Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1877-07-30

Snow CAKE.-One pound of pulver-
lied sugar, one pound of -four; one-half
pound of butter; whites of sixteen eggs;
flavor with lemon.
ECONOMICAL SPONGE CAKE.-Three
eggs, one cupful each of -four and sugar,
three teaspoOnfuls baking powder, one
quarter pint milk, sailed and favored to
taste, made thin. 1t is nice for jelly
cake or strawberry cake.
STEAMED PUDDING.-Two cupfuls but
termilk, two tablespoonfuls thick cream,
one egg, one teaspoonful saleratus, either
dried or fresh fruit, as preferred, little
salt; steam constantly for two and one
half hours. To be eaten warm with
either sauce or cream and sugar.
BEEF-sTEAK RoAsT.-Take nice thick
beef-steak. pepper and salt one side we'll,
make a nice stufing of bread-crumbs,
seasonlngs, and onions, wet with egg
lay this over the steak, and roll up like
''rOly-pOly" pudding: tie with bit
of cord. Bake like any other roast.
CoOoANUT CAKE.-One cupful butter,
two and one-half cupfuls sugar, one cup
full sweet milk, four cupfuls -four, one
teaspoonful soda, two teaspoonfuls cream
of tarter, five eggs, one grated cocoanut /;
bake in fat tins and put on icing !;
sprinkle half of cocoanut on the icing
and put the other half in the cake.
ELDERBERRY WINE.-One quart of
boiling water to two quarts of berries.
Let it stand II hours, stir occasionally,
strain we'll through coarse, stout bag,
pressing out all the juice then measure
add three pounds of sugar to four quarts
of liquor, one ounce of cinnamon, one
half ounce of ground cloves boil five
minutes. and set away to ferment, with
a thin clean cloth thrown lightly over it
When it has done Kissing run it off care.
fully, bottle, and cork we'll.
CREAM PIE.-One cupful sugar, ONT
tablespoonful butter, two-thirds cupfu
milk, one and half cupfuls -four, on,
teaspoonful soda, two even teaspoonfull
tartar, sifted in the -four, one egg
Bake on jelly tins. For the sauce, take
one-half pint of milk; one tablespoonful
-four, one teaspoonful corn starch mil
smooth in little of the milk, one egg
: two tablespoonful sugar stir all wei
together. Put them in the milk ant
stir till it forms a good custard. Remov
from the fire and favor with vanilla.
OATMEAL CRAoKERs.-One teacupfu
! oatmeal and enough tepid water to we
, and make into dough-; mix well an
t quick the harder the dough the better
. if it will bear to be rolled out with th
rolling-pin, begin to roll it, stopping
press the ragged edges with your fingers
keep at it in the same way till it is one
+, eighth or a quarter of an inch thick; /
quick about it or it will get too dry vi
der your hands; make only doug
enough at one time for one cracker;
:. not brown it any in baking; it will
:. good for months if you put it in yol
oatmeal barrel and cover it with meal.
a BERRY PUDDINe.-One pint of milk
j. two eggs, well beaten; very little sail
a one-fourth teaspoonful soda; one-ha
! teaspoOnful cream tarter; slowly &C
+ -four enough to make thick batter;
<, the last add one pint Of any kind
s. berries, well sprinkled with -four; be
n one hour in a well-buttered mould, 9
= . if you have no mould, Toured clio
| will do; after the pudding has boil
D. hard for one hour, remove it from t
Of pot and dip it quickly into cold watt
a a and as quickly turn it out this "
o. prevent sticking; serve at once, for
or soon becomes heavy.
~ FRosTING.-Use not less than 0
10 pound of white powdered sugar to t
ed whites of four eggs; break the viii
ire into broad fat dish, and throw OF
all little sugar; whip it we'll with 10
49,. even strokes then, after five minut
mo- throw in more sugar, and so on until
IL sugar is used up; beat thoroughly un
the icing is smooth, fine, and firm
no half an hour at least; if not stiff enou
.ro add more sugar; if favored with len
Fl. juice. allow sugar for the juice; p
see the icing on by the spoonful, near
not centre of the cake; if necessary to spr
70 it on use broad-bladed knife first d
orb ped in cold water; dry in sunny "
one dow where there is no dust, but VIII