Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1879-03-24
gaaies' Column.
RECEIPTS.

the Dack, insert thin slice or rat pork.
Squeeze lemon juice over it and fry
brown.
PASTE FOR CLEANING METALs.-One
part Of oxalic acid and six of rotten
stone: mix with equal parts of whale oil
and spirits of turpentine to paste.
D1MpLEs. Beat the whites of three
eggs and three-quarters of pound of
sugar till we'll mixed. Stir in blanched
almonds, cut fine. Drop on tins and
bake in cool oven.
TEA.-Scald the teapot and set it on
the stove to dry. Allow one teaspoon
full of tea for each person; let it stand
in the dry teapot about three minutes;
then pour on boiling water and let it
steep five minutes.
CUP CAKE.-Five cupfuls of flour,
three cupfuls of sugar, one and one-half
cupfuls of butter, as much fruit as you
like, one tea-spoonful of soda dissolved
in cupful of milk, three eggs, one nut
meg, one wine-glass wine and brandy
mixed. Mix as pound cake.
LEMON JUMBLEs.-One egg, one tea
cupful of sugar, one-half tea-cupful of
butter, three tea.spoonfuls of milk, one
tea-spoonful of cream of tartar, oDe-half
tea-spoonful Of soda, two small lemons !;
juice of two and grated rind of one.
Mix, and cut out with cake cutter.
CAKE THAT CANNOT FAIL.-One pound
of sugar, one pound of -four. three-fourths
of pound of butter, eight eggs. one
tea cupful of sweet cream, two teaspoon
fuls of cream of tartar, sifted in the -four,
one tea, spoonful of soda dissolved in a
little water, and put in the cream. Bake
in pans or cups.
CoFFEE.-One half cup coffee two
thirds Java one-third Mocha), one egg,
three pints boiling water; mix dry cof-
fee and egg (shell and alD together,
then pour on boiling water and boil from
five to ten minutes. Then pour in hall
a cup of cold water. Turn out little
of the coffee into the cup and return il
to the pot again. Set one side few
minutes to settle.
To STEW OYsTERs.-Put into shall.
low stew pan the oysters. AS soon as
the gills begin to open pour off all the
liquor. Continue to cook them, stirring
all the time until done. The liquor thai
was poured off must be thickened with
a good lump of butter rubbed up with
-four and seasoned with pepper and salt
and poured boiling hot on to the oysters
The advantage of this way of cooking il
that the oysters become large and plump
FRIED HAM.-The slices are Away
taken from raw ham, but are mos
delicate when first simmered a shor
time five minutes in stew-pan, driet
with clean cloth and put in hot fry
ing pan, first removing the skin. Tn
pan must be hot enough to scorch ant
brown both ham and gravy quickly
Lay the slices on hot dish. pour int
the gravy half a tea-cupful of new milk
pepper and minced parsley boil up ant
serve.
OYSTER SoUP.-Take two quarts o
oysters, wash them and add two quart
of water, bundle of herbs, one small
onion sliced. Let it boil until all tn
substance is out of the oysters. Strait
the liquor from the ingredients and pu
it back in the pot. Add large spoon
full of butter mixed with -four. Hav
ready two dozen oysters to throw in jus
as 1t is ready to be dished-at the sam
time stir up two yolks of eggs with
cup of cream. Cayenne pepper is an in
provement.
To CURE BEEF FOR DRYING.-Thi
recipe keeps the meat moist, so that
has none of that toughness dried bee
usually has when little old. To ever
twenty-eight or thirty pounds allow on
tablespoonful of saltpeter, one quart {
fine salt, mixed with molasses until tn
color is about that of light brown sugar
rub the pieces of meat with the mixtur
and when done let all stick to it tn;
will. Pack in keg or half barrel, tn;
the pickle may cover the meat, and Il
it remain forty eight hours; at the en-
of that time, enough pickle will |
formed to cover it. Take it out an
hang in suitable place for dryinj
Allow all the mixture to adhere to tt
meat that will.
YEAST THAT NEVER FAILs.-Bo
twelve potatoes in four quarts of watt
till reduced to three quarts. Then tai
out and mash the potatoes, and thro
into the water three handfuls of hop
When the hops have boiled to good tt
strain the water over the potatoes,
small quantity at time, stirring the
well together. Add one tea-cupful
brown sugar, one tea-cupful of salt, OIL
spoonful of ground ginger. Wht
milk-warm add yeast of the same sort
make it rise; put it in bottles, or a ju
leaving it uncorked for day; set it
a cool place; put two large table-spoo
fnls of IL tn a mart of flour and VIII,