The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1910-09-29

'TATR JOURNAL, THURSDAY
/ tablespoonful flour, cupful sugar,
/ egg. Bake with one crust.
Orange Pie-Two-thirds cup sugar,
2 tablespoonfuls flour, eggs, (save
whites of two for frosting), orange
IL large and Juicy or 2 small ones
Add milk to fill the crust and bake,
then frost and brown.
Chocolate Pie--Bake crust as for
any soft pie, then fill with this mix
ture. Put in double boiler 1 cupful
milk, pinch Of salt, ~ squares Of
CRATE dchocolate. When hot stir in
two tablespoonfuls of flour, moistened
in cold milk. Cook, stirring constant
ly, until smooth and thickened, then
cook ten minutes longer. Mix the
yolks of two eggs with FIVE table,
spoonfuls sugar, and pour the hot
mixture over, stirring we'll. Return
to double boiler, cook two minutes,
stirring constantly. Cool, flavor with
cinnamon and vanilla. Put into crust
and bake ten minues. After cooling,
cover with meringue of the whites
Of the eggs beaten stiff, with two
tablespoonfuls sugar. Brown slightly.
Mince Meats pounds of chopped
apple. 4 pounds sugar, II pound but
ginger, 2 tablespoonfuls salt, 21s
pounds chopped meat land its liquor),
" pint coffee, 3 tablespoons cassia,
1 tablespoonful cloves, nutmegs, 2
pounds chopper raisins. Mix all to-
gether, add apple last and cook slow
ly on top of stove III hours.
Mock Cherry Pie-1 cupful cranber-
ries, l cupful sugar, cupful hot
water, " cupful seeded raisins, 2
tablespoonfuls -four. Stir -four and
sugar together and cook with berries
and raisins. Add one teaspoonful va
nilla extract when cold. Bake with
two crusts.
Mock Cherry Pie-1s cupful chop
ped raisins, cupful water, " cup
full cranberries. Cook all together,
then add one cupful sugar, pinch Of
salt and two crackers rolled fine.
Bake in two crusts.
Fig Cake-One cupful sugar, one
half cupful of butter, two eggs, one
half cupful of milk, two tablespoon
fuls of baking powder, two cupfuls
of -four; this makes three layers.
Filling-One pound of figs, one cup
full of water; stew gently until soft
then chop fine, add two tablespoonful
of pulverized sugar; spread between
layers and frost on top.
Frosting-White of an egg, two Ia
blespoonfuls Of cold water, one-half
teaspoonful of vanilla, pulverized SUI
gar being stirred in until stiff. Do
not beat the egg.
To Roast a Leg of Veal-Wash
well and have leg of veal boned and
filled with stuffing. Take a deep iron
kettle and put layers of sliced onions,
carrots and turnips; add one tea
spoonful of salt, four round peppers,
four cloves, four bay leaves, and on
this lay the meat and put three slices
or salt pork on the meat and put
wooden toothpicks to hold them in
place, then add one pint of water, COW
ing the kettle tight and put in a hot
oven for three hours. When done take
with the vegetables around. Serve
strained gravy separately.
Stuffing for Roast-Three cupfuls
stale bread crumbs, two onions chop
ped fine, one teasponful salt, one-half
teaspoonful of white pepper, two
tablespoonful chopped parsley and
one-half c.pful melted butter.
Mashed Potato Salad-To a quart
or little more of mashed potatoes
add three teaspoons of oil, teaspoon
each of onion juice and salt, dash
of nutmeg, one-half teaspoon of pep
per- tablespoon of picked beets
chopped fine, tablespoon of cucum-
Der pickle chopped fine, and table
spoon of vinegar taken from a pickl
ed beet jar. Beat all together until
the potato is light. The beet vinegar
will color it pink. If a deeper color
is wanted add a little more of the
red vinegar. The potato should be
moist PURGE. If the salad is too dry
after the ingredients are in add a
little soup stock or water. Shape
into mould without pressing it, and
garnish with slices Of beets, pickles
and lettuce.-Exchang :. =. :. :.
few years have resulted in such wide
Delicious Iced Tea-"Make tea by
putting the leaves in strainer with
proportion of two whole cloves to
each cup and pouring the boiling wa
ter through the leaves very slowly"
says Woman's Home Companion for
August. while it is still hot, add