Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1884-03-24
gadiss' Gola1l,ls.
RECIPES FOR THE TABLE.

hAlsIN IIE.-OHe neaplng cup Ol
stoned and chopped raisins, mix with
them the juice and rind of a lemon
and the yolks of two eggs. You
may put one whole egg in the pie and
make it with an upper crust.
Corn DoDGERs.-Five tablespoon
fuls of Indian meal and one table
spoonful of flour mixed together.
Mix over night with enough boiling
water to cover. In the morning put
in one egg, one. cupful of milk,
little salt and sugar. Bake in muffin
rings on a griddle.
SPONGE CAKE.-Four eggs, two
cups flour, two tablespoonfuIs of ba-
king powder, one small cupful of
boiling water. Beat the eggs very
light, use graduated sugar, mix bak-
ing powder with flour and stir in
little at time. Flavor with lemon.
Bake in moderately hot oven.
PoTATo BIsCUn.-Boil half a doz-
en- fine large potatoes; mash them
when cool, add cup of sweet milk
and flour enough to roll out, with a
teaspoonful of baking powder sifted
in the flour; do not knead more than
is absolutely necessary; cut into
small buiscuits, and bake in quick
oven.
| EXCELLENT DREAMED PoTAToEs.-
One large cupful of rich milk, a
teaspoonful of flour, a large table
spoonful of butter, pepper, salt, and
fine-cut cold potatoes. Put the but
ter into small frying pan. When
hot-but do rot brown-add the flour
and stir until smooth, then gradually
add the milk. Let boil up, put In
the potatoes, season, and let them
just heat through.
FRIZZLED BEEF.-Shred some dried
beef, and parboil until sufficiently
freshened drain off the water, and
add enough boiling water to cover it..
Rub equal quantities of butter and
| flour together until smooth, then add
to the beef. Beat up three eggs,
yolks and whites together, stir these
in with little pepper couple of
minutes before taking from the fire.
Serve hot on toast or split rolls.
How To PRESERVE HAM.-Cut the
ham in slices as usual for frying,
then fry it a little and pack in a stone
jar, and cover with melted lard to
keeb the air from it. When you
wish it for the table take out the nee
essary amount and cook as usual. In
this way ham may be kept sweet
through the summer.
HAM ToAsT.-Chop some ham
(Which has been cooked) very small
and to one teacup of this add an egg
we'll beaten, a small bit of butter anC
a little cream, and little pepper and
celery salt. Have ready warm stew
pan, toss the mixture into this ant
out again Immediately. Have ready
some neatly cut pieces of bread abou
the size of a silver dollar and thicker
= SCALLoPED VEAL.-Chop COLI
cooked veal fine, put layer in a bak
ing dish, alternating with layer o
"a powdered crackers, salt, pepper, an,
butter, until you fill the dish; bea
up two eggs, add pint of milk, pou
R. it over the veal and crackers. Cove
V, with plate and bake half an hour
then remove the plate and let the to
f. brown.
To clean paint without soap: AID
tn a small spoonful of powdered bora
ny to half pailful of warm water. Was
st the paint with a wooden clotl
W You will be surprised to see how es
" silly the dirt washes off. Borax wi
H. not like ammonia, wash off the paint
A very good imitation of groun
ly glass is produced by dissolving thre
af tablespoonful of EPSON salts in
- pint of warm water, applying to I'll
Is. glass with a common paint brusl
This answers admirably when a so
on of screen is wanted. The solutio
to must be applied to that side of tt
A glass which is not exposed to tt
), weather.
18th CRULLERs.-Eight heaping tabl
lily spoons of sugar, eight tablespoons
melted butter for rich cakes, and fol
if for plain, two tablespoonfuls of swe
icy milk and two of wine, or two of swe
nor milk and two of sour, four eggs al
one quarter of teaspoonful of SOC
ing dissolved in a teaspoon of cold W
lis
ter; flour enough to roll out sol
Fee Fry in hot fat, half lard and ha
hat fresh suet, drain in a collander, al
ice
sprinkle with powdered sugar. TIL
is very choice recipe and cam
re-. fail to give satisfaction, if proper
ell, prepared.
She
Der Corn STARCH PUDDING.-To ca
cry cup of milk, allow one rounded tab
any
tial spoon of corn starch. If you ha
no double boiler, use a tin basin oy
.ats kettle of hot water, selecting @
one that is briOht q basin that tho fin