Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1866-10-03

CRULLERs.-Take four pounds of wheat
flour; half pound of butter; four eggs
one quart of milk one and a half pounds of
sugar. and little ground mace or nutmeg
one ounce carbonic of soda; try them in
lard.
INDIAN MUFEINs.-One quart of Indian
meal one quart of wheat -four ; eight eggs
two giils OF yeast; little salt much
warm milk will make the whole into a
thick batter mix the Indian and wheat -four
together stir in the milk, then the yeast,
and lastly the eggs. After they have been
well beaten, when the batter is light,
grease the griddle and muffin rings, pour in
the batter and bake brown on both sides, and
serve hot. If for breakfast, set to rise the
night previous; if for tea, about one clock.
BAKED BEANs-Pick over one quart of
beans ; pour cold water over them and let
them stand three hours then set them the
stove, and LEI them boil until the skins begin
to crack open ; put them In the bean pot W it'll
piece of pork, the riDd cut In strips, and a
piece of corned beef add three tablespoonful
OF molasses, and half teaspoonful of salera-
tus; cover with hot water and bake three
hours in a moderate oven.
YEAsT.-Take SIX good sized potatoes boil,
pare and mash them fine then add one-half
cupful of white sugar: and one quart of boil
ing water stir well set away to cool. Then
add one quart OF cold water; one-half pint OF
good yeast 3; an set in warm place. 1t Will
rise and be ready for use in twelve hours.
FLOUR BREAD.-Take two quarts h1ur;
little salt; one cupiui yeast mix with
lukewarm water a; knead we'll set 1t IN a
warm place to rise when ready for use,
knead oace more, and make IN loaves or bis
cult. Ii in lodves, let it stand one half-hour
in the tins before baking; if in biscuit, ten
minutes Is sufficient and you have nice, light
and healthy bread. You can also make cake
and brown bread with this yeast.
BAKED APPLE PUDDNG.-Pare and quarter
four large apples; boil them tender with the
Tind of lemon, in SO little water that when
done no water may remain beat them quite
fine 10 mortar add the crumbs of a small
roll, quarter pound butter, melted. the yolks
OF five and Writes OF thEeo eggs, juice Of half
q lemon, sugar 70 your taste; beat all well
together, and bake in paste.
CREAM PIK.-One cup of sugar three
eggs one cup Of hour small piece of but
tes one teaspoon of cream tartar; One-half tea
spoon of soda. For the filling, one-half cup
white sugar one small half cup -four two
eggs; . small piece OF butter; one pint OF
mix let the milk come boil, then add
the rest flavor to taste.
WEDDING CAKE One pound hour, two
pounds raisins seeded and chopped, two
pounds currants, three quarters pound citron,
one pound sugar three quarters pound butter,
ten eggs. two wine glasses brandy. Stir sug-
and butter to a cream, add yolks of eggs,
then spices, then the -four in which has been
rubbed two teaspoonfuls cream of tartar and
one Of soda I; then the fruit, and lastly the
whites OF the eggs beaten to a froth. The
spices art, one tablespoonful ground cinnamon,
one grated nutmeg, and one teaspoonful
cloves. The loaves require from one to two
hours baking.
BUcKwHEAr CAKES Take two quarts of
water, blood warm one bint of brewers
yeast make q thin batter let them rise
far as they will then add three fourths of =
tablespoonful of carbonate of soda, dissolved
in little water !; then fry them as quick as
you like.