Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1884-06-13

Omelets made of very young French
beans are delicious. Boil the beans, cut
up very small, beat up four eggs, yolks
and whites add to them two large table
spoonfuls of beans, two tablespoonfuls Of
bread crumbs salt and
white pepper to taste. Melt two ounces
of butter in the omelet pan, and fry un-
til of n good color, Cheese can be used,
if preferred, instead of bread crumbs.
Potato Salad French style. Cut a
dozen Of cold boiled potatoes into slices
from a quarter to a half an inch thick.
Put these in a salad bowl with four table,
spoonfuls of good vinegar, SIX table
spoonfuls of Lucca cream oil, one table
spoonful of chopped parsley, with pep
per and salt to taste. Stir well together
till all is thoroughly miHed, and set aside
for three hours = The Caterer.
Quaker breakfast pulis are made by
taking three eggs, one teaspoonful of SUI
gar. one coffee cup of sweet milk, one
cup of warm water, three tablespoonfuls
of yeast, saltspoon of salt, -four enough
to make a stiff batter. Leave the whites
of the eggs until the batter has risen,
then add them. Set the pufs to rise the
night before, and they will be very light
and fine.
Chicken Hash-Nlinco cold roast or
boiled chicken, but not very fine, and to
a cupful of meat add two tablespoOnfuls
of good butter, half cup of milk,
enough minced onion to give slight
flavor, and salt, pepper and mace to taste.
Stew it, taking care to stir it, and serve
daintily with garnish of parsley. Every
particle of bone must be subtracted.
Fried Apples and Bacon-Core and
slice round, without pairing, some tart,
well-havored apples. Cut into thin slices
some middlings of excellent bacon or
pork, and fry in their own fat almost to
crispness. Take out the meat and keep
hot while you fry the rples III the fat
left in the pan add Il 'e sugar to taste.
Drain and lay upon IL Ices Of meat.
Macaroni and Tomat s.-Use, instead
If water to cook them in. some soup
stock allow half dozen tomatoes.of me-
hum size for half a pound OF mlcaronl.
Boil the macaroni, which you nave broken
in small bits, and when it is almost ten
Ter, add the peeled and sliced tomatoes.
Season well with pepper and salt.
Carrot Entree. -Scrape ten small car
rots and put in saucepan with three
ounces OF butter. Let them simmer
gently when they have cooked for fifteen
minutes, add some salt and pepper, a
small onion and teaspoontul OF parsley
chopped fue. When the carrots are ten
der, drain tho butter from them and serve
hot. Serve with roast beef.
Smothered Chicken. Prepare the fowl
MS Tor roasting, aud cook in pot OF boil
ing water until tender. When within
about twenty minutes Of being done, add
teacupful of rice, which will soak in
the gravy Add parsley. pepper and salt,
aud serve the fowl On dish with the rice
aroundit.
Fig Sauce. Soak the figs in water, or
better still, in little sour cider, all night
Then boil them gently until tender. Just
before taking them from the fire, add su
gar to your taste, and the Juice OF n
couple Of lemons to prevent the sauce
from tasting insipid
Dandy Potatoes, medium pota-
toes in quarter and drop in boiling lard
and fry same rs doughnuts. A nice
| breakfast dish