Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1877-03-05
SaSies' Department
From the New York Times.
USEFUL RECIPES.

put it in pan as for bread and steam
it three hours, then bake one-half hour.
GRAHAM BREAD.-Take two cupfuls
of sour or buttermilk, and one of sweet
milk two cupfuls of Graham and one
of white -four. half teaspoonful of salt
and one of soda; mix the soda and the
salt with the -four, and then add the
milk, making all into dough bake from
one to two hours.
BREAD PUDDING.-One quart of milk,
one teacupful of bread crumbs, yolks of
three eggs we'll beaten, the rind and
juice of lemon, one cupful sugar, but
ter the size of an egg. Bake carefully
until the mixture becomes custard.
Beat the whites of the eggs to a stiff
froth for frosting.
10 Boil PoTAToEs.-In order to have
them dry and mealy. fill a pot half full
of water, peel the potatoes, and put in
a colander and set in pot, (taking care
that the water does not touch the pota-
toes), cover the colander very tight,
and let them steam. Salt while cook
ing. Try only with broom-spliut.
JELLY.-!Take one package gelatine
pour over it pint of cold water; let it
|
stand one hour; then add full pound
of pulverized sugar, the peel of one lem
on and the juice of three. half pint of
wine, and in warm weather, a quart, in
cold, three pints of boiling water set it
away to cool little cinnamon or few
cloves may sometimes be added.
r SOUTHERN OMELET.-Beat three eggs
: ten minutes; add three table-spoonfuls
S milk stir we'll; put piece of butter
the pan very lFyt nit IL the frying pan; have
5 mixture; when it become brown around
S the edge raise with knife, and roll
: up; place on hot plate and season
), with pepper and salt, after it is placed
II on plate.
q MATTApoIsETT RoLLs.-TwO quarts o.
y flour, one third cupful sugar, one-hal
e. cupful yeast, one table, spoonful lard
> one pint milk boiled and cooled mi,
o. at night, in the morning knead thor
es oughly. at noon roll and cut out with
III biscuit-cutter; wet the edges then turf
In them over to wall IL -''Vh Plac
them on baking-tins, and let them stanc
lr until tea time; then bake.
60 OATMEAL BREAD.-0at-meal can b
% made into bread that will neither
~ hard nor sticky" in but one way. Tn
Ct at-meal crackers, so-called. are mad
nc of wheat -four, with a little oat-mea
''S worked in. Perfect oatmeal bread
vi made by boiling whole oats in doubl
III boiler, in four times their bulk of water
nc for one hour and half, and then still
H. ring in a meal or oats until heav
H. dough Is formed, when they are read
u to bake in gem pans.
SARATOGA PoTAToEs.-Raw Peacl
r. blows or Early Rose, slice them ver
thin; put the slices in ice-water owe
r. night, drain off the water, and lay the
lal evenly between linen cloths, press unit
lis they are dry; have the Kettle of boilin
TT clarified lard ready for use drop in IL
Get potatoes, few at time, and with
ay skinner take them out before they al
nix Drowned. They will be crisp, and al
up equally good whether cold or warm, an
rlt will keep for long time.
III COOKING OATMEAL WITHOUT VAST
eA- Use farrena-kettle put suficiel
water in the o,.t-:Io--hcUU1e for boiliI
II purposes then pour three pints of wat
1 Y in the inside kettle, adding small de
Aie sert-spoonful salt when it boils; thrc
NV in one pint of pin-head oatmeal; be
u ten minutes, when the water will
absorbed and the meal dry; take o
n"' the kettle and reverse it on the dish
you which you wish to serve, and it W
>. leave the kettle in perfect form, al
VI" can be Gated with fork; if you like
'"n moist, add more water before boilin!
sufficient for family of eight.
we'd
RICE CRooUETTEs.-Boil one.h;
in pound Of best rice in one-half pint
opr milk and tablespoonful butter; .
the milk on cold when it comes to
in boil set it where it will only simm
INT until soft; then add quarter pound
Of white sugar and the grated rind Of
lemon and the yolks of Eve eggs; s
I;tv all the time until it thiekens do +
= Il let it boil; spread it out on dish, a
vor when quite cold form into small ba
or squares; dip them into beaten e
for and then into crumbs twice lay tn,
=, one by one into a wire basket, viii
,oor put in pan of boiling lard; let fry
light brown; drain we'll and sift DO
Ho dered sugar, over them.
STEAMED BEEF.-For family of
or seven persons take four pounds
his beef. cross-rib is best; get piece
had suet the size of your hand, cut in Sun
p OF pieces and fry out the fat; you M
MIS- have large fat-bottomed iron pot
one ter the suet is brown, take out the scr;
age, and put in the meat and two oniC