Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-12-06
Domestic Economy.

SWEET ArrLE PuppiNG.-Takc one pint of
scalded milk half pint Of Indian meal a
tea spoon Of salt, and six sweet apples cut
in small pieces, will afford an excellent rich
jeIley. This is one Of the most lux.
urious yet simple puddings that can he
made
PLAIN MlNcE PIEs.--Take two pounds Of
lean beef boiled, one pound suet chopped fine,
three pounds apples, two pounds raisins or
currants, salt, pepper, cloves and nutmeg to
taste; mosten with boiled cider. Make a
good paste and cook one hour.
GRAHAM GDis.--One pint of sour milk,
one teaspooniul Of soda one Of salt, spoonful
Of cream if you wish Two parts graham and
one Of fine -four, stir it as thick MS you can
conveniently with spoon, bake thoroughly,
and eat as soon as done. Bake in roll tins.
To MAKE Coon YEAST. To one large
handful Of hops, add a quart Of cold water
boil about twenty minutes, when strain into
one quart Of -four; whenit becomes sufficient
y cool add one pint of good brewers or
bakers yeast stir well and let it stand until
fermentation ceases, (which is usually IN
about two days. then thicken with coru meal,
roll out thin, cut into small cakes and dry 10
the shade.
BIRDS NEST PupDtNG.-Peel aud core with
a scoop enough apples to cover the bottom
Of your dish; fill the holes Of the apples with
sugar, and sprinkle one ounce over them;
add quarter Of pound Of sago, little
lemon peel and nutmeg cover the whole
with water, and bake in a quick oven for
about one hour Eaten hot, let it stand five
minutes after being taken out Of the oven. 1t
is very good cold.
A Fmsr.RArE PUDDNG.-A new pudding
with this name recently furnished by Mrs.
William Morehouse Of Buffalo, y. Y. has
been tried with very satisfactory results.
Into one quart of sweet milk, put one pint of
fine bread crumbs, butter the size of an egg.
the well beaten yolks Of five eggs sweeten
and flavor as for custard mix the whole
well together. While the above is baking.
beat the whites Of the five eggs to a stiff
froth, and add a teacup of powdered sugar
pour it over the hot pudding when cooked,
return to the oven and bake to delicate
brown. We like the above without addition
but some prefer layer of jelley, or canned
peaches or other fruit, over the pudding be-
fore the frosting is added. No sauce is need
ed. 1t is not only delicious, but light and
digestible.-GermantoicA Telegraph
For CuRrSG MEAr-The Germantown Tel
egraph gives the following To one gallon
Of water, take lbs. Of salt, ! To-. Of sugar,
OF of saltpeter, o. of potash.
In this ratio the pickle can be increased to
any quantity desired Let these be boiled
together until all the dirt from the sugar
rises to the top and is skinned off. Then
throw it into a tub to cool, and when cold
pour it over your beef or pork, to remain the
usual time, say four or five weeks. The
meat must be well covered with pickle, and
should not be put down for at least two
days after killing, during which time it
should be slightly sprinkled with powdered
saltpeter, which removes all the suriace-bood,
&c, leaving the meat fresh and clean. Some
omit boiling the pickle, and fluid it to answer
WELL though the operation of boiling purifcs
the pickle by throwing off the dirt always to
be found in salt and sugar. If this recipe is
properly tried it will never be abandoned.
There is none that surpass it, if so good
DRYING puMrKINs.--We have tried all
modes of drying but no plan is equal We
think, to this
Take the ripe pumpkins, pare, cut into
small pieces, stew soft, mash and strain
through n cullender, as if for making Pics
Spread this pulp plates in layers not quite an
inch thick; dry it down in the stove oven, keel
at so low temperature us not to scorch it
In about day it will become dry and crisp
The sheets thus made can be stored away il
a dry place, and they are always ready iol
use for pies or sauce, Soak the pieces owe
night in little milk, and they will return tC
a nice pulp, as delicious as the fresh pumpkin
we think much more so. The quick dry
ing after cooking, prevents any portion from
slightly souring, as is always the case wheI
the uncooked pieces are dried the flavor i
much better preserved, and after cooking i
saved This plan is quite as little trouble a
the old mode, to say nothing of the superior
ity in the quality Of the material obtained
Try it aud you will not return to the oil
method, we are sure, and you will also be
come great lover of pumpkin pie, all tn
year round. Ger. Telegraph