Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1882-07-14

~ oo oihipie reineuy tnat u IS wOr'
while to know about it.
To make delicious cocoanut cooki
use one cup and half OF sugar, aboI
one cup of butter-a little less will n,
swer-two eggs, one cup Of grated C
coanut, half cup of sweet milk, half
teaspoonful of soda, one teaspoonful
vanilla, flour enough to make soft lougl
Roll as you do common cookies. using
little flour as possible on the kneadin,
board. Bake in quick oven.
Here is an explicit recipe for a brcal
fast omelet: Allow one egg for each pc
son at the table ; beat the eggs rs ligl
as for the incest cake, add little lum
OF salt and one tablespoonful of milk fc
each egg; beat at least one minute. the
put in hot frying pan in which yo
have melted enough butter to cover tn
bottom well. Cover the pan and let til
omelet cook undisturbed, and slowl,
until it is stiff enough 80 that YOU ca
raise the edges easily, then put under
little more butter, and double the omele
together and slip it off on hot plate
This should be made after everything
else is about ready for the table so that i
may be eaten at ouce.
By following these directions you will
have an excellent sauce for fish or TO
vegetables. Carrots and turnips nav b.
sliced and be cooked and served with thi
sauce as well as asparagus, spinach, etc
Mix one heaping tablespoonful of fiou
with two ounces of butter put in
saucepan and add nearly pint of milk
when 1t is thickencd take it from the fire
but before it is quite cool add the yclk o
one egg. beaten with teaspeonful of colo
water; beating it with the water prevent.
Its curdling /; add salt and pepper to sui
your taste. This may be used as a pud
ding sauce also by emitting the salt ant
pepper, and adding enough sugar to
sweeten it, say one cup of sugar, and hall
glass OF sherry wine. If the wine il
added, use only half the quantity of mill
mentioned.
Somebody who appears to know MI
about it, writes positively that lemonade
Will draw the sting out of hot water, not
only for this time, but for months tc
come. Most people know the benefit OF
lemonade for breakfast, but few know
how it is more than doubled by taking
another at night also. The way to gel
the better of bilious system without
blue pill or quinine, is to take the Juice
OF one, two Or three lemons, as the appe.
tite Graves, in as much ice water as makes
1t pleasant to drink, without sugar, be-
fore going to bed. In the morning, on
rising, or at least half an hour before
breakfast, take the juice of one lemon in
goblet OF wafer. This will cure the
system of humors and bile with mild eff.
cacy, without any of the weakening Ell
fects of calomel or Congress water. Peo.
pie should not irrtate the stomach by
eating lemons clear the powerful acid Of
the juice, which is almost corrosive. in.
fallibly produces inflammation after a
while, but, properly diluted So that il
does not draw or burn the throat, it does
its full medicinal work without harm.
and when the stomach is clear of food.
has abundant opportunity to work on the
system thoroughly.
A correspondent asks for recipes for
side dishes fer small family. One dish
Is made OF asparagus, cooked with Just
water enough to cover it and no more
when done add milk or cream, butter,
pepper, and salt serve it in saucers,
with slice of toast in the bottom of each.
Another side dish, very popular with
many people, is made of equal quantities
OF canned corn and canned tomatoes
mix them togethee. let them come to a
boil, season with butter, pepper, salt,
and little sugar. OF course, this can
be made of the fresh vegetables, when
yon can get them. Egg plant, stuffed
with bread-crumbs, very little salt pork,
chopped fine, with pepper, salt. parsley,
and small onion, is an excellent side
dish. This is to be baked, and must be
basted frequently with melted butter and
water when done make little gravy in
the dripping-pan and pour over it. A
little later in the year, and in some locali-
ties even now, it is possible to serve this
dish, and | take special pleasure in rec
ommending it Boil some new potatoes
and young beets in separate kettles, with
their jackets on when done remove the
skins, cut the vegetables in slices, and
put them together in a dish pour over
them little cream, butter, pepper, and
salt. When properly made, each slice
seems to have its share of seasoning
and with beefsteak or lamb it is us appe-
tizing dish as the summer has to offer.