Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1910-08-17

it two .cupfuls of sugar; add four eggs,
whites and yolks beaten together and
very light; stir in cupful of cold wa
ter and teaspoOnful of almond ex-
tract. Out into coarse bits two cup
fuls of blanched almonds and sprinkle
them thickly with -four. Add these to
the batter with -four enough to make
it of the proper consistency. Bake in
an oval or square loaf tin. This cake
may be ICED but is also very good
without frosting of any kind.
Marshmallow Cake.
Beat p cup butter TO cream; grad
ually beat in IA cups granuIated sug-
ar. Sift together 80 cups flour and
two teaspoons baking powder. Add
to first mixture with % cup each milk
and water. Add whites five eggs
beaten dry and one teaspoon vanilla.
Bake in two layers and use the follow
ing for frosting and filing;
Marshmallow icing-Boil two cups
sugar and p cup water until it spins
thread. Pour over well-beaten whites
of four eggs, bes ting constantly. When
cool add u pound marshmallows cut
in four pieces with scissors. The can
dy should not melt in the icing, which
should be exceedingly light and fluffy.
Try this and watch it disappear.
Coffee Pie.
IL cups cold coffee, = cup milk,
yolks eggs, tablespoons cornstarch,
4 tablespoons sugar, l tablespoon
lemon juice. Cook until it thickens in
double boiler and pour in freshly baked
crusts. Beat the whites of eggs with
2 tablespoons sugar, favor, spread
over top and brown in oven.
Oatmeal Cookies.
% cups brown SUGAR. scaDt cup
lard and butter, 2 cups oatmeal, J cup
sour milk, 2 scant cups -four, q tea
spoon soda, salt, cup raisins, l tea
spoon cinnamon. Bake Is minutes.
Raisin Candy.
Two cups white sugar, ! cup cold
water, 1 square chocolate, J cup raj
sins. Boil 10 minutes and beat until
creamy.
Philadelphia Ice Cream.
Two quarts cream (if thick add one
put milR), 2 cupfuls sugar, 2 table
spoonfuls vanilla. This is the SIM
plest, and to many the most delicious
form of ice cream. Scald the cream;
melt the sugar in it, and favor when
cool. Freeze.
Hot Chocolate Sauce for Vanilla Ice
Melt "a cake unsweetened chocolate
with q cupful sugar and cupful boil
ing water. Cook until the consisten-
cy of molasses and serve hot.
Maple Syrup Ice Cream.
To cupful maple syrup add the
yolks of 4 eggs. Stir and cook in
granite dish until it boils. Strain and
cool. Beat l pint cream AMI add,
then beat stiff the whites of eggs.
Beat maple syrup until light and mix
all together and freeze. This is de-
lieious.
Cafe Parfait.
One pint cream, 1 eupful sugar, J
cupful clear, strong coffee. Mix, chin
and whip. Pack the mould in ice and
salt and let it stand hours without
stirring.
Strawberry Pudding.
Scald l pint mix. Add cupful
sugar, 2 level tablespoons corns5arcl
dissolved in milk. Cook 1 mioute,
remove from fire, add thu beaten
whites of eggs. Turn into moulGs
to cool Just before serving add
canned strawberries and whipped
cream.
Chill Sauce.
Is ripe tomatoes peeled and chopped
fine. IS tablespoons sugar, table
spoons salt, 5 onions (not large ones) /,
l teaspoon black pepper, 1 nu 51neg
(put in whole), cups vinegar, tea
spoon each of cinnamon, atlspice,
Glove and ginger, green peppers, /
bunch celery chopped foe; boil Ii
hours. Do not put in all of pepper
seeds unless you want it real hot.
Cucumbers la Philadelphia.
Peel and slice rather thick, length
wise, fresh, firm cucumbers; dip in
sifted -four so that both sides are
covered, and fry in hot fat-until a
golden brown, which will take but q
few minutes. Sprinkle lightly with
fine salt and lay carefully on hot
platter. Very delicate and much
llk0Q IOr lunCn0O0.
Escalloped Corn.
Put one can of corn into baking
dish. Then roll quite fine one box OF
soda crackers and mix thoroughly
with the corn. Season well with salt
and pepper; add one-haH cup butter
| in small pieces. One-half hour before
serving add milk, the same as for es-
calloped oysters, and put in hot oven.
Serve hot. Tastes almost like escal-
loped oysters.
To Boil Pudding in Bag.
Dip bag (Which should be made OF
thick cotton or linen) in hot water
and rub the inside with -four before
putting In the pudding. When done
dip the bag In cold water and pudding
| will turn out easily. Always put plate
on bottom OF kettle, to keep pudding
from burning.