St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1897-05-14
Household Recipes,


the rest of the pint of milk to boiling
point. stir III mixture, cook until does
not taste "starchy, but do not let it get
stiff. 1t must be soft like custard Add
a half teaspoouful of vanilla. FIN
one crust with this. Place the other
crust lightly on it and fill it with the
whites of two eggs, beaten stiff with
tablespoonful OF sugar and few drops
of vanilla. Spread clear out to the edge
of the crust. and do not smooth it. Set
the pie in the oven and stand on guard
or it will get too brown. If your PIE
tins are small you will not need a whole
pint Of milk. This pie is ornamental
1t looks best on a clear white plate, and
if the yoks OF eggs are deep yellow it
looks lovely when cut.
An excellent scrapbook paste Is made
by mixing -four in cold water and then
boiling it. 1t will not discolor the paper
and is very tenacious. Add carbolic or
salicylic acid or oil OF sassalras to it to
keep it from souriug. This paste is mex
pensye and easily made.
Chocolate cream ice is not exactly
chocolate ice cream, but is made accord
ing to formula original in a suburban
family. Any good recipe for chocolate
ice cream is followed When the cream is
frozen and the dasher removed part OF
the compound isscooped out and its place
filled with whipped cream sweetened
and favored with vanilla. Cover this
with the chocolate, repack and set away
to rpen.
In boiling a pudding, slice OF fish, or
anything else which is not put into a
mould, but where a cloth or bag is used,
plate should always be placed in the
bottom Of the kettle. When a small pail
is chosen to play the part OF mould, 1t
should not rest directly upon the bottom
of the kettle. heavy iron ring, such as
is sometimes taken Tor flat-iron stand,
may be first slipped in the boiler, and the
pail put upon that. This is the best
substitute for the mould constructed
with a tube in the center, for the all
around distribution of the boiling water.
The most digestible of all peppers is
paprika. Persons who do not like
cayenne enjoy the taste of paprika, and
it adds much to the flavor OF sauces and
soups.
A delicious hard sauce for buildings is
prepared with maple syrup. 1t may be
served for children, with the certainty
that their elders will not refuse it, on
boiled rice for nursery dessert. Boil
maple syrup till very thick, cool, and stir
with silver fork until it turns a rich
cream color and becomes fine fondant.
Pour into a pretty dish and cover
the top with sheled English walnuts
split into halves.
way Of serving carrots is the follow
ing, evolved by a cook DESTROYS, as all
cooks should be, OF something new
The vegetable is scraped, diced, and
boiled till tender. Meanwhile a slice OF
onion is Drowned in tablespoonful oil
butter. With this one tablespoonful OF
-four is rubbed smooth and stirred until
the flour is cooked. Then one cup of to-
mato-iuice, not heated, is added to the
mixture with a Tablespoonful OF salt
and a dash of pepper. The whole is
stewed together three or four minutes
before being strained over the carrots
which have been drained This dish is
much more paatabe than the creamed
carrots because it adds a needed flavor
and is none the harder to prepare thar
the better known preparation.
TURKEY ScALLoP.-Chop bits of colo
turkey fine. Cover a wellbuttered pud
ding dish with bread crumbs wet Will
milk, then the turkey with some of tn,
filing bits Of butter; repeat the layer
until all the meat is used. Season will
salt and pepper; add gravy, milk or no
water to make moist. Then prepare
paste of two beaten eggs, two table
spoons milk, one Of butter, little salt
and cracker crumbs Smooth over wit
knife; bake covered, three-tourths Of al
hour, then brown.
The usual way OF cooking veal outlet
to dip the slice in beaten egg, then int,
-four or fine crumbs, and then cook i
butter or good dipping BY this metho
the meat is very unlikely to bccom
cooked through without burning the eg
in the meantime. In order to hay
neither hal-raw outlet nor backcnc
coating thereof, it is best to cook
partly beforehand. This may be dor
very chectually by merely putting it on
granite-ware plate in the owen fora ic
moments. good deal OF iuic, viii co
lect IN the plate but this can be kept b.
and poured on the platter before serving
or, The outlets are preferred served IT,
the hot and seasoned juice may be sen
around in a sauce boat
Many recipes call for cracker dust