Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1918-09-25

SCoHeS, CUT pTuneS IN quarters, aQQ
chopped raisins, syrup, vinegar and |
prdAe juice. Line plate with pastry, |
fill with the mixture, dot with the |
butter, and dredge with flour. Put |
on upper crust. Bake in a hot oven. |
Raisin Cake.
4 cup fat
l cup corn syrup
Il cup milk
2 cups barley -four
21a teaspoons baking powder
u teaspoon cinnamon
Il cup raisins
II teaspoon vanilla
Barley Sponge Cake
q cup Karo or sugar
Il cup water
"a cup barley flour
Il cup potato flour
u teaspoonful salt
teaspoons baking powder
1 teaspoon favoring
tablespoons water
Boil Karo and water together IN
til syrup spins a thread and add to
the stitfly beaten whites of eggs,
beating until mixture is cold, sift to-
gether three times flour, salt, and
baking powder, beat yolks of eggs
-four mixture and egg yolks alter
nateIy to white egg mixture, stirring
after each addition. Add table
spoons cold water and fiavoring, mix
lightly and bake in moderate oven
about one hour.
Spoon Corn Bread
Mix 2 cups water with 1 cup corn
meal, bring slowly to the boiling
point and cook minutes. Add l cup
milk, 2 eggs Weu beaten, 1 tablespoon
butter and teaspoons salt. Beat
thoroughly and bake in a WelI-greased
dish for 25 minutes in hot oven.
Serve from the same dish with
spoon.
Steamed Indian Pudding
Beat / egg and add 1 pint sour milk
or buttermillz. Stft together II cups
corn meal, y cup rye flour, q tea
spoon salt, and 1 teaspoon soda.
Combine with first mixture. One-half
cup raisins may be added. Pour in
to creased molds, cover, and steam 3
hours. Serve with sweetened thin
cream.
MOlaSSeS sauce
z cup nolasses
q cup boiling water
Few grains of salt
l tablespoon vinegar or lemon juice
l tablespoon cornstarch blended
with 4 cup cold water
Mix mOiasses and boiling water.
Add the cornstarch blended with the
cold water. Boil minutes, remove
froyoo oYI odd xzi1,or0y.
juice, salt and spice if desired.
Honey Sauce.
Cook together 2 tablespoons butter
and 2 tablespoons cornstarch, being
careful not to brown them. Add u
cup honey and Il cup hot water and
bring to the boiling point. Serve on
a plain pudding.
Plain Ice Cream.
Use IL cups white corn syrup in
the place of l cup of sugar in any
Philadelphia or French ice cream.
Frozen Custard.
1 pint milk
l II teaspoons cornstarch
1 egg
1 ~ teaspoons vanilla
IS teaspoon salt
1 cup corn syrup or honey or suffi-
cient maple syrup or honey for desir- |
ed SWeetening.
Scald the milk and add the corn
starch mixed with the cold milk or
water. Cook the mixture over hot
water for 10 minutes. Add the eggs
5 minutes. Add the corn syrup and |
the salt and stir the mixture well.
Strain it and cool it. Add the vanil-
la, and freeze the custard in the same
way as any ice cream.
Pineapple Sherbet.
1 cup corn or other syrup
2 cups boiling water
1 cup grated pineapple
Juice of 1 lemon
White of 1 egg
Combine the ingredients with the
exception of the egg white. Cool
the mixture and freeze it. Add the
beaten egg white just before the
freezing is completed.
Fruits may be canned without sug-
ar, if fresh, firm and sound products
are used and especial care in the
process is maintained. Full direc-
tions for the process have been pre-
vlOusly published.
The following recipe for using ,
white Karo corn syrup has been tried {
out and proved satisfactory. ,
Il cup white Karo
1 cup water c
Heat enough to mix syrup and wa !
ter. This will be sufficient for one
pint jar.
In preserving observe these rules:
4. Use no sugar if possible. Add !
sweetening when fruits are used and =
,hus equalize the demand for sugar. {
2. Use thin syrups instead of l.
heavy syrup.