The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1884-02-15
Recipes.

REORGANIZATION eggs, beaten light
with one pound of sugar and half pound
of butter add one gill of thick milk,
one nutmeg. one teaspoonful of saler-
atus and flour, enough to make a
stiff dough. Roll and cut into round
cakes sprinkle with sifted sugar and
bake.
RICE CRooUETTEs.- Boil half a pound
of rice in one quart of milk. When
quite stiff remove it from the fire, add
two ounces of butter, the yolll of four
eggs and a little nutmeg. Set it away in
dish until it becomes cold enough to
form into smooth cone-shaped croquettes.
Dip these into the yolk of an egg, then
into fine brcad-crumbs, and fry them in
equal quantities of butter and tard.
CREAM PUFFs. --One-hal pound of
butter, three fourths pound of prepared
flour, six eggs, two cups of warm water;
stir the butter into the warm water; set
over the fire and stir to a slow boil.
When it boils put in the flour; cook one
minute, stirring constantly. Turn into
a deep dish to cool Beat the eggs light
-yolks and whites separately-and whip
into cool paste. the whites last. Drop in
great spoonsful upon buttered paper, not
SO near as to touch or run into each
other. Bake about ten minutes in Il
quick oven until they are of a golden
bro wn.
OLD-FAsmoNED NOODLE Sour -
Choose fine, large chicken, and put it
to boil in good quantity of water. Put
one whole onion in the pot. While the
chicken is boiling make dough of five
eggs and sufficient flour to make it very
, thick. Roll into thin sheets and spread
on Il white cloth in warm room to dry.
1t will require several hours to dry them.
Then roll up the sheets, and with a sharp
knife cut into very fine strips. Remove
the chicken from the pot, add pepper
and salt to the soup, and about ten
minutes before serving put in the noodles.
Ten minutes is all-sufiicient to boil them.
The chicken is put into the oven and
roasted, and is served at the same meal.
BOILED BEETs AND ONIoNs.-Wash
half dozen medium-siIe red beets.
without breaking the skin; put them
over the fire in boiling water, and boil
them until they are tender; then rub off
the skins, slice them, heat them quickly
with two tablespoonsful each of butter
and vinegar, and a palatable seasoning of
salt and pepper; serve them with button
onions laid around them. To prepare
/ the onions peel them without breaking
/ the layers or too closely trimming off the
roots or tops; put them over the fire in
plenty of salted boiling water, and boil
them until they are tender and semi
transparent; then drain them, season
them with salt, pepper and butter, and
serve them with the beets
STEwED EGGs.-Boil five or six eggs
ten minutes aud throw them into cold
water until they are perfectly cold. Then
peel and cut crOsswise in slices with n
sharp knife. Have on the fire in IA frying
pan a cupful of up-stock or gravy. in
which half an onion has been stewed five
minutes. then taken out. The gravy
should have been strained, and seasoned
with pepper and salt When it comes to
a boil, heat in a tin plate teaspoonful
of butter, roll each slice of egg in it, coat
it with flour, and lay gently in the fry
ing-pan. Set the pan at the side of the
stove TO do this, then remove to Il warmer
SPOT, but do not allow the gravy to boil
again, merely to simmer round the edges.
Leave the eggs thus five minutes. Line
flat dish with very crisply toasted
bread, dipped in sailed polling water and
buttered. Lay the sliced eggs on this,
and pour on the gravy. This is a nice
breakfast dish. Chopped parsely i'm
proves it.
Hha yT,a nf MILE