The Londonderry sifter. (South Londonderry, Vt.) 1883-19??, 1885-07-30

-Four eggs, four cups of flour, four Guns
OF milk, small piece of butter, pinch OF
SAT-, Bake In gem pans and serve with
sauce.
ROLLS.
Two quarts of flour, one pint of cold
ooiiea mix, one-half cup OF yeast, one
halt cup OF sugar, one tablespoonful of
melted butter, Make well in the middle
OF the Hour, pour in all the above, and let
rise over night knead and let rise until
me middle of the afternoon; roll out, cut
them about the edges, lap over, let rise
again and bake in u hot oven twenty
! minutes,
One quart of bread sponge, three pounds
| OF lour, three'quarters of pound of but
| Ter, one pound OF sugar and mix as re-
| CURED, into pint OF water stir enough
Hour to make a smooth batter, add near.
IVA pint of yeast cover, set in n warm
place ana let rise. Cream the butter and
sugar together, rub the flour in
ny handiuls, work smooth, add the sponge
ahd milk enough to make soft dough,
knead well and set to rise over night, In
the morning knead it lightly and roll into
sheets half an inch thick, cut into small
round cakes and put in buttered tin to
rise. When light bake in quick oven.
When done wash over with the yolk of an
egg ana dust with powdered sugar.
POOR MANS PUDDING.
One-half cupful of chopped suct, one
half cupful of seeded raisins, one-half cup
ful OF ,currants washed and picked one
and u half cupfuls of grated bread, one
cuptul of flour, one teaspoonful of baking
powder one-half cupful of brown sugar
and one pint of milk. Mix all well togeth-
er. put into well, CREASED mold, set in q
saucepan with boiling water to reach half
up tho sides Of the mold steam for two
hours; turn out on the dish carefully
serve with butter and sugar.
FRITTERs.
Three eggs, one and half cupsful of
milk, three tablespoonful of baking pow
der. Hour to make batter. Fry In hot
lard.
CRIPoLATA.
Slice an onion and fry it brown in n Ia
biespoonful of butter, pour in two cups-
full Of of cold beef soup, add u sprig of
parsley, salt and pepper, When 1t boils
when ready to serve pour over buttered |
toast.
ROAST BEEF.
Put beef in a dripping pan; pour cup of
boiling water over it. Rub little salt |
Into fat parts roast ten minutes for every |
pound. Bake soon as juice begins to flow.
II meat has much fat on top cover fatty
portion with paste made of flour and |
water. When nearly done remove this,
dredge beef with flour, haste well with
gravy. Sprinkle salt over top and serve.
Pour fat from gravy, return to fire,
thicken with Drowned gravy. season and
boil up once. Roast most all other meats
i'll same way.
GREEN PEA SOUP
Put two quarts green peas with four
r1lDrtG wafer hpil tUn bnprc |
steam waste supplied by fresh boiling wa
ter; strain them from liquor. return that
to pot rub the peas through sieve, chop
an onion fine, and small spring mint, let
boil ten minutes, stir a tablespoonful flour
into two of butter. add pepper and salt to
taste, stir smoothly into boiling soup.
Serve with wellbuttered sippets Of toasted
bread.
sTEwEp LAMB.
Take the neck or breast, cut into small
pieces, and put in stew pan with some
thinly sliced pork, and enough water to
cover IL; cover closely and stew until ten.
der, skim Off all the scum, and add Il quart
of green peas, adding more water il nee
essary when the peas are tender, season
with pepper and butter rolled with -four.
sLEMED rARsNIPs.
Wash and scrape them and slice. half an
inch thick, put i'll Il frying pan with half
a pint of hot water and u tablespoonful
OF butter, season with pepper and salt and
stew till tender.
CHOCOLATE ICING no. l.
Wet one pound Of white sUga. with
little cpld water, add the whites of three
eggs slightly beaten, one-haif cake grated
chocolate; beat well and cook in boi iuy
water till it thickens; flavor with vanilla.
CHOCOLATE IClN,f NO