Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1881-09-05
Saaies' Column.
HOUSEHOLD NOTES.

SKELETONS eggs, three table,
spoonfuls sugar and one tablespoonful
butter, -four to make very stiff. Roll
very thin and cut in fancy shape.
DoUGHNUTs.-One quart flour. one
egg, one-half cup sugar, one cup sweet
milk, six teaspoonfuls melted lard, two
even spoonfuls cream tartar, one even
spoonful soda.
FEATHER CAKE.-One cup sugar, one
cup milk, one tablespoon butter. one
egg, two and one-half cups -four, two
teaspoons cream tartar, one teaspoon
soda. Flavor to taste with nutmeg or
| lemon.
JENNIE LUNGEs.-Half cup melted
butter, two tablespoonful sugar, one
cup sweet milk, two teaspoonfuls cream
tartar, one teaspoonful soda. two eggs,
three cups -four, and little salt. Bake
in small cups twenty minutes.
OMELET-Two eggs, two tablespoon
fuls milk, one tablespoonful salt, one-half
spoonful pepper. Beat the milk and
eggs stiff. Have the pan hot and but
tered and turn in the omelet. If it
browns too much on the bottom set 1t in
the oven to cook on top. Turn one half
over the other and remove on a hot
platter.
CRANBERRY RoLL.-Stew a quart of
cranberries in just water enough to keep
them from burning. Make very sweet,
strain and cool. Make u paste. and
when the cranberry is cold spread it on
the paste about an inch thick. Roll it,
tie it close in a flannel cloth, boil two
hours and serve with a sweet sauce.
Stewed apples or other fruit may be used
in the same way.
POTATO CRooUETTEs. Season cold
mashed potatoes with pepper, salt and
nutmeg. Beat to cream with tea
spoon of melted butter to every cupful
of potato; bind with two or three we'll
beaten eggs, and add some minced pars-
ley Gf you ike) Roll into oval balls,
dip in beaten egg, then in bread crumbs
and fry in hot lard or drippings. Pile
in pyramid upon fat dish, and serve
MUTTON HARICoT.-Take loin o.
mutton, cut it into small chops, season
o with ground pepper, allspice and salt
. let it stand a night, and then fry it
? Have good gravy, we'll seasoned will
. -four, butter, catsup and pepper, if nee
essary. Boil turnips and carrots. Gu
them small, and add to the mutton
stewed in the gravy, with the yolks o
! hard-boiled eggs, and forcemeat balls
g Some green pickles will be an improve
ment.
APPLE TRIFLE.-Scald as many az
- Piles as, when pulped, will cover the dis
\ you design to use to the depth of two 0
a three inches. Before you place them i
the dish add to them the rind of half
J lemon, grated fine, and sugar to tast'
- Mix half pint of milk, half pint {
- cream, and the yolk of an egg; scald
over the fire, keeping it stirring, and d
not let it boil add little sugar, an
:, let it stand till cold. then lay it over tt
apples, and finish with the cream whip
II DANISH PUDDING.-One cupful of tai
v ioca, three generous pints of water, ha
m teaspoonful of salt, half teaspoonf
n of sugar, one lumber of any kind
to bright jelly. Wash the tapioca ar
~ soak in water all night. In the NOR
We ing put on the double boiler and COZ
one hour. Stir frequently. Add tt
id salt. sugar and jelly and mix thorough
nd Turn into mold that has been dipp,
o. into cold water, and set away to harde
m Serve with cream and sugar.
VEAL LoAF.-Take three and one-h;
he pounds veal, one thick slice fat por
EFT and chop the whole raw. Take S
nd crackers pounded fine, two eggs, one-h;
ms cup butter, one tablespoonful pepper
ap- little Glove, aud any herb to suit t
taste. Mix together and bake in a Ii
he, like bread; put into shallow pan wi
e a little water, cover with bits of but
ar and dredge -four over it; bake slow
two hours, basting it as you would me
a This is nice cut in thin slices for a
dish, and it will keep good some time