Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1880-02-23
Gaaies' Column.

butter, roll out and spread with butter
roll up and cut off pieces the size you
wish, roll thin in the hand and place in
the pan, let rise. and bake. The crust
will be nicer if they are rubbed with
butter before baking.
WnEATEN GEMs.-One egg, one cup
sweet milk, three cups -four, one even
tablespoon butter or two of cream, two
teaspoons baking powder; bake in gem
pans in hot even, filing the pans one
third full. Have pans hot and we'll
buttered when the batter is put in.
Water may be used in the place of milk.
and the egg may be omitted.
PUFFETs.-0ne quart of -four, one-half |
teaspoon salt, piece of butter the size of
an egg. two eggs, two tablespoons white
sugar, one pint sweet milk. three tea
spoons baking powder; rub the butter
into the -four, beat the eggs separately.
adding the whites last bake in gem
pans or in bread pans in hot oven;
when taken from the oven set the pan
on the stove heath FIVE minutes, keeping
it we'll covered, then bake into squares,
first cutting through the crust only;
place in covered dish and eat while
warm. These are much better than any
kind of biscuits, and more wholesome.
CINNAMON BISCUITS. well-risen
bread dough, mix into it little warmed
butter, roll out about one-half inch thick,
spread with butter, sprinkle thick with
sugar and little ground cinnamon,
roll up about as large as a biscuit, cut
from the end in pieces one and one-half
inches in length, set in bread-pans. let
rise, and bake for tea.
HARVEST CAKEs.-Take two pounds
of -four, and set the spounge with half
Of it, three tablespOonfuls of fresh yeast,
and half pint of warmed milk; cover,
and, in about an hour, add quarter of
pound of sugar, two eggs, quarter of
pound of currants, quarter of butter
(warmed), and the remainder of the
four with warm milk enough to make
light dough. Let it rise an hour, than
work it into cakes, in about quarter
pound pieces place them on buttered
tin to rise, and bake in quiet oven
about ten minutes. When baked, brush
them over with milk and sugar. Spice
can be added, if approved; the currants
can also be omitted.
WAFERs.-0ne quart of -four, four
ounces Of lard or butter, a little salt.
Mix with cold water; pound with a roll
ing pin twenty minutes. To be rolled
out very thin and cut with doughnut
cutter. To be eaten with jelly.
BUNs.-Three cups of new milk. on,
cup Of sugar, one half cup of yeast
make a stiff batter at night; in tn,
morning mix One-half cup of butter
flour to roll out, add currants. Cut on
as biscuit, and raise them light befor
baking.
DoUaHNUTs.-One quart of -four
one egg, One-half cup of sugar, one Gu
OF sweet milk, six teaspoonfuls of melt
ed lard, two even spoonfuls of cream O
tartar, one even spoonful of soda.
MOLAssEs GINGERBREAD.-Two Gun
of Orleans molasses, one cup of sugar
one cup of sour milk, one-half cup c
butter, one egg one teaspoonful of soda
tablespoonful of ginger, sufficient fou
for thick batter.
BOILED APPLE DUMpLINes.-Us
Russet apples pare and cut them
halves, take out the core and fill tt
cavities with sugar. apricot jam aid
Glove; join the halves and inclose the
in suet paste; boil them in cloths f
about three-quarters of an hour; serv
with melted butter plain sauce.
LILY CAKE.-Two cups of sugar, OF
cup of butter, mixed together; one CT
sweet milk, One-half teaspoonful of sod
one cup of corn starch, two cups of flou
one teaspoOnful of cream of tarta
whites of five eggs. Flavor, and fro
with chocolate frosting.
GEMs.-Two cups of -four, one cup
milk, one cupof water, little salt, M
well and pour into iron-clad pans tn
have been heated very hot, first putti
piece of butter in each partition. Ba
quickly in very hot oven.
JENNY LIND DROP CAKEs.-Two a
half cups of -four, small piece
butter, one cup of sweet milk, one-h;
cup of sugar, one teaspoonful of crea
of tartar, one-half teaspoonful of soc
little salt. one egg broken in after t
rest is put together.
PICKLE FOR HAMs.-Four gallons
water. six pounds of salt, two anc
half pounds of sugar, two and b
ounces saltpeter. Boil and skim
pickle: put the hams in when perfec
cold (; let them remain in the pickle
weeks. This is sufficient for fifty
sixty pounds.
CLEANING THE TEETH.-The object
brushing the teeth is to remove the
structive particles of food which by til
decomposition generate decay. To n