Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1885-03-09
gadies' Golama.
COMMON SENSE RECEIPTS.

COMMON SENSE RECEIPTS.
REFRESHING CRACKERS IF ones
closet is damp, crackers as well as
dried fruits grow moist and soggy.
Set them in q brisk oven and heat
until they are as crisp as when new
taking great care that they shall not
burn nor even brown very much.
A bit of advice to the head of the
family If one at your table shonld
say they preferred food well-brown-
ed, do not show your lack of jndg-
ment by insulting them with all the
burnt edges. Well Drowned, falls
far short of being burned at all.
For soups OF oysters always set
your pan of crackers in the oven and
heat them hot, not merely warm
them. 1t adds much to the luxury
of your stew.
Moistened gingersnaps OF cookies,
are quickly refreshed thus in the
oven.
Dried apples gently stewed and
favored with few drops of lemon
extract, makes novel and appetis-
ing filling for light short-cakc or
it may be used as one would jelly
with some inexpensive cake baked in
lay in layers.
FRUIT PUDDING out your
dried berries or open can of pre-
served berries or fruit. Make a
crust of one coffee-cup full of sour
milk into which you have put salera-
tus enough to sweeten it. add a well
beaten egg, teaspoonful Of salt; mix
with flour into thick batter; butter
a pudding happy and spread in lay
er an inch deep, spread on a nice
layer of fruit and If you like spices,
repeat this, layer of the batter, a
layer of fruit until the dish is full,
having a layer of batter on top !;
spread this last with butts of butter.
cover close and steam or bake at
your pleasure.
A New MEAL PUDDING.-Ta Take
three table spoonfuls of Indian meal
and one tablespoonful of wheat flour
and mix evenly in two-thirds of a
| cupful of cold milk, add this with
salt and two well beaten eggs to one
quart of boiling milk, cook twenty
minutes briskly, then pour into a
well-buttered baking dish and bake
one hour. The idea of always but
tering a pudding-disn, is that the
pudding need not stick so to the
sides; often large portion of baked
pudding is thus lost. Invariably
keep baked pudding covered, until
about fifteen minutes before it is
ready to come out of the oven, then
remove cover and brown it slightly
Sweet cream alone is the best sauce
for the above but soured cream and
sugar, or butter and sugar beaten
well together is simple and good.
PAN CAKEs.-One cupful new
milk, one egg, one teaspoonful soda
-four to mix little thicker than grid
die cakes. Drop from spoon into
boiling lard.
Mrs. Goss' BUNNs. cup
fuls warm milk, one cupful white su
gar, one half cupful yeast make .
thin batter, and raise over night. /
left in the morning, add one cupfu
sugar, one cupful butter, one cupfu
raisins or currants. Knead stiff an(
raise again then cut in small pieces
and roll in your hand. Put in tn,
tins, wet over with the white of al
egg and bake.
CRANBERRY SAUCE.-One pint o
water, one pint of sugar, one quar-
of cranberries. Wash the cranber
ries while stewing and stew till the,
are soft. This is always good.
CoDFIsH BALLs-Wa and cut il
small pieces about pint of Goldfish
removing every bone; put on to boi
with twice the quantity of pared pc
tatoes; when the potatoes are don
mash well, adding a large lump o
butter, half a teaspoonful of peppe
and one or two eggs we'll beaten
Drop from the spoon into boiling
lard and fry like doughnuts.
DRIED APPLE, &c.-Berries of al
kinds, peaches and apples can b.
5 dried if one prefers it to canning; s,
if one has no cans, or belongs to til
E army that never has any ''luck' can
ming or whose jellies never jell, W
advise drying by all means. In tn
4 days of spring when ones winter ap
Piles even have given out, the drIe
fruits can be soaked out and are al
. most as good as new to make pies
buildings, short cakes, etc.
ANALYZING THE BAKING
POWDERS.
r ssRoydl' The only absolutely pare bakin