Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1882-03-03
TIE HOESEHOLD.



eggs, 4 nutmegs tumbers wine (currant),
1 bottle lemon, tablespoonfuls each Of Gin
namou, cloves, mace and allspice. Beat the
whites Of the eggs to a froth before adding.
Bake four hours.
Lemon Tgrts -One-half cup hot winter 1
lemon grated 1 cup cream 1 cup sugar
yolks Of > eggs tablespoonful cornstarch.
Beat the whites Of the eggs and spread on top
of the pie or tarts. This fills 30 tarts.
Variety Cake Three eggs } cup butter
; cup milk - cups sugar > cups -four
teaspoonful cream tartar, and half as much
soda. Take one-third Of this and add J tea
spoonful cloves | tablespoonful molasses, 1
teaspoonful each cinnamon aud nutmeg, cup
chopped raisins. Bake in three layers and
put frosting between.
Cream Cakes -One-half pint cold water and
! cup butter when it boils stir in gradually
? cups -four when cold add five eggs and
small teaspoonful Of soda. Drop in rough
cakes and bake 1 3 minutes For the cream,
boil pint of milk and add to it 1 cup sugar
and ! cup -four beat , eggs and stir into the
cream flavor with lemon or vanilla. Cut
slit in the side when the cakes are cool, and
FL with cream. Very nice
Bread. One quart boiling water and one
quart cold water stir in hlur enough to make
a bntter when cool, stir in cup yeast and
we'll CREASED pan in summer cover with a
cloth, in winter With dish. When so Light
As to have little holes n it when pushed away
from the sides Of the pan, make into loaves
adding only dour enough to klead smooth
grease the top and sides Of the loaf and set
in a warm place for about % minutes. When
sufficiently light which may be ascertained by
testing "a beforel bake from 80 to - minutes
according to size Of loaf-in an oven which
you can hold your hand in only long enough
to count seven.
FriCd OYSTERS Choose the largest and
finest oysters YOU can get, take them careful
ly from the liquor and dry between two clean
cloths. Prepare some beaten eggs, also some
cracker rolled tine and have ready hot but
ter in a frying pan. Dip each oyster first in
to the egg, and then into the cracker, rolling
it over until perfectly encrusted, then fry
quickly to a light brown. Serve the moment
they are done on hot dish garnished with
curled parsley.
Chocolate Custdrd Take quart Of milk
and the yolks Of two eggs Mix with the
eggs one tablespoon of corn starch, only lit.
tie heaped, and stir this gradually into the
milk when scalded. Add two squares Of
chocolate grated, sugar TO taste. Pour into a
dish and spread over the whites of two eggs
well beaten, and sweetened and favored with
little vanilla. Set the whole in the oven to
brown slightly.
Delm0nic0 PUdfiag-Stir three tablespoon
| fGls of corn starch into one quart Of boiling
| milk and let it boil two minutes beat the
| yolks of i've eggs with six tabespoonfuls Of
| sugar. flavor and stir in the corn dour. Put
| the whole in a dish and bake it. Beat the
whites Of the eggs and stir into them three
| tablespoonfuls Of sugar, ami when well done
| spread on the top and bake a light brown.
! Hanging Heat. Meat should be hung long
enough to grow tender if too long it be-
/ comes dry. loses its juices and weight, and if
| not hung long enough it is found tough and
hard. It should also be hung where the air
is clear and cool, but not in a current, as then
| it will dry out its juices. 1t Is said that if
| you steam a tough piece Of meat for half an
| hour, then roast it in the ordinary manner, it
will be tender.
Treating Raacid Butter A way that has
never been known to fail, Is to cut the butter
into pieces about a pound each wrap each
| piece separately in clean white cloth, then en-
close ali in a nice " bite bag or large cloth,
and bury the whole a foot or more in the
ground. the deeper the better. After week
or two according to the rancidness Of the but
ter, uuearth wash carefully, re- salt and It will
be found to be sweet and wholesome. I have
so treated butter that was too rancid for cook
ing, and when put upon the table after such
treatment. it could not be told from fresh but
ter.
HJlo 10 Nuke Neat Tender Cut the steaks.
the dav before, into slices about two inches
thick, rub them over with a small quantity Of
soda wash of next morning. cut into suita
Bile thickness and cook As you choose. The
same process will answer for fowls, legs Of
mutton, etc. Try all who love delicious, ten.
der dishes Of meat.
EE.,,,4,f, p.U. ,.-.-., 81
dour. half cup of sugar, cup Of butter, cuI
of yenst, 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 addinl
the whites of eggs after mixing in part Of thu
-four kueAd stiff aud let rise in warm pac,
over night In the morning kuead into rolls
and let rise till light rub the beaten white o
an egg over the tops Of rolls and bake thirtl
minutes.
LemOHette Pare and core some apples
and boil TILL nearly tender, and Of these tax
one pound to this add the juice Of rattle
more than half a lemon and the grated pea
of 4 whole one, sweeten to taste with powder
ed loaf sugar, about one pound Is usually suf
hcient; to this add the yolks of eight eggs
and the whites of six we'll beaten, tire
ounces Of butter liquid sufficiently to mi
them with, and beat up all together put in
to pie dish aud bake for nearly an hour.
RipsRiRg Cream. At this season there i
ottan great difficulty found in obtaining but
ter, without churning long time. To pre-
vent this the cream should be ''ripened
Set the full jar of cream beside the kitchel
fire and frequently stir the contents with
wooden spoon a stick kept for the purpose
When quite warmed through carry the jar +
a cool place to stand all night. In the morn
ing the butter is obtained at a lower temper
ature and with less ehurning than if the cream
had not been previously warmed, while tn
color and flavor are uniniured.