Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1888-12-17
could be easily extinguished. This
is a safe plan to adopt in all glass
hand lamps.
Recipes.

RICE CAKE.-One cupful of butter,
two of sugar, two and one fourth OF
rice flour, six eggs, the juice and
rind of a lemon. Beat the butter to
a cream then gradually beat In tue
sugar and add the lemon. Beat the
volks and whites separately, and add
them to the beaten sugar and butter.
Add also the rice -four. Pour into
a shallow pan, to the depth of about
two inches. Bake from thirty-five
to forty-five minutes in moderate
oven.
SILVER CAKE-One cupful of sug-
ar, half cupful of butter, the whites
of three eggs, half a cupful or corn
starch dissolved in nearly half cup
full of milk. one and a fourth cup
fuls of flour, half a teaspoonful of
cream of tartar, one-fourth of tea
spoonful of soda, and vanilla or al
mond flavor. Beat the butter to a
cream, and gradually beat in the
sugar. Add the flavor. Mix the
flour, cream of tartar, and soda TO-
gether and slft. Beat the whites to
stiff froth. Add the corn-starch
and milk to the beaten sugar and
butter then add the whites of the
eggs and the flour. Mix quickly and
thoroughly. Have the butter in
sheets, and about two inches deep.
Bake in a moderate oven for about
half an hour. A chocolate frosting
is nice with this cake.
ANGEL CAKE.-The whites of elev-
en- eggs, one and half cupfuls of
| granulated sugar, one cupful of pastry
-four, measured after being sifted
four times one teaspoonful of cream
of tartar, one of vanilla extract. Sift
the flour and cream of tartar togeth-
er. Beat the whites to a stiff froth.
Beat the sugar into the eggs, and
add the seasoning and flour, stirring
quickly and lightly. Beat until
ready to put the mixture in the oven.
Use a pan that has little legs at the
top corners, so that when the pan
is turned upside down on the table.
after the baking, current of all
will pass under and over it. Bake
for forty minutes in moderate oven
Do not grease the pan.
SUNSHINE CAKE.-This is made
almost exactly like angel cake. Have
the whites of eleven eggs and the
yolks of six, one and half cupful:
of granulated sugar measured afte
one sitting, one cupful of flour meas
ured after sitting, one teaspoonfu
of cream tartar, and one of orang
extract. Beat the whites to a stiff
froth, and gradually beat in the sug
ar. Beat the yolks in a similar man
ner, and add to them the whites ant
sugar, and the flavor. Finally, sti
in the flour. Mix quickly and well
, Bake for fifty minutes in slow oven
using pan like that for angel cake.
AMEs CAKE-One generous cupfu
of butter, two of sugar, three cup
: fuls of pastry flour, one small cur
full of milk, the yolks of five egg
and whites of three, one teaspoonfu
J of cream of tartar, half a teaspoon
, full of soda, or one and a half tef
: spoonfuls of baking powder, one tes
spoonful of lemon extract, or til
= luce of one fresh lemon. Beat til
| butter to cream. Add the sugal
!. gradually, then the seasoning, til
u eggs, we'll beaten, next the mill
f and then the flour, in which the SOC
/, and cream of tartar are mixed. Mi
d thoroughly, but quickly, and bal
e in two sheets in a moderate oven fl
It twenty-five or thirty minutes. Cow
o with a frosting made by stirring tW
:. small cupfuls of powdered sugar il
!, to the whites Of two eggs, and Sc
h soning with lemon.
i GERMAN POTATO PUDDING.-Tal
" three cups of corn boiled and masht
. potatoes put them into saucep;
p" with little salt and grated lemC
> rind stir over the fire; add butt
the size of an egg, half pint
cream, and two tablespoonfuls
% sugar; remove from the fire; flaw
with orange flower water; add TO
: beaten eggs and the yolks of TO
! more. Mix all we'll together al
pour into a mold we'll buttered, al
'e sprinkled with bread crumbs. Ba
~ and serve hot.