Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1908-06-29

FAVORITE RECIPES.

NOUGAT-Boil together in a granite
u pan a half-cupful of water and q
pound of graduated sugar. When q
little dropped in cold water is brittle,
it is cooked enough. Cover the bottom
of a shallow tin, we'll buttered with
nut kernels broken into bits, strips of
~cocoanut and. if you like, bits of figs.
Add a teaspoonful of lemon juice to
the syrup, remove from the fire and
pour carefully into the pan. AS the
mixture cools, mark into squares with
a sharp knife.
CHICKEN PELAN is a charming
dish, and is served with the meats just
as you would plain boiled rice. Boil
two fat, young chickens in just enough
water to cover them, and season with
salt to taste. When the chickens are
just done, remove from the pot. Put
into the liquor one slice of nice, raw
ham and let it boil down to one pint.
Remove the ham; wash a pint of rice,
put it in a pan and pour over it the
chicken liquor and set the pan in the
steamer where it should cook until the
rice is tender and each grain distinct.
1t should be stirred occasionally with
a fork. See that the liquor is salt
enough to season the rice properly.
No gravy is required on pelan, as it is
already delightfully."- seasoned with the
chicken liquor in which it has been
cooked.
BAKED FISH-After the fish has
been dressed, rub on the inside pepper,
salt and a little flour. Stuff with dress
ing, highly seasoned. Put the fish on
a piece of white domestic a little long
er than the fish. Lay it in a rather
shallow pan and fill about an inch
with hot water. Bake slowly until
tender enough 20 pierce with a straw.
Basic every few minutes with d cup of
butter mixed with half a bottle of
Worcester sauce. When done, remove
from the pan by holding the edges of
the cloth-piece on a dish and slip the
cloth from under.
SALT RISING BREAD-I will give
you a we'll tried recipe. 1t seldom
fails. Take one gill of boiling water, a
pinch of salt and one teaspoonful of
sugar; stir in cornmeal and boil like
mush, then take off stove and thin with
a little cold water and stir in a little
more meal. Wrap in a cloth and keep
warm over night. (Not too warm as
that will spoil it,. In the morning
take about n pint of warm water,
thicken with flour until it livers, put
in the yeast and let stand in a warm
place for about an hour. When foamed
up sift flour, make a hole in the center
flour and put in a little salt, sugar
and lard about the size of an egg; put
in sponge and mould in loaves and let
rise about an hour. This will make
four or five loaves.
BROWN BREAD-Two cupfuls gra-
ham flour, one-half cupful corn meal,
one cupful milk, one-half cupful mo-
~lasses, one teaspoonful of soda. one
egg, butter size of a walnut. Stir all
together and bake in a slow oven one
hour.
CHOCOLATE CAKE-Yolk of one
egg, stir in one-half cupful of cold wa.
ter. two-thirds cupful chocolate, boil
till thick when cool, flavor with vanil.
la and beat in whites of two eggs.
While cooling mix one cupful sugar,
one-half cupful water, yolks of two
eggs. Pour yer dark part, mix we'll,
then add two cups flour and three small
teaspoonfuls baking powder.
SUGAR COCKIES-One cupful but.
ter, one and one-half cupfuls of sugar,
one teaspoonful of soda, two teaspoon.
fuls ginger, three eggs, four cupfuls
-four. Mix flour, butter, soda and gin
ger as for pie crust with hands. Beat
eggs and sugar thoroughly and add to
-four and butter. Mix with the hands
Roll thin and sprinkle with sugar ove1
top and bake.
EIGHT MUFFINS FOR TWO-Ont
cupful of -four, n heaping teaspoon
full of baking powder, one egg. a littl'
sugar, two Tablespoonful of melted
butter, milk enough to make it rather
stiff.
RHUBARB PIE One cupful q
pieplant, chopped fine, n cupful 81
gar, three tablespoonful flour, yolks
of two eggs, one cupful cold water
butter size of a walnut, pinch of salt
Save whites for the top of pie.
; EGG DUMPLINGS--To one cupfu
! of rich milk add one whole we'll beatel
egg and as much flour as will make
smooth, rather thick batter. Be sur,
. that the batter is free from Jumps
Sift a pinch of salt with the flour.
t Drop the batter a spoonful at a time
i in boiling soup, V closely and pu