Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1884-03-03
gaaies' Golansn.
CAKE MAKING.


Marion Harland says of cake n ak
ing: Never undertake cake unless
you are willing to give to the busl-
ness the amount of time and labor
needed to make it we'll. Materials
tossed together ''anyhow" may, once
in great while, come out right, but
the manufacturer has no right to ex-
pect this, or to be mortified when the
product is a failure. Before break
ing an egg, or putting butter and
sugar together, collect all your in
gradients. Sift the -four and arrange,
close to your hand, the bowls, egg
beaten, cake mold ready buttered,
etc. Begin by putting the measured
sugar into a bowl, and working the
butter into it with wooden spoon.
Warm the butter slightly in cold
weather. Rub and stir until the mix
ture is as smooth and light as cream.
Indeed, this process is called "cream-
ing Now beat the yolks of your
eggs light and thick in another bowl
wash the egg-beater we'll, wipe dry
and let it get cold before whipping
the whites to a standing heap in
third vessel. Keep the eggs cool be-
fore and while you beat them. Add
the yolks to the creamed butter and
sugar, beating hard one minute;
put in milk, if milk is used, the spic-
es and favoring whip in the whites
and lastly the sifted and prepared
flour. Beat up from the bottom of
the mixing bowl with wooden
spoon, bringing it up full and high
with each stroke, and when the in
gradients are fairly and smoothly
mixed stop beating, or your cake
will be tough. Let your first attempt
be with cup cake baked in small tins,
or with jelly cake. Learn to manage
your oven we'll before risking pound
cake or fruit cake. Should the
dough OF batter rise very fast, lay
white paper over the top, that this
may not harden before the middle is
done. To ascertain whether the
cake is ready to leave the oven,
thrust q clean straw into the thickest
part. If it comes out clean, take
out the tins and set them gently on a
table or shelf to cool before turning
them upside down ON clean, dry
cloth or dish.
SALT FOR DYsPEPsIA.-Halfa tea
spoonful of common table salt dis
solved in a little cold water and
drank will instantly relieve heartburn
OF dyspepsia. If taken every morn
!, ing before breakfast, increasing the
quantity gradually to teaspoonfu
to a glass of water, it will in a few
days cure any ordinary case of dys
pepsia, if at the same time due at
tention is paid to the diet. There i:
: no better remedy than the above TO
l constipation; no better gargle TO
: sore throat. 1t is equal to chlorat,
E of potash, and is entirely safe. l
may be used as often as desired, ant
if little is swallowed each time i
r will have beneficial effect on tn
f.; throat by cleansing it and allayins
n the irritation. In doses of one t,
e four teaspoonfuls in half pint to
d pint of tepid water it acts promptl
as an emetic. and in cases of poison
ing is always at hand. 1t is an ex
cellent remedy for bites and sting
Il of insects. 1t is a valuable astrin
e, gent for hemorrhages, particular
:. for bleeding after the extraction of
tooth. 1t has both cleansing an
OF healing properties, and is therefore
a most excellent application for ST
n perfcial liberation.
ca BREAKFAST CAKES. One quart c
rs -four, three heaplng teaspoons {
ut baking powder; sift the baking pow
il, der and -four together, wet the fiol
a with sweet milk, not quite pint wi
Sc be required be careful not to us
Die too much, as the shortening wi
~ make it softer Have ready son
ne- melted lard, warm, not hot, stir tn
y into the dough, and if it is too stii
bo add little more milk. Take sma
lump of the dough and roll out Il
as use size of a template, not too thick C
-ou into strips, but do not separate the
at the ends, then twist the strip
,1t Fry in hot lard one cake at tim
the Much depends upon the lard beil
r rm just right if too hot, they will
ug- greasy. They should be fried ju
n before breakfast is ready to set Il
as they are to be served hot aid es
Ca en- with coffee.
)m
"a CREAM CANDY.-Here is a nice |
the ceipt for cream candy which may
used in variety of ways. Take
on cups white sugar and Il cup swe
one cream or milk. Put in bright tin
granite ware and boil five minut
Ger without stirring. Take from the fiji
flavor with vanilla and stir till &C
and stiff, form into balls and pla
,wp on buttered plate TO harden. Th
al may be rolled in dessicated cocoan
, ~. or in melted chocolate or Engli