The Londonderry sifter. (South Londonderry, Vt.) 1883-19??, 1889-06-20
RECIPES.

Banana OBSERVATION-DISCLOSURES two table,
spoonfuls of cornstarch in two table
spoo1fuls of cold water; add one cup of
sugar and two ounces Of butter; stir to-
gether in stew-pan long enough to cook
the cornstarch until smooth; pour on
gradually, stirring the while, quart of
boiling water; remove from the fire and
add the beaten yolks or three eggs; re-
turn to the fire and stir until thick.
When cold stir pint bowlful of thinly-
sliced bananas and pour all into pretty
china or glass dish. Cover with a
meringue of the whites beaten to stiff
froth with half cup of powdered sugar
and the juice of half lemen and heap on
top of the custard.
Potato Chowder-This is nice dinner
for busy day. Cut half a pound of salt
pork into thin slices and fry slowly,
very light brown; add five sliced onions,
and let them color slightly peel and slice
dropping the slices into cold water
two quarts of potatoes. Put layer of
these in deep kettle; then a thin layer
of pork and onions; season each layer
with salt and pepper, and dredge with
flour. When all the ingredients are used,
cover with two quarts of hot water, let
it come slowly to the boiling point and
cook forty minutes, or until the potatoes
IRE done. Minced parsley or young celery
is a desirable addition.
English Muffins-Scald one pint of
milk, and when lukewarm stir in three
cups of sifted flour and one level tea
spoonful of salt; beat hard and add four
ounces of melted butter, then half cake
of compressed yeast dissolved in gill of
warm water, and beat again. Let them
stand covered in warm place until very
light. If wanted for tea at 6 o'clock, mix
about 2:30. Butter some muffin rings
and lay on hot griddle; half fill with
the batter and bake until brown on one
side, then turn and brown on the other;
remove the rings and let them remain over
slow fire for moment or two. Tear
(never cuD them open, drop in some but
ter, lay together and serve at once. If
any are left until cold, toast and butter
them.
Peach Gelatine-Press half a can of
peaches or apricots through colander;
whip pint of cream stiff; take quarter
of box of gelatine that has been soaking
in two tablespoonfuls of cold water and
stir it over boiling water until it is dis
solved; strain it into the PURGE Of fruit;
,,,,y ,x,ou orJ e+ooI Tho boc;u rul,{cb
should be tin one--on the ice. or in the
snow, and stir from the bottom and sides
until it begins to set and thicken, then
add half Of the whipped cream, mix
thoroughly and set away in mold to
harden. If you dine at evening, do this
in the morning, but not over night. Turn
out on pretty dish and pour the re-
mainder of the whipped cream, which
you have kept in a cool place, around
the base.
Soup la Bonnie Femme-This is an
extremely wholesome soup which deserves
to be better known. Cut a good-sized
onion into rounds and fry in little but
ter, or fat taken from the top of soups;
W. HUI tllOW 1T W plOWu, uuu WuCH Idil
done add the tinely-cut leaves of tender
head of lettuce and handful of sorrel
also cut small, season with pepper, salt
and grated nutmeg, and keep stirring for
five minutes longer. Then add half a
teaspoonful of sugar and cup of veal
stock; give one boil, and keep warm until
time of serving. Meanwhile prepare a
dozen and half very thin slices of bread,
about an inch wide, and two inches long;
dry these in the oven; free the soup from
fat, if there is any on it; set it to boil;
when this point is reached, remove from
the fire and stir in the beaten yolk of an
egg with one gill of cream or rich milk.
In all cases where eggs are added to soup
they must be well beaten and stirred i
slowly or they will curdle.-American
Agriculturist.