Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1876-01-26
Domestic Recipes.

SPONGE CAKE.-Take two cups of sugar,
two cups of -four, and six eggs. Bake in
square tins.
CooKIEs.-Two eggs, two cups of sugar,
one cup of sour cream, one cup of butter,
and one tablespoonful of ginger. Knead
quite hard.
DELICATE CAKE.-The whites of fifteen
eggs, one pound OF sugar three-fourths of a
pound of butter, three-fourths of a pound of
-four Bake in a quick oven.
WHITE CAKE.-One cup Of butter, two
cups of sugar, three and one-halfcups of -four
the whites of six eggs, one cup of sweet milk
one teaspoonful of cream of tartar, and one
half teaspoonful Of soda.
FRuIr CAKE.-Two-thirds of cup Of but
ter, one and one-half cups of sugar, three
cups of -four, one cup of raisins, one cup of
sweet milk, two eggs, one tablespoonful Of
soda, two teaspoonfuls OF cream of tartar and
one nutmeg.
CIDER CAKE.-Three cups Of brown sugar,
one cup of butter three eggs, one cup of
raisins, one cup of sweet milk, one cup Of
cider ono teaspoonful of saleratus put into
the milk, five cups of -four one teaspoonful
each Of all kinds of spice
Observation-Disclosures upof New Orleans
molasses, two cups OF brown sugar, one cup
of butter. five cups Of flour, three eggs, one
cup of sour milk, one teaspoonful of salera-
tus, and one tablespoonful OF ginger. The
grated rind of lemon improves it.
Sort GINGER-BREAD.-One cup of molas-
ses, one-haf cup of sugar one-half cup of
butter, three cups of -four, two tablespoon
fuls of saleratus dissolved in a cup of boil
ing water), one egg, and ginger aud salt to
suit the taste This will make two loaves.
Bake in shallow tins.
Pork CAKE.-One pound of salt pork,
chopped fine pour one pint of boiling water
over the pork four cups Of sugar, one cup
Of molasses, one pound of raisins one pound
OF cnrrants, onefourth pound of citron, six
cups of -four, one teaspoouful of soda, one
| teaspoonful Of cloves, one teaspoonful Of
nutmeg, one teaspoonful Of allspice, and one
teaspoonful of cinnamon.
KEEPING BUcKwHEAT BATTER.-keeping
buekwheat batter is often very troublesome,
especially in mild weather. 1t can be kept
perfectly sweet by pouring cold water over
that left from one morning, and which is in
| tended for rising next mornings cakes Fill
the vessel entirely full of water, and put in
a cool place when ready to use, pour off the
water, which absorbs the acidity.
SARATOGA FRMD PorAToEs, Wash the
potatoes clean, slice with potato slcer very
thin, throw into cold water long enough to
take out some of the starch, then wipe dry,
and put into the boiling lard few pieces at
time. BE sure and keep the lard boiling.
As soon as the potatoes are Of a clear, golden
brown, skim them out, drain them in col
ander or sieve, and serve very hot.
EcoNoMIcAL VEAL Soup.-Boil piece
of veal suitable for fricassee, pie or hash ;
when tender, take the meat up and slip out
all the bones put these back into the kettle,
and boil for two hours. Then strain the
liquor aud stand away until the next day.
When wanted, take off the fat, put the soup
into a clean pot, and add pepper, salt, an
onion, half-tablespoonful of -four mixed in
cold water and slices of potato Boil thirty
minutes aud serve hot
GOLD CAKE.-Take the yolks Of the six
eggs, after using the whites for the "White
Cake" beat them to froth, and mix them
with a cup OF sugar thres-fourths of a cup
of butter, previously stirred to a cream add
two cups of sifted -four, aud half tea.
spoonful of soda, dissolved in a cup Of milk
when well mixed, add teaspoonful of cream
of tartar. Flavor with the extract of peach
or lemon, and bake in square tins.
JILL CAKE.-One egg, one cup Of sugar,
two tablespoonfuls Of butter, three-fourths
of cup of sweet milk, one tablespoonful Of
cream OF tartar, one-half teaspoonful of soda,
and one and one.half cups flour, After bak-
ing, split the cake in two, aud add a cream,
made as follows One-half pint of milk,
one egg, one tablespoonful of -four, two table
spoonfuls Of sugar; scald the milk, beat the
sugar egg and flour together and flavor to
suit taste.