The Barre daily times. (Barre, Vt.) 1897-1959, 1912-01-23
Toothsome Dainties of Many Kinds.

! Squash Mufins.-One cup sifted squash
cup sifted -four, II cup sugar, tea
| spoonful butter, teaspoonful soda,
teaspoonfulsN cream tartar, egg. Mix
with milk enough to make stiff batter
Bake in hot gem irons.
Lemon Pie-0ne cup sugar, 2 rounded
tablespoons of -four, mix we'll Juicu
and grated rind of lemons, 3 eggs
save out the whites for meringue. Beat
the yollls and add to the other ingre-
dents One cup cold water. Line a
pie plate with crust and bake same as
Won would custard.
Sour Mix Doughnuts--0ne cup Of
sugar, tablespoon melted lard, . eggs,
cup of sour milk. Is teaspoon soda, h
teaspoon SALT nutmeg or cassia to flavor.
Having pan of boiling water beside
your frying pan and dipping the dough-
nuts through quickly greatly improves
them BY removing the grease.
Boston Brown Bread.-One cup corn
meal, / cup rye meal, Il cup molasses,
II cup seed raisins, | teaspoonful soda,
y teaspoonful salt, " teaspoonful
cream tartar, small pint of sweet milk.
Steam three or four hours. Put this in
lard pail and cover tight, Set pail
in a kettle of boiling water with flat
iron stand underneath the pail.
Lemon Pie--Into double boiler put
2-S cup boiling water, stir in / heapmg
tablespoon corn starch, wet with l-3 cup
cold water. When cooked add a piece
of butter as large as an egg, cup sugar,
Juice and grated rind of one lemon, yolls
of eggs. Cook until smooth and thick
Pour into rich crust already baked and
frost with the whites of two eggs beaten
with 2 tablespoons sugar.
Chocolate Cake. -One-half cup butter.
cup sugar. u cup milk ~ cups flour,
: eggs, 3 ounces chocolate, 21a teaspoons
baking powder, teaspoon vauila, tea
spoon cinnamon Melt chocolate over
the teakettle, turn into the creamed but.
ter and sugar and egg yolks; add milk
with -four into which bak-
ing powder and cinnamon have been
sifted; then fold in the whites of eggs
beaten very stiff; flavor; bake 40 min
utes in good cake oven, frost with
boiled frosting.
Green Tomato Mince Meat. Four
quarts of green tomatoes chopped fine,
lemons. juice and yellow rind. 3 pounds
sugar, / nutmeg. | tablespoon each on
allspice, salt, cinnamon, teaspoonful
cloves, | pound raisins, ] pound currants. !
Boil until reductd to half the original
bulk. Then add cmrants and raisins and |
boil 2 or 3 hours more. Seal in glass |
Jars In the winter when pies are made, |
one can add more eurrants and raisins,
randied peel. jelly, cider, etc, if one de-
sires a richer pie, same as in the ordin |
lry mince meat
Fried Scallops--Clean quart seal
ops, put into a saucepan and cook until |
they begin to shrivel Drain and dry |
between towels, Sprinkle with salt and |
pepper roll in fine bread crumbs, dip |
N egg, again in crumbs, and fry ? min
ltes in deep fat; then drain on brown
paper, garnish with parsley and serve
rot with sauce tartare. Mix Y teaspoon
mustard, | teaspoon powdered sugar, 2
teaspoon salt and few grains cayenne
Add the yolks of 2 eggs and stir until
mixed, setting the bowl in
pan of ice water Add olive oil, at
irst drop by drop, stirring with wood
n spoon or wire swisk. As mixture
hickens dilute with vinegar. when all
nay be added more rapidly. Use u cup
live oil and l1a tablespoons vinegar
Keep in cold place until ready to serve.
hen add 1 tablespoon each, pickles,
lives and parsley finely chopped.
Dorothy Dexter.