Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-03-22
Domestic Recipes.


CHOCOLATE CARAMELs.-One cup OF
milk, two cups Of sugar, two cups OF mo-
lasses, one cake of chocolate grated hne'
Boil till it candies. Pour out on fiat dish
and cut in squares.
To REMOVE DIRT FROM THE EYE
Take hogs bristle, double so as to form
a loop, Lift the eyelid and gently insert
the loop over the eyeball, which will cause
no disagreeable feeling. Now close the lld
down upon the bristle, which may now be
withdrawn. The dirt will surely be upon |
the bristle.
CREAKING BooTs.-The noise is caused |
by the rubbing together Of two surfaces OF
leather in the soles. 1t usually disappears
when the boots are somewhat worn. Soak
the soles thoroughly with warm water, and
while wet apply liberal coating of oil or
grease and dry it in. This will add con-
siderably to the wear of the boots, and cure
all but the most inveterate cases of creak-
ing.
Brown BEN.-Pare, quarter and core
good tart apples; put them in an earthen
pipkin or stone jar, filling them one-third
up with water, and cover with crusts of rye
and Indian bread about equal to them in
quantity Cover close, and let them stew
very slowly, until all are soft; then mix
evenly and serve. This makes a good side
dish with vegetables If a few Zante cur
rants or stewed rasins have been added, it
will serve for a dessert, trimmed with
sweetened milk or cream.
LEMON PUFFs.-One quart of milk the
yolks Of six eggs two cups Of white sugar,
two tablespoonfuls of flour, three lemons ;
beat the eggs, sugar and flour together well,
beat the eggs first, then add the lemon
juice have your dish lined with paste; do
not ado the milk until you are ready to
put it in the oven. Beat up the whites,
add fine white sugar, large teacupful, and
beat very light flavor to taste. When the
custard is done, spread the icing over it,
set it back in the oven and let it brown
nicely. Eat as soon as cold.
PEA SoUP-Steep dry split peas until
they fall to pieces four Or five hours OIL
more, then run through a colander, return
to the fire with water and thicken to thC
taste with -four or wheat meal. Most PEG
pie prefer it rather thick. One-half pin
of peas is enough for two quarts of soup
Eat with crackers, or batter bread, but tn
rye and Indian loaf is better with beal
soup, which can be made in a similar man
ner. The whole dried peas may be use,
in the same way, but they require longe
cooking. Pea soup made in this way be
comes a great favorite with most peopl
! who try it once
: WHEAT-MEAL GRIDDLE CAKEs.-Mak
= a porridge with about three heaping spoon
. fuls of sat meal, hominy, rice, or yer
4 coarse corn meal, in pint of water Bo
: twenty or thirty minutes, or if you hay
q either Of these articles already cooked,
: can be made much quicker. Add on
Y pint cold water and wheat meal, sitting
: slowly, enough to make batter lit
e thicker than for raised griddle cakes Bah
i on a slightly oiled or a soap-stone griddI
, spreading out with the spoon as you pI
them on Bake them brown, and plal
them on each other as fast As cooked
Keep them covered close and warm, an
-. let them stand ten or fifteen minutes b
Il fore serving. If soft and sticky after stan
y ing, you have made them too thin II
= again.
r. RYE AND INDIAN BEEAp.-Take OF
n quart corn meal, nearly a coarse as Il
-v country 'Samp' or the city "hominy,' al
st scald it thoroughly with boiling water
ic Half pint syrup if You wish it. and wat
ut enough, with one quart rye meal, to ma
or As stiff dough as you can; stir with
w large spoon. Mix thoroughly and put
or a deep pan or kettle, making loaf three
il four inches thick. smooth it over the t
| with wet hands, and set it on the top
I'd the stove to rise, letting it STEW and ba
a on the bottom, but not burn. In an no
nd and a quarter or more it will show Wi
sc cracks over the surface. Then put in
nd oven and bake quite brown. Let it sta
nd in the oven three or four hours orall nigl
On It makes a nice breakfast loaf-good wal
IS, or cold-and will cut moist and sweet
| several days. Yeast and soda should ne
nd err be used with corn meal One spoils
st delicate sweetness by souring it, the 9th
by burning it,