News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1888-09-13
Cooking Recipes.

| Brown BREAD-Two cups Of Indian
meal, one cup of rye -four, two cups OF
sweet milk, one cup of sour milk, three
fourths of cup Of molasses, one tea
spoonful of soda; steam three hours,
then bake.
WATER CRACKERS pound of flour,
one teaspoonful of salt, one half ounce
of soda, one tablespoonful of lard made
up with sweet milk; beat well, then roll
thin and bake quickly.
CHOCOLATE CAKE-Beat up a quarter
pound of sugar with two eggs, then add
very gradually the yolks of six eggs, two
| small cakes of chocolate grated, a little
lemon peal, ,one-quarter pound of ground
almonds, the whites of six eggs previ-
ously whisked to q stiff froth and one
ounce of flour; pour the mixture into
buttered mold and bake.
GINGER SNAPs-Three tablespoonfuls
of melted lard, three of boiling water,
one teaspoonful each of salt, soda and
ginger; put in pint cup, and fill up
with molasses, stir in flour to make
dough, roll and bake quickly. These
cakes will keep weeks and improve with
age.
SUMNER SoUAsH-Cut the squash in
quarters, remove the seeds and skin,
cover with salted boiling water and boil
until done. When cooked wash the
squash, and add one ounce of butter for
each small one. Moisten with gravy or
broth and put in little pans or dishes;
cover with bread crumbs, place tiny bits
of butter on the top, and bake delicate
brown in brisk oven.
PIoKLED PEACHEs-Seven pou nds of
peaches, two pounds of sugar, one quart
of vinegar. Boil peaches in vinegar
until soft then make a syrup Of the vine
gar and sugar, stick the peaches with
cloves, and pour the boiling syrup over
them and cover tightly. Plums may
be done in the same way.
DEv1LED ToMAToEs-One pint of to-
matoes, one hard-boiled egg, the yolk
only; two tablespoonfuls melted butter,
one and half tablespoonfuls vinegar,
one raw egg whipped light, one tea
spoonful powdered sugar, salt, mustard
and pepper. Pound the boiled yolk, rub
in butter and seasoning. Beat light,
add vinegar, heat almost to boil; stir
in the beaten egg until the mixture
thickens; set in hot water while you cut
the tomatoes in thick slices; boil over a
clear fire; lie ON hot dish and pour hot
sauce over them.
ENGLISH PUDDING Two cups of brown
sugar, six eggs well beaten, one quart of
sour cream, one pint of stoned raisins,
one cup each of currants and chopped
citron, Que nutmeg, one teaspoonful of
salt, two teaspoons of soda, flour to make
a stiff batter; boil steadily one and one
half hours; serve with sauce.
PooR MANS PUDDINa-One teacup Of
Molasses, one-half teacup of sugar, one
teacup of chopped suet, one teaspoon OF
salt, one teaspoon of soda dissolved in
one cup of warm water, flour to make a
stiff batter; put in a creased tin and boil
two hours; serve with sauce.
RYE FRITrERs-One egg, one md one
half cup of rye flour, one teaspoon OF
soda, ono teaspoon of cream of tartar,
one half cup of sugar, one quarter of a
teaspoon of salt; mix with little water;
fry in hot lard.
GOLD CAKE-One cup of sugar, one
quarter of a cup of butter, one-half cup
of milk, whites of three eggs, one and
one-half cups of flour, two teaspoons OF
baking powder. Beat the yolks of two
eggs with one cup of powdered sugar
and one tablespoonful of cream and
spread over the cake.