The Barre daily times. (Barre, Vt.) 1897-1959, 1916-02-04
Buns, Cakes and Puddinss.

Shrewsbury Buns-One tablespoonful
of caraway seeds, one cupful OF cleaned
currants, little nutmeg, the grated rind
of about half lemon, two eggs, one
quart of milk. good tablespoonful OF
butter, two pounds (eight cupfulsl OF
flour, half cupful of sugar and one more
egg for brushing the tops; one cake OF
yeast. Make the milk mkewarm and
break into it the yeast. Make hole in
the middle of the -four and pour in the
milk and yeast. Stir, and set it in a
warm place for one hour. Then stir in
the other ingredients and let it rise
again See that the oven is hot and
then form the dough into small buns on
Toured board. Place them in a but
tered baking pan. Beat up the egg kept
for this purpose, brush them over with
it, cover, and set in a warm place for
another half hour. Bake in a hot oven.
| Sally Lunn Cakes-0ne pint of boiling
milk, one cake OF yeast, flour to make
stiff batter, two eggs, one tablespoonful
OF powdered sugar and a quarter of
pound of butter. Pour pint of boiling
milk into pan and let it stand until
lukewarm. Then break into it the yeast.
When dissolved, stir in -four to make a
stiff batter. Cover well and let it rise
for two hours. Then beat up the egg
with the powdered sugar and the butter,
add it to the dough, knead it and let
it remain in the pan, covered, for anoth-
Ter half hour. Form into cakes, and in
twenty minutes bake in a hot oven.
Ginger Dainty--Dissolve one heaping
Tablespoonful of powdered gelatine with
half a cupful of boiling water. Beat up
the yolks OF three eggs in saucepan,
add to them three tablespoonfuls OF sugar
and one cupful of milk stir over a slow
fire till it thickens; it must not boil.
Strain it into a basin, add the gelatine,
one teaspoonful of lemon juice and three |
tablespoonfuls of preserved ginger syrup; |
then add one cupful of whipped cream. |
and when almost set add two ounces of |
chopped preserved ginger. Pour into
wet mold and set away in a cool place. |
Turn out when set
Lemon Mold Put one heaping table.
spoonful OF powdered gelatine into a
saucepan, add one cupful of water, half |
a pound of lump sugar. the juice of three
lemons and the grated rinds of three
lemons. Stir this over gentle heat un
till all is dissolved; let it cool slightly,
then add it gradually to three well beat
EN- eggs. Strain and pour into wet
mod. Turn out when firm and serve
with whipped and sweetened cream
Jenny Lind Pudding Spread some
slices of sponge cake with strawberry
jam, then lay them in pretty glass
iish Put the grated rind and juice of
emon into a saucepan, add half cup
ful of water and two heaping table
spoons OF sugar and bring them to boil
ng point; beat up the yolks of three
'ggs in basin, pour the boiling mixture
,yer it, stirring all the time; return it
o the saucepan, and stir over the fire till
t thiekens-it must not boil. Beat up
he whites of the eggs stiffly, and stir {
hem gently in among the custard When
t is cool pour it over the sponge cake. 9
sprinkle in a layer of grated cocosnut I
nd cover with whipped and sweetened /
ream. ,
Spanish Pudding-Roll out a quarter .
+ pound of rich pastry and line a :
mall platter with it; cover the bottom
With apricot jam. Beat three ounces of
utter and four ounces OF sugar till =
reamy, then add four eggs, one by one, 3
eating each till mixed; then add the Il
rated rind of one orange and one grated 4
pple. Mix thoroughly, pour into the p
repaired dish and bake in hot oven for T.
ali an hour. I