Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-05-11

first rubbing them, while warm, with n
rag containing beeswax, and then scour-
ing them with salt laid upon paper
The flavor of coffee may be greatly i'm
proved and its delicate aroma increased
by adding little bi-carbonate of soda to
the water with which it is made. This is
the reason why the coffee obtained at
Nichy, Carlsruhe and other German. wa
tering places is of such superior excel
lence, the water in those localities CON
tanning certain percentage Of soda. In
England many persons habitually use
carbonate of soda in making ten, pinch
to pint Of water being the regulated
quantity.
Miscellaneous Recipes.
Scotch scones make a nice addition to
the breakfast table. Take half pound
OF -four, good pinch Of salt, half a tea
spoonful carbonate of soda. half tea
spoonful or less of cream of tartar mix
the cream of tartar and carbonate Of soda
with little dry -four and roll to get rid
of Jumps add it to the -four and salt,
mix it with buttermilk and bread till you
have light dough, then roll out thin and
cut into pieces place them on n Toured
baking sheet and bake for half an hour.
Serve very hot.
The Irish are noted for the delightful
way in which they prepare Holsters, heat
ing them in their shells and sprinklrng
them literally with cayenne pepper and
lemon Juice. Canned Holsters can be
made equally delicious by heating all
ounce of butter in n stew-pan, tn rning
the lobster into it, sprinkling it with red
pepper, and, when it is thoroughly hot
through, squeezing the juice of lemon
over it. 1t SHOULD. be served upon very
hot dish, and will be found most pa!at,i.
BILE.
Dried apple pie is by no means to be
despised, especially at time when fruit
is tantalizingly dear. The apples ought
to soak all night, and be liberally washed
in many waters in the morning, every bit
of core being carefully extracted. Then
they must cook very slowly, being placed
Us fur back on the stove as may be posi-.
bic, a little water being added from time
to time as may be needed when sutti.
ciently tender they should be mashed OF
pounded until they present perfectly
smooth pulp free from anything like
Jumps. Sugar and one or two Glove!
must be added, and if they are used in
combination with nice, haky piecrus
they will be found to justify these recon-
mendations.
Lemons are really valuable agents al
blood purifiers At this time Of yea
young people should be encouraged t.
eat them with sugar They are goot
deal more palatable than drugs anyway
and serve as useful purpose. Lem1l
pie is not only wholesome. but exceeding
ly good, and pudding but little know
. here, lemon pudding. will amply rcwnr,
any housekeeper who decides to try it
Chop fine half pousd of the best suct
. and mix it well with half a pound OF flour
add the grated rind of two lemons, tn
a juice of four and the beaten yelks of 81
; eggs ; mix the ingredients well togethc
+ with pinch of salt, of course, moiste
1 with milk if necessary, and pour into
= mould or well buttcred basin lie in
cloth, and, having pot ready with bon
a ing water, let the padding boil steadil
Q for two hours and n half, keeping tho Ii
n of the pot little open. Serve with swe.
, or wine sauce, and it will he found exec
{ lent.
h One of the most wholesome dishes fc
@ children Mt this season is compete of rhl
: barb and rice. Rhubarb, tjust now,
6 the only seasonabc substitute for orange
v which have been plentiful, and it is in
o possible to overrate its value in earl
spring. To prepare, take n bundle
r rhubarb, four ounces of rice, one and on
a half pounds of LOAF sugar, one pint
Ie milk, and two drops OF essence of lemC
" or vanilla wash and pick the rice al
II drop it into the milk, which must be boi
n ing and four ounces of loaf sugar al
1t the vanilla, boil till the rice is tende
to then remove from the fire and let it G
III cold trim the rhubarb, cut 1t into ol
Or inch pieces and stew them in smi
b quantity of water until thoroughly coo
e. ed, when the juice from the rhuba
Al should be poured into another stewpa
II with one-quarter of n pound of sugar Al
a n one-half pirt of water to boil for eig
VI or ten minutes, strain it and pour ov
!, the rhubarb set 1t away to get cold, a
-; when needed serve in the centre OF di
"a with the rice around it.