Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-05-25
TOMATO BTsQUE.

IOMAIO BlSQUE.
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 a
double boiler and stir until well cooked.
scald one pint OF milk. into which put a
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 bone with con-
siderable meat on It; cover with water,
place over 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 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 II should be perfectly cold be-
fore being served.
MOCK APPLE PIE.
one large cracker pounded, add 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 a half pounds of veal
and half pound of salt pork Chop the
veal and pork fine. Pound six crackers
fine, two eggs beaten, one-half cup OF
butter. teaspoonful of pepper, a tea
OF salt. teaspoonful OF poultry
dressing. Mix all together thoroughly,
using little water If too dry. Put into a
breadpan. cover with bits of butter and
dredge with -four. 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 teaspoon
ful Of butter; flavor with nutmeg. After
ehopping the dates. lay them around on
the bottom crust and then pour over
hem the eggs, sugar and cream Add
he nutmeg and the butter in little bits.
Cover. with crust and bake. Beat the
whites Of the eggs, sweeten with pow
Tered sugar and frost the pie.
FANCY CREAM CAKE.
Beat three eggs, whites and yolks sep
arately; add to the beaten yolks one
.up Of sugar, two tablespoonfuls of cold
water one and a half cups of -four, into !
which has been sifted half teaspoon
'ul Of cream tartar. The last thing, add
The well-beaten whites. Bake in two
tins
THE CREAM.
Put one pint OF milk In double boiler,
i'd one cup Of sugar, two tablespoonfuls
'orn starch wet in a little cold water.
When thickened, add half a cup of but
er, and flavor with lemon
LAYER CAKE.
One and one-half cups Of sugar. two
birds Of cup Of butter. the whites OF
TX eggs, one cup Of sweet milk. two and
/ half cups of pastry flour. two table,
Ipoonfuls of baking powder, flavor with
emon. put two-third of the mixture into
wo jelly tins. To the rest add two table,
Ipoonfuls Of molasses. one-half cup OF
'aisins, seeded. three figs, chopped, one
cinnamon. one-half tea
poonful allspice, two tablespoonfuls Of
iour. Bake. When cool put together
With jelly. having the dark layer in the
enter.
ELISABETH H. CLAY