Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1878-07-22
RECEIPTS.

SpIcED CURRANTs.-Five pounds cur
rants, three and one-half pounds sugar,
one pint vinegar. Boil these one hour
and then add two tea-spoonfuls of Gin
namon, one and one-half teas poonfuls
of allspice, one of cloves. To be canned
like other fruit, and to be eaten with
meats.
HERMITs.-Two eggs, one and one
half cups sugar, two-thirds cup butter
or lard, one cup currants. one teaspoonful
each of cloves, nutmeg, and cinnamon.
one teaspoonful of soda. Roll out like
cookies. Roll the currants in -four to
prevent their sinking. Sprinkle sugar
on top before baking.
UNION CAKE.-Four eggs, one cup but
ter, two of sugar, coffee-cupful milk, four
cups -four, one tea-spoonful cream tartar,
one.half teaspoonful of soda, one-half cup
corn-starch. Beat the white of the eggs
alone and add with the corn-starch just
before putting in the pan to bake. Make
two loves. Nice with currants or any
flavor.
SPONGE CAKE.-Three eggs, one and
one.half cups sugar, one cup flour, one
teaspoonful cream of tartar, one.half tea
spoonful soda, dissolved in half cup of
water (cold). Beat the eggs, then add
the sugar; beat again and put in the
-four and cream of tartar, then the wa
ter and soda, then add another cup of
-four and little salt and lemon
CREAM PIE.-Three eggs. one cup
pulverized sugar, one and one-half cups
-four and teaspoonful cream of tarter, one
half teaspoonful of soda. Bake in two
round tins, split and fill. Flinq.-Two
eggs, one-half cup -four. one cup sugar.
Boil one pint milk, taking out cup
full: stir the cup of milk, -four, and
sugar together and add to the milk when
it boils, beating and adding the eggs
last. Flavor with one teaspoon vanilla
GRAHAM GEMs.-One egg we'll beaten,
one large cofee-cup of sweet milk, enc
and one.half tea-cupfuls of Graham -four,
half cup superine -four, and little
salt, the batter should be of the con-
sistency of wheat griddle cakes. Warm
the pan on the top of the stove and grease
, each compartment we'll; then fill with
the batter to within quarter of an inch
of the top, and bake in quick oven
about half an hour; no soda or, baking
, powder is required.
CHESS PIE.-For two pies; five eggs,
three-quarters of cupful butter, one Of
sugar. and necessary favoring. Beat the
yolks and sugar until they are a perfect
9 froth. Beat the butter until it is a
i, creamy froth. Now quickly add them
together. Flavor with little vanilla
Bake with under crust it will rise very
light. AS soon as done have ready the
whites of two eggs, sweetened, and spread
over the pies. returning to the oven tt
! brown. The secret of the pie is to cu
4 and place on the plates while hot.
g RASPBERRY SHORT CAKE.-Take on,
d quart of sifted -four, stir very thorough
~ ly into it half teaspoonful of carbon
ate of soda; then one teaspoonful o
cream of tartar must be we'll mixed int
!. it, tablespoonful of butter, one tea
'r spoonful of salt, about coffee-cupful o
n water. 1t is best mixed with knife, cut
sr ting it through and through, and if pos
le sible do not put your hands into it ex
he cept in rolling it out. The mass shout,
at be as moist as you can well manage
y. Roll it smoothly out making two roun
~ cakes of about half an inch in thickness
a Bake in quick oven. When done spill
is the cakes open put the slices in a larg
re dish; butter them; cover each sic
ce with berries and sugar; finally maxim,
i'd the berries the top layer; pour crear
over all.