Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-08-10

piuceu III u pyramid on tne ulbn, Wnlte
sauce made with butter, flour and milk,
being poured over them. Chopped pars-
ley makes nice addition.
New potatoes arc also excellent fried,
but should not be boiled first. They re-
quire good deal of cooking and should
be thrown into deep pot full of boiling
fat, which should be kept at the same
temperature until they are thoroughly
tender. They are very good, too, stewed
with white stock or veal gravy, which
should be thickened before serving. Some
people think that new potatoes should not
be scraped until after they are boiled,
and many persons prefer them sent to the
table with the skins on. Others peel
them, boil them till tender, dry and serve
| them with lump of butter and little
chopped parsley They are palatable in
almost any way if they are thoroughly
cooked.
Raw potato salad is a delicacy with
which few people are familiar, but which
has much to commend it, Old or new
potatoes are equally good for this pur-
pose. They should be sliced very thinly
and moistened with warm water, then pep
per, salt, vinegar and oil should be add
ed, and sliced beets, if liked. Another
way is to chop the potatoes quite fine
add little chopped celery and proceed in
the same way as when sliced, or mayon-
naise dressing eau be used. Potato soup
is excellent, but better made with floury
potatoes, when two large onions shouldbe
fried in two ounces of butter until quite
brown, then added to three pints of milk
and mixed with one pint of mashed pota-
toes pepper and salt to taste. The
whole should be beaten through a sieve
and served with fried bread crumbs.
Now is the time for Holsters, and lit
tie variety in their treatment is not unde-
sirable. They admit of good deal Of
variety in this direction and have from
time immemorial challenged the artistic
ambition of professed cooks. The chief
at the Astor House is well known amongst
other culinary achievements for his Lob
ster ala Borielaise, and the following is
his recipe
Hash up finely four eschalots, fry them
in half oil and half butter until perfectly
brown, cut up some mushrooms and mix
them with the eschalots, add spoonful
of flour and a glass of white wine, and
cook all together for twenty minutes. Cut
and season cold boiled lobster and add it
to the mixture. Just before serving add
q piece of butter, some chopped parsley
and little lemon juice, let it all become
thoroughly heated, but do not allow it to
boil
, Although the following preparation of
lobster cakes does not rejoice in any for
, eign name, it will be found extremely
good, and well worthy of its American
/ originator Cut the meat OF two pounds
of fresh boiled lobster into small bits
put into stewpan good tablespoonful
of butter, and when it bubbles add
, tablespoonful of flour, and cook with a
small teacupful of cream or rich milk
boiling add the lobster meat. Stir the
! mixture until it is steaming hot ; remove
. from the fire and let it get slightly cool
, and then add the beaten yolks of two egg;
: . and season highly with cayenne pepper
! and salt and a very little nutmeg return
y to the fire and stir until the eggs are vel
set. Butter pie-dish and spread the
mixture over it and put it away to cool
q Just before it is wanted mould into the
form of small chops, roll in egg ant
n cracker and fry light brown. Put i'll
q the end of each small claw, and serve
no. garnished with parsley.
e Authorities are very much divided upor
the question of cucumber, some consid
), ering it wholesome, others looking upor
i it as the least desirable of vegetables
. Probably the fact is, that eaten perfectly
4 fresh it is harmless enough, but that whel
a it has stood for while in the sun, aftel
y picking, and been packed for days, it il
4 no longer either fresh or desirable. Ii
4 eaten raw, it should always, after being
=, sliced, be laid in salt for an hour, whel
a the water will be extracted from it. Stuff
g ed cucumber is quite nice. 1t should b'
~ pared, and then a piece cut off the top tt
~ enable the seeds to de scooped out with
/. spoon. 1t is then filled with stufiing o
N bread crumbs, chopped onion and pars
ley and lump Of butter. Thin slices o
~ bacon are placed Iii n stew-pan with som'
,Sr chopped veal, well seasoned with peppe
= and salt the cucumbers are laid upol
u this and pint of good soup or gravy i
~, " poured over the whole, and it is allowe,
y to simmer for half an hour or until tn
4 cucumber is tender then lift it on tn
il hot dish, thicken and strain the gravy
III and serve poured over the cucumber.
De Toilet Talk.
=. Wash in rain water, if possible.
~ softens the skin, and needs but littl
soap.
in Battle the face and hands every evenin
oi with milk, and rub with lemon. Th
" prevents sunDurn.
wv Do not pinch the hand up in hot mo-
o quetaire kid gloves The silk ones {
u. lace will look as we'll, are as fashionab
~ and twice as comfortable.
nm Do not lace unless you wish to suti'
a untold misery, or wear tight slippers {
in shoes. Wear slippers whe.-ver you ca
lin as they are always the coole.t.
Or, Wash the front hair in soap and wat
ice every evening before retiring. This op
,ly ration keeps 1t dry and gives it cri'
re- look, which effect is 50 much sought afte
Ills and if the hair comes uncdrled it will II
ric hang limp on the forehead
elr Wear shields under the sleeves of eve
aih dress, and if you perspire much betwe'
wo the shoulders, place square of lig
red flannel next to the skin. This absor
lnd the perspiration and also keeps the boz
the from the danger OF sudden drafts.
'vs 'us Do not use paint or powder if t
US. weather is warm, for it is almost sure
Ie ch. be observed. A light application Of ri +,
40. powder several times day will keep Il
Ise he face from becoming glossy, and will al
,oJ J cool the skin. Powder the hands n
Nv Nv neck also.
tty A good wash to apply to the face
M freckles or tan is made of cucrmbers a
ith milk. The cucumber is sliced thin
ith and crushed in the milk. Rub on
nit. face before retiring Ii these rules a
or, followed out you will find yourself bet
i'm looking and more comfortable
wn
tn A ASummer Day.
)on Deep down beside the tangled sedge
var The meadow lark sings all the day,
And bursts at times from out the hedge
er- The mimic chatter Of the Jay
ght And here aud there wandering note,