Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1881-02-14
gadies' Column.
RECIPES.

IllIk, sOHC-lldA1 Cup VI 0NSNA, SAiiAA VIZ
spoon of soda, two tablespoons of butter, |
one cup of wheat flour, two cups of gra-
ham flour, little salt.
BREAD CAKEs.-Take stale bread and |
soak it in milk, then run through colan
der To each quart add spoonful of
salt, two tablespoonful of sugar, and |
half nutmeg. ssfs.t,
DELICATE CAKE.-One cup sugar, half
cup butter, two cups flour, half cup milk,
whites of four. eggs, one teaspoonful
cream tartar, half teaspoonful bicarbon-
ate soda, one teaspoonfull essence of
lemon
CORN MEAL MUFFINs.-Three cups of
corn meal, one-half cup of sifted wheat
flour, three eggs well beaten, two large
spoonfuls of butter, and one teaspooful
of soda dissolved in one pint of butter
milk, and little salt Beat these well
together, pour into rings and bake nice
brown in the oven.
FIG PUDDING. Chop half a pound of
figs very finely; m!x them with one-fourth
pound of coarse sugar, a tablespoonful of
molasses, four tablespoons of milk, half a
pound of -four, quarter of a pound of
suet, an egg and a pinch of grated nut
meg; put the pudding into the buttered
mold and boil five hours.
APPLE FRITTERs. a batter, not
very stiff, with one quart of milk, three
eggs, and -four to bring it to a right con-
sistence. Pare and core dozen apples,
and chop them to about the size of small
peas, and mix them well in the batter.
Fry them in lard, as you would dough-
nuts. Sprinkle powdered sugar over
them.
Corn BREAD.-A pint Of Indian meal
wet with water, milk warm, sufficient to
let the meal swell; teacup of sour milk,
q teaspoonful of saleratus or two if
wanted extra. The meal should be wet
in the early part Of the day, so that it may
swell. Bake an hour in a creased pan ;
if the pan is shallow it win not take long
to bake. EHa
APPLE TApIoCA.- some tart apples !;
| fill up the opening with butter and sugar !;
strew some sugar around them. Put one
dessert spoonful of dry tapioca to each
apple. Put water around, nearly up to
the top of the apples; bake and serve.
It is better to soak the tapioca in the wa
ter over night, or at least for several
| hours. ...5 .t
To Corn BEEF.-This should always
be done in cool weather if you wish ii
to keep more than two or three days.
Wash the beef well after it has lain awhile
in cold water. Drain it and trim it and
rub plentifully with coarse salt and very
small piece of saltpetre added to it. In
cold weather warm the salt by placing il
before the fire.
MEAT CAKEs.-Chop any kind of fresI
cold meats very fine; season with sal
and pepper; make a nice batter; lay {
spoonful of the batter on the griddle K
prevent it sticking, then a spoonful of tn,
chopped meat, and then spoonful of The
batter; when it is Drowned on one sid,
turn carefully and brown the other.
makes palatable dish.
BUCKWHEAT CAKES.-One pint of warn
water, half a cup of yeast, quarter of In
dian meal, two tablespoonfuls of molas
SEES; add buckwheat enough to make thil
batter; let this rise over night; in tn
; morning sift in spoonful of saleratus
and fry. Buckwheat is so fine that
must be stirred and beaten well from tn
bottom or there will be Jumps.
To REMOVE MARKING INK OR STAINS
! Take the piece of marked linen and in
merse it in solution of chloride of lime
in few moments the characters will pas
from black to white. immense in a sob
t | ton of ammonia Immediately it is remo1
3 out Of the first, and allow it to remain
it for few minutes after this it ON
requires to be well rinsed in clean water
MUsH.-Stir tablespoonful of salt al
e cup of -four mixed with one qnart of /
dian meal into qaart Of boiling waite
: beat it well and boil gently two hour
Turn the whole into dishes which ha7
1t been dipped into cold water, and s
It away to- cool In the morning cut in
y slices an inch thick, and fry brown
5 pork fat. Serve slices of pork fat Wi
7 it..
a YANKEE CAKE.-One egg, butter t
e. size of an egg, one cup sugar, one pl
70 flour, nutmeg and rosewater, or 9th
II. flavor to- the taste in the milk dissol
one teaspoonfu1 soda; into the flour +
", one teaspoonful cream tartar. Beat
or egg, butter and sugar together until ligl
then pour in it, at the same instant, t
tie flour and milk; beat it thoroughly, til
ne pour the mixture into the turks he;
7, we'll dressed. aes
all ROAST CoRNED PoRK.-Take a leg
M lightly corned young pork, weight
about eight or nine pounds, make a n
~ sage and onion stuffing, and stuff
zee thick end well. Tie over it piece
well creased, thick paper. Dredge
is and prepare it exactly as the fresh pc
he Roast slowly about three hours. ]
sauce the same as for roast pork, {
ere serve istewed apples with it. This is v
''' nice if the meat is carefully roasted, ;
is good cold. sla z5aa 3H
cad STRAWBERRIES STEWED FOR MEATS 4
PoULTRY.-Pick and wash one quart
,er- craDberries; pour them into colan
fe- to drain then put the berries into a
sky oo,oo,,o,, WV,
excepting that which remains on I'll
or
from washing mix through, when in
rod saucepan, three-quarters of poun(