Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1878-10-25
Receipt. from "a California Lady.

RYE BRrAD.-set sponge over night with
l pint of warm water, teacupful of yeast,
and white -four for n batter. In the morning,
mix in quart of warm scalded milk, / table
spoonful OF salt, 1 cupful Of corn meal, and
enough rye -four to mould, and proceed tie
same ms in making wheat bread II requires
to be baked longer than wheat bread.
RULES FOR CAKE-H Have the Ingredients all
measured and prepared, and the tins buttered
before mixing the materials. Silt the cream
of tartar, or baking powder. well into the Hour
dissolve the soda in the milk, or if no milk Is
used. in n little warm water roll the su-
gar beat the butter to a cream; mix the but
ter and sugar together beat the yelks aud
whites of the eggs separately. When frult u
used, it must always be added the last thing,
aud dredgcd with flour to prevent its falling
TO the bottom. Cake to be light should be
baked slowly at first until the batter is even
ly heated all through. | find that cake Is
very much more delicate when made with pull
verized sugar than when made with coarser
kind. Eggs will beat lighter and quicker if
they are put into basin Of cold water half an
hour before using, but with the wonderful
Dover heater it is not necessary.
French CAKE.-Take l } cupfuls of pulyer-
lied sugar eggs Celks and whites beaten
separately and well) J cupful Of cold water,
cupfuls of flour, teaspoonful OF cream
tartar, and teaspoouful Of sodo' Nice to eat
with ice-crealn or berries.
GRAHAM CAKE.-Take l cupful Of brown
sugar, cupful of molasses, egg, l cupful
of rasins stoned and chopped, J cupful of
butter, 1 cupful of sweet milk, 2 cupfuls of
-four. teaspoonful of cream tartar, tea
spoonful of soda, and all kinds of spice.
SNOWFALL CAKE.-Use / cupful of pulver-
lied sugar, cupful of butter, ! cupful of
sweet milk, . cupfuls of flour, the whites OF
| 3 eggs, teaspoonful of soda, l teaspoonful
of cream tartar, sifted into the flour. Beat
the butter and sugar thoroughly together
add the whites beaten stiff. then the flour and
milk and soda last. Use the yelks with the
same quantity of ingredients as in the above,
and you will have a better cake. The two
kinds look very pretty together in cake
| basket.
JELLY CAKE. Take ! cupful Of sugar,
cupful of sweet milk, p cupfuls Of flour,
| eggs, yelks and whites beaten separately
teaspoonful of cream tartar, and ! teaspoon
full of soda. A simple and good cake.
DELICATE CARE.-Mix l cupful of butter .
cupfuls of pulverized sugar, l cupful Of swee
milk, cupfuls of flour, teaspoonfuls o.
cream tartar, teaspoonful Of soda, aud tn,
whites of eggs beaten stiff.
SrRAwBERRY DESERT. Fill cups loosely
with strawberries, or any other nice ripe Der
ries, and pour over them corn starch blanc
mango to fill the interstices between the Der
RIGS Turn out when cold, and serve will
cream and sugar.
APPLE FLoAT.-One pint of nice steve d ap
pies the whites of eggs beaten to II stiff
froth, and tablespoonfuls of sugar to sweet
en- the sauce. Beat all together until stiff
enough to stand alone have a deep dish fill
ed with a nice boiled custard, and pile tn
float on top.
BOILED CUsTARD. Boil one quart Of milk
take from the fire and let it stand five min
utes to cool th.n stir in gradually 6 well
beaten eggs (he yolks only and pound o
white sugar set ON the fire and stir until
thickens. but do not let it boil. Flavor Will
vanilla or lemon.
ORANGE CREAM. Take pint Of orange juice
and put to it the weli-beaten yelks of 6 eggs
set it over the fire, adding the peel Of half Al
orange Keep stirring one way, and whei
thick, but not boiling, take out the peel AM
pour into glasses to cool. While it is cook
ing add white sugar to sweeten to taste Jus
before serving, beat the whites Of four egg
to a still froth, swceten,d with tablespoon
fuls Of powdered sugar, and drop spoonfu
into each glass. This is very nice with cake
Country GeatLmdn.