Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1882-08-14
Gaaies' Gol41llll.
RECIPES.

BLACKBERRY JAM.-Blackberries
require nice picking, half the weight
of any kind of sugar, and three
quarters of an hour boiling. The
single objection to the jam is the
quantity of seeds; but the jelly made
from this fruit is perfect.
GOLDEN PUDDING. = Melt six
ounces of butter, and mix with the
same weight of finely-sifted sugar.
Pound in mortar to paste three
ounces of candied orange, and stir
into the butter and sugar. Beat up
well the yolks of eight eggs, and add
pour the whole into a buttered dish
with the edge lined with puff paste,
and bake three-quarters of an hour.
Serve hot OF cold.
RASPBERRY OR CURRANT CUsTARD.
Make rich sirup of pint Of rasp-
berry or currant juice, poured over
eight ounces of loaf sugar. Skim it
and stir gradually into it, over slow
fire the well beaten yolks of six eggs,
and continue to stir for five or six
minutes then pour it out, and as it
cools stir in by degrees half pint of
cream and tablespoonful Of lemon
juice. Serve in cups.
RED CURRANT JELLY.-Put the
fruit, quite ripe, over the fire, in an
enameled pan, and stir it till the juice
begins to flow freely, then strain it
through a jelly-bag, and return the
juice to the pan; boil it for twelve
or fifteen minutes. and add fine loaf
sugar, one pound to one pint of
juice; stir it till dissolved and five
minutes longer, then pour out the
jelly into small pots or glasses.
RASPBERRY, CURRANT, OR GOOSE
BERRY JAM.-These jams all require
three-quarters of their weight in sug-
ar but the fruit must be boiled first
till broken. The raspberries and
currants will not require more than
half an hours previous boiling, the
gooseberries nearly an hour, before
the sugar is added, when they must
boil 25 to 80 minutes more. Be care
full to stir, and to remove the scum.
Gooseberry jam is much improved
by the addition of small quantity
of red or black currant juice.
Pound CAKE.-Time, one hour.
One pound and a half of flour; one
pound of butter; one pound of white
sugar; ten eggs; wine-glassful OF
brandy; half a nutmeg; teaspoon
full of extract of vanilla, or lemon
Beat the butter and pounded sugar
to cream, whisk the eggs to higl
froth, then put all the ingredients
together, and beat until light anC
creamy. Put into a tin lined will
buttered paper, and bake in a mod
crate oven for one hour. When done
turn it gently out, reverse the tin
and set the cake on the bottom unit
cold.
STRAWBERRY OR RASPBERRY JELLY
Get tine-colored, fresh, ripe fruit
and put over the fire at a sufficien
distance for the juice to flow slowly
but do not allow it to run longer thai
it is perfectly clear, probably twent,
, minutes; then run it through jelly
i bag without pressing. If the juic
D is at all turbid, strain it agail
through muslin into the pan, an,
: simmer it for a quarter of an hour
then add one pound of fine sugar t.
b each pint of juice, and boil it tel
il minutes longer. Keep it in small
r glass jars. 1t ought to be clear an
: beautiful in color, and is very usefu
l. for creams or ices. Cherry jelly ma
be made in the same way.
d CABINET PUDDING.-Bon three
quarters of pint of cream, and mi
- one quarter Of a pint, cold, with tn
l. well beaten yolks of six eggs and
glass of brandy. Pour the boilin
" cream over this, and stir as you pou
it till it becomes a custard. Butte
plain mold, and line it with drie
az cherries and slices of dried apricot
Up or peaches, tastefully arranged in
pattern. Put into the mold light
Mt four ounces of sponge biscuits an
no two ounces of macaroons, mixed
strew an ounce of powdered sug;
amongst them; then fill up the mo-
with the custard perfectly cold. t
up and steam for an hour. Let
stand few minutes then turn OF
carefully and serve with wine sauce
FALSE ECONOMIES.
ne ne How many country-houses have V
seen which, fair and goodly in the
d. two-storied stateliness, never have
III, nd window-blind opened or shutter u
closed on the side where lies the fine
We view and where turks the sweete
, s1 winter sunshine-except on occasi'