Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1885-01-23
HOME tories.
Noie> on household Decoration

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seasohapie Recipes
Oyster omelette is made Of six eggs
beaten very light. half Il cup of cream
with pepper and salt to taste put table
spoonful of butter into Il hot saucepan
and when it is melted pour the eggs etc
into it and before it hartlens drop in "A doZ
Ell GOOD sized oysters cut into halves : fry
until Il delicate brown, and turn if neces
sary. out 1t l. better not To do SO, but coos
on one side Ohiy. This may he accom-
pllNhed II the tire l. not too not.
Very nice goldfish ball, are made by thi
recipe. Cat thcilSh in >maii pieces and pU
it to soak in luke-warm water over night
In the morning boil ii twenty minutes
then change the water, pouring on boiling
water, and boil fifteen minutes longer
When cold, pick the fish to pieces, lemOV
ing all bones and skin. Chop very fine
adding as much cold mashed potato a,
fish, piece Of butter and beaten egg