Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1900-04-09
LADIES' COLUMN.
SEASONABLE DISHES FOR APRIL.

of salt, one tablespoon of sugar an(
two teaspoons of baking powder. Still
in one half cup of milk and one ege
beaten light. Beat thoroughly and
drop by teaspoonfuls into deep hot
fat. Cook till they turn over and
brown and do not stick to the fork.
Broiled Oysters.-Drain large oys-
tiers on towel. Dip in melted butter.
then in seasoned cracker crumbs, lay
on fine wire broiler, we'll creased, and
broil till slightly colored.
Curried Eggs.-Six eggs boiled twen-
ty minutes, cut in quarters Or slices.
Cook one teaspoon of fine chopped
onion in one tablespoon of butter till
soft and yellow, add one level table
spoon of cornstarch mixed with one
teaspoon, or more if liked, Of curry
powder, add one-half cup each of
milk cream and strained tomato. Salt
and pepper to taste, when smooth add
the eggs, and serve when hot.
Fish Chowder.-A four pound had
dock, skinned, the flesh cut from the
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es. Cover the head and bones with
cold water and boil half an hour. Fry
four slices of fat, salt pork and two
small onions sliced, skim them out,
pour in the strained bone water, boil
and add one quart of sliced potato.
Cook ten minutes, add the fish, one
tablespoon of salt and one half tea
| spoon of white pepper. Thicker one
! quart of hot milk with two table
spoons each of flour and butter cooked
| together, and pour it into the kettle.
Do not break the fish by needless stir
ring. Split six butter crackers, put
them in the tureen and pour chowder
over them.
Beef Stew.-Cut the meat from a
four to six pound bone, or the upper
part of the shin, or chuckrib, into
small pieces and saw the bones. Put
bones and toughest meat in stew
pan with one pint of cold water. Fry
out the fat and brown in 1T one sliced
onion the remaining meat, dredged
with salt, pepper and flour. Rinse off
the glaze and turn all into the stew
pan. Cover closely, boil quickly five
minutes, then simmer till tender. At
ter one hour, skim off the fat and add
one small carrot, white French turnip
and two onions cut small, also one
parsnip if liked.
Slice four OR five potatoes, parboil
five minutes, add them to the stew
when nearly done. Remove the larg-
est bones and fat,add salt and pepper,
and thicken with flour batter. Ten
minutes before serving, remove some
of the liquor if needed, to make it
about level with the potatoes, then
add the dumplings made from the
following recipe.
Dumplings.-Mix one pint of -four,
one half teaspoon of salt and four
level teaspoons of baking powder, and
stir in about three fourths cup of
milk if dough is to be cut, and more if
to be dropped from spoon. The milk,
and the fat in the stew, render short
ening unnecessary to my taste. Cook
closely covered, ten minutes. Serve
When remnants of roast beef Or steak
are used for stew, buy pound of
fresh lean beef to make the broth
richer, and proceed as above without
browning any of the meat.
Parsnips.-Wash, trim and cook till
tender in boiling, salted water. Peel,
divide lengthwise in quarters, cut out
the stringy center, and spread with
butter, salt and pepper.
Canned Corn.-If large and dry,
fine; warm in a little butter, adding
milk Or cream to barely moisten it;
let 1t cook away till nearly dry. Sea-
son highly with salt and pepper. Do
not serve it like soup unless you
mean it for that course.
Rich Sponge Cake.-The weight of
five whole eggs in sugar, half their
weight in flour, and grated rind and
juice of half a lemon. By measure, it
usually is generous cup of sugar, oue
cup of flour and one tablespoon of
lemon juice.
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add sugar and lemon, and continue
beating. Beat whites stiff, fold in
lightly, sift in -four and mix without
stirring. Bake in shallow pan about
forty minutes in oven moderate at
first; increase the heat when the cake
has risen.-Am ericaa, Kitchen Magazine.
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