Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1888-07-23
gadies' Column.
Valuable Recipes.

SUGAR OOOkIES.-l WO eSSo, d
little more than one-half cup of
butter, one cup of sugar, one-half
teaspoonful of soda (scant) in four
tablespoonfuls of water.
Ported SHANK.-Boil a shank of
beef till tender; chop the meat and
season with salt, pepper, and (if
liked) half a nutmeg. Reduce the
liquor to three pints, add the meat,
cool in mould. 1t should turn out
well when cold.
CHOCOLATE PUDDING. = Heat a
quart of milk to near the boiling
point. Thicker with dissolved corn
starch, and sweeten. Stir in half a
teacup of grated chocolate. Flavor
with vanilla and serve with cream
when cold.
ANGEL CAKE.-The whites of elev-
en- eggs, one and half cupfuls of
powdered sugar, one cupful of flour,
one teaspoonful of cream tartar.
Sift the -four four times. Beat the
whites of the eggs to a stiff froth,
add the sugar gradually, then the
flour and cream of tartar. Bake in
pan with a tube in the centre.
WHITE CAKE.-One egg, one cup
of sugar, one cup of sweet milk,
one-third of cup of butter, two
cups of flour, two heaping teaspoon
fuls of baking powder.
OYSTER O1IELET. half
dozen large, plump oysters over
clear fire in their own liquor; take
them off at the first boil drain them,
cut them in halves, and spread over
the omelet before turning. If large
and solid the half-dozen will suffice
for two small omelets.
PINEAPPLE FRITTERs. makes
a delicious desert, and can be made
either of fresh or canned fruit. Peel
the pineapple, taking care to remove
all the eyes; cut in slices and remove
the core, dip in batter and fry a
delicate brown. This may be eaten
with a sauce made of sugar boiled
to a syrup and favored to taste.
SPONGE CAKE.-Four eggs, two
coffee cups of sugar, beaten togeth-
err, two cups of -four, two teaspoon
fuls cream tartar, one teaspoon of
soda, two-thirds of cup Of boiling
water. Flavor with lemon. Add
water last, a little at a time; pour
into buttered pan and place in a
well-heated oven.
CooKIEs.-Four eggs, ~ cupfuls
sugar, one tablespoonful good vine
gar, one teaspoonful soda. Flour
to taste. Beat butter and sugar
add the beaten eggs, vim
egar and the dissolved soda.
BAKED MACARONA.- Cook the
macaronia tender in broth, and take
twice its weight in minced chicken
or meat, adding two well-beaten
eggs, three ounces of butter, cay
enne pepper, and salt to taste. Mix
the ingredients well, put them in a
deep dish and bake until light
brown crust shall be formed upon
the top.
COLD MEAT LoAF.-CHoP any
kind of good, cold meat, season with
salt and pepper and place in mold.
Take the bones and bits of meat |
and boil them with an onion or two
cut fine. When boiled enough strain,
and add one spoonful of gelatine
dissolved. Pour this over the meat
and set away to cool and harden.
EGGPLANT FRIED.-Cut the veg
etables into slices one-quarter of an
inch thick, without removing the
skin. Sprinkle salt over each slice,
and return the slices to their origi-
nal shape; press gently to extract
the juice, then drain and peel, dip
them in egg, roll them in bread |
crumbs and fry in plenty of hot fat.
Pickles and Catsups in Variety.
Cucumber pickles are the ones
most frequently made for family
use, but it is surprising how many
persons never make really frst-class
cucumber pickles, and how few of |
such pickles put away in autumn by
good housekeepers possess the keep