Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1885-07-24
COOKING RECEIPTS.
Fried Scallops.


after seasoning them with salt and pepper,
roll them lightly in fine bread crumbs.
Baati two eggs in a soup plate, with a
spoon or fork, and after dipping the seal
lops III the egg roll them in a quantity OF
crumbs and lay them on large platter.
Be careful that they do not touch each
other. When all have been Dreaded, place
in the frying basket as many as can be ac-
commodated on the bottom and plunge
into boiling fat. Care should be taken
that the fish are thoroughly seasoned
with salt previous to the breadlng ana
thar the fat is so hot that blue smoke
rises from the centre
2be1J Meal Pudding.
Take three tablespoonfuls of India meal
and enc tablespoonful of wheat flour and
mix evenly in two-thirds of a cup1ul or
cold milk, add this with salt and two we'll
beaten eggs to one quart or DolllnS mix,
cook twenty minutes briskly then pour
it into well-buttered baking dlsh ana
bake one hour Invariably keep baked
pudding covered, until about fifteen MN
utes before it is ready to come out OF the
oven, then remove cover and brown IL
slightly.
Four eggs, four cups of -four, four cups
of milk, small piece of butter, pinch OF
salt. Bake in gem pans ana serve WIFI
pans and serve with sauce.
Two quarts of flour, one pint of cold
boiled milk, one-half cup OF yeast, one.
half cup of sugar, one tablespoonful or
melted butter. Make a well i'll the ma,
dle'of the flour, pour in all the above, ana
let rise over night; knead and let rise
until the middle of the afternoon roll
out, cut them about the edges, lap over,
let rise again and bake III a not oven
over twenty minutes.
One quart of bread sponge, three pounds
of -four three-quarters of pound OF put
ter, one pOund-Of sugar and milk rs requlf-
ed. Into pint of water stir enough Hour
to make a smooth batter, add nearly Il
pint of yeast, cover, set in Il warm place
and let rise Cream the butter and sugar
together, rub the flour in by handouts,
work smooth, add the sponge and milk
enough to make soft dough, knead well
and set to rise over night In the morn
ing knead it lightly and roll into sheets
half an inch thick, cut into small round
cakes and put in a buttered TN TO rise,
When light bake in quick oven. When
done wash over with the yolk OF an egg
and dust with powdered sugar.
Macaroni Pudding.
One cupfull of broken macaroni, one
and one-half pints milk, four eggs, one
cupful sugar, one large tablespoonful
butter, one teaspoonful extract vanilla
Boil macaroni in well sailed water ten
minutes, then add to the boiling milk
and simmer twenty minutes longer; re,
move from fire, pour on sugar, egg ana
butter beaten together, lastly add extract
put in well-Duttered pudding dish, BAKE
in steady oven thirty-five minutes ant
serve with sauce.
Custard Pudding.
One and one-half pints milk, four eggs
one cupful sugar, two teaspoonfulS va
nilla. Beat eggs and sugar together Ill
lutte with milk, and extract, pour int
buttered pudding dish, set in oven il
dripping pan two-thirds full of water, ant
bake until firm, about forty minutes IL
moderate oven.
Chair Tides.
Take an oblong piece of felt cloth of an,
color you like and cut the ends in thre
large, shallow scollops and the sides int
about five each. Then pink the edges al
around. Then haste lightly on this tw'
bands of wide velvet ribbon placing then
one il little to each side of the middle s
that the ends come to the notches between
the scollops, top and bottom. Faster
these into place with gold or various col
Ored floss, taking all sorts of fancy stitches
and making with them little fan designs
partly on the velvet and partly eXtendln
out over the felt Turn in the covers q
the velvet ends at the top, making
point At the bottom let them eXten
some distance below Ine lelu, IOlnl an
finish with a chenille ornament,
Another is made of white knitting CO.
ton and red SaXOny yarn, in alternat
squares, each about two and one-ha
inches across. Cast on twenty stitches {
the red, and knit garter-stitch forty time
across, or twenty each way. Then KIN
three blocks together, using red for Il
first, white for the second and red for II
third In the same way knit one of fly
blocks, then of seven, etc Knit anOth'
set Just like these, except the longest on
which is to run across the middle. Whe
finished, sew the strips together, al
make "A small tassel of red and white
finish the protecting point of each squar
This makes a very durable tidy, and OF
that will bear repeated washings. 1t ca
also be of homemade yarn; but ca
should be taken to have the cotton al
yarn of the same size or the squares vi
be uneven and look badly.