The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1885-09-02
Recipes from Sour Country Home"

BUTTERMILK MUFFINS.-T have
but to be tried to become standing
breakfast dish. Beat hard two eggs
into quart, and stir in flour enough to
make a thick batter, about a quart
when it is mixed, and lastly, a tea
spoonful of salt and the same of soda.
Bake in a hot oven in well-greased
tins. Mullins of all kinds should only
be cut just around the edge, then
pulled open with the fingers.
SUPERIOR GINGER BEER. - Turn
four gallons of boiling water on four
pounds of brown sugar, or two quarts
of molasses; add three ounces of cream
of tartar and the same of ginger; stir
them well and put into a cask. When
milk-warm, put in one pint of good
yeast, stopping the cask closely and
shaking it well. Bottle it in about
twenty-fOur hours. In ten days it will
sparkle like champagne. Two or three
lemons sliced will much improve it. 1t
is excellent in warm weather.
FROZEN PUDDING.-One and one
half pints of custard, composed of the
yolks of four eggs, a pint of boiled milk,
four table-spoonfuls of sugar, a flavor
ing of vanilla, eight ounces of fruits,
consisting of equal parts of dried cher
ries, pineapple, dried pears or april
cots, all cut into very small squares.
These fruits may be selected, or per-
haps it would be more convenient to
purchase half pound of the French
preserved dried fruits; or add one ounce
of candied citron sliced, two ounces of
currants, two ounces of chopped raisins
and half pint of cream, whipped.
Freeze the custard in the usual manner,
then mix in the fruits and whipped
cream. Put into mold and place it
on ice and salt. Serve with whipped
cream.
THE FRENCH METHOD OF COOKING
VEAL.-Cut any kind of veal (say two
pounds) into pieces; put it into boiling
water, with little bit of garlic or slice
of onion, and when done throw the
meat from the boiling water into cold
water to whiten it. This is the rule,
but it may be dispensed with. Make a
drawn butter sauce. G., put butter
the size of an egg into saucepan, and
when it bubbles mix in a tablespoon
full of flour, which cook minute, with
out letting it color; add then two cups
of boiling water and a little nutmeg.
When the veal is done drain it from
the water, and let it simmer several
minutes in the sauce, adding at the
same time sprig of parsley chopped
fine. When just ready to serve, place
the pieces of meat on hotplatter; stir
the yolks of three eggs into the sauce,
without allowing them to boil; also
several drops, or enough to season, of
lemon juice. Pour the sauce over the
veal and serve.
Mrs. MALLORY wishes to know of a
summer drink that would be safe to use
in case the cholera comes. One of the
least harmful drinks for such time is
beer, made of bottle of Jamaica GIN
ger extract, gallon and half of
water, one ounce of cream of tartar
and one pound of brown sugar. Stir
until the sugar is all melted; add a
tea-spoonful of dried and pounded
orange peel, and heat the mixture till
it is warm through Git must not boiD;
let it nearly cool and put in small
wineglass of very lively yeast (brewers'
yeast is besD; mix well and put into bot
ties with the corks well wired. 1t Will
be ready to drink in five or six days.