Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1882-12-11

oAIOC DohOo tlPpISo VIII q 0h'NA
spoon; add one cup sugar, and the
beaten white of an egg flavor and
beat half an hour. Serve on custard
or alone.
VIRGINIA Corn BREAD.-Dissolve
one tablespoonful butter in three
pints boiling milk in this scald one
quart Indian meal when cool, add
half pint sifted flour, little sugar,
teaspoonful salt, two eggs beaten I'M
til they are thick and creamy; mix
well and bake in buttered pans.
DREAMED PoTAToEs.-Put into
saucepan two tablespoonful butter,
a little minced parsley, salt and pep
per to taste, stir to kissing, add
small cup milk, with pinch of soda,
when hot, teaspoonfnl -four, stir
until it boils, chop cold boiled pota-
toes, put into the cream and serve as
soon as they begin to boil.
RAISED DOUGHNUTs.- cups
sugar and six cups -four sifted to-
gether, one pint milk and piece of
butter the size of two eggs warmed
together, and spice to .the taste; add
half a cup good yeast. Mix into a
stiff dough and set to rise four or five
hours. Roll thin, cut into any shape
you please and fry in hot lard.
SCOTCH SHORT CAKE.-Take one
half pound of slightly-salted butter
one pound -four and mix with the
hands; add four ounces loaf sugar,
and work into smooth ball ; roll
out until it is an inch thick; prick
over with fork, and pinch around
the edges, and bake half an hour
with a moderate fire, in a round OF
square pan. according to taste.
A LUNCHEON DIsH.-Chop the
lean of cold roast beef or steak very
fine, separating it from the fat near
ly fill pudding dish with cold boiled
maccaroni; in the center put chopped
beef, carefully favored with salt
pepper, thyme, and if to your taste 6
little cooked tomato. Pour stock o.
gravy over beef and maccaroni, GOV
er with bread crumbs, over which
pour two tablespoonful melted but
i ter and bake half an hour.
To MAKE A GOOD BEEF GRAVY
: Take the drippings from the meat
turn into a saucepan, and add cup
f full of boiling water; shake in littl
!. flour and salt, and let it just come t
5 boil, stirring it all the time; add
: tablespoonful of tomato catsup.
CABBAGE.-Boil it two hours. ]
is very nice, also, after it is boiled
chopped very fine, and fried in lii
tie butter. When done, add littl
!, IS vinegar, and stir it up.
e ROAST BEEF.-A piece of bee
'es weighing ten pounds requires tw
s. hours to roast. Allow ten minute
h to every pound over or under tn
IT weight. Basic the meat with tt
drippings two or three times. d
not salt or flour it until nearly don
; The second cut of the ribs, and tt
r. back of the rump, are considered Il
o. best parts for roasting.
WAFFLEs WITH YEAST. One qua
of warm milk; an ounce of butte
! three eggs; one gill of good yeas
one tablespoonful of salt, and flo
Il Il enough to make stiff batter set
~ to rise six hours, or over night br
10 ter the irons well, bake quickly, al
; serve hot.
=, Pies HEAD CHEESE. a pig
N head until the bone comes out, a
ay chop this very fine; pound abe
10" On eight soft crackers very fine, and n
.st. this up well; add some sweet herl
nn. pepper, salt, and spices. Put t
sas into mould, and press it for two
are three days. 1t is very nice cut il
thin slices, and eaten cold.
, ,ee' HASH TURKEY OR CHICKENS. (
the meat from the bone take off
skin; cut the meat into small piece
put them into saucepan with a
tie pepper, salt, and if you have ii
little cold gravy; if not, put in a
tie butter and cup of hot wal
S.Y. Dredge in little flour; cover it V