Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-09-21

bright service aud stcaming beverages,
its well broled steak or outlets, hot bis.
cults, all daintily served, is fitting be-
ginning for business day. The man
who starts from such meal for his work
is armed against failure, and the day at
home inaugurated in this way is bound to
be cheerful and happy A slovenly, ILL
cared for, badly cooked breakfast spoils
No amount of care bestowed upon lunch
con or dinner can atone for it.
A capital breakfast dish can be made by
potting cold meat or game 1t is easily
done. great cpicure once said that
breakfast ought to consist of nothing but
coffee, toast and potted meat Without
agreeing with him, We may still rcalize
the importance of his favorte relish
Take one pound of beef, ham, fowl or any
meat free from skin and siucw, and pound
1t in mortar to a paste. In pounihg
add by degrees large saltspoonful OF
salt, scarcely that quantity of black pep
per, n pinch of cayenne. little finely
powdered mace and two ounces Of clari-
fled butter Press into small jars and
cover with slight coating of warm clari-
fled butter; tie down tightly with blad-
der or paper. Tho clarified butter need
not be wasted, but will do nicely for bast-
ing poultryor game.
Everybody docs not know that in boil
ing fowls they can be. kept very white by
simply tying over the breast slices of lem
on without rind. The fowls should be
placed in stew-pan, with sufficient water
to cover them, the water being Just hot
enough to bear the hand in. The stew
pan .should be over very slow fire. and
heat gradully through. The momout the
water comes to a boil it requires skim
ming, and then should be left to simmer
until tender. a fine fowl requires more
than half an hour II chicken less. In
serving, remove the lemon, andpour over
the fowl parsley and butter, or celery
sauce. The liquor the fowl was boiled
in will make an admirable basis for SOUP
or gravy.
Maccaroni is an invaluable article Of
diet. The Italians, who make it stapl,
OF food, excel i'll Its preparation. Theii
method is easily learned and will certain
| ly repay the effort. Gut into small, thin
pieces two pounds OF fresh, lean beef
slice Il moderate-Si2ed onion, chop an,
pound in mortar onc.quorter pound oi
fat bacon, fry the bacon and onions ,
golden color add the beef, turning il
frequently. When the meat is slightly
colored turn the contents Of the frying
pan into hot saucepan, add one pint o
boiling water, boil one minute, skim
thoroughly and sprinkle i'll saltspoonfu
of salt, "A little pepper, skim occasionally
and simmer gently for two hours ; strain
| through hair sieve and when cold take
off the fat ; make the gravy hot, mix with
1t a fourth part of Il teaspoonlul OF tonia-
to paste or a tablespoonful Of tomato
sauce, then add by degrees the rest of the
gravy stir over slow, clear fire and boil
three minutes have in Il saucepan Ia
blespoonful of salt ami one gallon OF fast
boiling water throw in a hali-pound ol
Naples maccaroni, making sure that both
ends of the macclrbni are covered with
water boil quickly twenty to twenty five
minutes drain in Il c,.andrr ; shake 1t
before the fire minute or two, to insure
the maccaroni being perfectly dry then
| place it on II hot dish, with two or three
tablespoonfuls Of graf ti parmesan cheese.
Pour the hot beef grlyr over, and mix
well, and send to table with more grated
Purmesan. This mnccaroni will be found
excellent. and should he the first coursC
served at dinner