Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1884-03-07
.icasoHabtc Recipes.

An entree that is very enjoyable is made
Of fish of any kind that is fine grained
and of delicate flavor Make patty shells
the same rs if for oyster patties bake
them and then fill them with the fish
which You have picked in very small bits
and have cooked tender. Make little
gravy Of butter and sweet milk, with flour
to thcken and pour over the fish, though
some prefer the fish without the gravy,
and pvt little butter, pepper and salt
over the top.
Various are the dishes that can be made
OF the oyster here is one not very well
known: Take n small loaf Of bread cut
off slice from the top; then, with II
spoon, remove the inside of the leaf,
leaving the crust nearly but not quito an
inch thick make very rich oyster stew );
pour little into the loaf to Inoisten it :;
then put i'll layer Of oysters then of
bread crumbs well salted and peppered !;
put the top crust on, and set it in the oven
in dripping pan wet the crust with the
yolk of an egg or with sweet milk in
which you have put little sugar ; serve
hot; let it remain in the oven for from
fifteen to twenty-five minutes.
A good ginger cake wherein no eggs are
needed is boon to man with eggs from
forty to fifty cents q dozen Take good
tablespoonful of butter, one cup of sour
milk, half cup Of sugar, and two-thirds
of n cup of molasses. To them add half
teaspoonful of cinnamon, half tea
spoonful of soda, dissolved in little wa
ter, and scant tablespoonful of ginger
stir these all together and sift flour enough
in to make moderately stiff batter
Bake in deep cake tin, and cut in thick
slices half cup Of stoned and chopped
raisins is an excellent addition,
Lemon cookies are made Of one large
cup Of sugar. little more than half cup
of butter half a teaspoonful of soda dis
solved in two teaspaonfuls of hot water
flavor with lemon, and use just flour
enough so that yen can roll the cookies
out thin bake i'll n quick oven.
The cake which is a favolite with so
many people-the layer cake with chop
ped raisins in boiled frosting between the
layers-may be varied delciously in this
way: Divide the irosting in two parts
in one put the chopped rnisinR, in the
other put citron which you have cut in
little slices that are Just rs thin as is pos
sible to shave then. Still another vGria-
tion is to put in hBlf the frosting raisins,
and in the other half the meats OF Eng
lish walnuts these should be broken in
small bits.
A good dish for supper is nade by
chopping cold roast meat Of any kind
and seasoning it well with pepper and
salt. Then put layer OF cold mashed
potato in the bottom of pudding- dish
then layer Of the chopped meat, Will
little Jumps Of butter over il ; cover Will
another layer Of potato, sprinkle pepper
and salt and put Jumps of butter ovel
this Bake for half nn honr in ho
oven. The top should be brown, ant
, have nice crust over it.
A lice way to cook turnips is to pee
them aud slice them and cut them il
pieces about an inch square. Boil in
little water until they are tender. TheI
! brown them in saucepan, with littl
> melted butter. pepper, and salt, or in
a stead OF browning them, pour littl
cream and the yolk of one egg-well beat
en-over them.
n Home made oatmeal crackers are s
i nice, and it is really so little trouble
J. make them, that almost any mother O
I cook can get time to try this rule: We
s. one pint of fne oatmeal with one gill {
water; after mixing % wsn as you %