Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1882-01-11

and it is rrue that grain products are the
cheapest food to buy.
| have thought Of this article, read
months ago. many times. and the question
has occurred 10 me often, If the plenty oil
farmers tables 10 not often much homlier
than need bel
Farmers wives, as q rule. have littl1
time to spend in fancy cooking. and by
that term | mean cooking that simply
plesses the eye and taste, but which does
not Tend to really satisfy the needs OF the
inner man; but there are plenty OF
wholesome dishes. easily prepared. that
are toothsome and digestibIe, aud cost no
more than potato sRd meat. bread and
butter. and they help to make variety
and change. Every farmers garden
in summer AMI cellar in winter ought to
contain vegetables in variety. enough for
any intelligent woman to be able to
prepare dinner from fit for king. or.
what is better, fit for a farmers table. and
if the farmer does not provide these, be
deserves to have surfeit of the same Old
dishes without change day after day.
There is occasionally u farmers wife
who spends quito too much of her time
and energy in preparing dainty dishes for
her liege lord and the young olive branches
that gather at her table; and oftener still
we find those who spend good deal of
time and strength in prepuing rich aud
dainty food for their guests, but who think
anything lis good enough for "our own
folks" This worse mistake than the
other. What is good enough food for oar
own families. is good enough for our
guests, who are at least supposed TO be
we'll served at home; three or four kinds
of well cooked food are enou IN for all
Legitimate meals. why add several kinds
more if company comesP
Judging company" by our own feel
ings, they enjoy best, visiting where their
coming and going makes the least disar-
rangemsnt of household plans and labor.
| had rather have the planest food served
me tn IN to have my hostess spend half the
hours of my stay connecting some dainty
for my eating. and feeling all the time
AS if had Internationally caused her lots
of trouble. have wished At sucn times
that l could make her really believe l
meant all sail when | desired her "to
make no difference on account of my pres
ence." Suffering as I have sometimes
| from this feeling when | have been the
guest of another, | never will cause my
guests to feel that am making unnece,'
sary trouble on their account if can help
it. If any additional food needs cooking
tor my own family, do it, Often gru1s.
ing the time thus taken from my guests
but other wise not. and believe this is
true hospitality.
have tried " James receipt for raised
lOughnuts and chocolate cake, and iind
hem nice. Let each member of our
h 'u>ehold department give receipts. with
them old and tried and they will bo very
useful to others, oftentimes. give few
hat have used for years and know To
be good:
ROLL JELLY CAKE,
Four eggs, one cup of dry sugar. one
cup of -four, one teaspoon cream tartar
and half a teaspoon of soda; bake on
long tins in quick oven. This quantity
should be btked on two tins, though you
will have to shake them to make it cover
the bottom of the tins; yet it will come
out of the oven quite thcS enough; sprra
with jelly AMI roll while hot; wrap IN y
clean towel, and keep wrapped till you
cut it for the tarle. 1t is good for week
if kept covered tightly, but is Dest the
first or seconi day after baking.
give my rule for making pain dough
nuts, which like better for "Slealy diet.
tLan sweetened ones:
To one q1art of sour milk add one larg,
spoon of thick cream; if it is thin, U.s.
more; salt to your tatte-I use n large
spoonful in mine-saleratus to sweeten
aour to mould; let it rise two hours in
warm place If other work presses three
won't hurt them bit. Then mould ant
cut out; have the lard rather hot, 80 rs tc
fry quickly. am almost always success
full wnen use this rule.
RAILROAD CAKE.
Break three eggs in II teaoup and fill i
up with sour cream; one cup of sugar
one OF -four, if you use winter wheat houl
) If spring wheat little more, say
quarter mote-a small teaspoon of soda
spice TO your taste-I use nutmeg--nnd :
little salt This makes one loaf of cake
or you can bake it in two round tins anG
} split them open for jelly or whipped
cream. 1t will keep good tor week
, but is best new.
FRUIT CAKE.
Two cups of butter. four eggs, tire,
cups of sugar-l use maple sugar and TIT
cLlrkest | have-one cup new milk, i,
which dissolve one teaspoon of soda, tw,
teaspoons Of cream tartar, one pound o
rai.ns-citron if you like. bat it is mic,
without-spice to your taste, about sever
cups Of -four; bake little in Il small disl
and if it falls when done add litt
more ffbur.
This is neither very rich nor expensive
= but is excellent to keep few weeks, or a
long as ever care to keep it.
LAURA B. BoYCE.