Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-11-23
THE HOUSEHOLD.


teaspOonful Of cinnamon one teaspoonful OF
ginger small tablespoonful Of baking soda,
one cup Of water -four enough 10 roll.
H1cKoBY Nu1 CAKE.-Tw teacups OF sug
ar, one-half cup Of butter, one cup Of thin
cream three and one-half cups Of flour, three
teaspooufuls Of baking powder, sifted through
flour. BIZ eggs beaten separately. and one pint
OF chopped hickory nuts.
WALNUr LAYER CAKE. -O One cup OF butter
two cups Of sugar FIVE eggs, one cup Of milf,
four cups Of -four, two teaspoonfu Of taking
powder Put layers together with icing mi1-
ed with finely chopped hickory or walnut
meats. Use plain icing for top and lay on {
unbroken meats
SILVER CAKE One toacup white sugar,
one half teacup butter whites Of four eggs.
two.thirds teacup sweet milk, two teRcups
flour two teaspoons baking powder flavor.
Com CAKE. Same rs above, using the
yolks Of the four eggs, and adding one whole
egg
ORANGE SoUrFLE Peel and slice six or.
anges, put in d glass dish a layer Of oranges,
then one Of sugar, and so on until all the OF.
ange is used and let stand two hours make
soft boiled custard Of yolks Of three egg,
a pint Of milk, sugar TO taste, with grating Of
orange peel for flavor, and pour over the or
auges when cool enough not 70 break the dish.
Beat the white Of the eggs to q stiff froth
sweeten 70 taste and pour over the top. Serve
very cold
BomED CIDEH AFPLE SAUCE For one
bushel Of sweet apples, pared and cored, use
one gallon Of boiled cider Put the cider
into brass boiler. Put the apples into
the boiler, and cover tight II tue boi
er will hold one bushel Of apples, two hours
should be given for cooking Care should be-
taken that they do not cling to the boiler or
scorch. Cook very slowly over moderate
but steady heat Do not stir the apples whiie
cooking
PIG HEAD CHEEsL. Boil pigs head IN.
til the bones will drop out When cold
chop fine and season highly with pepper. salt.
auU sage then put It into q kettle and 10 sy-
every quart Of meat add one half pint of the
liquor IL which it was boiled SIN.
mer slowly for half al hour. and turn it into
deep eRrthen dishes, on top Of which place
plate with weight upon II. Set in a cool
place, and when cool cut IL slices
JELLrEu CHICKEN To make ielIied chick
en- or veal, boil the meat till 1t falls from the
bones use just ~ little water o. possible
when cold chop 1t very fine season with pep
per and salt and pinch Of curry IL you like
that flavor. Then put it IN d mold with
layer Of hard boiled eggs, either chopped or
sliced. Boil the water IN which the meat WAS
cooked until 1t ID half boiled away: add ia
Diespoonful Of gelatine when il Is dissolved
and while still warn, pour over the meat
This will be ready for use the day after it lie
prepared
TRANSPARENT PUDDNG butter 3 pudding
dish and line It with slices OF stale sponge
cake an inch thick Put stewed or ripe fresh
fruit or preserves IN the bottom of the dish
upon the cake. Beat TO n cream the yoiks Of
eight eggs quarter Of pound OF sugar and
half u pound OF butter. Flavor to taste with
grated nutmeg and stir IL lightly tue stifiv
beaten whites Of the eggs Pour the mix
ture over the fruit and bake half 81 hour
Beat the whites Of four eggs TO 3 stiff froth
ana add four tsblespoonfuls Of sugar spread
over the pudding after II IL baked and return
II to the oven for few minutes 10 color To
be eaten cold, with or without cream
hENTUcEy FBIED CHICKEN After thor
oughly washing the chicken drain al tie Wa
ter OF never let chicken soak ~ water
When you are ready TO fry 10 take clean
towel. lay il Oh the table lay tue pieces OF
chicken on il and turn the towel over them
so as 20 soak up all the moisture then pep
per and salt 1t and dip lightly IN hour fry IL
butter and use plenty OF IT, Hsve tine frying
pan hot wnen you put the chicken IN. and
EAfN - lAtLt1 Vi A4Lut 10 NuDA never lei II
stand II the grease To make the gravy. use
8 sufficient quantity Of -four IN the fat to
MAKE thin paste, and STIR 1t until It 10 per
fectiy smooth then put IL sweet milk until it
Is the right consistency let it boil about i've
minutes, and season 10 tRst- then pour Il
over tue chicken
POULTRY DRESSING 49, Rub fine the sof, par
Of loaf Of bread. Edd halt pound Of but
ter. the yolks Of four eggs, one tescupfui OF
sweet marjorEm, one tablespoonful black pep.
