Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1906-02-12
HOUSEHOLD.
NOTES FOR THE COOK.
IaME GOOD PUDDINGs.


FRENCH PANCAKEs-Use any good
pancake batter, except buckwheat,
and bake in small, round, thin pan
cakes. Spread with jelly or Jam, roll
up, sprinkle with powdered sugar and
serve hot.
APPLE CoBBLER-Peel and core
eight medium sized apples. Arrange
in a baking dish and fill ithe cores
with sugar. Make batter with three
cups of milk, three ounces of -four
and four eggs, well beaten. Pour
over the apples and bake until the
fruit is done. Serve with any pre-
| ferred pudding sauce.
CHOCOLATE FGDDING-Half pound
of stale bread crumbs and milk to
make smooth paste when boiled.
Add a heaping tablespoonful of
butter, beaping tablespoonful of
cocoa, sugar to taste and few drops
of vanilla. Take from the fire and
add three eggs, beaten separately,
first the yolks and then the whites
whipped to stiff froth. Put into
buttered pudding dish and bake care
fully. Serve with cream, either
whipped or plain.
FRUIT PUDDING-One cup of milk
and one cup of canned fruit juice.
Add two tablespoonful of powdered
sugar and bring to a boil. Remove
from fire and stir in quickly the well
beaten olks of four eggs. Butter
pudding dish and put in large cup
full of canned fruit. Beat the whites
of the eggs to stiff froth, stir into
the custard, pour over fruit and bake
half an hour.
SOME POTATO RECIPES.
BREADED-Boil new potatoes Of
uniform size in sailed water till
almost done. Drain, and when cool
enough to handle, dip in egg, then in
bread crumbs and plunge immedi-
ately into deep fat. Drain on brown
paper and serve with lamb chops.
flashed POTATOES IN CREAM-Pare
large potatoes and cut them into dice.
Cover the bottom of a baking dish
with cream sauce, then add layer OF
raw potato q dice. Sprinkle with
minced onion and parsley. Repeat
till dish is full. Have the top layer
of sauce. Sprir kle with crumbs and
bike about half an hour in moder-
ate oven. Serve in dish in which it
was baked.
FRENCH FRIED-Pare the potatoes
and cut them lengthwise into eigbths.
Soak fifteen minutes in cold water.
Drain, plunge into deep fat and fry
until brown.
LYoNNAIsE-Pare,b boil and slice six
large potatoes. Fry an onion in
butter and when brown add the
potatoes. Season with salt and
pepper and when brown sprinkle with
. chopped parsley and serve at once.
| TWO WAYS OF COOKING BEEF
ROAST BEEF WITH YORKSHIRE FUD-
DING-Prepare the roast and put il
into the oven. Make batter of one
pint of milk, four eggs, we'll beaten
two cupfuls of -four and teaspoonfu
+: Of salt.1 Mix tho1 oughly. Half al
D hour before the rGa1t is done, pou!
the batter into the pan under tn,
|; meat and let the Juice of the roas
} drip down upon it. After the roas
is placed upon the platter for SERVING
cut the pudding into squares an
!, serve it in a vegetable dish or as
Q garnish for the meat.
NEAPoLTTAN BEEF = Cook inc
pieces of macaroni lin boiling salte
l. water until very tender. Drain an
Il make a tomato sauce. Heat tn
Al macaroni in the sauce. Lay slices {
: cold. underdone beef in dee
platter, cover with the macaron
a sprinkle with the chopped parsle
S and grated cheese. Serve at one
l. This is. very good way to use IL
Ill remnants.
i, DELICATE ONION DISHES.
-, BOILED ONIoNs-The large viii
- onions are best. Put onions IN co
EN- water and peel while under waite
"a thus avoiding "onion tears Dfal
on put into a saucepan, cover with boi
ing water and boil an hour or s
IS The onions should be soft, but n
- broken. Drain, add little milk al
C ok five minutes longer, season Wi
.rv cutter, salt and pepper, and serve,
er ONIONS a LA CREME-Prepare
nd above, changing the water twi
in during the boiling. Drain, GOV
Il with cream sauce and serve.
~ ONION SCUFFLE-Prepare a cup
- cream sauce. Add TO it half cup
stale bread crumbs, a teaspoonful
-bo c1opped parsley. cup of cold bolt