Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1885-02-13
Few Good Recipes.

Sptced Beef.-A good cold dish for supper
is made by choosing about seven pounds of
the shin part of flank Of beef into which
rub well a mixture of two ounces of sugar, si1
ounces of salt and one ounce of saltpetre
add water enough to cover it, Let il remain
in this pickle for q week then rinse it WELL
remove the bone and all the gristle and coarse
skin, spread it out on the table, and scatter
over it a handful of parsley rubbed fine, a
large spoonful Of sage, also rubbed fine, and
little allspice, pepper and salt then roll 1t
up as lightly as possible, put cloth around
it, and either Bew il or tie it firmly together.
Boil it until it begins to be tender-a point
which can be Rscertaned by piercing it with
fork through the cloth then put it into
jar and pour over it the liquid in which il
was boiled. Place it in the oven at the end
of two hours turn out the liquor (which may
be added TO soup stock and let the meat dry
for an hour. Do not attempt to cut it until it
is cold.
CaulfOioer makes pretty side-dish il boil
ed whole and put stem down in a round vege-
table dish. 1t is necessary that a keen and
vigiant eye should look the cauliflower over
before cooking for there is danger of tiny in
sects being left on the stock 1t should also
be carefully washed. Heads that are not per-
feet can be cut into small pieces and baked.
The cauliAower should be put into an earthen
pudding dish in layers, with hard-boiled eggs
chopped and seasoned with a dressing made
Of half pint of milk with two tablespoon.
fuls of -four rubbed smooth in little Of the
milk, two tesspoonfuls of salt. one of white
pepper, and about two ounces of butter; put
cracker or bread crumbs over the top, with
little bits of butter here and there, and IL
there is a probability that it will not brown
nicely, wet it over the top with milk 1t
should be baked for an hour in a hot oven.
Bets, il small, can be sliced and dressed
with gravy, just as young beets in the spring
are served, with a little milk and butter, pep
per and salt and -four enough to thicken
Beets can be arranged prettily as q garnish
for picked tongue by cutting them into thin
slices and cutting the edge with cooky cutter.
Meat Sauce. "A home made sauce which
rivals some of the "boughten' ones is made
of wineRlass of port wine, one of walnut
and one Of tomato catsup, an onion and one
dessertspoonful of curry powder let it boil
for two or three minutes, and when cold put,
into bottle and keep well corked.
Fruit Pudding. To one pint Of -four add
two teaspoonfuls Of baking powder little
salt, and milk enough to make a thin batter.
Butter some cups and set them into steam
er put large spoonful of batter into each
cup and then a spoonful of Jam cover the
jam with another spoonful Of batter and let
the pudding steam for 20 or 30 minutes. For
the sauce use two eggs, a tablespoonful OF
butter and one cup of sugar beaten together
and added to one cup Of boiling milk This
pudding is delicious made with fresh fruit,
berries or peaches.
Cdper SAUCE. is q good way to make
caper sauce to serve with roast mutton
About quarter of an hour before the meat
is done melt two tablespoonfuls of butter in
Ii - -
Of -four, half pint of the mutton broth, half
pint of milk, and season with pepper and
salt cook until the flour is thoroughly done.
and just before serving add two and half
tableepoonfuls Of the capers. When melting
the butter do it slowly, for if it gets brown or
scorched the flavor OF the sauce will be spoiled
"Iipsy' Clke. Take a sponge cake that
is not less than three days old, and place it in
an earthen dish. Make small hole in the
centre, and pour into it and over the cake
enough sweet wine to soak the cake nicely
Blsnch two ounces of almonds and cut each
into four strips stick these all over the sur
face of the cake, and pour around it a rich
custard-one pint Of milk will be about right,
with two whole eggs and the yolks of six.
Use the rest of the whites with four table
spoonfuls Of powdered sugar and havoring to
taste, in making meringue for the top.
CrullerS.-Two coffee cups of sugar one
of sweet milk, three eggs, a heaping table
spoonful of butter, six cups of flour Unto
which three teaspoonfuls of baking powder
have been mixed, half a nutmeg and tea
spoonful Of cinnamon. Beat the eggs, butter
and sugar together, and add milk, spices and
-four put another cup of -four on the knead-
ing board, pour the dough upon it, and knead
until you can roll it out to a quarter of an
inch in thickness; cut this into squares, and
make three or four missions in each square
drop into hot lard and fry like doughnuts.