Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1875-02-12

DR.. S. o. johnson contributes the follow
inc u the Cllnt-u Ge.t.nn.

n. q a r.t-..-.-.,-.-;...... .f.. t.r,v.
'' ''''-''- ''''-'
ns to the country "ef''f''-N.
Ccito~s J.r, -T}f-i-a vc-v annotiziu-
dish and bv s,,ne re-sars considered more
wholesorne than cabbare MAINLY boiled.
Cuta c.lbia-e into Quarters and soak il ID
strong salt and water i1- an hour or more,
and then o9I 10 10 the usual way ana l''e'1'
IN a cuiaHief perfectly cry 'Ne" ''.'f '1.f
hue, eaSon "l.h Dltter' pepper anl 7'i'' -
taste. Tres the WAoie very c-oSe4s lu'o ''"
earth IN bowl, ana bAAe one holr IN rs 10"
oven. W hen done turn Ii "l- ana serve VI -'-
vinegar ana pepper
TJ,,..,, D-,,, C,s r,t-Rv fills recsiu;
-. i;-b on, -.-s,.,-.i ,..- .f any
L;-5 FL f.L T,l-o t5o fish from the
-, --.l ,t-,, f. , ri--r, then season Will
LII ,.,r-.,- t-.i,r-~orI rar-lsr. Beat up
.,,, - MIN o .ofle.-1,rfri or ca,-su.
49, ,,1,.,r. .,..,+ba- ,,irb the fish ,I.i- II
-, -. II, T. --j M H.. r,r,r,v t,y, ar
.Ir... ,-.-,. .--,-, .'i.es of l.,e,p Bike I'm p
ro.,.lc,,..-,rs- IN. +,rc-.v -ni,rte- Serve
- ,1,,.o.t f.,+t.-
H.-e Ir''i.-I1Ae .a-t c'.-e' li'i %,
rice. one quart Of rIch milk, the WAlie~ o'
three egg, three tablespoon ais OK "Al'e
sugar. stick of cinnamon, an gam u coz
ieecupiGl Of raspberry Jam. Boil tie ree lh
less than point ot boiling wltcr "-en
the water is also absorbed add the milk. @ni
boil j. fifteen minutes longer. The s,icc OF
cinnamon J, boiled with the rice. Take t4e
dish from the fie ami po1r into q CHINA
/ ald tie .a..r. spread the raspberry Jam oye-
/ the rice. an the beaten e-r- aad ~,.-s- o,c-
/ t5e i,m
+ B0.ed Sa'afy.-The r55. # this piiu- re-
sembe- a s;ie1 OF hor~eraii-h, only c'ocrel
/ witha hlacki>1 skin. S'rapeoh this SKIN ul
/ vou come 20 the inner Ee~h. which rs~em-
/ l.es that Of us-Sai2. CT the roots. wlen
s.rpel. into one CT TWO inch bits. and iet
them soak in cold water for q couple oi
hours. Boil them in sails and water. aal
+ serve On hu,terei ;3ls; Ike asparagus, or
with q butter gravy. saca as is made =
cauhAower.
SGlyy and Cre11.-Still an5tier way g'
warming up cold boiied sa.>uJ' Is q! l"' u
INTO s'e"-pln "ita small -"lhP o. 49,,
en- it then stir in enough milk oT cream
+ [, make thin sauce. l. cream i u-el g
small biz of butter only i needed Seas n
with salt AM! pepper, and when the h1ur Is
cooked-itteen minutes--seTye in hot DISH
Sllsi.v root left in the ground will IN the
spring send up green shoots, which. ii no..-
Ell and eaten ike asparagus, will prove very
palatabie.
v-. 10, ,,od
btAOAISu ioE Ahio's -, =, -.
9.ackli'5 10Y ho"se'-I ,.- 80 1.'' -
ny mixing WIN l'9'e - -. -, .,,.,
o.'cS Win Hall an ounce ~ G,i'
TWO ounces ol mousse i'''o "a, -,
an ounce 9l on Vl 'l'lo.' '''.' -. -,
mixed add 70 II tilret lite-- VI :. -,.'
wafer III "nlcn HIS 'S'i q, - c.
oi point oi vinegar IL 'i1Ses -, ..,.,
liquid hlackins iof snoeS' oo4,S po.'s ''''u ~,
IKE Another recipe i9r oi'gAii,5 ~.
OF iour ounces oi IVORY -o'AcA nal az
OF Frussian o-ne' one ouheS "a Sulp.i'''e ~.
IRON, one ounce OF sweet oN't"o ouiiVe9 l'"'
taolesFooniuls) OF moIasses, anu f"','
weak vinegar nan a taotespIJn,'uti y. 81.
OF Vitrioi VII give thls' ailu al, ';'1n-',
superior ofiiianey, DI' I'N u9'l = 81.
wiih the oraWnAcA tiiat 1t Ges'i0Js .L -,
leather, anl also ro'S lne s'itcne9 U. sH'
articles whch Is USED b''l u go el. .., ~
lor Dlackins, no" "S.el' i''1 ,i ',rf,c