Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1879-06-16
gaaies' Column.
RECEIPTS.

oranges, one cup1ul OF sugar, three eggs,
one and half table-spoonfuls of corn
starch. Bake in puff paste.
SOFT GINGERBREAD.-One egg, one
cup of molasses, two-thirds cup each of
melted butter and sour milk, one teas
poonful saleratus, one desert spoonful Of
ginger, and two and one-half cups of
| -four
HALIBUT.-Boil one pound of halibut.
then chop it very fine and add eight eggs
well beaten pepper and salt to taste,
then one cup butter Put it in stew
pan and cook until the eggs are done
sufficiently. Serve very hot on toast.
TApIocA.-BOil the pearl tapioca (not
the lump kind) as you do rice. When
cool, sweeten to the taste and season with
nutmeg. Pour rich cream over it and
stir it to make it smooth. Put one pint
of cream to two -spoonfuls before
boiling.
BREAKFAST PUFFs.-Take two eggs
we'll beaten and stir into pint of milk
add little salt, two spoonfuls of melted
butter, one and one-half pints of flour.
Stir thoroughly, so as to avoid Jumps.
Grease the cups in which you pour
the batter, and fill them two-thirds
full.
GRAHAM BREAD.-One quart of butter
milk or sour milk, one egg, one cup of
molasses, Sugar like better,) one tea
spoonful of salt, one heaping teaspoonful
of saleratus if molasses is used, but not
quite as much if sugar is used. Stir
very stiff with graham flour and steam
one hour, and then place in the oven and
bake nice brown.
POTATO CRooUETTEs.-Peel, boil and
mash one quart of potatoes, mix with
the yolks of four eggs and some milk.
Set on the fire, stir two minutes; set on
a dish to cool or leave over night. In
the morning add a little milk, mix thor
oughly, roll in bread crumbs; divide in
cakes and fry in lard. Take off when
done drain, dish and serve Immediately.
The following is recommended as
good means of getting rid of mould in
cellars. Put some roll birthstone into
pan and set fire to it; close the doors,
making the cellar air tight as possible.
when the fungi will be destroyed and
the mnnla dried Reneat tbis-s -siparIe
three months for two or three hours at
time.
LADY WASHINGTON CAKE.-One cup
of sugar, one egg, half cup of sweet
milk, one and three-fourths cups of flour,
one small teaspoonful baking powder,
butter size of an egg; bake in layers.
Filling: One lemon, grated rind and
juice, one apple grated, one cup of sugar.
one egg beat all together and boil until
thick enough to spread like jelly; cake
and filling to be together cold.
SAUCER PUDDING. Half-ounce of but
ter melted, one table spoonful of -four,
ore of sifted sugar, two eggs, one tea
cupful of milk. and a pinch of salt. Mix
these ingredients we'll together and bake
light brown in buttered saucers. Turn
them out like omelettes and roll them
over. Serve preserves with them in
glass dish. This quantity is sufficient
for four persons; it can be increased at
discretion.
Pork RcYAL.-Take piece of shoul-
der of fresh pork, fill with grated bread
and the crust soaked, pepper. SALT sage
and thyme; bit of butter and lard.
Place in pan with some water; when
about half done, place your pork in
dish, with the apples around it; put
-four and water in your pan, flour brown
ed, some thyme and eggs; boil, strain
through very small colander over your
pork and apples.
APPLE PIE Pare and stew the ap-
pies till thoroughly done and quite dry.
Rub through colander and sweeten
with powdered sugar. When cool add
the whites of eggs,-three eggs to pint
of apples,-and a tea cup of cream whip
ped. Beat all the ingredients together
with patent egg-whip-one with
wheel if convenient. Spread upon crusts
of rich paste, baked in shallow tin pie
plates. Crate nutmeg on each one and
pile up three or four deep
MUTToN HAsH.-Cut the meat up fine
E putting the bones on to stew IN water;
e then take out the bones and put in the
hash. with pepper, salt and gravy left
5 from the day before. Let these stew at
q least half an hour. Put in one large ta-
4 bic spoonful of Drowned -four. Add six
c table spoonfuls of red wine, one table
$ spoonful of walnut catsup, a lump of but
t ter IN little four If a small dish,
0 proportion the seasoning. Beef, goose
s and dnck hash can be made the same
way.
GELATINE JELLY-(aoithout strain
sng) Add pint of cold water to one
n box of Cox's gelatine Let stand fifteen
t minutes, then add three pints of boiling
! water. one pint of wine, the strained
I juice and peelings (cut thin) )of three lem
b ons, half tea-cupful of best vinegar,