The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1886-08-11
Selected Recipes.

LONG BRANCH CAKE.-One cup
sugar, one cup of butter, one and ont
half cups of flour, four eggs, tw
tea-spoonfuls of baking powder an
four tablespoonful Of cold waite
This makes very light cake. Flavd
to taste.
CORN PUDDING.- Crate ears
green corn. Add to quart of it tea
spoonful of cream or milk, a lump
butter the size of an egg and a tet
spoonful of salt Mix all well together
put it in pan and bake one hour. Z
be eaten as vegetable.
CORN SOUP.-Grate twelve ears d
corn. Boil cobs in one quart of watd|
for one and one-half hours; remove thu
cobs and put in the corn, and boil ha |
an hour. Add one quart of new milk an
one tablespoonful of butter. Salt AMI
pepper to taste. When ready to servd
add three well-beaten eggs. Stir brisklI
and do not return to the fire, but serv|
quickly.
SUCCoTAsH. - Two dozen ears o.
sweet-cOrn, cut not too close to the col
(scrape the cob), one quart of green
beans, limas are much the best, but AMI
other kind will do. Let the beans boi
fifteen minutes, then put the corn il
and boil three-quarters of an hour
stirring it often so it will not stick
There should be two quarts of water t.
begin with. Then put in two quarts o
rich milk and piece of butter the siz
of goose egg and one heaping table.
spoonful of sugar. Salt and pepper t.
taste.
A VERY GOOD LEMON PUDDING
Make a custard of one pint of milk
two eggs, no tlavoring, sugar to taste
Set the dish in water while it is baking
Crate the rind and press out the juic,
of one lemon, mix with one tea.cup o
water, one heaping tablespoonful o
corn-starch, two-thirds of a tea-cu
of sugar, yolks of two eggs. Stir I'll
thick in tin dish set in boiling water
when ready to use, spread this on tn
custard. Beat the whites of the tw
eggs with one-third of a cup of suga
to light froth, and spread over it.
BEEF LoAF.-Chop very fine or hav
your butcher mince two pounds O
coarse, lean beef. Season spicily wit
pepper, salt, nutmeg, summer savory O
sweet marjoram and cautious sprink
ling of minced onion. Beat two egg
light and work up with the mass
Press hard into bowl, fit a saucer G
plate Gnverted) upon the meat and sc
in dripping-pan of boiling water t
cook slowly for an hour and quarter
| Lay weight on the surface when it
done and let it get perfectly cold be
fore turning out. Cut in perpendicula
slices.
DOLLY WARDEN CAKE.-Two cup
of sugar, two-thirds of cup of butter
one cup of sweet milk, three cups {
flour, three eggs, one tea-spoonful {
cream of tartar, Tablespoonful of sod;
and flavor with lemon. Bake one-ha
in two tins. To the remainder add on
tablespoonful of molasses, one cup {
chopped raisins, half "a cup of currant'
a piece of citron Chopped fine), on
tea-spOonful each of cinnamon, cloves
nutmeg and allspice. Bake in two pans
Put the sheets together, alternately
with little Jelly, or the white of an eg
beaten to froth and sweetened.
SILVER CAKE.-Whites of eigf
eggs whipped to froth, three-quartei
of pound of white graduated sugal
half pound of butter. Add the suga
and butter to the eggs and beat to
cream. Add half cup of swet
cream, set the flour in the oven unit
hot, then sift thoroughly to remove a
Jumps. Add the flour one cup at
time until it is stiff enough. A
some eggs are larger than others, tn
same amount will not always answe
Last add four tea-spoonfuls of bakin:
powder and flavor to taste. BY addin
half cup of red sugar you will have
handsome cake.
FRUIT PUDpING.-Place in the bo
tom of a pudding-dish fresh fruit
berries of any kind, as raspberrie
strawberries, sliced oranges, peaches
ETC., and sprinkle well with sugar, Ia
them stand an hour or two; then tax
one pint of milk, put on the stove an
when il boils stir in the following mi,
ture: The yolks of four eggs, lit
salt and sugar, one tea-spoonful of corr
starch. Let it cook till stiff, stirrir
ali the time. When done, turn owe
the prepared fruit and let ii stand ii
cold. just before sending to the tab
,.i.o n frostinu of the whites of tW