Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1883-11-16

or taught others in my kitchen to do so, and
have never used any of the above ingredi-
ents / simply use the liquor the beef is
boiled in and II that does not make moisture
enough after adding some New Orleans mo-
lasses, which gives a rich brown color to the
mass, | add a cup Of coffee left from the
breakfast table, with spices to suit the taste
Pies made in this way are not only excellent
but are not liable to sour the stomach
RECEPTION BiscUIrs are made by mixing
selfraising flour with cream, which roll into
a thin, smooth paste prick, cut and bake
Immediately. They should be kept dry in a
close tin box. II the flour is not self.rsising,
salt il lightly and mix with II a desertspoon.
full of baking powder.
LUNCHEON DISH Trim the boards from as
many oysters M may be required, wrap each
in very thin shaving Of fat streaky bacon
(cold boiled bacon is the best) run them one
after the other on to a skewer, and hold them
over toast in front Of a clear FIRE until the
bacon is slightly orispj serve on the toast i'm
mediately.
VEAL FR1rTERA For these the remains Of
cold veal should be cut in small neat pieces I;
dip each in batter and fry a light brown in
serving pile them high on dish, pouring
over them good brown sauce, we'll thicken
ed with tomatoes when in season, or II not,
Tue kTHNl uluhL lAbtll Us NulCh anu bhIbukl1
favored with tomato sauce.
FARMERS TEA CAKE-To two cups Of sour
milk allow one large teaspoonful of soda, dis
solve this in a little hot water, then stir 1t in
the milk half teaspoonful of salt is re-
quired and enough buckwheat flour to make
a stiff batter Put this in well buttered tin
and bake for half an hour in a hot oven.
SPONGE PUDDING. Rub six ounces butter
or beef drippngs into one pound dry -four,
into which dessertspoonful of ground gin
ger and six ounces brown sugar have been
mixed dissolve one tablespoonful Of carbon
ate Of soda in half pint of milk. mixing it
smooth and free from Jumps before adding to
the flour Beat all together into n soft bat
ter and pour into buttered basin allow the
pudding plenty Of room to swell in the cloth,
which it does considerably; plunge into very
fast boiling water, and keep boiling two hours
and a half Turn it out and serve with wine
sauce but some prefer to eat it dry.
MINcE MEAT. - One pound finely chopped
beef suet, two Of rump steak (slighty broil.
ed three of apples, two of currants, two Of
raisins, one nutmeg, tablespoonful Of CHINA.
mon, rind of two lemons, quarter OF pound
OF mixed candied peel, one pound Of sugar,
two quarts Of cider boiled down to one with
quart of maple syrup, u glass of raspberry
jelly, heaping teaspoonful of salt
BAKED BETS. Wash them perfectly clean,
put in a pan with little water, and bake un-
I'll they are tender The time varies with
the size of the beet an hour being small
enough allowance for beet of medi Jun size.
When they are done, remove the skin and
serve in the same way that you do boiled
beef
BRowN OR QUAY PUDDING Two eggs,
their weight in flour and butter, the weight
of one in sugar beat the butter to a cream
with the sugar add the eggs well beaten,
stir in the -four, then stir in two Tablespoonful
of raspberry jam or jelly. Just before put
ting the pudding into the mold beat in half a
teaspoonful Of carbonate of soda boil OF
steam for an hour and three. quarters leave
plenty of room for the pudding to rise in the
mold; serve with wine or sweet sauce. II
preferred put two tablespoonfuls of nice
treacle or golden syrup, with half a teaspoon.
full of ground ginger. instead of the ras pber-
ry jam.