Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1878-07-01
gadies' Column.
RECEIPTS.

one pint cream, TWO plnts sugar, iour
pints -four, two tea-spoonfuls essence of
almonds, the whites of twelve eggs, two
tea-spoonfuls yeast-powder, mixed in
-four.
LIGHT BIscU1T.-Two quarts flour,
one large tablespoonful lard, and the
same of butter. Salt to the taste !; one
tea-spoonful soda and enough butter
milk to make a soft dough. Bake
quickly.
OpEN-SHELL LEMON PIE.-Oue lem
on, grated, one-fourth Of pound of but
ter, one half pound of sugar, five eggs,
whites beaten to froth and added just
before baking.
GINGER SNAps.-Take one pint Of
molasses, one teaeup of butter, one
spoonful of ginger, and one teaspoonful
of saleratus, and boil all the Ingredients
thoroughly when nearly cold add as
much flour as can be rolled into the
mixture.
To REMOVE GREASE Sports WITH
BUoKwHEAT.-Spread two pieces of
coarse brown paper over the grease spot,
with large pinch of buckwheat be-
tween them. Then place warm fiat
iron over the paper and let it remain
until it cools.
NORFOLK CAKE.-Beat to a cream
one tea-cup of butter, six eggs, three
!ea-cups of sugar, one tea-cup of
cream. four tea-cups of -four, one-half
nutmeg. one wine-glass of brandy, one
pound raisins, one tea-spoonful of soda,
dissolved in cream.
FISH SAUcE.-Six hard boiled eggs,
chopped and stirred into two cups of
drawn butter let it simmer. then add
one tablespoonful of pepper-sauce, two
table-spoonfuls minced parsley. a little
thyme, and salt to the taste. Pour over
the fish and slice lemon over all.
LETTUCE DREssED.-Lettuce chopped
fine, one. half cup vinegar, one-half cup
ice-water, one tablespoonful white
sugar, one tea-spoonful salt, one salt
spoonful cayenne, two hard boiled eggs
chopped. one onion chopped, one table
spoonful made mustard, one tablespoon
full of olive oil.
VELVET oLLs.-Three pints of -four,
two eggs, one tea-cup of sweet milk. one
tea-cup of yeast, one tablespoonful of
lard, and the same of butter; mix we'll
and beat the dough till it blisters let
it rise, work in small quantity of -four,
beat as before, and make into rolls.
After the second rising. bake quickly.
| OMELErrE.-Boil one pint milk in a
shallow vessel. Beat up four eggs very
light; add salt, pepper, and a little
flour, making it Of the consistency of
paste. Put this into the boiling milk.
Have pan we'll buttered. into which
turn the mixture, and set inside an ov-
en- to bake light brown. Serve imme-
diately.
AMHERST PUDDING.-Three cupfuls
of -four, one cupful Of suet, one cupful
of milk, one cupful of molasses. two cup
fuls of raisins, one tea-spoonful of salt,
one tea-spoonful of cloves and the
same of cinnamon, one-half tea-spoonful
of soda, dissolved in milk. To be
boiled in coarse bag, and eaten with
wine sauce.
BRIDES CAKE.-One and one half
pounds flour, one and one-quarter
pounds sugar, one and one-eighth pounds
butter, whites of twenty eggs. one-hali
a teaspoon of powdered ammonia dis
solved in one-half a wine-glass of bran
dy; heavy, plain icing. One and one.
half pound mould. Insert the ring af.
ter the cake is baked.
FROSTED LEMON PIE.-Juice and era.
ted rind of one large lemon, yolks Of
three eggs, one cupful of sugar, one
third cupful of milk or water, table
spoonful of -four; two pies. Wher
baked add frosting and bake light
brown. Frosting-Whites of three
eggs, seven tablespoonfuls of powdered
sugar.
SWEET SPRING MUFFINs.-Sift three
good pints of -four; beat we'll six eggs
leaving out one and half of the whites
Then beat into them as much -four al
they will take in; then add milk anc
-four alternately (beating all the while
till all the -four is used. Add five ia
ble-spoonfuls of yeast, and, when thi
batter is we'll beaten, stir into it tw,
ounces of melted bntter, cooled but liz
uid. The batter must be as stiff as cal
be beaten with an iron spoon. Bake ii
a hot oven.
\ EGG CUps.-A Breakfast DISH
Boil some eggs perfectly hard halv
them, take out the yolks, which mi,
4 smoothly with some finely chopped 0
ground ham or fowl, salt and pepper
. and few spoonfuls melted butter o
salad oil. Cut piece off the bottom
of each white half to make them stand