Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1885-06-01
gaaiss' Column.
CoMMoN-sENsE RECEIPTS.

FERRY SUDDING.-SeVent ableSpOOnfulS
of Indian meal, three pints of milk, one
cup of molasses, one cup of chopped suet,
little salt, cinnamon and ginger. Bake
three hours and after it has baked enough
to become thick, stir it.
No. l BUNNs.-One pint Of sweet milk,
one cup OF sugar, one-half cup OF yeast or
one-half of a yeast cake, mix in flour
enough for IA thick batter, and let it rise
over night. In the morning add one cup
of sugar, one-half cup of butter, two tea
spoonfuls of mixed spices, such as suit
the family taste, mix in -four enough to
mould into u round mass, let it rise until
light, usually three hours or SO, then
mould into tiny cakes with the hands, put
in tins and let it rise again as you would
yeast biscuit and bake. Take from the
oven and while warm rub or brush them
over with milk in which you have stirred
very little flour and sugar. This mix
ture puts on polish.
CRULLERs. tablespoonfuls of SUI
gar, two tablespoonfuls of melted butter,
two eggs, one-half teaspoonful soda dis
solved in cupful of milk. Flavor and
add sufficient -four to roll out thin. Cut
til Il delicate brown color.
BURBERRY PUDDING.-Two cupfuls Of
sweet milk, cupful of sugar, two eggs,
we'll beaten, a tablespoonful of butter,
four cupfuls of flour with Il teaspoonful
of soda and two teaspoonfuls of cream
tartar sifted through it; stir in pint
OF berries and steam an hour; serve with
sweetened cream, sour sauce or butter
and sugar stirred together.
FROSTED CUsTARD PIE.-One pint of
milk, the yolks of three eggs and white
Of one, one tablespoonful of sugar and q
little salt. With the two remaining
whites make a frosting adding three la
blespoonfuls of powdered sugar, and a
little extract of lemon. When the pie is
baked put on the frosting and set it back
in the oven until colored light brown.
LAKESIDE GREEN PEAs.-Put all the
nice pods after they are rlnsed off into a
pot, cover and boil thoroughly, then strain
and put peas into the same water and
boil tender Season with butter, pepper
and little salt with the least bit of su-
! gar.
ROLLED BEEFSTEAK. Rolled beefsteak
is very good way of cooking an inferior
steak. Take a round steak, beat it and
spread it with dressing such as is used
| for poultry. Begin at one end and roll
it up neatly, tying it to keep in shape.
! Put it in bake-pan with little water,
and bake it until the meat is tender,
basting frequently Thicker the gravy
in the pan with q little -four wet with
cold water, and season it nicely, adding
little catsup. Cut the meat as you
would a berry roll slicing off the ends
neatly.
A dish of rare delicacy and excellence
to serve with cake, is made by putting q
thick layer of canned red raspberries into
a deep fruit dish, then on the top put one
pint of whipped cream with the whites
Of three eggs, and teaspoonful of pow
dered sugar mixed with it, the eggs to be
beaten to very stiff froth. If you
choose, this meringue may be favored
with raspberry flavor or vanilla. The
dish may be prepared with fresh fruit in
it's season. The canned berries should
be drained somewhat, or the juice will
| l,o % ;cb
GINGER SNAPs.-Half a cup of butter
half cup of sugar, beat them together
add one cupful of molasses, one teaspoon
full of cream of tartar, one of ginger, two
of soda, one cupful of milk, and flour
enough to make Il stiff dough. Roll about
a quarter of an inch thick; cut out witt
a small wine-glass, and bake hard.
FRENCH ToAsT.-Beat four eggs very
light and stir with them pint of milk
slice some bakers bread, dip the piece:
into the egg, then lay them in pan o
hot boiling lard and fry brown sprinkle
little powdered sugar and cinnamon o.
grated nutmeg on each piece and serv,
hot.
A good filling for a plain layer cake
which is to be eaten while fresh, is mad
|, by grating one large tart apple, one lem
on grated, and the juice squeezed out
one egg and one cupful of sugar; let thi
boil for five minutes stir it constantly.
A pretty dish is made by grating
large cocoanut into glass dish; cove
this with layer of fruit, and then wit
r whipped cream. Be careful to reject a
, of the brown skin that covers the cocos
nut under the SHE'LL it cannot be eater
s and it spoils the looks of the dish.
n An appetizing sauce to serve with roas
Il beef is made of one tablespoonful of gr;
It ted horseradiSh, one teaspoonful of mac
5 mustard, one teaspoonful of powdere
sugar. four tablespoonful of vinega
. Mix them thoroughly together. Gotta.
). Hearth.