Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1885-12-21
Gaaies' Gola1llll,

CREAM CANDY.-One pound Of
white sugar, one tablespoonful of
vinegar, one tumbler of water, one
teaspoonful vanilla boil half an
hour; pull if you prefer
CHOCOLATE CARAMELs. = One
pound of sugar, quarter of pound
of chocolate, one cup of milk, four
tablespoonful of molasses, lump
of butter the size of walnut boil
slowly until stiff spread on buttered
tins.
Pound CAKE.-One cup of butter,
two of sugar, three of flour and four
eggs; bake in moderate oven with
out moving.
GINGER SNAPs.-Two cups of mo-
lasses, one cup of sugar, one cup of
butter, one teaspoonful of soda, flour
enough to roll thin, add a little salt.
FRITTERs.-Take two teacups of
flour, we'll sailed, and add two tea
spoonfuls of baking powder and
taste of salt. Add one egg and then
wet with milk enough to make a
paste. Drop on pan containing
lard heated to high temperature.
When crisped brown on both sides
take up and butter and sugar and
serve while hot.
SPONGE CAKE.-Two cupfuls of
white sugar, four eggs, beat separ-
ately; two cupfuls of sifted flour, in
which put two teaspoonfuls of bak-
ing powder; "a of cupful of hot
water; be sure and pour water in
last, and drop in little at a time.
Flavor with lemon.
Corn MEAL BREAKFAST CAKE
One cup meal (yellow,) one cup
wheat flour, one cup sugar, mixed
together. Beat one egg very light
add little milk and mix with the
meal, flour and sugar; if too thick
add more milk; it should be rather
thick batter; add two tablespoonfuls
melted butter, one teaspoonful bak-
ing powder, and bake Immediately.
CoCoANUT DRoPs.-One grated
cocoanut, one cup of powdered SUI
gar, the whites of three eggs beaten
stiff, one tablespoonful of cornstarch
wet up with the milk of the cocoa
nut; whip the sugar into the stiffen-
ed whites, then the cornstarch, CO.
coanut and few drops of extract of
rose; beat up well; drop by the
spoonful on buttered paper; bake
half an hour.
JELLY CAKE.-Three eggs, one
cup of sugar, butter the size of an
egg. one cup of -four, one teaspoon
full of cream of tartar sifted in the
flour, one-half teaspoonful of milk.
Bake in jelly-cake tins and spread
when cold with fruit jelly.
BAKED SOUR APPLEs.-Peel nice
tart apples, leave whole, remove the
core by running a narrow knife
around 1t set on deep pie plate and
fill the holes with sugar; drop on
the sugar in each apple three or -four
drops of lemon extract, or CRATE nut
meg over them pour one teaspoon
full of water on each apple; bake in
moderately hot oven; serve cold
very nice. Try them.
EGG PIE.-Make two very thin
cakes of Indian meal, -four, and soda
just as for corn bread, and wet il
with sour milk, and bake them in q
quick oven. Make gravy of one
teaspoonful of butter, the same OF
flour, cup of milk, and salt and
pepper. When it is boiling drop in
cold, sliced, hard boiled eggs; leave
them in long enough to heat, but
don't let them boil up, or they will
fall to pieces. Butter one of the
hot Indian cakes, lay it in round
pan or dish, pour on the gravy and
eggs, and lay on the other cake
buttering it on the top and sprnkline
on pepper and salt.
CRANBERRY SAUCE.-Plck Over
and wash the cranberries. aud put il
the preserving kettle, with half /;
pint of water TO one quart of berries
now put the sugar-granulated is
the best-on the top of the berries
set on the fire and stir about half al
hour; stir often to prevent burning
they will not need straining, and will
preserve their rich color cooked il
this way. Never cook cranberrie'
before putting in the sugar. Les
sugar may be used if you do no
wish them very rich.
WHEAT MUFFINs.- For dozel
mullins there will be required a cup
full and half entire wheat -four, {
cupful of milk, one-third Of cupfu
of cream. one-third Of q cnpfrl O
water. an egg, teaspoOnful O
3 cream tartar, half a teaspoOnful O
salt and two tablespoonfuls of sugar
Mix the dry ingredients and sif
n them into a bowl. Beat the egg IN
til it is light and add the milk ans
water to it. Pour this mixture upol
d the dry ingredients and beat then
> quickly and vigorously. Pour tn
, batter into buttered muffin pans ant
bake for twenty-five minutes in
rather quick oven. The batter will
be thin and will give moist muffin
but that is as it should be.