Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1877-06-04
RECEIPTS

CREAM PIE.-One pint of rich, sweet
cream. the white of two eggs we'll beaten:
sweeten to taste with pulverized sugar;
one crust.
JENNY LIND PIE-Four eggs, one
cupful sugar. one cupful molasses, one
cupful vinegar, three cupfuls water,
spice to your taste: raisins.
Rich SOFT G1NGERBREAD One cup
full sour cream, one cupful molasses, one
egg. one teaspoonful ginger, one tea
spoonful soda; stir rather thin.
FRIED CAKEs.-One cupful sugar, one
cupful sour cream. one cupful butter
milk, one teaspoonful soda, spice to
taste: mix thick enough to roll easily.
LEMON PIE,-0ne lemon, one egg,
one cracker, one cupful sugar, half
cupful water. one spoonful salt, the juice
of the lemon squeezed out, the pulp and
cracker chopped together; CRATE the
rine.
LADY CAKE.-One. half cupful butter,
one and one.half cupfuls sugar, two
thirds of a cupful milk, two cupfuls
-four, three eggs, one teaspoonful cream
tartar, one-half teaspoonful soda; flavor
to suit.
WAR CAKE.-One cupful molasses,
one cupful brown sugar, two-thirds cup
full butter, one cupful dried apple i'm
mersed in the molasses and sugar two
hours, one cupful sour milk, four cupfuls
-four, spice of all kinds, two teaspoon
fuls Of soda.
Mammals FRUIT CAKE.-One pound
of sugar, three. quarters pound of butter,
three pounds of currants. three pounds
of raisins, one-half pound of citron,
nine eggs, one pound of -four, one gill
of brandy, One-half cupful molasses
spice to suit taste.
CLEANING PAINT.-In cleaning paint
an old flannel cloth will be found very
serviceable, as it removes the dirt with
out much friction, and an addition of tn,
magical mixture to pail of water, fol-
washing paint or scrubbing tables o.
floors, will be found very eficacious
Also will polish windows beautifully.
STALE BREAD CAKEs.-.Soak pint o
stale pieces of bread in warm mill
enough to cover them; when they ar
quite soft add teaspoonful salt. on
quart of -four, two teaspoonfuls baking
powder, and two tablespoonfuls con
densed eggs, dissolved in little warn
milk; add milk sufficient to form bat
ter to fry ON griddle. s-to~
, EGas IN CUPs.-Place cups in a drip
ping-pan of boiling water, and place o
the fire, where the water will keep boil
ing; in each cup put lump of butte
!, the size of hickory nut, and let it Be
come very hot; then put in, carefully
one egg in each cup. 1t is best to brea
each egg in dessert-saucer first. Whe
cooked, serve on thin buttered toast.
To PRESERVE STRAwBERRIEs.-T
equal parts of rich, ripe fruit and graz
q ulated sugar; put in an earthern cool
c ing vessel lava of sugar, then berrie
I then sugar, &C., until all are used
q cover and let stand over night.
D every pound of fruit allow one half PHI
: of red currant juice; place upon the fl
!, where it will boil gently until the syru
y is rich, skimming well.
s A USE FOR STALE BREAp.-Beat tv
a eggs and add cupful of sweet mill
!, mix well. cut the bread in slices an
y soak in the milk and egg, fry to ligl
$ brown, in two parts lard and one pa
e butter; when done put on dish an
a sprinkle with sugar or put in a dee
!; dish. put one cupful of raisins and Gu
Z rants, One-half cupful sugar and enoul
h wine to soak through all ; the first W;
IS makes good lunch dish and the 9th
T. way good dessert.
] STRAWBERRY SHORT. CAKE.-Iuto Of
5 quart of -four put one teaspoonful bakil
J. powder and one Of salt: sift all togeth
n or use prepared -four; add two-thirds
d a teacupful of butter, and cut it throul
in the -four with knife; wet this wi
); sufficient cream that has been on ice.
: you have it. or else ice-cold milk mo
n together. handling as little as possibl
In and roll out in cakes not quite half
IA inch thick bake in jelly pans, or c
% with biscuit-cutter; when done spl
! buttering and placing them quite FIRE
Ii and ripe berries on them, we'll sugar
e over all. or it may be put on the stra
berries. or not used at all.