Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1872-01-17

Domestic Economy.

NUTMEG CAKE.--Two eggs, one and half
cupfuls Of sugar, two and halfof Hour two
thirds cupful Of butter, onc.half cupful Of cur.
rants, one-haf cuplul Of milk, one teaspoouiul
of soda, two of cream tartar, and one nut
meg bake in small tins, hearts and rounds,
or cups.
ArrLE DuMrLISds.--Fil a pudding dish
with sliced apples, set in the steamer, and
steam two hours. Make a crust as you make
short cream tartar biscuit, roll an inch thick,
spread over the apples, steam thirty or thirty
Gee minutes. Serve with white sauce or cream
aud sugar.
B1uEp OR Sort CusrRp.-Onc pint Of
new milk, two eggs three tablespoonful ~
four, one cup Of sugar aud flavor with vm-
on. Beat the eggs aud -four together thor
oughly, thea add the milk Have your water
in kettle boiling hot, put in your custard
and stir constantly till the consistency Of
cream. Eat when cold.
FREScu CAKr-1hree cupluls Of sugar,
one Of milk, half cupfu of butter, three
eggs, half tcaspoonrul Of cream tartar, one
fourth Of soda, half Of extract Of lemon, and
-four enough to make as stiff as cup cake.
This is very nice cake for evening parties, etc,
when baked in shallow pans aud cut into mar
row bars
SALEM PuDmSG.- One half cup Of suet,
chopped fine, one half cup Of moasses, one
half cup Of milk, one cup Of chopped rnisins
one half teaspoontul Of cloves, ono teaspoon.
lul Of cinnamon, nutmeg, one teaspoonful Of
cream Of tartar, one.haIf teaspoonful Of soda
and salt. Boil three hours.
How TO BorL FGEsu Flsu.-A travel.
ed gentleman says the only proper way to
boil fresh fish is, after eyisceratng it, to sew
it up in a linen cloth aud put it into hot wa
ter containing a little salt When done, take
out, aud in cutting the threads Of the cloth
down the back Of the fish, cut the skin Of the
fish, so that in taking of the cloth, the skin
comes of with it, leaving the fish d" Just deli.
cious." Sealing the fish teiore cooking it,
he regards as very BID economy.
BoSEp HAM.-Soak a nicely cured ham
the night before you wish to cook it, in tepid
water. Next day place it in large dinner
pot Of water the same temperature, and boil
it brskly eight or ten hours. Take it up 10
wooden tray, let it cool, and carefully take
out the bone, cut it clear at the hook and
loosen it around the bone on the thick part,
with thin, sharp knife, and slowly pull it
out. Then press the ham in shape and re.
turn it to the boiling liquor. Take the pot
of the fire and LET the ham remain in it until
cold. 1t is like beef tongue when cut across
in slices.
LEMON PuFfs.-Make a rich paste, roll out
thin, and cut with biscuit cutter. In the
centre Of every other round cut hole with a
wine glass and Ct it on the circle left uncut.
Before putting in the oven, brush over with
white Of egg. with little sugar added to it.
To GIL thepufs, take six well beaten eggs, graf.
ed rind Of three lemons one pound Of white
sugar and quarter Of pound Of butter :
add the juice Of the lemons stir butter and
sugar to a cream then add all but the egg,,
and simmer. When hot, turn in the eggs,
stir quickly for five minutes aud remove from
the fire, setting the pan into cold water. This
can be kept in jars for months, and used for
jelly cakes or puiis when desired.