Boil quart
of milk with half dozen peach leaves.
or the rind of lemon. When they
have favored the milk, strain it, and set
it where it will boil. Mix atable spoon
full of -four, smoothly, with a couple of
table spoonfulls of milk, and stir it into
the boiling milk. Let it boil a minute
stirring it constantly; take it from the
fire, and when cool put in three beaten
eggs sweeten it to the taste turn it in
to deep pie plates, and bake the pies d.
rectIy, in quick oven.
CRANBERRY TART.-Wash the ber
rleS in pan of water, rejecting all the
bad ones simmer them until they be-
come soft and burst open; sweeten with
half a pound of sugar to a pound Of.
fruit; place it again over the fire until it
comes to a boiling point; then place it on
a thick under crust, and bake in a mode
rate oven.
FRUIT PIEs.-A very little soda add
I'd TO fruit which is extremely sour,
makes it more healthy, and saves sugar.
loo much sugar would make them fat,
tale, and unpalateable.
BOILED RICE PUDDIEG.-Boil pint
md half Of rice with half pound of
aisins when the rice is soft, if there is
water remaining, pour it Off and add a
quart Of rich milk, Let it boil five min
ties, and then add four spoonfulls of SUI
gar and two eggs well beaten, stirring it
until the lice and eggs are we'll mixed.
Season it with little salt, nutmeg, or
and it makes an excellent dish
and one easily made. 1t should boil five
and be stirred often.
SroNGE PUDDING.--Six eggs, one
cup of cream, two cups of sugar, one
Of soda, one quart of flour
Season with mace or lemon. Bake in
slow oven.
TO BRoIL UAM,-Cut the pieces in
him slices soak them in hot water fifteen
Or twenty minutes. Dry them in cloth
and lay them on hot gridiron and broil
| few moments. Butter and season with
! little pepper.
DUCK8.-These ought to lie over night c
n salt and water. They are then done -.
be same as goose onion is usually add
d to the stulling, unless they are canvas t
Jack.
FRUIT CAKE.-Take one pint light 4
.ough; one teacupfulI of sugar; one of
utter; three eggs a teaspoontull of
lleratus; one pound ofraisins nutmeg e
r cinnamon to the taste; bake one hour. /
let it stand and rise little before be.
e baked. !,