Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1886-08-30


teaspoon lemon extract. Bake in
cup cake tins.
CANNING SWEET CoRN.-One quart
of water to three quarts of corn. Let
the corn boil Add one teaspoon
full of tataric acid to each quart of
corn. Boil fifteen minutes. When
wanted for use, add one teaspoon
full of soda to each quart of corn let
it stand one hour before cooking.
TOMATO CHowDER One bushel of
green tomatoes chopped fine, one
grated horse radish, one teacup of
mustard seed, twelve large onions,
two large spoons of cloves, two of
allspice, one large spoon of black
pepper bring all to boil and then
drain; heat the vinegar pour. on
hot, and twelve green peppers
chopped fine.
SPIcED APPLE.-Eight pounds of
apples pared, four pounds of sugar,
one quart of vinegar, one ounce
stick cinnamon, one-half ounce
cloves. Boil the vinegar, sugar and
spices together put in the apples
when boiling, and let them remain
until tender; take them out and put
into jar, boil down the syrup until
thick, and pour it over the apples.
RASPBERRY IcE.-With a pound
of raspberries mix eight ounces of
sugar, the juice of two lemons and a
quart of cream or new milk, rub the
whole through tamis or sieve, put
into a freezer and stir till flozen.
Let the cream remain in the ice till it
is wanted to serve. Strawberries or
currants may be used instead of rasp.
berries, or currants and raspberries
mixed.
LOAF CAKE.-One pound of but
ter beaten to a cream, two pounds
of sugar rolled fine, three pounds of
sifted flour, six we'll beaten eggs,
three tablespoonful of soda dis
solved in a little hot water, one
tablespoonful of ground cinnamon,
half nutmeg grated, add one
pound of currants we'll washed and
dried, one pound of stoned raisins
and cut in two, divide in three loaves
and bake one hour in a moderate
oven.
Corn PUDDING.-Grate ears of
green corn. Add to quart of it a
teaspoonful of cream or milk, lump
of butter the size of an egg and a
teaspoonful of salt. MIX all together,
put it in a pan and bake one hour.
To be eaten as vegetable.
Corn SoUP.-Grate twelve ears of
corn. Boil cobs in one quart of
water for one and one half hours ;
remove the cobs and put in the corn,
and boil half an hour. Add one
quart of new milk and one table
spoonful of butter. Salt and pepper
10 taste. When ready to serve, add
three well-beaten eggs. Stir brisk
ly and do not return to the fire, but
serve quickly.
SUCcoTAsH.-Two dozen ears of
sweet-corn, cut not too close to the
cob ;(scrape the cob), one quart of
green beans, limas are much the best,
but any other kind will do. Let the
beans boil fifteen minutes, then put
the corn in and boil three-quarters OF
an hour, stirring it often so it will
not stick. There should be two
quarts of water to begin with. Then
put in two quarts of rich milk and 8
piece of butter the size of goose
egg and one heaping tablespoonful
of sugar. Salt and pepper to taste.
WATERMELON RIND PICKLE.-Part
the outer rind off watermelons tina
are brought from the dinner table
cut them simply into strips, leaves
or stars, any shape, in short, thai
you may fancy; take ten pounds O
this rind and boil it in clean waite
until tender; make syrup of tw'
pounds of sugar, one quart of vine
gar, half an ounce of cloves ant
half an ounce of cinnamon tn
syrup to be boiled and poured owe
the rinds boiling hot; drain the syru
off aad let it come to boil, an
pour over the rinds three days L
succession. 1t will keep for years.