Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1884-01-04

dispensed with when there is Turkey red
and the crash to fall back on.
hangings for Windows and Doorw ays.
The colored Canton hannels that are
fieeced Oh both sides are very effective
also as draperies the come in such pref
ty colors, old gold, olive, Indian red and
blue, and deep shade OF garnet that is
very rich and beautiful. This material
makes handsome portieres. Isaw a home
made one the other day that was elegant
enough to have come from any decorative
art furnishing house. 1t was of hand.
some shade of olive, with border about
five inches in depth of the handsome
shade of garnet spoken of above. This
band was placed ut the bottom, leaving n
depth of it's own width of the olive the
edge was finished with deep "caterpil-
lar" fringe shading from olive to garnet ;
1t was hung with rings on a pole which
was stained to represent black walnut,
although really it was only pine. The
cost of the whole portiere was less than
ten dollars, and have seen less effective
ones that cost fifty dollars. 1t was hung
at large double door, and was looped
back by bands of the garnet, whom it was
desired to have it opsn.
Reasonable Recipes.
Maearoni is very nice if cooked with
chicken. When tender put it on the plat
ter with the chicken and pour q rich gra-
Wy over all.
1t makes q nice change to cook beef
steak in the Hamburg fashion. Lay it in
a deep dish with slices of onion, few
cloves, whole pepper, salt and bay leaf
and some sweet herbs and parsley add
oil and vinegar in equal parts, sufficient
to cover the meat, and let it soak for
about twelve hours, turning it occasional
ly, Broil 1t or fry it in Lutter, and serve
with mealy mashed potatoes.
Pudding made of cracked wheat is very
agreeable and nourishing. To one quart
of sweet milk allow nearly half cupful
of cracked wheat put it in a pudding
dish and bake slowly for two hours, stir
ring it several times. If you choose to do
80 you can add raisins and n little CHINA
mon for havoring, but most people prefer
1t well sailed, and to eat it with little
cream and sugar. This is nice both warm
and cold
A delicate way to serve oysters is to
cook them in little water with butter
and salt to suit the taste, then toast some
thin slices of bread, and put layer of
oysters well seasoned between two slices.
Oysters prepared in this way make a
delicious entree to be sent to the table
with game of any kind; scald dozen
oysters in their own liquor, if possible,
if not in o littls water well sailed then
skim them out, put n tablespoonful of
butter, gill of cream, the juice of half II
lemon, and teaspoonful of flour in a
saucepan on the back Of the stove, then
when it is hot add a well beaten egg
when this thickens pour this over the oys-
tiers which you have already placed q hot
dish.
A delicious pie may be made of canned
pineapple. If the pineapple is in slices,
1t should be chopped fine to one large
cup of pineapple allow one cup of sugar,
half cup of butter one cup of sweet
cream, four eggs /; reserve the whites for
the top of the pie, as it should have an
under crust only. Do not throw away
the juice left in the can it makes nice
fiavoring for pudding sauce, or with the
addition of little gelatine and sugar you
may make small bowl of delicious jelly.
A simple and delicate dessert is made
by dissolving half an ounce of gelatine in
a pint of cold milk; when entirely dis
solved add a quart of milk and su gar to
your taste, and the yolks of four eggs.
Boil until like custard Just before re.
moving from the fire add the whites of
the eggs we'll beaten, flavor, and pour
into moulds when cold turn out of the
moulds and serve with cream, or Will
fruit
A capital way of warming cold meat i;
to make it into a potato pie. Cut away
any supertluous fat or grizzle and mine,
the meat finely, chopping an onion very
finely. Dredge little -four over it, ado
plenty of pepper and salt, a Glove and a
little iiavoring, and gravy or water, Have
some potatoes we'll mashed with milk
Put the meat into deep dish, and lay
the potatoes sn oothly over the top, abou
two inches deep, put lump Of butter OF
the top and place it in the oven to hea
and leave it until it Is Drowned over.