Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1892-01-25
LADIES' COLUMN.

one pint of flour, halfpint of milk,
with wire beaten. Butter the pans
fill two thirds full, and bake in quick
oven twenty minutes, or until they
are puffs and nicely Drowned. Salt
may be added when. they are broken
open to eat.
GRAHAM GRIDDLE CAKES.-One
pint of sour milk, one beaten egg;
thicken with two thirds sifted graham
-four the other wheat flour, and one
teaspoonful of soda dissolved. If
sweet milk is used sift a heaping tea
spoonful baking powder with the flour
instead of soda.
BUCKwHEAT CAKEs.-Take one
quart of water, thicken with buck
wheat flour, add half a cup of potato
yeast and pinch of salt; let it rise
before using; add one or two spoon
fuls of molasses, and one spoonful of
Indian meal which has been wet with
hot water The meal makes the cakes
tender, and helps to keep them in
good shape. When ready to bake,
add teaspoonful of soda dissolved.
FRITTERs. eggs, the whites
and yolks beaten separately, three
coffee cup fuls of flour and two Of
sour milk or butter milk, one tea
spoonful each of soda and salt. Dis
solve soda in the milk, stir in yolks of
eggs, then the sifted flour and salt;
lastly the whites beaten stiff Have
a kettle of boiling fat ready, drop the
batter in by spoonfuls and cook the
fritters to light brown.
BUTTERMILK WAFERS.-Use one pint
of butterm1lk with flour enough to
make thin batter, one teaspoonful
of salt, one of soda, one egg, stir the
milk, flour and salt together, sift the
soda in the batter, beat the yolk and
white of the egg separately, adding
the white last. Before putting in the
waffle irons have them clean, very
hot and well creased. If the milk is
very sour little more soda will be
required.
BREAD CRUMB OMELET. pint
of bread crumbs and half very small
onion chopped very fine. Beat two
eggs light, add teacupful of milk,
CRATE of nutmeg, pepper and salt lib
orally; also lump of butter the size
of an egg. Mix all together and bake
in a slow oven, on buttered pie plate;
when light brown, turn it out and
serve at once.
CURRANT BREAKFAST CAKEs.-Put
a half teacup of dried currants into
colander and set in dish so the water
will rise above the currants, then rub
well and drain. Take an equal guam
tity of avena or the best fine oatmeal
and mix with water. Bake in but
tered tin about half an hour, but do
not brown. Eat with butter.
BRINE FOR PICKING HAM.-F For 100
pounds of meat six quarts salt, four
pounds sugar, four ounces saltpetre,
three ounces soda. Pack the hams
with shank end down.
GOOD BRINE FOR HAMS.-One pail of
water, one tablespoonful of saltpetre,
one pint of molasses, one cup of brown
sugar. Boil and skim and let it cool
then pour over the hams.
CURING HAMs.-For two hams and
two shoulders to hog weighing $50
pounds take one quart of common
molasses, one ounce of finely powder
ed saltpetre, two qnarts of fine salt
and one half pound of brown sugar,
mixing well together. Do this an hour
before ready to begin, which will al
l ow the saltpetre time to dissolve.
Use small tub for packing the hams.
Laying ham on the table put on the
mixture, rubbing it well into every
part; when this is done, put them away
in the cellar for twentyfour hours.
In this way the saltpetre and sugar
have time to penetrate into the flesh
and this gives the meat a fine flavor
and color. Pour a strong brine that
will bear an egg over the hams and
let them remain covered with it for
six weeks, when they are ready to be
smoked.
MOTHERS HAM AND SAUsAGES.-
Two ounces saltpetre will be enough
for the legs, shoulders and head of
hog weighing 200 pounds.
Pulverize and rub over the meat,
particularly on the flesh sides. Pack
in a clean barrel, and next thing make
a brine with salt, strong enough
to bear up fresh egg, SO it will show
a spot the size of gold dollar When
cold pour over the meat,
and keep it down with a stone The
hooks and heart are nice to boil with
s'boiled DISH" and the hams can be