Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1891-05-08
THE HOUSEHOLD.
\ Budget of Receipts.
CHOCOLATE prDprNGs.

One pint of bread crumbs, One-fourth of
a cake of chocolate grated, three-fourths OF
cup of sugar, three eggs, one quart of
milk and pinch of salt. Beat all togeth-
err and bake as custard. Sauce: One cup
of sugar, butter the size of an egg, ado
flavoring to taste.
Heat quart of milk to near the boiling
point. Thicker with dissolved corn
starch, and sweeten. Stir in half teacup
of grated chocolate. Flavor with vanilla
and serve with cream when cold.
CHOCOLATE JELLY.
Take seven spoonfuls of grated chOco-
late, the same of white sugar, one cup of
sweet cream; mix together and set over
the fire and let come to boil. Pour it
over corn starch pudding, or put between
layers of cake.
RAIsIN PUFF PUDDING.
Two eggs, one-half cup of butter one
cup of milk, two cups of flour, one cup of
raisins chopped fine, three teaspoonfuls of
baking powder, and two tabespOonfuls
of sugar; steam one-half hour i'm cups
This makes six cups. Serve with sauce:
One tablespoonful each of butter sugar
and -four, and the yolk of one egg. Add
hot water and let it boil, flavor, beat white
of egg and put on top, stirring in slightly.
QUICK PUDDING.
Three eggs, one small cup Of flour, four
tablespoonfuls of milk two teaspoonfuls of
baking powder; steam in small cups for %
minutes; this quantity will make five.
POTATO SALAD.
Cold boiled potatoes sliced very thin,
three hard-boiled eggs, one small onion
chopped fine; season with salt and pepper,
and pour over dressing made of the yolk of
one egg stirred into a half tablespoonful of
made mustard and one teaspoonful of
strong vinegar; beat in by drops three ia
bleSpoonfuls of sweet cream and the white
of one egg beaten to q froth
LYoNNAIsE Triple.
One pound of tripe boiled. one onion,
one tablespoonful butter, one cupful stewed
tomatoes pepper and salt to taste. Brown
4
into neat pieces, add the seasoning. Brown
lightly. add the tomatoes. and when these
are hot serve.
LYONNAISE POTATOES.
These potatoes are quite famous for their
excellence. Cut eight potatoes, boiled, in
to round slices lay them in frying pan
with one and one-half ounces of butter
/ and the round slices of previously fried
onion, and season with one-half pinch each
of salt and pepper. Cook well together
for six minutes until well Drowned: toss
them well and serve with pinch of chop
ped parsley sprnkled over the whole.
ROLLED BEEFsTEAK.
This is a very good way of cooking al
inferior steak. Take a round steak, beat
it well and spread it with dressing sucl
as is used for poultry. Begin at one enc
and roll it up neatly, trying to keep it il
shape. Put it in bake pan with little
water. and bake until the meat is tender
basting it frequently, and when nearly done
put greatspoonful of butter over it
Thicker the gravy in the pan with a little
flour wet up with cold water and season il
nicely. Cut the meat as you would berry
roll, slicing off the end neatly.
WELSH RAREBIT.
Half a cup of milk, two cups of chees'
crumbled or grated, quarter teaspOonful o
baking soda, half teaspoonful of salt, yelki
of two eggs. Put the milk, cheese and so
da in granite saucepan, and cook till tn,
cheese melts, but do not let it boil; tax,
from the fire and add the yelks and salt
Spread on fresh toasted bread, buttered an,
cut in squares or oblongs. A simpler prep
aration under the same name is made witt
toasted bread softened ever so slightly will
boiling water and covered with gratet
cheese, then put in the oven till the chees'
is melted.
DREAMED FISH.
One pint of cold cooked fish, one table
spoonful of butter. two tablespoonfuls o
flour, one pint of milk, salt and pepper
Cream the butter and -four together, sti
Il. IL 1., oil M,