Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1877-07-04

One cup butter, one cup molasses, four
cups -four, four eggs, one tea-spoonful salera-
tus, one tea-spoonful cloves, two pounds
raisins II you ike.
HARD GINGERBREAD.
Two cups molasses, one-half cup butter,
onehalf cup of milk, one cup boiling water,
two table-spoonfuls soda, one tea-spoonful
alum, -four enough to roll out.
WHITE MOUNTAIN CAKE.
One cup butter, two cups sugar, one cup
milk, three and one-half cups flour, four
eggs, one tea-spoonfu cream tartar, three
fourths teaspoonful saleratus.
RYE CAKES.
One pint sour milk, one-haf tea-spoonful
saleratus, two tablespoonful sugar. two
table-spoonfuls cream, salt. Make a stiff
batter and drop from spoon.
BROWN BREAD.
One quart Indian meal, one quart rye
NEAL one pint flour, one-half teacupful
molasses, two quarts sour milk, tea-spoonful
saleratus, salt Bake four or five hours.
WASHINGTON PIE.
Piece of butter size of an egg, four eggs,
coffee cup sugar, one cup flour, one-third
tea-spoonful cream tartar lin four one-fourth
tea-spoonful soda dissolved in little milk
Flavor with lemon.
GRAHAM BREAD.
One pint graham, one pint Indian meal
one-half cup molasses, salt. Mix with two
quarts warm water and add one cup Of
yeast. For biscuit take it out with spoon
for loaves mould it a little and let it rise be
fore baking.
BERWICK SPONGE CAKE.
Six eggs beaten five minutes, three cups
sugar, four cups flour, one-half tea-spoonfu
,aleratus, one tea-spoonful cream tartar, one
cup WATER Juice and grated rind of a lemon
n essence of lemon. Mix the cream tartar
and -four, and dissolve the soda in the water
FRUIT CAKE.
Two pounds -four, one and one-half pounds
sugar, one and one-half pounds butter, on'
and one half pints molasses, one glass brandy
one glass wine, fifteen eggs, two nutmegs
one tablespoonful powdered cloves, two
pounds raisins, two pounds curants. Thi
will keep nice one year.
CREAM PIE.
(For one guest). Three fourths cup sugar
three-fourths cup of -four, two eggs, one
fourth tea-spoonful soda one-half teaspoon
full cream tartar, little salt Credm-One
half pint milk, one egg, one-half cup sugar
one-fourth cup of flour. Boil egg, flour anc
sugar together and stir into boiling milk.
FLOUR AND INDIAN BREAD.
Scald one pint of Indian meal with boil
ing water and add cold water enough T.
make two large loaves. While warm, adj
one cup yeast, and salt to taste then adj
your -four, making it stiff as for biscuit
Let it rise over night. Next morning moul
and put it in pans. Let it rise again an,
then bake slowly.
BREAKFAST CAKE.
Three cups flour, one and one-half cup
milk, one egg, two tea-spoonfuls cream tarta
and one tea-spoonful soda. Sift the cream
tartar with the flour. Beat the egg, mil
and soda, and pour it into the -four. Bak
Immediately. Another recipe for Breakfas
Cake is as follows One cup milk, one Gu
cold water, one egg, three cups flour, littl
salt. Very nice baked in roll pans.
CHOCOLATE CAKE.
Two cups white sugar, one cup butter
one cup sour milk, one tea-spoonful sods
four cups -four, six eggs Qeaving out tn
whites of three for frosting) Beat the egg
and then add the sugar and butter and bes
to cream. Then add the milk and sod
and then the -four. Beat all well togethe
and bake on tin plates. Chocolate ha
a cake of chocolate and one cup white suga
into one and half pints milk, and boil.
it is too thick, add little more milk. Let
cool little and then flavor with lemon {
vanilla, and spread it on the cakes. Lay on
over the other. This makes two large cake
FrOsting-To the whites of three eggs we
neaten add twenty-one table-spoonfuls pov
Tered white sugar Put the chocolate O
The top cake, next to the frosting, very thil
These original recipes are contributed {
he WATcHMAN AND JOURNAL by Mrs. Ii
Gina n Price.