The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1891-11-25
Gbe 9oussboIo.
To Refresh the Inner Man.
THANKSGIVING PLUM PUDDING.


Take three pints of milk, eight eggs,
a ten-cent loaf of bakers bread, one
cupful of sugar, one pound Of raisins,
one teaspoonful of salt, one teaspoonfui
of vanilla extract, and one half cupful
of butter. Remove the seeds from the
raisins. Place the milk and raisins in
a double boiler, and make them boiling
hot. Beat the eggs slightly, add the
sugar, then the boiling milk, the salt
and vanilla. Slice the bread, and
spread it with the softened butter; then
put the slices in the hot custard.
Butter well deep, brown pudding-pap.
Put layer of the soaked bread in the
pan and scatter raisins over il; then
more bread and more raisins until all
are used, having the last layer of bread.
Bake in a slow oven for two hours.
When ready for serving, turn it from
the pan into a pudding dish, and use
with it hard sauce made from one
half cupful of butter, beaten to
cream, and one cupful of powdered
sugar teaten into if, until il is very
light and creamy. Add onc-half a tea
spoonful of vanilla extract or one table
spoonful OF wine. Pile it roughly on
pretty dish and CRATE rutmeg over it.
FOR EXCELLENT BROWN BREAD.
Mix together one cup each of granu-
lated corn meal, rye meal and graham
meal, one tea' poonful each of salt and
sota. To thrt e fourths cup of NJ o. as SEES
add one pint of milk, either sweet or
sour, then turn the wet Ingredients into
the dry, stir thor, ughly, pour into but
tered mould and steam three hours.
Sift the graham meal, not to remove
the bran, but to tighten it. Good era.
ham meal or flour does not contain large
fakes of bran, and the presence of these
indicates that the grab am is made from
poor -four mixed with bran. If sweet
milk is used, measure the teaspoonful
OF soda 1t vel, which will be sufficient to
couhteract the acid in the molasses.
Butter the mould before beginning to
mix the bread. Never add soda to mo-
lasses or sour milk and allow it to eff
fervesce before adding -four or meal,
because by the escape of The carbonic
gas the mixture is lightened, and if this
goes on before the flour or meal is
added, the result is less satisfactory.
SWISS PUDDING.
Rub together scant one-half cup of
butter and seven-eighths cup of pastry
flour. Put one pint of milk in double
boiler and scald with the grated rind of
lemon. Pour it gradually over the
butter and flour, stirring well, then
back into the double boiler, set b. ok on
the stove, stir constantly for Two min.
utes allowing it to cook five minutes.
Add the yolks Of five eggs we'll beaten
with three tablespoonfuls of sugar,
beat thoroughly and remove at once
from the fire and COOL Set it where it
will cool, then add the five whites of The
eggs beaten stiff, pc ur into buttered
mould and steam three-fourths of an
hour. Serve with
CREAM SAUCE.
Beat the white of one egg stiff; add
the well teaten yolk then beat in grad
uahy one cup ofpowdered sugar; flavor
18th vanilla then add one cup of cream
whipped to froth. This pudding
should be served as soon as removed
from he mould, for it is a souffle pud.
ding, only it is boiled instead of baked
as these buildings are usually cooked.
TO FRY FISH.
wv oFoly ohe hLoWS now 10 Try IL n
so that 1t may come to the table pleas.
ing alike to eye and palate. The fol-
lowing hints carefully observed will be
found of service: Fish that is to be
fried should be laid in Goth TO lose
some of its moisture, then rolled in
fire crumbs or corn meal. Those
kinds that are liable TO break must
be dipped in beaten egg, then in
crumbs. The fat in which it is fried.
whether it be lard, butter or oil, mu.
be very hot. All fried fish should be