Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1897-10-04
LADIES' COLUMN.
PRESERVED FRUITS, AND
RECEIPTS.

water to each quart of grapes. Boil
until the seeds separate, when bruised
| with spoon. Strain through fan
in long pan one cup of sugar for
each cup of juice. Set in the oven
four minutes; add the sugar to the
| juice and boil ten minutes. Skim, and
turn into tumblers and set in the sun.
| When "set," cover with paraffine pa
per and put in a cool, dry place.
Another good rule was sent from
California, the land of grapes, which
gives more exact measures.
GRAPE JELLY. No. g. To every
eight pounds of fruit, take cof-
fee cupful of water; put them into
| porcelain lined kettle and boil until
quite soft; strain through a cloth
strainer; measure the juice; measure
and set aside an equal quantity Of
granulated sugar; then boil the juice
half an hour; add the sugar, and let
it boil five or eight minutes longer.
All jellies to be good, such have near
~ all the boiling done before adding
the sugar, and fruit that is only par
TALLY ripe makes the prettiest col
ored jellies.
APPLE JELLY.-Wipe and slice good
fair apples; use skins, seeds and all;
cook them soft in cider enough to
cover them; strain through a cloth
laid IN sieve; add one pound Of sug-
ar to one pint of juice and boil few
minutes.
GRAPE JAM.-Separate the skin and
pulp, boil the pulp sufficiently to rub
through sieve all but the skins; to
this add the skin and to every pound
add th1e fourths of a pound of sugar.
Boil until we'll cooked taking care
that it does not burn.
Picked BLUEBERRIEs. = Twelve
pounds Of berries, one quart Of vine
gar and three pounds of good brown
sugar; make a syrup of the vinegar
and sugar, put in the berries and boil
them twenty five minutes.
CURRANr JELLY For MEATS. Heat
the currants and strain off the juice;
boil it slowly for fifteen minutes; add
onehalf the weight of it in sugar, and
boil eight minutes longer and pour
out. A little of this spread on hot
beefsteak or served with roast pork,
veal, or lamb is very good. Thin
slices laid over puddings, with sweet
frostings, make an attractive garnish.
Picked ONIONs.-Take one half
peck of onions, peel and put in about
one cup of salt, and pour over enough
boiling water to cover the onions.
Let stand over night, drain, and do
the same for three nights. Then cover
with cold, sharp vinegar and spice,
using whole spice. Let them stand a
week before using. They are cooked
enough by the applications Of the
boiling water.
RICE WAFFLEs.-One cup Of boiled
rice, one pint of milk, two eggs, one
scant tablespoonful Of Cottolene, one
half teaspoonful of soda, one tea
spoonful cream tartar. Flour for thin
batter, to bake in waffle irons.
COOKIEs.-Take one cup of sugar,
one egg, one half cup of butter, four
tabIespoonsfuls Of sweet milk, one
and half teaspoonful of vanilla and
enough -four to roll fairly well. Roll
this very thin and cut into fancy
shapes with a cooky cutter. Bake
light brown.
EGG ROLLs.-Two eggs, we'll beat
en-, one small teacup milk, one table
spoonful lard or melted butter, two
teaspoonfuls Cleveland's Superior
Baking Powder, and enough -four to
make stiff as biscuit. Roll out, cut
the desired size and bake in hot oven.
OATMEAL CRACKERS. three
cups of oatmeal, three cups Of -four,
a little salt, two eggs, one cup of
brown sugar, two teaspooonfuls of
of yeast powder, one piece of butter
the size of an egg and milk enough.to
moisten it. Roll very thin and bake
in a quick oven.
OLD FASHIONED GRIDDLE MUFFINs.
One quart of flour, one quart of
milk, warmed; one tablespoonful Of
Cottolene, four eggs, we'll beaten;
one half teacup of yeast, pinch Of !
salt. Beat all well together, and,
when very light, pour into muffin
rings and bake on the griddle over a
strong coal fire.
DANISH PUDDING.-Put two thirds
of cup of sugar in saucepan, stir
constantly on top of hot range un-
til melted and about the color of ma