Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1886-01-25
Haaies' Golall,nl ,
DOM ESTIC RECIPES

CREAM SAUcE.-Mix together over
the fire, in a tin lined or porcelain
saucepan. one tablespoonful Of but
ter, two of flour, four of sugar, one
and a half pints of boiling water and
half pint of milk; stir the sauce
until it hollis five minutes and is
! quite smooth, end use hot.
New RICE PUDDING.-Here is
way to make rice pudding: Wash
a small teacupful of rice in cold wa
ter; then put it into a cupful of cold
milk; add salt and sugar and vaLilla
to your taste, and a small lump of
butter. Put this into the oven two
hours before it is to be eaten; stir it
occasionally. Follow these direc-
tons carefully, however sceptical
you may be, and you will be pleased
with the result.
HAsTY CAKE.-One tablespoonful
of butter, one cup of powdered SUI
gar, one egg, two level cups of sift-
ed flour and three small teaspoons
of baking powder. Sift the baking
powder with the flour; stir the but
ter and sugar together, add the egg,
well beaten, then the milk and last
the flour. Bake Immediately in a
quick oven. 1t is nice baked in a
dripping pan or in patty pans, and
| is best while fresh
MOUNTAIN CAKE.-Whites of six
eggs, one and quarter cupfuls of
sugar, one and quarter cupfuls of
flour, half a cupful of butter, half a
cupful of sweet milk, half cupful
of cornstarch, little vanilla, two
teaspoonfuls of baking powder. Bake
it in two or three parts, like jelly
cake; put a frosting between the
layers and on top of the cake, made
of whites of four eggs, nine table
spoonfuls pulverized sugar, and a
little vanilla; or use grated cocoanut
mixed thickly in the frosting, with
out vanilla; or make it jelly-cake.
ORANGE CREAM.-Take the juice
of six oranges and the rind of two
grated; put them into stewpan
with pint and half of water and
twelve ounces of white sugar; stil
till the sugar is dissolved; then add
the well-beaten whites of six eggs
stir over IA slow fire till it chickens
then strain through hair sieve OF
muslin, and stir till cold. Put back
into the pan, and add the yolks OF
the eggs we'll beaten; stir over the
fire till the mixture begins to simmer
then pour into a basin and STIR again
till cool enough to be transferred to
glasses.
PARADISE PUDDING.-Ingredients
Three eggs, three apples, quarter oil
a pound of bread crumbs, one lemon
three ounces of sugar, three ounces
of currants, half wineglass Of
wine, nutmeg butter and sugar fol
sauce. Pare, core and mince thu
apples and mix with the breaC
crumbs, nutmeg grated, sugar, cur
rants, the juice of the lemon anC
half the rind grated. Beat the egg
well, moisten the mixture with these
and beat all together, adding tn
wine last; put the pudding in but
tered mould, tie 1t down with a cloth
boil one hour and half, and serv
with sauce of butter and sugar mike,
together
PLAIN PLUM PUDDING.-Mix to
l. gether the following ingredients
adding the baking powder and mill
last, and putting the pudding at one
c into buttered tin mold, with a clos
fitting cover; SET the mould into
@ saucepan containing enough boilin,
water to reach two-thirds up its side
: and let the pudding steam in th
boiling water for four or Eve hours
IS the longer the better. When it i
> required for use, turn it out of tn
. mold, and serve it with cream sauce
J. ingredients for pudding: Half
pound each of chopped suct, raisins
h currants, washed and dried, and stall
: bread crumbled fine; six tablespoon
fuls of molaSscs, one Tablespoonful
c each of salt and spice, and two tea
spoonfuls of baking powder sif!e'
with half pound of -four, and q pin
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