Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1881-04-18
gaaies' Golamll.
DOMESTIC RECIPES.

enough 10 TUll ouC.
INDIAN FRIrTERs.-S one quart
of corn meal (half milk and half water
will answer), stir in half pint of -four,
half pint of yeast. and a little salt; let
it rise and fry Oh griddle.
AUNT CHLoE's BIsCUIT.-One pint of
rich milk, one teaspoonful of soda dis
solved in it, teaspoonful of salt, two
tablespoonful of molasses, two eggs,
Indian meal to make batter to fry.
OBSERVATION-DISCLOSURES cup of molasses,
into which beat one teaspoonful of soda,
one-third cup of milk, one-third cup Of
butter, one egg. one teaspoonful of
ginger, one of salt, and two cups of -four.
PUFF CAKE Three cups of flour, two
and half cups of sugar, one of milk
three eggs, piece of butter large as an
egg, one teaspoonful of cream of tartar,
half teaspoonful of soda, half teaspoon
full of salt.
LIGHT BREAD-Warm one pint of
milk; cut in small pieces one table
spoonful of butter when cool add one
egg beat light, and -four enough like
other bread, gill of yeast; knead we'll,
rise over night, and bake in pan.
PLUM CAKE.-Five cups of -four, two
of sugar, one of molasses, one of butter,
half coup of lard, teaspoonful of salt,
teaspoonful of soda dissolved in a cup of
sour milk, two teaspoonfuls of ground
Glove, two of allspice, one of mace, one
pound of chopped raisins, two ounces of
citron sliced thin.
SALEM FORCED MEAT BALLs.-Take
piece of veal and an equal quantity of
salt pork; chop them together fine;
pound two hard crackers and add to it
little salt, sweet marjoram, pepper,
and a nutmeg; mix them we'll; -four
the hands, and roll into little balls; fry
them in butter.
GLOVER CAKE.-Seven cups of -four,
two cups of sugar, one and a half cups
of butter, one of molasses, four eggs, a
cup and half of sour milk, teaspoon
full of soda dissolved in the milk, two
grated nutmegs, half a pound of raisins
chopped we'll, and two ounces of citron
cut in rather small pieces.
MRS. R1DGELEY's BREAD Take two
quarts of -four, put before the fire to
dry make hole in the middle, and
put in half pint of yeast, cover it and
let it stand till morning, then take a
pint of milk-warm water with two tea
spoonfuls of salt, and stir into it, and in
half an hour it will be ready for baking.
GINGERBREAD.-One cup of milk, two
aud one-half cups of -four, two-thirds of
a cup of molasses, two-thirds of a cup
os sugar, two-thirds of a cup of butter,
one egg, one heaping teaspoonful of soda.
one even teaspoonful of cream of tartar,
little ginger, allspice, Glove, nutmeg
and cinnamon, and the last thing before
putting in the pan, add one tablespoon
full of vinegar.
BALTIMORE PIE.-Roll out some rich
puff paste, not quite an inch thick GU
into any shape you please. making eact
piece of the same shape, but smaller
than the preceding one, till the last il
about the size of cent. Between eacf
piece spread some rich preserve or jam
turn up the edges of the paste, an(
brush the sides and top with the heater
yolk of an egg. Lay the pyramid on ;
tin sheet, and bake light brown. Serv
hot.
DELICATE PUDDING-One quart o
milk !; while boiling, STIR in one pint 0
-four after it is sifted, six eggs, 81,
tablespoonfuls of white sugar, one spoon
full of butter, grated peel and juice 0
two lemons. All the ingredients mus
be we'll beaten together, before they ar
stirred into the milk; stir one wa
without stopping, till it has boiled for
minute or two; take it off and turn int
your pudding dish. 1t is to be cate
3 cold, with sugar and cream if you like.
i. ROAST VEAL.-Make stufing of
) little beef suet, chopped fine, the sam
f quantity of bread crumbs, a little swet
= marjoram, the rind of two lemons grated
e tablespoonful of grated horseradish,
r little pepper and salt; if you pleas
e add the yolks of two hard boiled egg
o cut up fine. Introduce the stufir
r through the fillet, secure it with skewe
e and Irvine haste it we'll while it
f roasting, and make gravy of IL
e drippings thickened with -four.
IL BEEF STEw.-Take pound and
l. half of nice beef and cut it into sma
K pieces. Place in the bottom of yo
e saucepan layer of sliced potatoes,
e few slices of onion, pinch of peppe
4 one of salt; then layer of mes
y another layer of potatoes. onions, So
and pepper, with layer of meat, al
continue in this way till you have d
~ posed of all your meat; let the t
10 layer be of potatoes, onions and seaso
u | inp Cover all with uater and lat