Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1869-12-21
Domestic Recipes.

APPLE PIE.-Grate tart and fine flavor
ed apples sufficient for the number of pies
desired, and mix with the pulp rich milk
or cream, melted butter, an egg for pie,
very sweet with sugar, and, if possible,
little ounce marmalade. Flavor with nut
meg and rose, or vanilla, if you like. Bake
On one crust
To Boil MEAT TENDER-The Gazette
de Medicine" publishes the following reci-
pc: As soon as the meat is skinned and
thoroughly boiling, add to about three lbs.
meat two spoonfuls of brandy. The meat
will become tender, though it may have
been very tough, and will not retain any
taste of the brandy.
RICE PUDDING.-Pick over the rice and
wash it well, then boil one teacupful of
rice in water until soft, or until the water
is all evaporated; put it into a quart
basin, fill or nearly fill the basin, leaving
room for the addition of three-f ourths cup
of sugar, two well beaten eggs flavor with
spice; one teacupful of raisins, if they can
be afforded, quite an addition; one-fourth
of a teaspoonful of salt must be added.
| FRENCH BIsCUIT.-Three new-laid eggs,
the weight of these in dried -four, the
same weight of finely powdered sugar
beat up the whites of the eggs with whisk
till they are of fine froth, then whip in
half an ounce Of candied lemon peel, cut
very thin and fine by degrees whip in the
-four and sugar; then put in the yolks of
the eggs, and with a spoon mix them well
together; drop your biscuit on fine, white
paper, and throw powdered sugar over them.
Bake them in moderate oven, not too hot,
to give them good color. Vneu Cney are
baked, cut them off the paper with knife.
They must be kept dry.
IRISH CAKE.-Take about two pounds
Of -four, warm it in a pan before the fire,
stirring it with the hand TO tighten it; then
add four or six potatoes, boiled previously
and rubbed through a seive This done
add good pinch of salt, not quite half a
pound of currants, a piece of salt butter
about the size of large walnut, and twice
that quantity of lard and pork dripping, a
teaspoonful of baking powder and two
ounces Of sugar, the whole being well mix
ed, and wet with buttermilk or new milk.
Roll it into large fat cakes and place them
on griddle, turning them over when one
side is partly done and then bake again, to
prevent burning; or cut in smaller shapes
and bake on tins. They may be eaten at
an early tea, and are sometimes slit and
= buttered hot when brought to the table
which is the favorite way Of eating them
but if small and cold they may be eaten al
G any time, but require pound of sugar in
stead of two ounces.
e LUNCHEON CAKE.-Two excellent lun
Z cheon cakes can be made by following
: these directions: One pound of -four, fou
! ounces of butter, six ounces of moist sugar
E a quarter Of pound of currants, quartz
= of pound of stoned raisins, spices an,
d candied peel to the taste, a teaspOonful 0
h carbonate Of soda mixed in half pint 0
0 cold milk; all to be mixed together ant
e beaten into paste, then put into the over
II without being set to rise it will take a
: hour and half to bake. Another fly
y eggs, leaving out TWO of the whites, tn
!, yolks and whites to be beaten separately
d the latter TO q froth like snow; five ounce
y Of lump sugar dissolved in wineglass {
water; put into q saucepan to boil, pou
u the dissolved sugar boiling to the egg
d stirring it well at the time, beat it, an
when nearly cold mix in quarter of
pound Of -four By degrees; three-quartel
Of an hour will bake it.