The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-05-31
TOMATO BISQUE.

TOMAIO BlSteUE II.
One-half can tomatoes; cook until
soft and then strain. Take two table,
spoonfuls of butter and two even tea
spoonfuls of corn starch, put into
double boileg and stir until well cooked.
Scald one pint of milk, into which put
pinch of soda, and pour over the toma-
toes. Stir until well mixed.
POT ROAST.
Place in kettle five or six pounds of
shin bone, first selecting a bone with con-
siderable meat on it: cover with water,
place over a moderate fire, and cook
slowly until the meat is tender. Re-
move the meat and let the liquor cook
until the quantity is reduced to a pint
or less; thicken with flour well Drowned,
pour over meat and serve hot.
JELLY PUDDING.
Beat four eggs separately; two cup
fuls of sugar, one of butter one Of sweet
cream, one of acid fruit jelly, two table,
spoonfuls of vanilla. Beat the yolks
thoroughly, cream the butter, mix but
ter, sugar and yolks together, then add
jelly, and lastly the well frothed whites
and the seasoning. Bake with an under
crust. This quantity will make two very
large buildings, and will be found deli
cious. 1t should be perfectly cold be-
fore being served.
MOCK APPLE PIE.
One lare,4 cracker pounded, add a small
cup of water; add the juice of one lemon,
and a small cupful of sugar. Bake with
two crusts.
VEAL LOAF.
Take three and half pounds of veal
nd "a a nf ('hnn
veal and pork fine. Pound six crackers
fine, two eggs beaten, one-half cup Of
butter, a teaspoonful of pepper, tea
spoonful of salt, a teaspoonful of poultry
dressing. Mix all together thoroughly
using a little water if too dry. Put into a
breadpan. cover with bits of butter and
dredge with flour. Bake slowly for two
hours. When cold slice as you would
meat. This will keep for some time.
DATE PIE.
Beat the yolks of three eggs and one
cup of sugar together thoroughly; one
cupful of dates, stoned and chopped, one
cupful of sweet cream, and a teaspoon
full of butter flavor with nutmeg. After
chopping the dates lay them around on
the bottom crust and then pour over
them the eggs, sugar and cream. Add
the nutmeg anu the III niue DltS'
Cover with crust and bake. Beat the
whites of the eggs, sweeten with pow
dered sugar and frost the pie.
FANCY CREAM CAKE.
Beat three eggs, whites and yolks sep
arately; add to the beaten yolks one
cup of sugar. two tablespoonfuls of cold
water one and a half cups of flour, into
which has been sifted half teaspoon
full of cream tartar. The last thing, add
the we'll beaten whites. Bake in two
tins.
THE CREAM.
Put one pint of milk in double boiler,
add one cup of sugar, two tablespoonfuls
| corn starch get in a little cold water.
When thickened, add half a cup of but
| ter and flavor with lemon.
LAYER CAKE.
One and one-half cups of sugar, two
| thirds of a cup of butter, the whites of
| six eggs, one cup of sweet milk, two and
| a half cups of pastry -four, two table
| spoonfuls of baking powder, flavor with
| lemon put two-third of the mixture into
| two Jelly tins. To the rest add two table
| spoonfuls of molasses one-half cup of
| rasins, seeded, three figs, chopped, one
| teaspoonful cinnamon, one-half tea
| spoonful allspce, two tablespoonfuls of
| flour. Bake. When cool put together
| with jelly, having the dark layer in the
| center.
ELISABETH II. CLAY.