News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1892-02-18
Tested Recipes.

INDIAN PUDDING-One quart of
milk, three tableSpOomuls of meal,
one egg, tWO-thirds of cup of mo-
lasses. Boil the milk, then stir in the
meal, and when it has cooled little
| add the egg, mOlasses, one teaspoon
tul OF salt, cinnamon or ginger to
taste. After it is putin the oven and
has begun to bake pour over it one
cup of cold milk.
CHOCOLATE WASHINGTON PIE-One
cup ofsugar, butter the size of an egg,
one egg, one cup of milk, two cups of
flour, two teaspOOnfuls of cream tar
tar, and one of soda, or two of bak-
ing powder, little salt.
FILLING-One cup of grated choco-
late, one cup of milk, One-half table
spoonful of corn starch, one cup of
sugar; cook until it thicken5. When
cooi add one teaspConful of vanilla.
This makes two pies.
JELLY ROLL-Beat the yOlks of
four eggs. a teaspOOnful of lemon
juice and half a cup of powdered SUI
gar to a froth. Now beat up the
whites of four eggs and a scant cup
tul of flour, and add them alternate
ly to the yolks and sugar quickly
and carefully; spread this mixture
evenly on a large baking-pan, and
while the cake is warm trim the edges
and spread with Jelly. Roll up and
pin a kitchen towel around it to
keep it in shape.
SWEET CHOCOLATE-Put in a stew
pan one square of Bakers chocolate,
two tablespoonful of sugar, two
tablespoonful of hot water, one
pinch of salt and boil until smooth,
stirring constantly; add gradually
one pint of boiling water, and when
ready to serve add one pint of hot
milk. If liked richer or thicker use
all milk andtwo squares of chocolate
and one teaspOOnful of cornstarch
wet in a little cold water and boil
five minutes before adding the milk.
LEMON PIE-For one pie take the
grated yellow rind and Juice of one
lemon, one teacupful of sugar, a heap
ing tablespoonful of cornstarch
mixed soft with cold water; stir this
into teacupful of boiling water and
cook for two or three minutes, add
the lemon and sugar, and the volks
OF two well beaten eggs. Have
ready a nice crust, fill with the mix
ture and bake. When done beat the
white of the eggs to a froth, add a
little sugar and spread it over the
pie while hot. Return to the oven,
baking light brown.
GINGER SNAPs-TwO cups molas-
ses, one good cup butter, one and a
half tablespoonful of ginger, one
teaspoOnful of cinnamon, a little
salt. Heat all these together so that
they may become thoroughly Moor
pOrated. Mix half teaspoon baking
soda in very little warm water.
When the mOlasses has cooled pour
this into it. Beat up and pour on a
quart of flour. Mix well. and add
more flour as needed. Roll out very
thin, and bake for moment in an
oven. Use as little -four as possible,
but the thinner they are the more
dainty
BEEF STEAK AND ONIONs.-Fry a
AiNAChC u ubhulID vi l'CtlCu anu IlllI-
J. y sliced onions in boiling hot bacon
or pork fat for ten minutes, stirring
it carefully; then add salt and black
pepper to taste and enough boiling
water to cover, and simmer for TWEEN
ty minutes or until the water has
dried away. Broil a steak about
three-quarters of an inch thick thus
Warm the gridiron and grease with
IA little dripping, put the steak over
a hot, clear fire and turn constantly;
it will take eight minutes or a little
less to cook it if liked under done.
Trim off the suet, but leave the fat,
and let this take II deep brown.
When done put on a hot platter,
sprinkle both sides with pepper and
salt and rub the upper one with a lit
tie butter. If the meat is Juicy there
should be sufficient dish gravy. The
onions should be well Drowned; pour
around and over the steak; let it
stand in the hot oven and serve.