Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1882-01-09
gadiss' Golatl,as.
RECEIPTS.


with salt, and two well-beaten eggs j;
mix thoroughly, put in baking pan,
and set in quick oven until light
and nicely Drowned on top.
How TO MAKE MEAT TENDER
Cut the steaks, the day before, into
slices about two inches thick, rub
them over with small quantity of
soda; wash off next morning, cut
into suitable thickness, and cook as
you choose. The same process will
answer for fowls, legs of mutton, etc.
Try, all who love delicious, tender
dishes of meat.
Snow CAKE.-Four cups of fine,
white sugar, one heaping cup of but
ter; beat together till fine and
smooth; while beating gradually add
two-thirds cup of sweet milk; then
add the whites of twelve eggs beaten
to good foam. Sift three cups of
flour, one cup two-thirds full of corn
starch, two teaspoonfuls of baking
powder together, and stir in gradual
". This recipe makes a fine cake for
brides, as have frequently used it,
and have doubled it with grand sue
| cess. =
WHITE MOUNTAIN RoLLs.-SiXteen
cups of flour, half cup of sugar, cup
of butter, cup of yeast, the whites of
four eggs beaten to stiff froth, and
four cups of boiling milk; melt the
butter and sugar in the milk, have
the milk blood warm, and mix the
bread, adding the whites of eggs af-
ter mixing in part of the flour, knead
stiff and let rise in a warm place. In
the morning knead into rolls, and let
rise till light; rub the beaten white
of an egg over the tops of rolls, and
| beSnO ehh ~ uilAuUCo' y
BUcKwHEAT CAKES. The best
buckwheat cakes are made with an
addition of corn-meal -four and oat-
meal flour, or if this cannot be OBJ
tanned, substitute Graham -four in its
place, and one cupful of corn-meal
flour; to this add dessert spoon
evenly filled with salt, two table
spoonfuls of molasses, and luke-warm
water sufficient to form a batter; stir
through the -four well four teaspoon
fuls of baking powder before wetting ;
but these cakes are much better rails
ed over night with yeast.
APPLE FRITTERs. pare the
apples, and then with an apple-corer
cut out the core from the center of
each then cut them across into slices
J about one-third of an inch thick, hay
ing round opening in the center.
t Next make a fritter batter by the fol
lowing recipe: Beat three eggs well
add part of one pint of milk and 6
little salt !; then the remainder of the
pint of milk and one pint of flour
beating it all quickly. The slices o.
/. apples must now be Immediately dip
> ped in this batter and fried in boiling
lard sprinkle over with sugar ant
y serve in circle, one overlapping tn
: other, with or without sweet sauce il
5. the center.
d To wash fine fannels, knitted wool
ems. Dissolve crude borax in water
= a lump as large as the thumb to eac
y quart. Boil the borax, and cool
a. off until it is about the temperatr
. of river water in the summer. Add
): little liquid ammonia, less than tea
!" spoonful to a quart. If the article
g are very soiled, dissolve a little soa
to that has no rosin in it. Do not ru
IN the flannel, nor wiring it, press it
III potato masher will do as well for thi
be as anything else. Rinse it in waite
= of the same temperature. Zephy
lis shawls and head wraps can be cleans
"a ed by shaking them in a pillow-cas
- with plenty of dry wheat flour an
do pulverized borax. Rub the wors
re. spots in the -four as if it were water.
all VELVET PUDDING.-Take five EGG
. and beat them separately, then ad
as one cup of sugar to the yolks. Tai
four tablespoonful of corn stare
ny dissolved in little cold milk, al
add this to the yolks and sugar; be
ust three pints of milk and add the 9th
'p' ingredients while boiling; reno
e,s from the fire when it becomes qui
md thick !; flavor with vanilla, and pc
ny. into baking-dish !; beat the whit
1 fer of the eggs to stiff froth, add half
=! u.s. cup of fine white sugar, turn this ov
the pudding and place in the ov
! Of and let brown slightly. To be eat
sht with sauce made of the yolks of tN
eggs, one cup of sugar, tablespoon
one of butter; beat well, add one cup
W boiling milk, set on the stove until
!. or
rs. comes to a boiling heat; flavor w
e.s. vanilla.
YER SNOWFLAKE CAKE.-Take three Gu
of of Aou,. ciftad thraa times to mako
e's' light as for angel cake; one cup