Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1878-02-25
gaaies' Column.
RECEIPTS.

DREAD oAUCE.-Iou Dolllng milk on |
a slice of bread without crust, then beat
it fine and add little salt and whole
pepper-corns; serve it hot, in sauce
tureen.
To KEEP JUICE OF PIE FROM BOIL
ING OvER.-Wet the edges of both crusts
press tightly together; stick fork sew
eral times through the upper crust to
allow the steam to escape.
CHOICE CooKIEs.-Two eggs, two cup
fuls white sugar, one cupful butter, one
third cupful sweet milk, two teaspoon
fuls cream tartar, one teaspoonful soda,
one-half nutmeg.
WATERS. three eggs two min
utes with pinch of salt and teaspoon
full of white sugar; then knead in -four
until the dough is hard; roll the waters
as thin as piecrust, and about the
size of the top of pint bowl; fry in
lard. and if the heat is right they will
cook in less than a minute.
BREAKFAST RoLLs.-One quart of
good fresh milk, three quarters of a cup
full of lard and butter mixed, half and
half. three-quarters offs cupful of yeast
one teaspoonful salt, -four enough to
make soft dough mix over night in
the morning add more -four; make into
rolls; place them in pan and let rise
20 minutes then bake 20 minutes.
CABINET SAUCE Rub one cupful
sugar and one tablespoonful of butter
we'll together, then the well-beaten yolks
of four eggs, the juice of one lemon and
half of the grated peel one teaspoonful
of cinnamon beat all well together for
10 minutes, then add one wineglassful
of wine; set it on the stove and let 1T
get hot, but do not boil it; stir contin-
ually while heating; pour it over the
pudding.
MAKING BISCUIT WITHOUT SoDA.-
One quart of -four, two teaspoonfuls
yeast powder, one heaping teaspoonful
lard. and one level teaspoonful of salt
milk and water mixed, half each, about
two-thirds of pint !; mix the flour and
yeast powder together then rub the lard
we'll in until no particles of lard can be
seen; add the milk and water, mixing
all together with a spoon turn out and
knead until smooth, the dough should
be as soft as it can conveniently be roll
ed out Roll out about an inch thick
cut with round, smooth cutter, ther
fold over in the centre like turnover
having first dampened the upper side t.
make the folds stick together. ALLOW
plenty of room in the pan so they will
not run together
WEDDING CAKE.-One pound powder
ed sugar and one pound good butter
rubbed to a cream next the WELL heater
yolks of II eggs; mix we'll before add
ing one-half pound sifted -four; then on
tablespoonful of cinnamon, two table
: spoonfuls nutmeg one teaspoonful Glove
then the well-whipped whites of II egg
added little at time with another one
half pound of sifted -four; next on
pound we'll washed and then dried cul
= rants, dredged with -four, one pound {
! raisins, seeded, dredged with -four; one
half pound citron cut into slips, dredG
} ed at the last, one wineglass of goo
u brandy. This receipt makes two larg
~ cakes. Bake two hours or longer in
!, moderately hot oven in deep tins line
q with we'll buttered paper.
ENGLISH PLUMB PUDDING, III.-Or
and quarter pounds of suet, choppe
6ne; one tablespoon of salt, one and
halt pounds OF Hour, one quarter poun
of bread crumbs one and a quartz
/, pounds of raisins, chopped and stoned
. four eggs, one pound of light brow
sugar, one and half pounds of eurrant
, one wineglassful of brandy, one tumble
of sherry, one ounce of cinnamon, ha
! an ounce of mace, two nutmegs, OF
ounce of cloves. one half pound of citro
cut small three apples, chopped fine
. rind of one lemon, chopped fine, IL
:, juice of two lemons. This pudding
: for large family and can be warme
= again by steaming if all is not USE
First, it should be boiled 10 hours, the
:. served on fire, with sprig of holly
:, the centre, and with wine sauce.