Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1876-01-07

ed by rubbing grain between the fingers
and thumb. If it crumbles, ii is properly
cooked. Drain the rice in colandor, pour
over it a cup of cold water, get it back into
the saucepan, let it stand a few minutes to
dry, and serve. q.
Sweet Sauce for The Adore.
Mix tablespoonful of flour quite smooth
in four tablespoonfuls Of water; then stir
into it half a pint of boiling wafer; sugar
or syrup TO taste; stir over the fire until
the sauce bois, when, if allowed, an ounce
of butter may be added, with tablespoon
full of lemon juice. When sweetened with
sugar, little nutmeg or ground cinnamon
may be used, instead of lemon juice, if
preferred. a tablespoonful of raspberry
jam, or any fruit syrup, may be used to
flavor the sauce, and is generally much
liked.
,S,ccet Macaroni.
Break up quarter of pound Of the best
macaroni into small lengths, and boil it in
two quarts of water with large pinch OF
salt, until perfectly tender; drain away the
water, add TO the macaroni in the stew-pan
a tescupful of milk and a quarter of a
pound of srled lump sugar, and keep shak
ing over tho fire until the milk is absorbed I;
add any navoring and serve. Stewed fruit
may be served with the macaroni.
Oatmeal Pudding.
Mix two ounces of fine Scotch oatmeal
in a quarter of pint Of milk add TO it
pint of boiling milk sweeten TO taste, and
stir over the fire for ten minutes; then put
in two ounces of sifted bread crumbs; stir
until the mixture is stiff, then add one
ounce Of shred suet and one or two we'll
beaten eggs; add little lemon flavoring or
grated nutmeg. Put the pudding into a
butlered dish, and bake slowly for an hour.
Sweet Applcs and Rice.
Peel good baking apples, take out the
cores with scoop so as not to injure the
shape Of the apples; put them in deep
bak ing-dish and pour over them syrup
made by'boiling sugar in the proportion of
one pound to a pint of water; put liitlo
piece of shred lemon inside each apple and
let them bake very slowly until done, but
not in the least broken. If the syrup is
thin, boil it until it is thick enough take
out III e lemon-peel, and put little jam in
side each apple, and between them little
heaps of well-boiIed rice. This dish may
be served either hot or cold.
,Ste,Ced Fruit.
Almost any fruit well stewed may be Civ
en- TO children, but some, from being TOO
often repeated, will be declined by them.
This is often the case with slowed rhubarb,
and it should therefore occasionally be mix
ed with other fruit. 4 tablespoonful or
tw o of raspberry Or strawberry jam, a lit
tic orange or lemon marmalade, will raise
the flavor agreeably. Rhubarb and apples
are best prepared for eating with rice or
macaLoni by gently boiling in stew-ran
until tender and tOlerably dry; sugar to
taste should then be added, and stirred
with the fruit over the fire for five or ten
minutes. In the case Of the acid in fruit
being very strong it is well, before adding
Tie sugar. 10 put in "a small pinch of car
Donate of soda; much less sugar need then
be used.
French TdpiOca Pudding.
Take two ounces of iapioca and boil ii in
half pint of water until it begins to melt,
then add half pint of milk by degrees,
and boil until the tapIoca becomes very
thick add a well-beaten egg, sugar and
flavoring to taste, and bake gently for three
quarters of an hour. This preparation OF
tapioca is superior TO any other, is nourish-
ing, and suitable for delicate children.
Bread Pudding.
Soak the bread in cold water, then squeeze
it very dry, take out the Jumps, and add
boiling milk, about half pint to a pound
of soaked bread; beat up two eggs, sweet
en-, add a little nutmeg, and bake the pud-
ding slowly until firm. If desired, few
raisins may DO added TO the pudding.
Aunt Mary'S Pudding.
Butler tart-dish, sprinkle the bottom
with finely minced candied peel and very
little shred suet, then thin layer of light
bread, and so on until the dish is full. For
pint dish make a liquid custard Of one
egg and half pint of milk, sweeten, pour
over the pudding, and bake as slowly as
possible for two hours.
BUCKwHEAT CAKES.
Tho following receipt may seem rather
long, but we can vouch for it az giving,
in plain terms, the strictly correct and or
thodox way of making buckwhoat grid
die cakes:
FyrSt-Select good buckwheat flour.
There is all the difference in quality that
there is in wheat flour. Mix up the batter
about au hour before bedtime, using moth
ing but lukewarm water, buckwhea flour,
salt and yeast, with about a good table,
spoonful of yellow Indian meal. Use good,
fresh yeast, about a tumblerful to two
quarts of batter, or half yeast cake, dis
solved in tumbler of warm wafer. Beat
the batter up thoroughly, so that every par
ticle of the meal is brought Into contact
with the yeast. An hour later, before 60
Ing to bed, examine the batter. If there
are few bubbles on the surface, it is ris-
ng properly, and will be all right in the
morning; if covered with froth, il is ris-
ing too fast, and must be stirred up smart
ly and set in cooler place TO retard the
rising. If no bubbles appear it shows the
yeast was not good, or the waller or location
too cold if so add "a little more yeast, and
put in a warmer location.
ISecOnd-O On first rising in the morning ex-
anime the batter again, and advance or retard
the rising as necessary ill ready for baking.