The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1883-06-08
Recipes.

Recipes.
ASPARAGUS SoUP.-Cut the tops
from about thirty head of asparagus,
about half an inch long, and boil the
rest /; cut off all the tender portions and
rub through a sieve, adding a little
salt warm three pints of soup stock,
add a small lump of butter and a tea
spoonful of flour previously cooked by
heating the butter and slowly stirring
in the flour !; then add the asparagus
pulp. Boil slowly a quarter of an
hour, stirring in two or three table
spoonfuls of cream color the soup
with tablespoonful of prepared spinach.
made by pounding the spinach well,
adding a few drops of water, squeezing
the juice through a cloth AID putting
it over a good fire. AS soon as it
looks curdy, take it off and strain the
liquor through a sieve. What remains
on the sieve is to be used for coloring
the soup. Just before serving the
soup add the asparagus tops which
have been separately boiled.
CREAM CHEEsE.--The London Dairy
man gives the following directions for
making cream cheese, a variety popular
England. On the plans given, any
vi!lager, or farmers wife. can make
the finest of cheese for table use, when
ever so inclined. Those not having
the cream can buy it. Take a quart
of cream, and if not desired to be very
rich, add thereto one pint of new milk;
warm it in hot water till it is about
the heat of milk from the COW, add a
tablespoonful of rennet, let it stand till
thick then break slightly with a
spoon, and place it in the frame in
which you have previously put a fine
canvas cloth press it tightly with a
weight; let it stand a few hours, then
put a finer cloth in the frame, and
shift the cheese into it. Sprinkle a
little salt owe the cloth. 1t will be
fit for use in a day or two. To make
a rich cream cheese without rennet,
take any quantity of cream and put it
into a wet cloth, tie it up and hang it
in a place for seven or eight days.
Then take it from the cloth, and put
it into a mold in another cloth, with a
weight upon it, for two or three days
longer. Turn twice a day, and it will
be fit for use.
MAKING BREAD.-It is a trite ex-
preston that poor breadmakers are
oftener the cause of poor bread than
the poorness of the -four. OF course
we allude to bread made in families S.
A lady who has a reputation as a bread
maker par excellence furnishes us the
following, which we publish for the
benefit of millers and those of their
customers who complain of poor flour:
One two-cent cake of cOmpre ssed yeast
will raise flour enough for four me-
dium-sized loaves of bread. Crumble
the yeast into a bowl, being very care
full not to handle it too much, sprinkle
on it two teasroonfuls of sugar and
pour owe it a pint of lukewarm water.
In the curse of ten minutes the yeast
will have risen to the top. Then stir
it until it is all dissolved. Make a
hole in the center of the flour and
pour in the yeast. Stir it with the
-four until it is a thick batter. Sprinkle
salt around the edges where the -four
is heaped up, taking care to keep the
salt away from the sponge, as it is apt
to give it a slightly bitter taste. Set
the pan in a warm place. The mos
important thing is to keep it free
from draughts. A draught of cold
air from an open door or window haf
spoiled many a batch of bread. If the
temperature of the kitchen is warn.
and even, say seventy degrees Fahren.
heit. the bread will be nicer if it i.
raised away from the fire otherwise
it should be kept moderately warm
In an hour the sponge will be light
and feathery. Knead the bread Will
slightly warm water. Never use en-.
tirely cod water, but always have il
werner in inter- than in summer
Good kneading is essential to gooi
bread. If the dough is kept in the
right temperature. free from draughts
it will have raised again in from two
and a half to three hours. Then il
should be nodded into loaves, when
it should be again well kneaded, so a.
to get all the air out of it, and put
into the pans. After standing fol
another hour it will be ready for the
oven. From forty minutes to an hour