Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1886-10-25
RECIPES.

PEAR characterization the
skin and boil the pears till very ten
der; weigh them; take half their
weight IN sugar, put it in sauce pan
with little water and boil it, skim
ming it well; boil till thick syrup
is made; add the pulp of pears and
a little essence of cloves.
PEACH JELLY.-Rub the peaches
with flannel to remove the ''fur,"
or use a soft brush, nearly cover with
water, and when cooked until soft
pour all into a cloth over a jar. The
Juice that is drained off is sweetened
and boiled the same as for apple jel-
ly. The pulp makes nice MARINA
lade.
FROST CAKE Three-fourths of
cup of butter, two cups of fine su-
gar, one cup of corn starch, two cups
of flour, one and one-half teaspoon
fuls of baking powder. Mix the
corn starch, -four and baking powder
together and sift three times. Cream
the butter and sugar, add the milk,
then the -four and last the whites of
seven eggs.
APPLE JAM.-If apples are decay
ing faster than you can use them,
apple jam may be made, which will
keep for several weeks. To every
pound of fruit, weighed after it is
pared and sliced, allow three-quarters
or pound of sugar, and the juice
and grated rind of half lemon. Put
the apples into a jar, and this into a
pan of boiling water. Let the APP
Piles stew until quite tender, then put
them into a porcelain kettle with the
sugar and lemon juice. Stir until
soft, and let it simmer for at least
half an hour.
APPLE MERINGUE.-Two cups of
strained apple sauce, four eggs, -four
tablespoonful of sugar for the sauce.
one for the meringue; one table.
spoonful of butter stirred in the sauce
while hot; some good PIE crust
grated lemon peel for seasoning
beat four yolks and two whites light
with the sugar and whip with the
sauce; have ready pie plate lineC
with nice crust, baked, fill with tn,
mixture. spread with the meringu'
made of the remaining whites an(
sugar; brown lightly and quickly il
a hot oven; eat cold.
Boston CREAM CAKES. hal
a pint of boiling water over cup o
butter, and while hot stir in two cup
of -four. When the whole is YER
smooth and thoroughly scalded Sc
away to cool. When cold, break i
five eggs, stir until perfectly mixed
then add one-fonrth teaspoon soda
Butter pan, drop in the mixture,
tablespoon in place, and bake in
quick oven. When the cakes al
done they will be hollow, and the to
must be sliced off, the inside file
with cream. and the top replaced.
Cream for inside: Pint of mill
half cup -four, cup of sugar al
two eggs, stirred together and heate
till of the consistency of cream; fl
vor with lemon.
CREAM SAGo PUDDING. = Sos
three large tablespoonfuls of sage
water over night. 1t will then +
quire but quarters of an no
10 prepare and cook it for dinner.
the morning put the sage into qua
of boiling milk and boil half an hot
Beat the yolks of four eggs wi
three-quarters of cup of sugar, a.
to it three tablespoonfuls of graf
cocoanut, stir it in and boil ten mi
utes longer. 1t is best to boil it oy
water, and the sage should have
quarter of tablespoonful of 8
added to it. When done pour into
pudding dish; beat the whites of
four eggs 10 a stiff froth, stir
three tablespoonful of fine sul
and spread over the top of the pi