Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1875-12-11
THE HOUSEHOLD.
Household Hints.

BROwN SUGAR CAKE.-Two quarts of
-four, sift and rub quarter of a pound of
butter in it beat together ten eggs and
me and half pounds of sugar nut
meg and some orange peel grated then
work the flour and butter up with it,
roll it out, and bake in an oven, in cakes
cut out with shape
To MAKE LITTLE PLUM OAKE.-Take
two pounds of flour dried, and half
pound OF sugar finely powdered, four
eggs, two whites, half pound of butter
washed with rose water, six spoonfuls of
cream warmed, pound and a half of
currants washed and well dried mix all
together, and make them up in little
cakes bake them in tolerably hot
oven I; let them stand half an hour, till
they are colored on both sides; take
down the oven lid and let them stand a
little to soak.
AN ORDINARY LIGHT CAKE.-Mix half
ii pound of currants, some nutmeg, and
an ounce of sugar, in che pound of -four !;
little salt stir quarter of pound of
butter into quarter of pint of milk
over the fire till the butter is melted /;
strain to it quarter of pint of
yeast, two eggs, only one white stir all
together with a stick set it before the
fire to rise in the pan it is to be baked
in. The oven must be as hot as for
bread.
CUsTARD PUDDING.-Boi a piece of
cinnamon in pint of thin cream with a
quarter of a pound of sugar when cold,
add the yolks of five eggs well beaten
stir this over the fire till pretty thick -
it must not boil when quite cold, but
ter a cloth well, dust it with flour, tie
the custard in it very close, boil it
three-quarters of an hour when it is
taken up put it into basin to cool; il
the cloth is not taken of carefully the
pudding will break CRATE over it lit
tie sugar.
NEW COLLEGE PUDDING FRED
small loaf grated, half pound of bee
suet shred, one pound of currants, hall
nutmeg, little salt, two spoonfuls o.
cream or milk, two or three eggs; il
must be nearly as stiff as paste /; make
this into rolls in the shape of an egg
fry them gently over clear fire, :
nearly half pound of melted butter
let them be of nice brown all over
For sauce-butter and sugar if agree
able, add sweetmeats. This will max,
about half dozen.
GRAVY FOR HAsHEs, ETo.-Take tn,
bones and cuttings from any crooked
joint, break them and put them into
stewpan add little pepper, salt, anc
twelve whole allspice, half head o
celery, and bunch of sweet herbs, ant
simmer it for about two hours viii
sufficient water to cover it. Gut small
onion into slices, fry it in piece of but
ter, and boil it up with the gravy TO
about fifteen or twenty minutes. Strait
it into another stewpan, with two table
spoonfuls of walnut catsup and piec
of butter rolled in -four; boil it up an
it will be ready for your meat.
New England Plum Pudding.
The plum pudding, without which n
good New England housekeeper eve
was supposed to keep Thanksgiving, We
made as follows: Open and soak abor
q dozen large crackers in new milk th
night before it is made, or use the sam
quantity of sliced bread. Some goo
cooks butter each half cracker. Use
tin or iron kettle that holds about a ga
lon. This should be previously swabbe
inside with fat, that the pudding ma
turn out in good shape.
Mix four beaten eggs with two cups
sugar-equal to pint-a teaspooful
salt, teaspoonful each of ground Glove
allspice and cinnamon, and one CRATE
nutmeg. Half fill the kettle with alte
nate layers of crackers or bread, the ee
mixture, and good muscatel or b.
raisins, using pound of the latte
Make the kettle three-fourths full wi
milk, if to be baked in stove oven,
it swells and runs over; but it may
filed to bake in a brick oven. 1t I
quires three hours to bake in bri
oven and some less in stove. Cover
while baking if likely to burn. 1t
better cold and hot, but nice either wa
and may be served with or witho
sauce.