Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1883-03-14
OYSTER sTEw-MILK STEW.

OYSTER sTEw-MILK STEW.
Cook the oysters and the milk in sepa-
rate saucepans. Dip the oysters from tho
saucepan into the bowl they are to be
served in, add a ladleful of milk and n
small piece offresh butter. Serve crackers,
butter and shred cabbage separately with
the stew. Oysters do not always curdle
the milk when boiled in it, but there is
always danger that they may, SO the
rule is not to run any risk. Besides, to
cook the oysters in the milk. although
good for flavor, always makes dingy
looking stew, with scum on top. 10
obtain the best quality and appearance,
boil some oyster liquor separately and
keep 1t ready for orders. AS it reaches the
boiling point the scum on top can be
skinned off, and after that pour it through
a fine strainer into a clean saucepan, and
YOU have oyster essence clear and ready
for use without detriment to the appear
ances. 1t is with cooking an oyster as
with cooking an egg. 1t may be either
soft boiled or hard boiled, only there is the
difference that an oyster boiled hard is
spoiled. To cook oysters for stews set
some of the liquor that has been boiled, as
above mentioned, on in little saucepan
and drop in the oysters with fork. Add
pinch of salt and pepper, shake them
back and forth while heating, and AS soon
as the liquor fairly boils they are done
Time, about three minutes for one stew.
FRENCH BREAKFAST ROLLS.
! One pint of sweet milk, heated almost
to the boiling point, half cup of butter,
third of n cup of sugar. one cup of yeast.
Let the milk cool so that it will not scad
the Yeast, and yet will be more than Luke
warm. Stir the yeast and sugar in it, and
with the flour make light sponge. When
it has risen for the first time knead the
butter into it; let it rise again, and then
cut it in strips and roll in proper shapes,
or cut it in round cakes and butter one
half of the top and double the cake over,
la bakers rolls. IF started the night
before and allowed to rise the last time an
hour before breakfast, the time will be
sufficient to insure delicious rolls The
oven should he hot, and from fifteen TO
twenty minutes will serve to bake them
The same correspondent asks how to make
corn meal griddle cakes: 10 twoth'rds
of sifted meal allow one thire of wheat
flour, with enough sour milk sweetened
With soda to make IL batter about rs thick
as lOr IfllteTS ueSU CtthcS SuOulh NC iciV
on the grddle few minutes longer than
if of buckwheat or wheat flour alone. Be
sure to use good pinch of salt, and
little sugar to give Il light brown color
ANoyELTY IN CAKE.
Bake loaf of white cake or of corn
starch cake; have the loaf when baked
about three inches deep. When done and
cold, put on the top of the loaf pieces of
orange; these should be cut in the shape
and of the size of caramel. Put them on
rs close together as possible, and have
them smooth or even if you can. Then
cover the cake, orange and all. with frost
ING. II corn starch cake is made, follow
this rule One cup of flour, one cup of
corn starch. one heaping cup of white
sugar. half cup of Gutter, beaten with
the sugar until it is light as cream, one
large teaspoontul of baking powder, and
the whites Of four eggs, beaten to stiff
froth and put in last; q large half cup OF
sweet milk should be stirred in with the
butter and sugar after they are we'll
beaten. This cake does not keep well,
and should be eaten while fresh. A nice
white cake to be covered with orange is
made by using the whites of five eggs, one
cup of milk, half cup of butter. one
leaspoonfui of baking powder, one cup and
a half of sugar, and about three cups OF
flour.