Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1870-03-02
,siIt9altuGal-
The U0HSekeener.

AAAC --DAASNrAANN afNA-
ECONOMICAL COoKING.-A correspondent Of
tie Am. Agricl'furia furnishes the following.
which we think our readers Will find not in-
aptly styled economical recipes
Dump lngs.-Go5d crust for various kinds
Of dumPlings may be made of a part Of the
dough when baking bread. Ii may be rolled
out thin and wrapped around the apples,
previously pared, quartered and cored, or
cored without quartering, one in each crust.
Leave the crust very thin under the apple (or
It may be heavy, and when made let them
rise little before going into the oven. Bake
slowly Or, pare, quarter, and core fresh
apples, and pat in the bottom Of a dish with
4 little water, (dricd apple sauce is better
than nothing. if fresh apples are wanting,)
and cover with q crust of bread dough. Ii
should rise q little before going into the oven,
and then bake slowly. Graham mush Is not
q bad crust for such a pudding, and boiled
rice makes pretty cover when Drowned by
the baking
Appe Jonathan differs from the other
Iumplinr e chiefly from being made in pot
OF kettle. / first made its acquaintance IN
der the name Of Pot apple pie" invert a
plate in the bottom Of the pot Put in sliced
n quartered fresh apples. Pour over them
maple m9lasses if you have it, If not, add
sugar enough to swcetcn well. Add a teacup
II water and nutmeg or alspice. Over this
around the ridge of the pot put strips Of
crust, cover tightly and boil over a moderate
FIRE. This Is what i called - Pan-dowdy, -
IN some parts Of New England
Steamed Bread and Butter Pudding Place
slices Of bread and butter in the bottom of a
pudding dish, a layer Of sliced apples with
sugar and nutmeg, another LAYER of bread
and butter, then one Of apples sugar and
spice, until the dish is full, having bread and
butter at the top, buttered side down. Cook
thoroughly in 2 steamer
GeHs.-For bread hastily made nothing
can surpass gems. They are cheap. easily
made, wholesome and palatable. Graham
-four and water stirred together to the con
sIstency of n thick pancake batter. and
baked in the iron or tin gem pans Every
body should have these bread pans. Gems,
whether of Graham meal. fine -four or corn
meal, should be put into h0t oven. Success
depends on this. Fine -four and sweet milk
(skimmed milk is good cn0u-h), well beaten
together, rather thicker than the Graham
batter, makes q very sweet and good kind Of
warm bread. Corn bread OF the best kind
can be made without eggs or shortening, or
swcctening. Simply scald the meal with
boiling water, add q little salt, stir we'll, and
bake quickly in the gem-plns- We thought
che Graham and white gems must nave salt,
until we found that its abs nee was not OBJ
served, AID then wc discarded 1t, as it seems
an unreasonable amount Of salt Is eaten un-
der the plea Of HttEe salt being necessary.
Cake.-Th5 is not one of the Eecessaries
OF life. bat good cake IL seldom refused.
There are a few ways Of making it quite
cheaFIy and satisfactorily.
Bread cake Of every grade is good if care
fully made. The regular receipt IS given me
by a dear old playmate, reads - One and
half cup Of dough, one cup Of sugar. one
half cup Of butter, two eggs, one-haf tea
spoonful Of soda. Rasins AMI spice 10 suit
tile taste. Mix with the hands until tie
dough seems thoroughly worked in, adding q
little more f1ur if the dough IS thin. Let il
rise half hour. 1t rises slowly and but
little before going into the oven" This il
very nice. We have eaten it with a relish
when minus eggs and raisins, and with only
a tablespoonful of butter, and little Glove
cinnamon or nutmeg ior flavor.
BqcIeioy's cake is plain and good. =. On,
ami haf cup Of scgar, one cup Of milk
two tablespoonful Of butter, two eggs, ont
teaspoonful Of cream Of tartar, one teaspoon
tul Of soda. three cups Of flour. Thi
makes two loaves. A queen among womer
once treated me with cake made as follows
One cup Of sweet milk, one cup of sugar
Two cups Of -four prepared with Hos5Ord
powder. The loaf was split and the halvc
spread with canned awberries, and on
half laid above the other.
PAIN Rice Pudding Half pint Of rice
one quart of milk, half q pint Cor less) 0
sugar, nutmeg or cinnamon. Bake it sIowl
two hours. Tapioca may be cooked in tn
same way, after soaking in warm milk for al
hour or two and Sage, after thorough,
washing and soaking over night, is good il
the same fashion. II Is possible to dilut
the milk one-half and yet have the LuddiD
g99ai,; Il care sxeEelscd II soaking an
Soap 1t is convenient sometimes to know
how to make soap quickly, when there i
little grease and no leach set up. Make
white ley by boiling wood ashes with waite
and pouring off the liquid after it has settled
When this ley is boiling, add all the greas
previously tried out-lard or tallow, o
drippings) it viii g take" Boil it together
trying frequently little in saucer, unit
you find it thickens as you stir it, and
cools. If you cannot make it - come adj
a little water to a small quantity in you
saucer. If that thickens it, do the sam
with that in the kettle If not, try addin!
ley to portion. and then to the whole, j
that makes the small portion tried come
All the above is written for the benefit 0
those who know what it Is to be Sin pinch.
| don't envy those who have never had tina
experience. 1t quiekens the wits and deep
ems the sympathies, but it is not good wa,
to live-long at time.