Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1900-01-08
Observation-Disclosures FOR
JANUARY,

For sausages and fried apples:
Prick the sausages if in links, slice
one-half inch thick if in bags. Bake
| in hot oven till brown and cooked
through. Core tart apples and cut
| across the center in half inch rings.
| Cook in sausage fat till soft and slightly
brown.
Chicken Croquettes: One cup cold
chicken (white part) chopped and
mashed to a powder. Season with
salt, celery salt and cayenne, add one
cup thin cream sauce, or more if it
will absorb it. Cool, shape in cylin-
ders, roll in fine bread crumbs, beaten
egg, and crumbs, and fry one minute
in deep hot fat
Baked beans: One quart small pea
beans. Soak, simmer till tender. Put
the lean strip from one pound pork in
a bullying bean pot, add one small
onion, most of the beans, the fat pork
with the rind scraped and scored, the
remaining beans, and water to fill the
pot, with one teaspoon each salt and
mustard and two tablespoons molas-
ses. Bake very slowly eight Or ten
hours. Cover until the last hour.
Turnip: Select large white French
turnips, grown in dry sandy soil.
"Cape" turnips We call them in Bos-
ton. Pare, cut in dice, cook twenty
minutes in boiling water, drain, mash,
add butter, pepper and salt, or serve
in dice with white sauce.
Rye short cake toast: Mix one cup
each of flour and rye flour, one table
spoon of sugar, one-haIf teaspoon of
salt, and four level teaspoons of bak-
ing powder. Make stiff dough with
about one cup milk and one tablespoon
of melted butter. Roll thin, cut in
rounds, bake on griddle or in the
oven. Tear open and pour thick
cream sauce over them.
Doughnuts: Rub teaspoon of but
ter into generous cup OF sugar, add
two unbeaten eggs and stir thorough
ly. Add one scant cup of milk. Add
four level teaspoons of baking powder
to two cups sifted -four and stir into
the mixture. Then add more flour to
roll out one third inch. Cut in rings
and fry in clean, hot fat.
Yellow sauce; Cream half cup but
ter with half cup light brown sugar.
Stir over hot water till liquid, then
add two well beaten yolks, one salt
spoon mace and one-half cup fruit
juice, and stir till it thickeps.
Waffies: Mix one pint flour, two
level teaspoons baking powder, and
one half teaspoon salt. Add one and
one-fourth cups milk, three we'll beat
en- egg yolks, two tablespoons melted
bntter and three egg whites beaten
stiff. Cook on hot creased waffle iron.
Put the waffle iron over the fire and
there should be room enough to swing
it over.
In greasing it, put a bit of clear fat
pork, or small piece of butter on
clean cloth and rub over both griddles.
The heat will melt the butter and let
just enough of it go through the cloth.
Close the griddles and turn them that
the fat may run evenly over them.
Pour the batter into the center and let
it run about two thirds of the way,
when the cover is dropped into place
the mixture will spread to the edge.
Cook about one minute on one side,
then invert the irons and cook little
longer on the other. If you are sure
the iron is clean and smooth, and
thoroughly hot you may cook them
without any greasing. A colored cook
in the South says she never greases
her waffle iron, and have recently
found that these delicious cakes can
be baked perfectly without the annoy
anc of sizzling, smoking fat.
Lewis Dennis, Salem. Ind says: ''Kodol Dys- /
pepsia Cure did more good than anything |
ever Took 1t digests what you and cannot |
help but cure dyspepsia and stomach troubles. |
FL Pierce, Barton; E French Glover; Fl S |
Webster, Barton Landing; 6 w Russell, Iras-
burg.