The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1886-04-28
Reply to Mrs. II. X.

Dear Households In reply to Mrs.
;. KS appeal to the sisters, allow me
say that | have not for one moment
bought that our interest in this depart
hent is dying out. We are negligent
ometimes, and many good writers are
90 diffident to send communica tons.
hope they will overcome that feeling.
have heard some of them express
heir fears in strong terms. To these /
will say, the first time l wrote for this
department. hardly expected it would
be accepted, and l did not send my
name for publication" You can mag
ne my CONSERVATION when l read my
ADDRESS in full. However, l survived
he shock and think now am fully re-
covered feel better acquainted with
he sisters who give their names, and
tan understand now why the editor
wished us to do so.
Head cheese has been discussed sew
eral times in this department, and |
have wondered if any one tried my way
of disposing of hogs head and feet, sent
a year ago. 1t is very nice, and is pre-
pared and seasoned the same as sau-
sage. After pressing the grease out
through colander, cut in small slices
and fry in batter.
Greasing cake tins with butter, and
dredging with flour, according to direc-
tons given in recent number, | like
very much, and would advise all the sis
tiers to try it.
have used many of the recipes sent
to this department and they have proved
good. l use Mrs. LIS recipe for cream
cookies. l think, with Mrs. r. X,
that it would be encouraging to know
that our recipes have been " tried and
not found wanting" We should feel
that our feeble efforts were in vain
were it not for the encouraging words
now and then of the editor. l will send
few recipes that know are good and
that / have never seen published. l
want to see how many sisters will use
them and report.
VERY NICE DELICATE CAKE.-Whites
of six eggs, one-half cup of butter, two
cups of sugar, three-fourths cup OF
sweet milk, three cups of -four, one tea
spoonful of cream of tartar, one-hali
tea-spoonful of soda.
BOILED FRosTING.-One tea-cup hal
full of graduated sugar, one teaspoon
full of water, the white of one egg fol
one loaf of cake; mix together very
gently, and place it over a tea-kettle o
boiling water in a pint basin; keep tn,
water boiling hard half an hour, o
until it looks very clear and Transparent
under scum that may form on tn,
top; raise it very gently on one side
being very careful not to stir until it i
clear; then remove and beat until i
cools, when it will lay smoothly on TIT
cake; flavor with lemon or vanilla.
BOILED FROsTING WITHOUT EGGs.-
One cup of graduated sugar, one-thir'
of cup of milk; boil together until i
will thicken when dropped into coli
water; then remove from the fire an,
stir constantly until it thickens enough
to lay on the cake; flavor to taste.
QUICK FRosTING.-For one loaf O
cake take the white of one egg and bea
it little, but not to froth; mix wit
one cup of powdered sugar; flavor t
taste.
When cake is to be made have read
all the ingredients, flour sifted IAN
here let me say that to be sure of mic
cake it is much better to dry the iou
before using), tins buttered and dredgeC
eggs well beaten separately. Whe
everything is ready, the sooner it