Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1871-12-01
Useful Recipes

To Use Com LAWB.-When lamb or nut
ton is left in good shape-and II Is the fault
Of the carver If it Is not always left neatly
ut eff some chops; Trim of the greater por-
ton Of fat, and saw or cut of the end Of the
bone. Heat platter and pour into the cen
TIE some nicely cooked fresh green peas, or
in winter, canned pears. Heap them in the
centre in the shape Of pyramid; brown the
chops quickly over bright fire, season in a
hot plate with pepper, salt and butter, and
then arrange them around the peas, the small
end laid up on the pyramid Of peas. Gar
nish the edge Of the dish with slices Of hard
boiled eggs, each cIrced in fringe Of cur
ried parsley. Serve not.
PIGEONS N SAyoRY JELLY.-Bone a pigeon
stuff with sausage meat and roast. Boil in a
quart of beef-stJck, pound of veal a slice
Of ham, six cloves and allspice berries, an
onion. and a small carrot; reduce to a pint
by boiling slowly; strain through a sieve
and then through flannel; add the juice Of
one lemon, and pour into Jelly mould pre-
viously dipped in cold water When it be-
gins to CONCEAL lay in the pigeon breast down,
and let it stand over night lt Is Il rclishing
dish for breaklast,6c.
HOES HEAD CHEEsE.-Put hogs heads in
salt and water for two days, then wash and
scraIe them clean, and boil until all the
bones come out. Take it up. pick all the
bones out and chop it fine, season it with
sage, pepper, salt and little cayenne, with
small spoonful ofspice. Put 1t in a cloth
or a tin pan, cover t,and put heavy weights
on to press it. When cold, take it out Of the
mould and cover it with vinegar. Cut it in
slices for the table as souse, or beat it up
and fry 1t, with or without batter.
BAKED APPIFs.-Core some Baldwin, Pip
pins, or any other fine favored tart apple.
Sprinkle sugar on the bottom ola deep dish
and set the apples into the dish with TWO or
three on top. FIJI the holes with sugar GOV
er the lower apples with water, and bake one
hour. A little cinnamon. nutmeg or lemon
will be an improvement for those who like
fruit seasoned.
Quick MuFrNs.-Two teacups of butter
milk, two ta5lespOonfuls Of melted butter
and four eggs. Thicker with prepared -four
or, if you have none use half a teaspooniul OF
salt and the same ofcommon -four.
To MAKE COMMON HARD S0AP.-Put into
an iron kettle five pounds unslacked lime five
pounds soda, and three gallons Of soft water;
let it soak over night; in the morning pour
of the water. Then add three and a half
pounds OF grease, boil till thick, turn into
u pan until cool, and then cut in bars.
To Dry PuMPkNs.-Peel and cut as for
cooking; then slice them very thin, spread on
tin or other driers, and expose to a moderate
heat in the stove oven. Thus dried, the
pumpkin will retain Its natural flavor. To
prepare 1t for cooking soak it in water few
hours.
FRIED CuIcEESs.-Cut up the chickens
neatly; lay them in a large pan full of cold
water half an hour 10 extract the blood.
Then drain and put into Just enough boiling
water to cover them season with pepper and
salt parboil for twenty minutes. Fry crisp
and brown, some thin slices of salt pork
When the chicken is sufficiently parboiled,
drain it from the water and Law each piece
into the hot pork-fat. Dust over some -four.
and fry the chicken clear brown. When
done on both sides, lay each piece on the
platter, neatly, and set where it will keep
hot, but not dry. Now shake from the
dredge-box into the hot fat enough -four to
absorb the fat. Do not stir-it till all the
-four is saturated, then with a spoon stir
smooth and pour in, little by little, as much
Of the water in which the chicken was par
boiled-whieh should be kept boiling-to
make what gravy you need, stirring it all
the time When thicke ned and free from
Jumps, pour on the chicken and serve hot.
How TO MEASURE HosE-I went into a
shop the other day to buy what the diapers
call gents hose" A smiling young lady
was behind the counter: and when | bad
made an appeal to her TO show me some socks
was somewhat doubtful what course Of ac-
ton | ought to pursue in order to demon
strate to her the length Of my foot on the
counter and say with all my SOLE" nor
could paraphrase Dibdin's Jack Tar, when
he spoke Of the dancer who "s01 aintily han
died her feet" The little woman. however
speedily removed my hrst perVlexity, though
only t. put me me into another" 'Will
yon, " said she. please to double up your fist
and lay it on the counter ~ | replied that
! did not want gloves. but socks. s.And |
want TO take Your measure" she said But.
! urged. III Is the measure Of my foot that
you require" Yes she replied. "and
can get il equally as well from YOUR hand.
Once round your clinched fist at the knuck-
les, Is toe length of your foot. " And she took
the measure of my fist, and took the socks
on the faith Of the damsel's representation
and in due course, ! found that she was
quite right, and had fitted me to a nicetv.