Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1882-12-29
THE HOUSEHOLD.



Bditer PUd3iRg. One quart Of milk four
eggs six spoonfuls Of flour, little salt bake
twenty minutes.
F9cd Oaioas Cut in thin slices & large
onions turn over them quart Of boiling
water let them stand half an hour drain
and wipe them dry with cloth dredge on
little flour, pepper and SALT have ready some
hot butter or nice drippings fry them
nice brown.
4 Soup Maze QWckly Take . quarts Of
stock soup, put it to boil with an onion,
carrots and 1 turnip chopped fine, and sea
son il with pepper and salt. If it is made of
brO,rH stock, add half q teaspoonful of cloves,
and boil il half an hour then add a cup of
red wine but if it is made of ,olite stock
put in half teaspoonful Of ground mace and
a cup Of white wine.
A BCCf P6.-Take cold roast beef or steak;
cut it into thin slices, and put layer into a
pie-dsh shake in a little -four pepper. and
salt cut up tomato Of you have it,, or
onion chopped very fine then another layer
Of beef and seasoning, and 80 on until the
dish is filled. II you have any beef gravy,
put it in il not, Il little beef drippings, and
water enough to make sufficient gravy. Have
ready one dozen potatoes, well boiled and
mashed, half a cup Of milk or cream and
little butter and salt spread it over the pie
as a crust, an inch thick brush it over with
egg, and bake it about twenty five minutes.
To Prepare Spiced Beef Take the brisket
or rattleran cut it into pieces about the size
you wish to cook rub it over with fine salt,
little sugar, cloves, alspice, pepper and
saltpetre roll the beef up tight and tie it,
To thirty pounds of beef allow a cup of salt
q cup Of spice (the spice is not to be ground),
n piece of saltpetre the size of o nutmeg,
broken fine pack the beef when prepared,
into keg add one quart of good vinegar,
aud enough beef brine to cover the beef let
it stand about one week, when it will be fit
for use. This will keep six months or more.
Boil a piece of this beef weighing eight
pounds six hours press it eight hours to be
served cold
Mutton Pic. Take cold roast mutton, cut
in nice slices lay them in pie.dish; season
them with pepper and salt add the cold
gravy and spoonful Of currant jelly; if not
enough gravy add Il little water, a piece of
butter, dredge in little flour, and cover it
with paste, or rice, or potato crust. Bake it
three-quarters of an hour
Fruit PUddiHg. One cup of molasses, one
of milk, l teaspoonful Of soda, eggs, cups
Of flour, half a cup of melted butter, l cup OF
raisns, and l cup of curfalts. Boil hours.
Tdpiocd PuddjHQ Put cup Of tapioca
into a pint OF milk set it near the fire to
swell, and stir it often. Then add a pint of
cold milk, , eggs, cups Of sugar, little salt,
and spice of any kind. cup of raisins and
a cup of currants may be added. Bake an hour
and a half.
Sago PHdd'ag. This is made the same as
the foregoing, or may be made by soaking the
rice or sago in pint Of water instead Of milk,
and then add the pint Of milk afterwards, and
allow one or two more eggs to q quart.
Coc01aW PUddiHg. Break tho cocoanut,
aud save the milk peel Oh the brown skin aud
crate the cocoanut very fine. Take the same
weight Of cOcoanut, tinc white sugar, and but
ter ; rub the butterand sugar to "a cream, and
add . eggs well beaten, one cup OF cream, the
milk Of the cocoannt, and a little grated lemon.
Line a dish with a rich paste; put in the
pudding, aud bake it one hour. Cover the
rim with paper, if it is necessary.
POuHd CtEc. Take pound Of white sugar
and three. quarters of pound ofbutter beat to
cream 10 eggs, the whites and yolks beat
en- separately add the yolks, well beaten, to
the butter and sugar add u glass Of white
wine, half teaspoouful OF mace half nut.
meg or any flavor that is preferred. Beat it
well together add the whites, aud beat it UNI
I'll it is well mixed; add pound of flour, beat
it in we'll and strow in a cupful Of dried cur
rants. Bake it in tin square PANS half an
hour.
Wine lVHey i Boil half pint of new milk
while it is boiling put in cup of white wine,
stir it up, turn it into bowl and lot it stand
about 10 minutes; turn it OFF from the curd,
and flavor ii As you like with sugar.
Sponge Cdke.-Six eggs, ? cups of sugar,
. cups of flour, teaspoonfuls cream tartar
in the flour, ? teaspoonfuls soda wet with a
little water, aud stirred in the last thing.
Bake in quick oven.