Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1889-04-22
gaAiea' Column.

BEEF STEw.-To make an appetite
ing beef stew, take out the bone and /
bind the pieces of beef tightly, put
ting a lemon, pared and cut in two,
and some herbs in before binding.
Place it in as small stewpan or ket- |
tie as will allow of its being covered |
with water. Let it cook slowly and
gently do not add any water unless
absolutely necessary. Slice large |
onion and fry it brown, and add to |
the water, also any sliced vegetables
YOU choose, or cook the vegetables
in kettle by themselves, and serve
on the platter with the beef. If no
water is added there will be rich gra
Wy, and a portion of it may be re-
served for soup stock.
DAISY CAKE.-Eighte eggs, one pint
of sugar, one cupful of butter, one
pint of -four: cream the sugar and
butter, beat the yollzs and whites of
the eggs separately, add the yolks to
the butter and sugar, then the flour,
and the last thing the whites. Fla
vor with vanilla.
ORANGE CUsTARD. The yolks of
three eggs, beaten quite light, five
tablespoonfuls of white sugar, the
juice of two and the grated rind
of one orange, little salt and one
cupful of cream. Mix all we'll to-
gather then add the whites, beaten
to stiff froth stir lightly and bake
slowly.
PEARL CAKE.-Whites of three
eggs, one teacupful of white sugar,
one teacupful of flour, half teacup-
full of butter, half teacupful of
milk, two spoonfuls of baking pow
der; flavor with lemon. Beat the
butter to cream, add the sugar and
the other ingredients, and lastly the
eggs whites only,) we'll beaten. Bake
at once in a moderate oven.
COOKIES. Two cups of molasses,
one cup each of sugar and shortening,
eight tablespoonful of hot water,
one tablespoonful of vinegar, soda,
ginger, and -four to roll.
MARBLE CAKE.-Light part: One
cup of sugar, whites of two eggs,
one-half cup of butter; beat well
add one cup of sweet milk, one-half
teaspoonful of soda, one of cream of
tarter, one of lemon extract.
DARK part: Yolks of two eggs,
one-half cup of butter, one cup of
sugar, one cup of sour milk, one tea
spoonful of soda, two and half cups
of flour; flavor with dark spices; the
same amount of -four as in light part.
PoACHED EGGs.-Two eggs, two
tablespoonful of milk, half tea
spoonful of salt, half a teaspoonful
of butter. Beat the eggs, and add
the salt and milk. Put the butter in
small saucepan, and when it melts
add the eggs. Stir over the fire until
the mixture thickens, being careful
not to let it cook hard. About two
minutes will cook it. The eggs,
when done, should be soft and
creamy. Serve Immediately.
SoFT-BoILED EGGs.-Place the eggs
in a warm saucepan, and cover with
boiling water. Let them stand where
they will keep hot, but not boil, for
ten minutes. This method will cook
both whites and yolks.
SoFT-BomED EGGS, No Put the
eggs in boiling water, and boil three
minutes and half. By this method
the white of the egg is hardened so
quickly that the heat does not pene-
trate the yolk until the last minute,
and consequently the white is hard
and the yolk hardly cooked enough.
The first method is therefore, the
most healthful.
HARD-BoILED EGGs.-Put the eggs
in hot water to cover, and boil twenty
minutes. Ten minutes will boil them
hard, but they are not so digestlble
as when boiled twenty. Ten minutes
makes the yolks hard and soggy
twenty makes them light and mealy.
SPANISH EGGs.-Cook one cupful
of rice thirty minutes in two quarts
of boiling water, to which has been
added one tablespoonful of salt.
Drain through colander, and add
one tablespoonful of butter. Spread
very lightly on a hot platter. On
the rice place six dropped eggs, and
serve.
Eggs SUR LIE PLAT.-Little stone
china dishes come expressly for this
mode of serving eggs. Heat and
butter the dish, and break into it two
eggs, being careful not to break the
yolks. Sprinkle lightly with salt ano
pepper, and drop on them half tea
spoonful of butter, broken in small
pieces. Place in a moderately hot
oven until the white is set, which viii
be in about five minutes. There
should be dish for each person. The
flavor can be changed by sprinkllns
a little finely chopped ham or parsley
on the plate before putting in the
eggs.
DREAMED EGGs.-BOn six eggs
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