The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1885-08-05
Recipes, Etc.


ICED CURRANTs.-Beat the white of
an egg barely enough to break it. Dip
in choice punches of currants, and
while moist roll them in pulverized
sugar; place them on a sieve to dry.
Other small fruit may be iced in the
same way.
CURRANT WINE.-To two quarts of
currant juice add one of water and
three and one-half pounds of sugar.
Let it stand in an open jar until it stops
fermenting; then draw it off carefully;
bottle and cork it tightly.
THE beaten white of an egg can be
retained on the most delicate stomach
when everything else is rejected. 1t
can be sweetened with loaf sugar, if
the stomach will bear it.
VANILLA should never be used for
flavoring any dish for an invalid. Some
physicians object to the use of it alto
gether on account of its poisonous
effects on even healthy, robust persons.
G. l.. F., East Bethel, Vt.
CREAM CAKE.-Three eggs, one cup
of sugar, two table-spoonfuls of cold
water, two tea-spoonfuls of cream of
tartar, and one tea-spoonful of soda.
Put into round tins and bake quickly.
Split the cake while warm and fill 1t
is better to keep it one or two days.
This will make two cakes.
CREAM.-Boil nearly one pint of
sweet milk, two tablespoonful of corn
starch mixed with the milk; add two
eggs. When the milk boils stir this in,
with one scant cup of sugar. When al
most done, add one-half cup of butter
and two tea-spoonfuls of extract of
lemon.
ANOTHER WAY TO MAKE CREAM
Boil two-thirds of pint of sweet milk.
Dissolve two tablespoonful of corn
starch in milk, and when the milk boils
stir this in and sweeten to taste. Add
one tea-spoonful of lemon extract. Let
it stand until cold, or nearly so, and
then stir with an egg-beater until light
Spread between and ON top of the cake.
Mrs. l.. j. WHITE,
Waterbury Center, Vt.
FEATHER CAKE.-One tablespoonful
of butter, one cup of sugar, one egg, one
cup of milk, one tea-spoonful of cream
of tartar, one-half tea-spoonful of soda,
two cups of flour, and nutmeg.
JELLY CAKE.-One cup of flour, one
cup of sugar, one tea-spoonful of cream
of tartar, one-half tea-spoonful of soda
dissolved in two tablespoonful of milk,
and three eggs. Mix well and bake in
sheets. When cold, spread jelly or pre-
serves between the sheets.
BROWN BREAD.-Two cups each of
Indian meal and rye, one cup of wheat
flour, two-thirds of a cup of molasses,
one and one-half pints of sour milk, one
heaping tea-spoonful of soda, and lit
tie salt. Pour into tin pail, covered d,
and steam three hours.
GINGER CAKEs.-One cup of sugar,
one-half cup of molasses, two-thirds of
cup of melted butter, one tea-spoonful
of ginger, one cup of sour milk, little
salt, and one tea-spoonful of soda. Mix
hard enough to roll. Mark like bakers
gingerbread and cut in squares.
GRAHAM MUFFINs.-One egg, one
cup of sweet milk, one-half cup of SUI
gar, one tablespoonful of butter, two
cups of graham flour, one-half tea
spoonful of soda, and one tea-spoonful
of cream of tartar.-HomeStead.
OMELET.-To make creamy omelet
which is very delicate, dainty dish for
breakfast, you use two eggs, two table
spoonfuls of milk, and salt and pepper
to taste. Beat the eggs slightly, yolks
and whites together, add the milk and
the seasoning; have the omelet pan on
the stove heating, butter well on the
sides as well as on the bottom, and
when the pan is hot pour the omelet
mixture into it; as the omelet cooks on
the bottom raise it with a thin, broad
bladed knife, and let the uncooked
mass run underneath; when the egg is
set fold the omelet .over, slip it into a
hot platter and serve at once. Take
care that the omelet does not scorch on
the bottom of the pan; if 1t gets too hot
raise ii little from the stove, and be
sure to lift the omelet before il does
more than brown.-ETchdnge