per. same Of salt
A NIcE Dish for the supper OF d GONZALES
cent Is made 10y tossting two thin slices OF
bread hatlen and soften the crust by pound
ing ii Little butter the toast while not put
one slice on & warm plate, ana spread over 1t
q thin layer OF cooked chicken. chopped or
cut IL small blts season with pepper and
salt. add soft-boiied egg then lay the other
slice Of toast over il.
PARsEIPs Boil mash. season with butter
pepper and salt. make into little cakes roll
10 hour and brown IL not lard.
TAsTELEss JELLY. Procure one.third Of q
pound Of ivory dust and boil 1t for eight hours
IN quart Of water when done strain through
jelly-baF Il can be favored. but its main
use Is that being highly nourishing and al
the same time tRsteiess it can be introduced
IN tea or coffee, and unknown TO the invalid
To hEEF Zoos Eggs may be kept for an
indefinite time if packed when quite fresh in
boxes with rock alum salt or common alum IL
shape IKE rock salt Put il a thick layer OF
alum salt, then the eggs small end down Gov
er with alum around and over them and keep
in a cool, dry place.
PoTTED CHICKEN Take q roast fowl kud
carve of all the meat Take two slices OF
cold nam and chop It with the chicken add
TO this one quarter pound Of the best butter
salt and pepper 10 taste nov pound this to
getner TO = pAGte put the mixture il 8 Jam
pot cover closely II will keep in q COO
place ten days, or long enough for any mod
crate journey.
CELERY SoUP.-Boil small cup Of rice in
three pInts Of milk until IL will pass through
a sieve. Crate the white part of three heads
Of celery on a bread crater: add this to the
milk after it has been strained put to 1t
quart Of veal or beef stock let il boil until
the celery is perfectly tender season with
salt and cayenne pepper and serve If cream
Is obtainable substitute one pint for the same
quantity Of milk
MScE Pms. -Four pounds OF rsisins
stoned and cut tne, four pounds of currants
well washed, eight pounds of apples, peeled
core removed, and cut up hne, three pounds
OF moist sugar, one and one-h half pounds OF
candied peel cut mp fine, four pounds of suet,
quite fresh, finely shredded, three pounds
hllet of beef, cooked and minced. quarter
ounce Of mixed spice, quarter ounce ground
ginger mix all well together and place IL 8
large deep jar, then pour over not sweet CT.
der reduced to one quart by being boiled with
pint Of maple syrup.
CHICKEN PIE Having dressed the chick
ems cut them as for fricRsses and parboil until
tender, Line the sides and cover the bot
tom if you choose of deep nappy with
pastry enriched with butter Pill the dish
with the poultry and pour over it the gravy
prepared from the water IN which the chick
ems were boiled Cover heavily with paste
and bake until the crust is cooked
Roast TURKEY WITH OYSTER FoRCKAGRAT
Prepare the turkey by removing the feathers
and entrails and smuggling it then stuff it
with the following foroemeRt; Soak sufficient
stale bread TO fill the turkey in cold water
and then squeeze 1t nearly dry in q towel
strip one quart of oysters through the fingers
to remove the bits Of shell, strain their liq.
uor and add it TO the bread slightly fry the
oysters in two tsbiespoonfuls Of hot butter.
add them TO the bread with the butter in
which they were fried, season the forcemeat
with salt and pepper, and use it for the tur-
key Instead of the oysters, any fRvoring OF
seasoning may be used IL the stufinR. -