Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1884-04-11

skin, and a more health-promoting opera
ton. for most persons, than n daily cold
water bath.
A good cleansing Of the entire body
with soap and warm water once a week is
all the bathing the human system re-
quires for purposes Of health, in ordinary
circumstances.
SeasOnnbic Recipes.
To make sardlne toast, divide some sar-
dimes lengthwise, removing skin, bones
and tails add n little of the oil from the
tir, and put into the oven between two
plates, letting them get quite hot. Take
some thin strips Of bread, the exact length
Of the sardines, fry them in butter, put
half sardine on each slice, sprinkle cay
enne and salt and a squeeze of lemon
juice, and serve very hot.
A rich gravy for fowl can be made in
this way Cut small one pound of gravy
beef, slice two onions and put them in
stewpan with quart of water, some
Who'll" black pepper, Il small carrot and
bunch of sweet herbs. Simmer till re-
duced to one pint ; strain the gravy and
pour iuto another s'ew-pan upon two
ounces Of butter Drowned with two table,
spooufula Of -four ; stir and boil up.
For a good luncheon dish, take a pound
IF soaked Goldfish and wien cold mince it
fine. Heat Il cup Of drawn butter, stir
in the fish, pepper to taste, mix in well
two tahlespooufuls Of grated cheese but
ter baking dish pour in the fish, strew
line, dry crumbs on top, and set III the
oven until dellcately Drowned. Cold
fresh cod, halibut, or other firm, white
fish is very good prepared in this manner.
To make nice cabbage salad, shave q
hard, white cabbage into small strips :
take the yolks of three well-beateu eggs.
a teacuplul and a half of good cider vine
gar, two good spooufuls of white sugar,
three tablespoonfuls of thick cream, one
teusponuful of mustard mixed in little
boiling water ; salt and pepper to suit
the taste. Mix all but the eggs together
and let it boil, then stir in the eggs rapid
ly stir the c.bbage into the mixture and
stir we'll Make enough for two days, as
it keeps perfectly and IS an excellent rel.
ish for all kinds Of meat
An Indian pudding made after this re-
cipe, although unlike the Indian pudding
OF our fathers, IS delicious : Take four
eggs, amt the weight OF three Of them in
meal, half ii pound Of sugar and quar-
quarter OF pound OF butter, and the
Juice anu BIultNl illltA VI put ItllIOu. ItdG
the sugar and butter together till light,
then break the eggs in the dish with them
and beat bliskly ; then stir in the meal
Bake iu quick oven serve in saucers,
and pour over it some thin Jelly or jam,
or VINE sauce.
Brown bread made by following these
directions is sure to be good. Slit, until
thoroughly mixed together, half pint of
u ,.f nI hall N,o%
of rye flour, one teaspoouful of salt, two
tcaspoonfus Of baking powder, one ta-
blespoonful of brown sugar. Peel, wash,
and boil two medium sized potatoes rub
them through sieve, and beat them well
with half pint of water. Make batter
Of this, and the meal, etc. Butter deep
basin, or small pan, and pour the batter
in then set the pan in kettle of boil
ing water let it cook in this way for an
hour. Cover the pan, of course, and put
it in Il hot oven for half an hour.
For large sponge cake, or for one
which may be baked in two tins, use this
formula One pound and quarter Of
sugar beat fourteen eggs, the whites
and yolks separate then with the yolks
beat the sugar and a little powdered mace
then beat in the whites Of the eggs and
sift the flour in through a colander. Beat
this all thoroughly, and bake with an
even heat until the cake beglus to shrink
away from the edges OF the tin. If you
wish to frost this cake. reserve three of
the whites of the eggs for this purpose
but it Is better form" not to frost
sponge cake. Take pains with the bak-
ing. and the top of the cake will be much
more pleasing to the eye than frosting
can make it.