Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1897-02-08
LADIES' COLUMN.
SOUTHERN PRIZE RECIPES.

tender, peel and slice thin, about
quarter of an inch thick. Lay in a
baker, sprinkle with salt and sugar,
adding very little water, enough to
make syrup with the sugar, con-
sulting your taste in regard to the
sweetness of the dish. Dot the top
with butter and bake slowly until the
potatoes have absorbed the syrup;
allow them to brown little at the
last.
LUNCH BREAD.-Six eggs, four
tablespoonfuls sugar, two table
spoonfuls butter, two cups of flour,
one teaspoontul of baking powder,
three tablespoonfuls of rich milk.
Beat the whites and yolks of the eggs
separately, cream the butter and sug-
ar and blend with the yolks. Over
this mixture sifJ the flour and baking
powder, without stirring add the
milk and whites of eggs. Now that
all the materials are in the mixing
bowl, blend lightly and bake in a
sheet in quick oven.
SWEET WATERS FILLED WITH
CREAM.-Two cups of flour, half cup
of butter, three eggs, one cup of
sugar, half cup of milk, favoring.
Make cake batter of the foregoing
materials and bake it in wafer irons
creased a little. Leave the clasp open
at first to permit the batter to rise,
and roll the wafer while hot. Fill
with a gelatine cream prepared as
follows: One quart of cream, half a
cup of sugar, half package of gela-
tine, quarter of cup of cold water.
Add the sugar TO the crenm, and the
water to the gelatine. When the lat
ter is soaked, melt it over hot water,
strain into the cream which is now to
be whipped with syllabub churn,
skim off the whip and drain for few
moments on a sieve. Fill the waters
and put them away in cold place to
harden.
BUTTERMILK BISCUIT. a
quart of flour after sitting and add
one teaspoonful of salt and three
fourths of a teaspoonful of soda-lat-
terly a little baking powder has been
creeping in. Sift again and rub in
three tablespoonfuls of lard. Add
about cupful of milk and knead the
dough until smooth. The biscuit are
sour, and a fine discrimination must
be used in adjusting the soda. The
cook starts her biscuit
the first thing on the bill of fare so as
hour or SO after kneading, before she
rolls them out. The dough should be
firm, having a stiffness about half
way between baking powder biscuit
and beaten biscuit.
BEATEN BIsCUTT.-This is the bread
of the South They are good hot or
cold, new or old. Kept perfectly dry,
they are delicious for weeks. The
are: one quart of -four,
one teaspoonful of salt, scant half
cup of lard and half a cup of water.
If milk is used, few drops more will
be required, but the dough is very
stiffand dry. Beat until it becomes
as smooth as satin. OF all the beat
ers which I have used, the rounded
handle of a marble rolling pin works
the best; a wooden rolling pin is the
one ordinarily used. Roll e-fourth
of an inch thick and cut in rounds
one inch in diameter; prick well all
the way through and brown the top
first This is very satisfactory bread
for a travellers lunch.
EGG BREAD AND BATTER BREAD
One of the delicious things in South
ern cookery is known by these names
in different sections of the South. It
offers a method of using left-overs in
the line of rice, cereals, etc. If it
seems extravagant in the use of eggs,
one should bear in mind that owing
to the climate, poultry and eggs are
comparatively cheap and abundant.
Scald cupful of white corn meal
with half pint of boiling water. Add
half teaspoonful of salt, a cupful of
cooked rice, grits or any other cereal;
three eggs we'll beaten, two teaspoon
fuIs of baking powder, one and a half
cups of milk. Bake in an earthen
dish until firm like a baked custard.
It is sometimes prepared in a thin
sheet but is usually two inches thick
and very nice.
SOUTHEN FRIED CHICKEN.-Sp1it a
tender chicken down the back, .fatten
it a little, season with salt and pepper,
dredge with flour and brown in gen.
erous quantity of hot fat-usually
lard. Cover the frying pan and do