Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-02-09

soothes the intestines, and, in fine, is the
S'nc 4ud non i'll typhoid fever" We have
lateIy tested the value Of milk in scarlet
iever, and learn that it is now recon.
mended by the medical faculty in all
cases OF this often very distressing child
ren's disease. Give all the milk the pa
tlent will take. even during the period of
greatest fever II keeps up the strength
OF the patient, acts well upon the stomach.
and is in this way n blessed thing in this
sickness.
MiscciIaneous Recipes.
Cold boiled parsnips, cut in slices and
| irieu III Dutter, make good side dish.
II 'hc family is large, and it is of import
ahce 10 economlze butter, take one or two
.hih slices OF pork, and fry them. When
they are almost done, put the pieces Of
parShlp IN the frying-pan with the pork,
be added to give flavor to the fat.
A plain tapioca, suitable for delicate
stomachs, is made by boiling half ten.
cnpful OF tapioca in half pint of water:
when the tapioca is entirely dissolved or
melted add gradually half a pint of
milk lust before taking from the fire
land, by the way, this should not be dono
uil the milk is thickened with the tapio-
ca) add well-beaten egg, and sugar and
liaVorlng to suit your taste This is nice
either warm or cold.
Good gravy can be made at any time if
you have some nice pieces of cold roast
m7at, Put them in a saucepan. and pour
nnout pint OF boiling water over them :
cover the saucepan, and let the meat and
water simmer on the back of the stove
i0r an hour or more then strain il
through II fine sieve, add butter. pepper
ana SAT- thicken with flour. If lamb or
mutton, make the foundation of the gravy.
mayor 1t with tablespoonful of Worces
tershlre sauce, or with the same quantity
OF parsley, chopped fine.
Here is a novel and pleasing way to
prepare dessert. 1t is especially adapt.
od Tor the children's birthday dinners in
those happy households where such days
are kept as joyous festivals Make n
small hole in the end or side of number
OF egg shells Through this pour ont
the egg. Fill the empty shells with hot
Puddlng, made of cornstarch, arrowroot.
or IRISH moss. When cold break off the
shells; serve on small saucers. and sur.
round the egg-shaped pudding with iellv
or lam. II you wish to take SO much
trouble, divide the pudding in two parts,
and add to one a tablespoonful Of grated
chocolate, and in this way color part of
the eggs. Sugar and cream, favored with
vanilla, is n very nice sauce with this kind
OF pudding.
An oyster omelette may be IL new dish
To some cooks, and | can assure them that
IL VIII he iavorite if the family like ovs-
ters. Stew dozen oysters i'll their own
ll1uor. II possible, if not use Il very little
water roll two or three Jumps of butter
thc size OF butternuts in flour, and put in
ana lct 1t come to boil salt it well, and
l"i pIack or cayenne pepper to suit your
TASTE. lake out the oysters and chop
them, and II necessary to make it thick
add little flour to the sauce, then put
oysters IN, and set the saucepan in which
thev are III on the back part of the stove
Beat Your eggs until very light, and add
10 them two tablespoonfuls of cream or
rich milk ; fry i'll II well-buttered irving
pan. When done remove to n hot platter
or deep plate, and pour the oyster sauce
overit. Serve while hot.
Here is recipe for 'hard-times pud
ding Hall Il pint of moasses, half IL
pint OF water, two teaspoonfnls of soda,
one teaspoonful OF salt. Thicken with
fiour enough to make batter about like
that fof cnp-cake Put this in pud-
dlng-hig, or pudding-boiler allow
room to rise. 1t would be safe to have
the pudding-haG about half full of the
batter. Let this boil steadily for three
hours. Sauce to serve with it is made
thus Mix two teaspoonfuls Of either
white or brown sugar with lump of but
ter the size of butternut ; little salt.
and one large spoonful of flour should be
mixed with the butter and sugar. When
free from Jumps pour boiling water slow
" over it, stirring all the time Let it
boil mp once or twice to make it OF the
desired thickness.
a cottage pudding is an inexpensive
.iish, and If these directio2s are followed
IN making it, the pudding will be light
and inviting; Beat two eggs very light,
add half cup of sweet milk, one table
spoonful Of butter, one cup of sugar.
one teaspoonful of baking powder, and
one pint of flour; flavor with spice or
with lemon bake for half an hour.
Serve with Il sauce made thus: Let the
yellow peel of a lemon boil for fifteen
minutes in a half goblet of water;
when cool, thicken this with table
spoonful of cernstarch or arrowroot,
which yon have first rubbed smooth in
up of sweet milk then put it back on
the stove, add lump of butter do not
let the saucc boil, but let it heat gradual
y to the boiling point Just before serv-
ng add any ilavoring You choose little
wine is a pleasing addition.